Hakka Noodles

This time around I wanted to share one of my most sought-after recipes, “The Hakka noodles”

Ingredients:

4 servings of Pasta noodles,

1 cup julienned carrots,

1 cup julienned onion,

1 cup julienned green bell,

1 cup shredded cabbage,

½ cup julienned red, yellow and orange bell peppers,

½ cup corn,

½ cup julienned green beans,

½ cup diced scallions,

2 tbsp. minced garlic,

2 tbsp. ginger,

2 tbsp. minced green chilled,

2 tbsp. oil,

Salt and Pepper to taste

Sauces:

4 tbsp. Soy sauce,

2 tbsp. General Tsao’s sauce,

2 tbsp. sweet and sour sauce,

1 tbsp. Sriracha sauce,

Method:

Cook pasta according to package instructions, but remove it shy of 2 minutes of the instructed time. Drain and keep it aside. Heat a wok and add 2 tbsp. of oil. Once the wok becomes searing hot, add the onions, 1 tbsp. of ginger, garlic and green chili. Toss it around for a few seconds and then add all the bell peppers. Season the veggies with salt and pepper. Add the beans and the carrots and toss it for a few seconds. Finally add cabbage and corn and toss it for a minute.  If the noodles are dry run it under cold water and add it to the veggies. Mix all the sauces together and add the remaining ginger, garlic and green chili and add it to the wok. Toss around until the sauce blends nicely and switch off the stove. Garnish with scallions and serve.