Hakka Noodles

Making Hakka Noodles Ahead

Keeps 2 days refrigerated. Reheat in a hot pan, not a microwave.

Making Hakka Noodles

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1. Boil the noodles for 1 minute less than the packet says.

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2. Drain, rinse under cold water until completely cool, and toss with 1 tsp of the oil.

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3. Heat the remaining oil in a wok until it shimmers.

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4. Fry the garlic and ginger for 20 seconds.

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5. Add the onion, cabbage, carrot and pepper and stir-fry over the highest heat for 3 minutes. They should still be crunchy.

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6. Add the soy, vinegar, white pepper, sugar and salt and toss for 30 seconds.

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7. Tip in the noodles and lift and toss with two spoons for 2 minutes, until heated through and streaked brown.

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8. Add the spring onions, toss once more, and serve.

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A Few Pointers

• Cold, oiled noodles or they clump.
• Shred the vegetables noodle-thin.
• The highest heat your hob has, and keep everything moving.

Behind the Recipe

Cook the noodles a minute short, rinse them cold and toss them in a teaspoon of oil. Noodles that go into the wok hot and wet steam rather than fry, and they clump into a single mass. Cold, oiled and slightly under, they separate and take the heat. Shred everything the same thickness as the noodles so a forkful is one texture.

Serving Ideas

Gobi manchurian · Chilli paneer · Hot and sour soup

Sides from the same cuisine on this site: Aloo Methi, Beans Poriyal, Bengali Aloo Posto.

If You're Missing Something

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.
• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

What's in a Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.

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