Sunday, October 19, 2008

Hakka noodle stir-fry

Have the ingredients assembled near the stove so you can cook the dish quickly. Make the vinegar sauce a day in advance and refrigerate it. Serve the noodles with the vinegar mixture and soy sauce. Serves 4.


Hakka Noodles


3tablespoons sesame oil or peanut oil
1clove garlic, chopped
1teaspoon crushed red pepper
1teaspoon soy sauce
1teaspoon sugar
1bunch scallions (white part only), chopped
1/4head green cabbage, shredded
2carrots, thinly sliced into 2-inch strips
1/2green bell pepper, cored, seeded, and cut into 2-inch strips
1/4pound sugar snap peas, cut on the diagonal into fine strips

Salt, to taste
1. In a wok or large skillet over high heat, heat the oil. Cook the garlic and crushed red pepper, stirring constantly, for 10 seconds.

2. Add the soy sauce and sugar and stir-fry for 5 seconds.

3. Add the scallions and stir-fry for 10 seconds.

4. Add the cabbage, carrots, bell pepper, and sugar snaps. Stir-fry for 2 minutes.

5. Add the noodles and salt. Mix well and stir-fry for 2 minutes.


1/2cup apple cider vinegar
2teaspoons thinly sliced hot green chili peppers
2scallions, thinly sliced
2teaspoons chopped fresh cilantro or parsley
4wedges lime
1/3cup soy sauce (for serving)
1. In a bowl, combine the vinegar and chilies.

2. Garnish the noodles with scallions and cilantro or parsley. Divide the mixture among 4 deep bowls and garnish each one with a wedge of lime. Serve with the vinegar sauce and soy sauce.

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