Chilli Garlic Noodles

Ingredients

• 4 Dry red chillies (soaked and ground into a paste)
• 8 cloves Garlic (finely minced)
• 2 tbsp Vegetable oil (for stir-frying)
• 150 g Hakka noodles (boiled until al dente)
• 0.5 Onion (sliced)
• 0.5 cup Carrot (julienned)
• 1 cup Cabbage (shredded)
• 0.5 cup Capsicum (sliced)
• 1 tbsp Soy sauce
• 1 tsp Vinegar
• Salt (to taste)
• 2 tbsp Spring onion greens (chopped for garnish)

Steps

1. 1

   Prepare the fresh chilli garlic paste by grinding soaked dry red chillies and garlic together into a coarse or smooth paste depending on preference.

2. 2

   Boil the noodles in salted water until they are just cooked (al dente). Drain and rinse with cold water to stop the cooking process, then toss with a little oil to prevent sticking.

3. 3

   Heat a thin wok or large skillet over high heat until it begins to smoke slightly. Add the vegetable oil.

4. 4

   Add the prepared chilli garlic paste to the hot oil and sauté for a few seconds until fragrant, being careful not to burn the garlic.

5. 5

   Add the sliced onions, carrots, cabbage, and capsicum to the wok. Stir-fry on high heat for 1-2 minutes so they remain crunchy and don't become soggy.

6. 6

   Add the boiled noodles to the wok along with the soy sauce, vinegar, and salt.

7. 7

   Toss everything together vigorously on high heat for another 2 minutes until the noodles are well coated and heated through.

8. 8

   Garnish with fresh spring onion greens and serve immediately while hot.

Notes

Using a thin wok is essential for this recipe as it allows the vegetables to stay crunchy while cooking quickly at high heat. For a healthier alternative, you can substitute regular maida noodles with rice paper noodles or shirataki noodles.

Nutrition per serving

• main
• vegetarian
• spicy
• stir-fried
• dinner
• lunch
• indo-chinese