Hakka Noodles: Street-style noodles made fast and fresh at home
Ingredients **
Fresh Base (The Veggies & More) | Dry Pantry (The Flavors) |
Noodles: 1 pack (boiled and drained) | Salt: To taste |
Onion: 1 medium (sliced thin) | Black Pepper Powder: 1/2 teaspoon |
Cabbage: 1 cup (shredded) | Soy Sauce: 1 tablespoon |
Capsicum/Bell Pepper: 1 (sliced thin) | Vinegar: 1 teaspoon |
Carrot: 1 small (cut into thin sticks) | Chilli Sauce: 1 teaspoon (optional) |
Garlic: 5-6 cloves (chopped very small) | Oil: 2 tablespoons |
Step 1: The Pop (The Garlic Kick)
In Chinese cooking, we don’t use seeds. We use garlic to flavor the oil.
- Heat 2 tablespoons of oil in a large pan or a wok on high heat.
- Add the chopped garlic.
- What to look for: The garlic should sizzle and turn slightly gold very quickly. Do not let it turn black!
Step 2: The Base (The Crunch)
This step is about cooking the vegetables quickly so they stay crunchy.
- Add the sliced onions. Stir for 30 seconds on high heat.
- Add the carrots, cabbage, and capsicum.
- The Secret: Keep the heat high. Keep stirring the vegetables constantly for 2 minutes. They should be cooked but still feel “crunchy” when you bite them.
Step 3: The Dust & Sauces (The Finish)
This is where we add the noodles and the final flavor.
- Add your boiled noodles into the pan with the vegetables.
- Turn the heat to medium.
- Add the Salt, Black Pepper, Soy Sauce, Vinegar, and Chilli Sauce.
- The Mix: Using two forks or a spatula, toss the noodles quickly so everything is coated in the brown sauce.
- Cook for just 1 more minute so the noodles get hot. Turn off the stove.
Disclaimer: The actual product may vary slightly in appearance, color, or texture due to natural material variations.