Noodles
INGREDIENTS
- Noodles – 200 g (any type: Hakka, egg, or instant, as you prefer)
- Oil – 2 tbsp (plus 1 tsp for tossing noodles)
- Garlic – 4–5 cloves, finely chopped
- Onion – 1 medium, sliced
- Carrot – 1 small, julienned
- Capsicum (bell pepper) – 1 small, sliced
- Cabbage – ½ cup, shredded
- Spring onions – 2 tbsp, chopped (for garnish)
- Soy sauce – 1 tbsp
- Green chili sauce – 1 tsp (optional for heat)
- Tomato ketchup – 1 tbsp
- Vinegar – 1 tsp
- Salt – to taste
- Black pepper – ½ tsp
METHOD
- Boil the noodles:
Bring plenty of water to a boil in a large pot. Add the noodles and cook according to the packet instructions (usually 4–5 minutes). Drain immediately and rinse with cold water to stop the cooking. Toss with 1 tsp oil to prevent sticking. - Heat the wok:
In a large wok or pan, heat 2 tbsp oil on high flame. - Add aromatics:
Add chopped garlic and sauté for a few seconds until fragrant. - Add vegetables:
Add onion, carrot, capsicum, and cabbage. Stir-fry on high heat for 2–3 minutes. The vegetables should remain crisp, not soggy. - Add sauces:
Pour in soy sauce, chili sauce, ketchup, and vinegar. Stir well to coat the vegetables. - Toss in noodles:
Add the boiled noodles and toss everything together gently using tongs or two spoons. - Season:
Sprinkle salt and black pepper. Mix well to combine all flavours evenly. - Garnish & serve:
Turn off the heat and garnish with chopped spring onions. Serve hot with chili sauce or ketchup on the side.
These noodles are quick, flavourful, and endlessly customizable — perfect for a busy weekday meal or a lazy weekend craving!