A street-food favorite from India’s Indo-Chinese cuisine, Hakka noodles are made by quickly stir-frying precooked noodles with leftover vegetables over very high heat. Capturing a wok’s smoky aroma takes precise timing and practice.
Boil the noodles in salted water for 1 minute less than the package recommends, then drain and drizzle with a little olive oil to keep them from sticking.
Julienne the carrot, cut the cabbage into thin strips, and slice the scallions into rings. Cut any leftover vegetables to a similar size and add them as well.
Heat the olive oil until it just begins to smoke. Cook the garlic and ginger for a few seconds, add the vegetables, and stir-fry over high heat for 2 minutes. Add the drained noodles, soy sauce, rice vinegar, and red pepper flakes. Toss quickly and stir-fry for 3 more minutes.
If you do not have a wok, a wide, deep skillet will also work; the key is to keep the heat as high as possible. Add the vegetables in stages rather than all at once so they do not overcook. Allergens: wheat (gluten) and soy.
Tarif yüksek ateşte 2 dakikada sebzelerin hazır olacağını söylüyor ama benim ocağım o kadar güçlü değil, havuçlar hâlâ çiğ kaldı; bu yüzden süreyi neredeyse iki katına çıkarmak zorunda kaldım ve erişte biraz fazla yumuşadı.
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