Hakka noodles
Yeung Man Cooking · ♥ 6.6K likes · 96.3K views · 8 min video
Read about wheat noodles in the BrightCulinary Book
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Ingredients
Method
Techniques
- 200 g noodles
- 1 tsp white sesame seeds
- water
- ½ whole red onion
Bring water to a boil for the noodles. Thinly slice the red onion; finely chop the garlic.
Hakka noodles, quick and humble
- 2–3 cloves garlic
- 115 g cabbage
- ¼ whole red bell pepper
- 1 stick green onion
Thinly slice the cabbage and red bell pepper; roughly chop the green onion.
- 1 tsp cumin seeds
- ½ tsp fennel seeds
- ½ tsp chili flakes
In a non-stick pan over medium-low heat, toast the cumin seeds, fennel seeds and chili flakes about a minute.
- 1 tbsp smoky little spicy chili oil
Heat the pan to medium with the chili oil; saute the red onion a couple of minutes, then the garlic and toasted spices a couple of minutes more.
Cook the noodles to package instructions, about two minutes, stirring with chopsticks so they do not stick; drain.
- 1 tbsp soy sauce
- 1 tsp dark soy sauce
Add the noodles to the pan with the green onion, soy sauce and dark soy sauce; saute about a minute.