Veg hakka noodles

Ingredients for 4 portions

• 300 gHakka noodles
• 6 clovesGarlic, finely chopped
• 2Green chillies, finely chopped
• 4Spring onions, whites and greens chopped separately
• 1Onion, thinly sliced
• 200 gWhite cabbage, shredded
• 1Carrot, in thin strips
• 1Capsicum, in thin strips
• 3 tbspRefined oil
• 2 tbspSoy sauce
• 1 tbspVinegar
• 1 tbspChili sauce
• 3 mlBlack pepper
• to tasteSalt

Method

1. Put a large pan of water on to boil for the noodles. Meanwhile, chop the garlic, green chillies and spring onions, slice the onion, shred the cabbage and cut the carrot and capsicum into thin strips.
2. Salt the water and boil the noodles until just done, 3–4 minutes or as the packet says. Drain, rinse under cold water and toss with a little of the oil so they don't stick.
3. Heat the rest of the oil in a wok or kadai on the highest heat until it smokes. Fry the garlic, green chillies and spring onion whites for 30 seconds.
4. Add the onion, cabbage, carrot and capsicum and toss on high heat for 2–3 minutes, until hot but still crunchy.
5. Add the soy sauce, vinegar, chilli sauce, pepper and salt, then the noodles. Toss with two spoons or tongs for 2 minutes until evenly coated and hot.
6. Toss in the spring onion greens and serve straight away.

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