← Nouns Cooking · Indian

Ingredients

• 250 g dried hakka or thin egg noodles
• 2 tbsp Vegetable oil
• ½ tsp toasted sesame oil
• 1 tbsp Garlic, finely chopped
• ½ tbsp Ginger, finely chopped
• 2 Green chilli, slit
• 1 tbsp Celery, finely chopped (optional)
• 1 Onion, thinly sliced
• 1 Carrot, cut into thin matchsticks
• 60 g Green beans, thinly sliced on the diagonal
• 1 Bell pepper, thinly sliced
• 150 g Cabbage, finely shredded
• 1 tbsp Soy sauce
• 1 tsp White vinegar
• 2 tsp red chilli sauce or schezwan sauce
• 1 tsp Black pepper
• ½ tsp Salt
• 3 Spring onion, sliced

Method

1. Boil the noodles in plenty of salted water for 1 minute less than the packet says, so they’re just al dente. Drain, rinse under cold water and toss with a few drops of oil so they don’t stick.
2. Get all the vegetables sliced and ready: the cooking is fast.
3. Heat the oil in a wok over the highest heat until shimmering. Stir-fry the garlic, ginger, chillies and celery for 30 seconds.
4. Add the onion, carrot and beans and toss for 2 min, then the pepper and cabbage for 1–2 min. They should stay bright and crunchy.
5. Add the noodles, soy sauce, vinegar, chilli sauce, pepper and salt. Toss with tongs over high heat for 2 min, lifting the noodles so everything mixes evenly.
6. Drizzle with sesame oil, toss in the spring onion and serve straight away, with chilli paneer or veg Manchurian on the side.

Tips

• Most hakka noodles contain egg; use eggless noodles to make it vegan.
• Contains wheat and soy.

Sources

Written in our own words after cross-checking these recipes:

Hebbar's Kitchen Ministry of Curry My Food Story