AuthoradminCategoryCarrots, Courses, Dinner, Lunch, Lunchbox Favorite, Main Course, Main Ingredients, Mushrooms, Noodles, Occasions, PastaCuisineAsian, ChineseCooking MethodBoiling, SauteeingDifficultyBeginnerForget about take-out Chinese. These Hakka Noodles will become your all time favorite noodle dish. So simple and quick to prepare too!
Cook the noodles to package directions, rinse in cool water, toss with some sesame oil and set aside.
Heat the oil in a wok or large sauté pan over medium heat. Add the carrots and cook for 3-4 minutes. Add the bell pepper, cook another 3 minutes. Add the cabbage, sprouts and green onion. Cook for 5 minutes, stirring frequently. Add the soy sauce, fish sauce and mushrooms. Let this boil, then reduce heat to low and add the noodles. Toss well with a pair of tongs.
In a small sauté pan, melt the butter and add the garlic and chili powder. Bring to a boil over medium heat. Pour over the noodles and toss again with the tongs.
Plate the noodles and top with some more green onion.
Ingredients
Directions
Cook the noodles to package directions, rinse in cool water, toss with some sesame oil and set aside.
Heat the oil in a wok or large sauté pan over medium heat. Add the carrots and cook for 3-4 minutes. Add the bell pepper, cook another 3 minutes. Add the cabbage, sprouts and green onion. Cook for 5 minutes, stirring frequently. Add the soy sauce, fish sauce and mushrooms. Let this boil, then reduce heat to low and add the noodles. Toss well with a pair of tongs.
In a small sauté pan, melt the butter and add the garlic and chili powder. Bring to a boil over medium heat. Pour over the noodles and toss again with the tongs.
Plate the noodles and top with some more green onion.
