Known as hakka noodles in India, where Chinese
cuisine is relished. Serves 4
2 tbls sesame oil
2 garlic cloves, finely chopped
2 dried red chillies
1 onion, finely sliced
1 carrot, sliced diagonally
2 fresh shiitake mushroom caps, sliced (or other)
2 cups white cabbage in 1” strips
1 green bell pepper
1 cup (100g) of bean sprouts
1 tbls soy sauce
1/2 tsp rice vinegar / 1/2 tsp agave syrup
Salt & pepper
400g wheat flour noodles, cooked
All ingredients are approximate, replace the vegetables here with what you have in the fridge.
Heat the oil in a saucepan and sauté the garlic, chillies and onion over a high heat for a minute. Add the carrot, shiitake, cabbage, green pepper, and bean sprouts and stir fry, with the heat on high, for 2-3 minutes.
Add the soy sauce, vinegar, agave syrup, salt & pepper.
Stir in the noodles and heat through. Garnish with chives.