Hakka Noodles

My first Hakka Noodles were enjoyed in India. In the U.S. we call the same dish by vegetable chow mein. While I was in India, these noodles tasted especially delicious as a break from Indian 3x/day. While I love Indian cuisine, this became too much for my palate after several weeks. I had a craving for Hakka Noodles and decided to make some. The key is getting the noodles at the perfect al dente state to have a bit of chew. While a wheat spaghetti-type noodle is best, any noodle type can work whether it’s gluten-free Soba, Udon or any other. This is a fast and fresh dinner.

Serves: 2 generously

4 ounces spaghetti noodles, cooked
1 Tablespoon organic cold pressed extra virgin olive oil (or sunflower, or coconut oil)
1-2 teaspoons red chili flakes
¼ head purple cabbage, cut into paper thin slivers
2 carrots, grated on large grate
1 red bell pepper, diced into 1” pieces
2 garlic cloves, minced
2 green onions, finely diced
5 stems of cilantro, chopped

Optional:
1 Tablespoon soy sauce or ½ teaspoon sea salt

Method
Make your chili oil in the wok. Over medium-high heat 1-2 Tablespoons of oil with desired amount of chili flakes until they start popping.

Remove from heat, and strain chili flakes leaving a chili oil to return to the wok for cooking.

In a large pasta pot, boil salted water for the pasta and cook according to package directions.

When the pasta is added to the water, begin sautéing the vegetables in a wok over medium-high heat.

Cook the pasta until al dente and drain.

Cook the vegetables until tender-crisp.

Toss the vegetables with the noodles. Serve topped with green onions and cilantro.