Hakka Noodles
Ingredients
- 2 cups cooked noodles, cooled (rice noodles, cellophane noodles or even spaghetti) ⓘ
- 1 tablespoon sesame oil ⓘ
- 1 cup cabbage, shredded thinly ⓘ
- 2 green onions, julienned chopped ⓘ
- 1 carrot, julienned chopped ⓘ
- 1 bell pepper, seeded and sliced thinly ⓘ
- 1 stick celery, chopped thinly ⓘ
- 3 eggs, beaten (whole eggs or 1 whole egg and 2 whites) ⓘ
- 5 tablespoons soy sauce ⓘ
- 2 teaspoons crushed red pepper flakes ⓘ
- 2 tablespoons sesame oil ⓘ
- 1 garlic clove, minced ⓘ
- 1 tablespoon black pepper ⓘ
- 2 green onions, julienned chopped (optional) ⓘ
Instructions
- When you make the noodles, after draining them but before you refrigerate them, coat with 1 tbsp of sesame oil and mix thoroughly so each strand is coated with oil.
- When ready to cook, heat sesame oil in a heavy bottom wide pan on high heat. Add garlic, crushed red chilies flakes and saute them for a minute Add green onions and saute for 30 seconds.
- Add celery, bell pepper, carrots and saute them for 2 mins on high heat. The vegetables will be partially cooked so they will still be crunchy when served. Add cabbage and saute it for a minute.
- Add beaten eggs on the veggies and saute them till eggs are scrambled and nicely cooked.
- Add black pepper and mix for a few seconds.
- Add soysauce and let the veggies cook for a minute.
- Add noodles and mix well with all the veggies and soy sauce. (Take 2 large forks and toss the noodles from the bottom so as to have a nice soy sauce coat on all the noodles).
- Taste the noodles and check the seasoning accordingly (If more salt is needed, add more soy sauce and toss again with forks).
- Serve it into a plate with some sesame seeds, finely cut green onions and crushed peanuts.
Nutrition & Diet Analysis (per serving)
913
kcal
46% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).