Description
A colorful and exciting Indo-Chinese Hakka noodle dish, perfect for incorporating a variety of vegetables, tofu, or meat.
Ingredients
Units
Scale
- 200g noodles
- 2 tbsp sesame oil
- 1 inch piece ginger, finely chopped
- 3-4 cloves garlic, finely chopped
- 2 spring onions, whites and greens separated
- 1 medium carrot, cut into thin strips
- 100g green beans, cut into thin strips
- 1/2 red bell pepper, cut into thin strips
- 1/2 cup bean sprouts
- 2 tbsp soy sauce
- 1 tbsp vinegar
- Salt to taste
- 1/2 tsp black pepper
Instructions
- Heat plenty of water in a large vessel. When the water comes to a boil, add a little oil and salt, then mix well.
- Add the noodles and cook for 3-4 minutes until almost cooked (al dente). Drain and set aside.
- Heat 2 tbsp sesame oil in a large pan or wok over medium heat.
- Add the finely chopped ginger and garlic, and sauté for 1-2 minutes until fragrant.
- Add the white parts of the spring onions and sauté for another minute.
- Add the carrot, green beans, and red bell pepper. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
- Add the cooked noodles, bean sprouts, soy sauce, and vinegar to the pan. Toss everything together to combine well.
- Season with salt and black pepper to taste. Stir-fry for another 2-3 minutes until everything is heated through.
- Garnish with the green parts of the spring onions before serving.
Notes
You can customize this dish by adding your choice of protein like tofu or chicken. For a spicier version, add some chopped green chilies. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan for best results.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Indo-Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4
- Sodium: 600
- Fat: 12
- Carbohydrates: 50
- Fiber: 4
- Protein: 8
- Cholesterol: 0