Name: Vegetable hakka noodles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 4 as a side
Cuisine: Indo-Chinese
Ingredients: 165g medium egg noodles (3 nests); 4 tbsp neutral oil; 1 white onion sliced; 1 carrot julienned; 100g white cabbage julienned; 80g green beans sliced; 100g bean sprouts; 1½ tbsp dark soy sauce; 1½ tbsp light soy sauce; 2-3 spring onion stalks (the green parts) finely sliced

A wooden bowl filled with noodles and veg on a green background

165g medium egg noodles (3 nests)
4 tbsp neutral oil
1 white onion
sliced
1 carrot
julienned
100g white cabbage
julienned
80g green beans
sliced
100g bean sprouts
1½ tbsp dark soy sauce
1½ tbsp light soy sauce
2-3 spring onion stalks (the green parts)
finely sliced

Method

step 1
Bring a large pot of water to the boil for the noodles. Cook until al dente, drain, and rinse in cold water. Keep the noodles in a bowl of cold water to stop them sticking.
step 2
Heat the oil in a wok, then stir-fry the onion for 3-4 mins or until light brown. Add the carrot, cabbage, beans and sprouts, and stir-fry, stirring and tossing continuously, for 1-2 mins – do not overcook the vegetables otherwise they will lose their crunch.
step 3
Add the noodles, then both soy sauces and a pinch of salt. Stir-fry over a high heat until the colour of the noodles is even – a folding or scoop-and-lift motion works well for this. Ensure everything is mixed well, add the sliced spring onions and serve.