Vegetable Hakka Noodles

Ingredients(for 1 bowl noodles (approx. 1.5 cups))

• 120g Whole wheat Hakka noodles (uncooked, healthier alternative)
• 1 medium Carrot (julienned)
• 1 small Capsicum (bell pepper) (thinly sliced)
• 1/2 cup Cabbage (shredded)
• 5-6 French beans (thinly sliced)
• 2 Spring onion (chopped, include greens)
• 1 tsp Ginger (finely chopped)
• 2 cloves Garlic (minced)
• 2 tsp Soy sauce (low sodium) (for flavor)
• 1/4 tsp Black pepper powder (freshly ground)
• 1 tbsp Sesame oil (for stir-frying)
• to taste Salt

Instructions

1. 1

   Boil whole wheat Hakka noodles in plenty of water with a pinch of salt. Cook until just al dente (not mushy), drain, and rinse with cold water to stop cooking.

   7 minutes

   Drizzle a little oil on noodles after draining to prevent sticking.

2. 2

   Heat sesame oil in a wok or kadhai over high flame. Add ginger and garlic, sauté until fragrant.

   2 minutes

   Keep the flame high for authentic smoky flavor.

3. 3

   Add chopped spring onion whites and stir-fry for 1 minute. Then add all vegetables (carrot, capsicum, cabbage, beans). Toss and stir-fry until vegetables are just tender but still crunchy.

   5 minutes

   Do not overcook vegetables to retain crunch and nutrients.

4. 4

   Add cooked noodles to the wok. Toss well with the vegetables.

   2 minutes

   Use tongs to gently mix noodles for even coating.