Veg Hakka Noodles

🔥 Prep

• Cook the 200 g noodles according to package instructions, then drain and rinse with cold water; set aside.
• Julienne the 1 pc onion, 1 pc capsicum, and 1 pc carrot into thin strips.
• Shred the 50 g cabbage into fine strips.
• Measure out 1.5 tbsp soy sauce, 1 tbsp vinegar, 2 tbsp oil, 1 tsp salt, and 0.5 tsp black pepper into small bowls for easy access.

🔥 Cook

• 1. Heat the 2 tbsp oil in a wok or large skillet over medium-high heat until shimmering.
• 2. Add the julienned onion and sauté for 1 minute until translucent.
• 3. Add the julienned capsicum, carrot, and shredded cabbage; stir‑fry for 2-3 minutes until the vegetables are crisp‑tender.
• 4. Stir in the 1.5 tbsp soy sauce, 1 tbsp vinegar, 1 tsp salt, and 0.5 tsp black pepper; mix for 30 seconds.
• 5. Add the cooked 200 g noodles and toss everything together over medium-high heat for 2 minutes until the noodles are heated through and evenly coated.
• 6. Taste and adjust seasoning if needed, then remove from heat.

🔥 Serve

• Transfer the veg hakka noodles to a serving plate or bowl while hot.
• Garnish with chopped spring onions or cilantro for freshness, if desired.
• Serve with a side of chili garlic sauce or schezwan sauce for extra kick.
• Pair with a simple cucumber salad or steamed bok choy for a complete meal.