Schezwan Hakka Noodles
Schezwan Hakka Noodles is a delicious Indo-Chinese fusion dish that combines spicy Schezwan sauce with stir-fried vegetables and noodles, perfect for a quick and satisfying meal. Ingredients: Hakka noodles, Schezwan sauce, Cooking oil, Salt, Onion, Spring onion, Carrot, Black pepper powder, Cabbage, Soy sauce, Ginger, Garlic, Capsicum
30min
Cook Time
4
Servings
Recipe
280 kCal
Recipe
1
Boil 200 grams of Hakka noodles in a large pot of water with a pinch of salt until they are cooked al dente. Drain the noodles and rinse them with cold water to stop the cooking process. Set aside.
2
In a large wok or pan, heat 2 tablespoons of oil over medium-high heat. Add 1 teaspoon of finely chopped garlic and 1 teaspoon of finely chopped ginger. Sauté for a minute until fragrant.
3
Add 1/2 cup of thinly sliced onions, 1/2 cup of julienned carrots, 1/2 cup of thinly sliced bell peppers, and 1/2 cup of shredded cabbage. Stir-fry the vegetables for 2-3 minutes until they are slightly tender but still crunchy.
4
Add 3 tablespoons of Schezwan sauce, 1 tablespoon of soy sauce, and 1/2 teaspoon of black pepper powder to the wok. Mix well and cook for another minute.
5
Add the cooked Hakka noodles to the wok and toss everything together until the noodles are well coated with the sauce and vegetables. Cook for another 2-3 minutes.
6
Garnish with 2 tablespoons of chopped spring onion greens and serve hot.
Nutrition
280
kCal
6 g
Protein
8 g
Fat
45 g
Carbs
200 g of Hakka Noodles
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