Ingredients
200 g
Hakka or soba noodles, cooked according to package directions
1 tbsp
vegetable oil
1/4 cup(s)
chopped red onions
1 tbsp
sambal oelek
1
red bell pepper, cut into strips
1/2 cup(s)
thinly sliced carrots
2 cup(s)
chopped Chinese cabbage
1/4 cup(s)
chopped green onions
2 tbsp
rice vinegar
2 tbsp
creamy peanut butter
1 1/2 tbsp
soy sauce
1 tsp
sugar
1 tbsp
sesame oil
1/4 cup(s)
chicken or vegetable stock
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Directions 5 steps | 20 Minutes
Step 1
First, make the stir-fry sauce for the Hakka noodles. Whisk together chicken (or vegetable) stock, sesame oil, sugar, soy sauce, peanut butter and rice vinegar in a bowl until thoroughly combined. Set aside. Cook the noodles, according to package directions, while stir-frying the vegetables.
Step 2
Next, heat the vegetable oil in a wok or large sauté pan. Add the onions and sambal oelek. Stir and cook until aromatic.
Step 3
Add bell peppers, carrots and cabbage. Cook, stirring, until vegetables are starting to soften but still crisp.
Step 4
Toss the noodles and stir-fry sauce into the wok and combine until the noodles are well-coated.
Step 5
Serve Hakka noodles topped with chopped green onion. Enjoy!
Nutrition Per Serving
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CALORIES
316
FAT
11.8 g
PROTEIN
11 g
CARBS
46.5 g
FOOD FOR THOUGHT?
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