You will need:
About 3 cup boiled Noodles
(1 pack Ching’s Hakka style egg noodles)
1/2 cup White onion, thinly sliced onions
1/2 cup Cabbage, thinly sliced
1/2 cup mixed Bell Peppers, thinly sliced
2 tsp garlic, minced
Stems of 1 green onion, sliced length-wise into 2 inch pieces.
3-4 tsp Hot chili oil (or add according to personal taste)
2 tbsp Light soy sauce or 1 tbsp
1 tbsp Vinegar
2-3 dry whole red chillies
Salt to taste.
A pinch of Ajinamoto (optional)
Method:
Boil 4-5 cups water. Add 2 tsp salt along with raw noodles broken into two pieces. Boil for 2-3 minutes. Leave them slightly raw as they will see more cooking time later.
Once cooked, run them under water to cool instantly and leave aside to drain.
Heat your wok/stir fry pan at high with a tbsp of oil.
Add the minced garlic and dry chillies, broken into pieces.
Cook for a minute.
Add the sliced onions. Cook for a minute.
Next add the peppers cook for another minute.
Follow with the sliced cabbage. Cook for another 2 minutes.
Add the soy sauce and vinegar and cook for a minute.
Now toss noodles with a light sprinkle of water so that they loosen and separate. Add the noodles to the wok.
Add salt to taste, along with the hot chili oil. Toss lightly, check seasoning and adjust as needed. Add a pinch of Ajinamoto if you like (optional).
Top with sliced green onion stems….ready!
Enjoy with your fav Chinese entree….I love this with Kung Pao Chicken
or if you are vegetarian try it with Kung Pao Paneer/Tofu.
Related recipes…
Oriental Chili Oil
Kung Pao Chicken
Kung Pao Paneer/Tofu
