Vegetable hakka noodles
This Indo-Chinese dish combines noodles with lots of crunchy veggies – carrot, onion, white cabbage and green beans, to name a few. Stir-fried over a high heat, it's quick and easy to make, too
- Serves: 4 persons
- 165g medium egg noodles (3 nests)
- 4tbsp neutral oil
- 1white onion, sliced
- 1carrot, julienned
- 100g white cabbage, julienned
- 80g green beans, sliced
- 100g bean sprouts
- 5 ½tbsp dark soy sauce
- 5 ½tbsp light soy sauce
- 2-3 spring onion stalks (the green parts), finely sliced
Step 1Bring a large pot of water to the boil for the noodles. Cook until al dente, drain, and rinse in cold water. Keep the noodles in a bowl of cold water to stop them sticking.
Step 2Heat the oil in a wok, then stir-fry the onion for 3-4 mins or until light brown. Add the carrot, cabbage, beans and sprouts, and stir-fry, stirring and tossing continuously, for 1-2 mins – do not overcook the vegetables otherwise they will lose their crunch.
Step 3Add the noodles, then both soy sauces and a pinch of salt. Stir-fry over a high heat until the colour of the noodles is even – a folding or scoop-and-lift motion works well for this. Ensure everything is mixed well, add the sliced spring onions and serve.