Chinese Food

INGREDIENTS

  • 300 grams noodles I used Ching Hakka Noodles
  • 1 tablespoon sesame oil
  • 1 tablespoon vegetable oil
  • 2 teaspoons minced garlic
  • 1 teaspoon minced ginger
  • 1 green chili sliced
  • 1 stalk celery chopped
  • 1 medium red onion 100 grams, sliced
  • 1 large carrot 100 grams, sliced
  • 1 large red pepper 200 grams, sliced, can use mix of green and red
  • 3 stalks green onion chopped + more to garnish
  • 2.5 tablespoons soy sauce
  • 1 tablespoon rice vinegar or white vinegar
  • 1 teapoon hot sauce like sriracha
  • 1/2 teaspoon sugar optional
  • 1/4 teaspoon black pepper powder
  • 1/2 teaspoon salt or to taste
  • pinch white pepper powder
  • 1 teaspoon chili oil optional

INSTRUCTIONS 

  • Chop all the veggies before you start making the noodles.
  • Boil the noodles according to instructions on the package. I was supposed to cook my noodles for 2 minutes only.
  • Drain the noodles and wash under cold running water, this stops the cooking process. Add 1/2 tablespoon of vegetable oil to the noodles and toss so that the noodles get lightly coated with the oil and don’t stick to each other. Set it aside.
  • In a wok heat 1 tablespoon vegetable oil and 1 tablespoon sesame oil on medium-high heat. Once the oil is hot add the minced garlic and ginger, sliced green chili and chopped celery.
  • Saute for few seconds until the ginger garlic starts to change color.
  • Add sliced onions and saute for a minute or two until the sides of the onion starts turning light golden brown.
  • Add in the sliced carrots, bell pepper, green onion and cook for 1 minute on high heat. The veggies should remain crunchy.
  • Push veggies to the side, lower the heat and add soy sauce, rice vinegar, hot sauce (like sriracha) and sugar (if using).
  • Toss the veggies to combine well with the sauce. Add in the black pepper, salt and white pepper.
  • Stir in the boiled noodles. Using a pair of tongs, mix it well so that the noodles are well coated with the sauce.
  • As a final touch, stir in a teaspoon of chili oil. This is totally optional. Toss the noodles well and garnish with more spring onion greens.
  • Serve hakka noodles as such or with your favorite Indo chinese dishes! I love mine with chili paneer.

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