Vegetable Hakka Noodles

Ingredients

• Noodles

  Egg, cooked, unenriched, with added salt

  300g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Garlic

  Raw

  2 tsp or 6g

• Ginger

  Spices, ground

  1 tsp or 2g

• Peppers

  Hot chile, sun-dried

  1 pepper or 0.5g

• Onions

  Raw

  1 medium or 110g

• Carrots

  Raw

  1 large or 72g

• Red bell pepper

  Sweet, raw

  1 large (2-1/4 per pound, approx 3-3/4" lo or 164g

• Scallions

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

  3 large or 75g

• Soy sauce

  Regular sodium, Shoyu

  2 ½ tbsp or 40g

• Rice wine vinegar

  1 tbsp or 15g

• Sauce, hot chile, sriracha

  1 tsp or 5g

• Sugar

  White, granulated sugar

  ½ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  0.02 tbsp or 0.1g

• Seasoned Oil: Hot Chili Sesame; Mongolian Fire; Sesame Seed

  House of Tsang

  1 teaspoon or 6g

• Tofu

  Raw, firm, prepared with calcium sulfate

  300g

Directions

1. Chop all the veggies before you start making the noodles. Dice tofu into 2cm sqARES.
2. Boil the noodles according to instructions on the package. I was supposed to cook my noodles for 2 minutes only.
3. Drain the noodles and wash under cold running water, this stops the cooking process. Add 1/2 tablespoon of vegetable oil to the noodles and toss so that the noodles get lightly coated with the oil and don't stick to each other. Set it aside.
4. In a wok heat 1 tablespoon vegetable oil and 1 tablespoon sesame oil on medium-high heat. Once the oil is hot add the minced garlic and ginger, sliced green chili and chopped celery.
5. Saute for few seconds until the ginger garlic starts to change color.
6. Add sliced onions and saute for a minute or two until the sides of the onion starts turning light golden brown.
7. Add in the sliced carrots, bell pepper, green onion, and tofy and cook for 1 minute on high heat. The veggies should remain crunchy.
8. Push veggies to the side, lower the heat and add soy sauce, rice vinegar, hot sauce (like sriracha) and sugar (if using).
9. Toss the veggies to combine well with the sauce. Add in the black pepper, salt and white pepper.
10. Stir in the boiled noodles. Using a pair of tongs, mix it well so that the noodles are well coated with the sauce.
11. As a final touch, stir in a teaspoon of chili oil. This is totally optional. Toss the noodles well and garnish with more spring onion greens.
12. Serve hakka noodles as such or with your favorite Indo chinese dishes! I love mine with chili paneer.
13. Recipe by: Manali (source: https://www.cookwithmanali.com/vegetable-hakka-noodles/)

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