Imported from Instagram
Hakka Noodles
A quick, vegetable-loaded Hakka noodles dish with crunchy stir-fried vegetables, garlic, ginger, and savory soy-vinegar seasoning. The source gives no ingredient quantities, so adjust the amounts to taste.
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Ingredients
- Hakka noodles (Boiled; do not overcook)
- Carrots (Cut into thin, long matchsticks)
- Cabbage (Cut into thin, long strips)
- Capsicum (Cut into thin, long matchsticks)
- Onion (Cut into thin, long matchsticks)
- Oil
- Garlic
- Ginger
- Soy sauce
- Vinegar
- White pepper
- MSG
Steps
- 1
Cut the carrots, cabbage, capsicum, and onion into thin, long matchstick-sized strips.
- 2
Boil the Hakka noodles, taking care not to overcook them. Drain them before stir-frying.
- 3
Heat oil in a wok or kadhai.
- 4
Add the garlic and ginger to the hot oil.
- 5
Add all the prepared vegetables and stir-fry them, keeping them crunchy rather than overcooking.
- 6
Add the boiled noodles, soy sauce, vinegar, white pepper, and MSG.
- 7
Toss everything together, then serve hot.
Notes
The source does not provide ingredient quantities or specific cooking times. Add amounts to taste; the transcript does not state a boiling duration or stir-frying duration.
Nutrition per serving
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