Ingredients:

  • 1 pound (450g) Dried Hakka Noodles or Chow Mein Noodles
  • 8 cups (1.9 liters) Water
  • 1 teaspoon Salt
  • 1 tablespoon Vegetable Oil
  • 3 tablespoons Soy Sauce (Low Sodium preferred)
  • 1 tablespoon Dark Soy Sauce (for color)
  • 1 tablespoon Rice Vinegar (or white vinegar)
  • 1 teaspoon Sesame Oil
  • 1 teaspoon Sugar
  • 1/2 teaspoon White Pepper
  • 2 tablespoons Vegetable Oil
  • 2 cloves Garlic, minced
  • 1 inch (2.5cm) Ginger, minced
  • 1 medium Onion, thinly sliced
  • 1/2 cup Carrot, julienned
  • 1/2 cup Cabbage, shredded
  • 1/2 cup Bell Pepper (any color), julienned
  • 1/4 cup Green Onions, chopped (for garnish)

Instructions:

  1. Boil noodles according to package directions with salt and oil. Drain and rinse with cold water to stop cooking. Toss with a little oil to prevent sticking.
  2. Whisk together soy sauce, dark soy sauce, rice vinegar, sesame oil, sugar, and white pepper in a small bowl. Set aside.
  3. Heat oil in a wok or large skillet over high heat. Add garlic and ginger, and stir-fry for 30 seconds until fragrant (but not burnt!).
  4. Add onion, carrot, cabbage, and bell pepper to the wok. Stir-fry for 3-4 minutes until slightly softened but still crisp.
  5. Add the cooked noodles to the wok. Pour the sauce over the noodles and vegetables. Toss everything together until well combined and heated through, about 2-3 minutes.
  6. Garnish with chopped green onions. Serve hot.