Chinese · Vegetarian
Veg Hakka Noodles
Street-style noodles tossed on high heat with crunchy vegetables and soy-vinegar seasoning.
Method
- Boil noodles in salted water with a little oil until just cooked. Drain and rinse in cold water; toss with a little oil.
- Heat the wok until smoking. Add oil, garlic and spring-onion whites.
- Add carrot, cabbage and capsicum; toss on high heat for 1 to 2 minutes, keeping the crunch.
- Add soy sauce, vinegar, Schezwan sauce, pepper and salt.
- Add noodles and toss gently for a minute. Garnish with spring-onion greens.
Chef's tips
- Cook in small batches; a crowded wok steams instead of fries.
- Undercook the noodles slightly. They finish in the wok.
Want to master this hands-on? Join our Chinese Cooking Class in Nadiad.
Recipe by Chef Purna Shah. More videos on YouTube and Instagram.
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