Hakka noodles with stir-fried vegetables and soft-cooked eggs

Ingredients

• Japanese Fresh Ramen Noodles

  4 ½ cup or 450g

• Egg

  Whole, fresh eggs

  2 medium or 88g

• mini peppers

  Costco

  3 peppers or 85g

• Green beans

  Snap beans, raw

  6 oz or 170g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  6 medium or 90g

• Cabbage

  Raw

  1 cup, shredded or 70g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Rice wine vinegar

  2 tsp or 10g

• Ginger root

  Raw

  1 slices or 2g

• Garlic

  Raw

  1 cloves, minced or 3g

• Soy sauce

  Made from soy (tamari)

  4 tbsp or 72g

• Ketchup

  Low sodium

  1 tbsp or 15g

• Sambal Oelek

  Huy Fong Foods

  1 tsp. or 100g

Directions

1. Cook the ramen and eggs: Bring a medium sauce pot of water to a boil. Stir in the ramen and cook until just tender, 3 to 4 minutes. Using a slotted spoon or tongs, transfer the ramen to a colander and rinse with cold water. Keep the water boiling for the eggs. Fill a small bowl with ice water. Carefully lower the eggs into the boiling water and cook for exactly 6 minutes for soft-cooked (for firmer yolks, cook 1 to 3 minutes longer). Transfer the eggs to the ice water to cool. Carefully peel the eggs. While the water heats and the ramen and eggs cook, prepare your additional protein (optional), and the vegetables.
2. Prep any additional protein: Chicken, steak, or pork strips: Cut a small corner from the packaging and drain off any excess liquid. Transfer the meat to a plate; pat dry with a paper towel. Season with salt and pepper. Shrimp or scallops: Rinse and drain the shrimp or scallops. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper. Tofu: Pat the tofu dry with paper towels; cut into ½-inch cubes. Season with salt and pepper.
3. Prep the vegetables: Remove the stems and seeds from the sweet mini peppers; cut the peppers lengthwise into quarters. Trim the stem ends from the green beans if needed; cut the beans on the diagonal into 1-inch lengths. Trim the root ends from the scallions; thinly slice the scallions on the diagonal, keeping the light and dark green parts separate.
4. Cook any additional protein: In a wok or large frying pan over medium-high heat, warm 1 tablespoon (2 TBL) oil until hot but not smoking. Add your additional protein and cook, stirring occasionally, until lightly browned but not yet cooked through, 1 to 3 minutes for shrimp or scallops, 2 to 4 minutes for steak or pork, and 3 to 5 minutes for chicken or tofu. Transfer to a plate. Do not clean the pan; re-use in the next step.
5. Cook the stir-fry: In a wok or large frying pan over medium-high heat, warm 1 tablespoon (2 TBL) oil until hot but not smoking. Add the sweet mini peppers, beans, and light parts of the scallions to the pan, season with salt and pepper, and cook over medium-high heat, stirring occasionally, until the vegetables are crisp-tender, 2 to 3 minutes. Stir in the cabbage and cook until starting to wilt, 1 to 2 minutes.
6. Finish the dish: Cut the eggs in half lengthwise. To the pan with the vegetables, stir in the stir-fry blend, ketchup, and as much sambal oelek as you like and cook over medium heat until the vegetables are coated and the sauce is heated through, about 1 minute. Stir in the ramen and any additional protein and cook until your protein is cooked through, 1 to 3 minutes. Remove from the heat and season to taste with salt and pepper.
7. Serve: Transfer the noodle stir-fry to individual bowls. Top with the eggs and season with salt and pepper. Garnish with the dark green parts of the scallions and serve any remaining sambal oelek on the side.
8. Recipe by: Sun Basket (source: https://sunbasket.com/recipe/hakka-noodles-with-stir-fried-vegetables-and-soft-cooked-eggs)

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