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.

Ingredients

Hakka Noodles

FOR THE STIR-FRY

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

FOR THE SAUCE AND GARNISH

1/2	cup apple cider vinegar
2	teaspoons thinly sliced hot green chili peppers
2	scallions, thinly sliced
2	teaspoons chopped fresh cilantro or parsley
4	wedges lime
1/3	cup 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.