Rice Free Hakka Noodles
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Learn more āIngredients
4 servings
- 12 oz hakka noodles or thin egg noodles
- 1 tsp sesame oil
- 3 tbsp neutral oil (such as canola or vegetable oil), divided
- 4 cloves garlic, minced
- 1-inch piece fresh ginger, peeled and minced
- 2 green chiles (such as serrano or thai), thinly sliced
- 1 medium onion, thinly sliced
- 1 medium carrot, julienned
- 1 cup green cabbage, thinly shredded
- 1 medium red bell pepper, thinly sliced
- 3 stalks celery, thinly sliced on the diagonal
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
Chef's tipFor each tablespoon of rice vinegar, use 2 tsp white wine vinegar plus 1 tsp water. Choose an unseasoned vinegar. - 1 tsp chili sauce (such as sriracha)
- Ā½ tsp ground white pepper
- salt, to taste
- 4 scallions, thinly sliced (green parts only for garnish, white parts for cooking)
Instructions
- 1
Bring a large pot of salted water to a boil. Cook the noodles according to package directions until just tender with a slight resistance at the center, about 1ā2 minutes less than the package suggests. Drain in a colander, rinse under cold water to stop cooking, and toss with the sesame oil to prevent sticking. Set aside.
- 2
In a small bowl, stir together the soy sauce, rice vinegar, chili sauce, and white pepper. Set the sauce aside.
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