Garden Mains · Indo-Chinese
Vegetable Hakka Noodles
Thin noodles are tossed over roaring heat with green beans, carrot, yellow pepper, onion and spinach in a punchy soy, vinegar and chili sauce. This street-style favorite is smoky, tangy and ready in about twenty minutes.
Test kitchen note: Cut every vegetable into thin strips about the length of a matchstick so they cook in the same quick blast as the noodles.
Method 6 steps
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Boil the noodles until just tender, drain, rinse under cold water and toss with 1 teaspoon of the oil.
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Heat the remaining oil in a wok over the highest heat until shimmering. Add the garlic and stir for 20 seconds.
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Add the green beans and stir-fry 2 minutes, then add the carrot, pepper and onion for 2 minutes more.
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Tip in the noodles with the soy sauce, vinegar, chili sauce and black pepper and toss vigorously for 2 minutes.
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Add the spinach and toss just until wilted.
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Serve piping hot, with naan or on its own.
That is the whole pie. Enjoy every slice.
Pairs well with
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