Ingredients:

  • 8 oz (225g) dried Hakka Noodles or Chow Mein Noodles
  • 2 tablespoons vegetable oil
  • 1 teaspoon sesame oil
  • 1 medium onion, thinly sliced (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 inch ginger, minced
  • 1/2 cup sliced carrots
  • 1/2 cup sliced bell peppers (any color)
  • 1/2 cup shredded cabbage
  • 1/4 cup sliced spring onions (scallions)
  • 2 tablespoons soy sauce (low sodium preferred)
  • 1 tablespoon dark soy sauce (for colour - optional)
  • 1 tablespoon rice vinegar (or white vinegar)
  • 1 teaspoon brown sugar (or honey)
  • 1/2 teaspoon chili garlic sauce (or sriracha - adjust to taste)
  • 1/4 teaspoon black pepper
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Instructions:

  1. Cook noodles according to package directions until al dente. Drain and rinse with cold water to stop cooking; toss with sesame oil to prevent sticking.
  2. Slice all vegetables thinly and set aside.
  3. Whisk together soy sauce, dark soy sauce (if using), rice vinegar, brown sugar, chili garlic sauce, and black pepper in a small bowl. Set aside. Prepare cornstarch slurry in another bowl.
  4. Heat vegetable oil in a wok or large frying pan over high heat. Add onion, garlic, and ginger; stir-fry until fragrant.
  5. Add carrots, bell peppers, and cabbage to the wok. Stir-fry until crisp-tender.
  6. Add the cooked noodles to the wok. Pour in the prepared sauce and cornstarch slurry.
  7. Toss everything together, ensuring the noodles are coated evenly with the sauce. Cook until the sauce thickens.
  8. Garnish with spring onions (scallions). Serve immediately.