- 300 grams Ching Hakka Noodles
- 1 tablespoon vegetable oil
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 1 green chili, sliced
- 1 stalk celery, chopped
- 1 medium red onion, 100 grams, sliced
- 1 large carrot, 100 grams, sliced
- 1 large red pepper, 200 grams, sliced, can use mix of green and red
- 3 stalks green onion, chopped + more to garnish
- 2.5 tablespoons soy sauce
- 1 tablespoon rice vinegar, or white vinegar
- 1 teaspoon hot sauce, like sriracha
- 1/2 teaspoon sugar, optional
- 1/4 teaspoon black pepper powder/ white pepper powder
- 1/2 teaspoon salt
- Boil the noodles according to instructions on the package.
- Drain the noodles and wash under cold running water, this stops the cooking process. Add 1/2 tablespoon of vegetable oil to the noodles and toss . This prevents the noodles from sticking together. Set it aside.
- In a wok heat 2 tablespoon vegetable oil. Once the oil is hot add the minced garlic and ginger, sliced green chilly and chopped celery.
- Sauté for few seconds until the ginger garlic starts to change color.
- Add sliced onions and sauté for a minute or two until the sides of the onion starts turning light golden brown.
- Add in the sliced carrots, bell pepper, green onion and cook for 1 minute on high heat. The veggies should remain crunchy.
- Push veggies to the side, lower the heat and add soy sauce, rice vinegar, hot sauce (like sriracha) and sugar (if using).
- Toss the veggies to combine well with the sauce. Add in the black pepper, salt and white pepper.
- Stir in the boiled noodles. Using a pair of tongs, mix it well so that the noodles are well coated with the sauce.
- Toss the noodles well and garnish with more spring onion greens.