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From @Yeung Man Cooking

Hakka Noodles

20 min · Serves 1

20 mintotal
8 minhands on
16steps
1servings

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Ingredients

For the toasted spices

  • 1 tsp cumin seeds
  • 1/2 tsp fennel seeds
  • 1/2 tsp chili flakes

For the stir fry

  • 1/2 red onion, thinly sliced
  • 3 cloves garlic, roughly chopped
  • 115 g cabbage, thinly sliced
  • 1/4 red bell pepper, thinly sliced
  • 1 green onion, roughly chopped
  • 200 g chow mein noodles
  • 1 tbsp chili oil
  • 1 tbsp soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp white sesame seeds

Method

For the toasted spices

  1. Heat a nonstick pan to medium-low heat.

  2. Add the cumin seeds, fennel seeds, and chili flakes.

  3. Toast the spices until fragrant, about 1 minute.

  4. Transfer the spices to a mortar and pestle and coarsely crush them.

For the stir fry

  1. Bring a pot of water to a boil.

  2. Heat the pan to medium heat and add the chili oil.

  3. Carefully add the red onion and sauté for 2 minutes.

  4. Add the garlic and the crushed toasted spices.

  5. Sauté for another 2 minutes.

  6. Add the cabbage and sauté for 2 minutes.

  7. Add the red bell pepper and stir well.

  8. Boil the noodles according to the package instructions, about 2 minutes.

  9. Drain the cooked noodles.

  10. Add the drained noodles to the pan along with the green onion, soy sauce, and dark soy sauce.

  11. Sauté for 1 minute until the noodles and vegetables are coated in the sauce.

  12. Plate the noodles and garnish with the white sesame seeds.

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