A street-food staple of India's Indo-Chinese cuisine, Hakka noodles stir-fries pre-boiled noodles with leftover vegetables over extremely high heat in a matter of minutes. Capturing the wok's smoky aroma takes masterful timing to get exactly right.
Boil the noodles in salted boiling water for 1 minute less than the package suggests, then drain and drizzle with a little olive oil so they don't stick.
Julienne the carrot, shred the cabbage into thin strips, slice the spring onion into rings; if you have leftover vegetables, cut them to the same size and add them in.
Heat the olive oil until it just starts to smoke, fry the garlic and ginger for a few seconds, add the vegetables and toss over high heat for 2 minutes. Add the drained noodles, soy sauce, rice vinegar and pul biber, and stir-fry quickly for another 3 minutes.
If you don't have a wok, a wide, deep pan works just as well; what matters most is keeping the heat as high as possible. Add the vegetables in sequence rather than all at once, so none of them overcook. Allergens: contains wheat (gluten), soy.
The recipe adapts easily to whatever leftover vegetables you have; quick-cooking options like peppers, mushrooms or peas can be added at the same step.
Admin DadaGastro · verified in test kitchenTarif 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.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.