Ingredients:

  • 1 pound (450g) dried Hakka noodles or other stir-fry noodles (egg or wheat)
  • 1 tablespoon (15 ml) vegetable oil
  • 1 teaspoon (5g) salt
  • 1 tablespoon (15 ml) vegetable oil
  • 1 medium onion, thinly sliced (approx. 150g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 inch (2.5 cm) ginger, minced (approx. 10g)
  • 1 medium carrot, julienned (approx. 100g)
  • 1/2 red bell pepper, julienned (approx. 75g)
  • 1/2 green bell pepper, julienned (approx. 75g)
  • 1/2 cup (approx. 50g) shredded cabbage
  • 4 scallions, chopped (approx. 30g)
  • 3 tablespoons (45 ml) soy sauce
  • 2 tablespoons (30 ml) rice vinegar (or white wine vinegar)
  • 1 tablespoon (15 ml) oyster sauce (optional, vegetarian option is available)
  • 1 tablespoon (15 ml) tomato ketchup
  • 1 tablespoon (15 ml) sriracha (or chili garlic sauce, adjust to taste)
  • 1 teaspoon (5 ml) sesame oil
  • 1/2 teaspoon (2.5g) sugar
  • 1/4 teaspoon (1g) black pepper

Instructions:

  1. Boil the noodles according to package directions until al dente. Drain well and toss with 1 tablespoon oil and 1 teaspoon of salt to prevent sticking. Set aside.
  2. Heat 1 tablespoon oil in a wok or large skillet over high heat. Add onion, garlic, and ginger and sauté until fragrant (about 1 minute).
  3. Add carrot, bell peppers, and cabbage. Stir-fry for 2-3 minutes until slightly softened but still crisp.
  4. In a small bowl, whisk together soy sauce, rice vinegar, oyster sauce (if using), ketchup, sriracha, sesame oil, sugar, and black pepper.
  5. Add the cooked noodles to the wok. Pour the sauce over the noodles and vegetables.
  6. Toss and stir-fry everything together for 2-3 minutes until the noodles are well coated with the sauce and heated through.
  7. Garnish with chopped scallions and serve hot.