Hakka Noodles

Method

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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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Chef’s Tips

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

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Gobi manchurian
• Chilli paneer
• Hot and sour soup

Storage & Reheating

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

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.