Vegetable Hakka Noodles

recipe image

Photograph by Bobbi Lin
  • Serves
    2 to 4
Writer Notes

This noodle and vegetable dish is a uncomplicated, two-pan meal that can with out distress be scaled up for a crowd. Easy and speedy to prepare, the entirely time-interesting section is reducing the vegetables. This recipe enjoys hundreds of latitude within the number of vegetables. I conventional carrots, pink bell pepper, cabbage, and scallions, nevertheless feel free in an effort to add green beans, mushrooms, green, yellow, or orange bell pepper, and zucchini and/or yellow squash. Cabbage and scallions are a must, even though. —Annada Rathi

  • Take a look at Kitchen-Celebrated

  • 6 oz.

    soba or udon noodles

  • 1 1/2 tablespoons

    vegetable oil

  • 1

    serrano pepper, thinly sliced lengthwise (optionally available)

  • 1/2 cup

    carrot strips, 2 inches prolonged, 1/2-rush thick

  • 3/4 cup

    pink bell pepper decrease into strips, 1/4-rush thick and 2 inches prolonged

  • 1 cup

    chopped cabbage

  • 1/2 cup

    skinny, round slices of scallions

  • 2 1/2 tablespoons

    soy sauce

  • 1 tablespoon

    butter (glorious! you learn it ethical)

  • 1

    medium garlic clove, chopped

  • 1/4 teaspoon

    pink chile powder

  1. Boil the noodles as per instructions and discipline aside.
  2. Warmth a heavy-bottomed skillet and add vegetable oil. Add serrano peppers and carrots. Sauté for 3 to 4 minutes over medium heat.
  3. Add pink bell peppers and sauté for 3 to 4 minutes. Add cabbage and scallions and sauté for 5 minutes.
  4. Add soy sauce and as soon as the sauce boils, add the noodles. Combine smartly with a pair of tongs and turn the warmth to low.
  5. Warmth a shrimp saucepan on one other burner. Add butter and let melt over medium heat. Add garlic and pink chile powder. Continue to slump all the scheme through this activity as garlic pieces can burn with out distress. After 5 minutes, get rid of a long way flung from heat and pour this garlic-pink chile powder combination over the noodles and mix smartly. This final step brings the total dish collectively and, other than the buttery kick, imparts a golden, pink sheen to the dish.
  6. Aid sizzling. These noodles taste colossal after about a days too.

To some folks’s frustration, I admire to keep in touch about food earlier than cooking, while cooking, while eating and naturally after eating.

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