Indo-Chinese
Chilli Garlic Hakka Noodles
A fast garlic-and-chilli noodle stir-fry — boiled noodles tossed in a chilli-garlic-Schezwan oil. Punchy, simple, weeknight.
Prep
5 min
Cook
10 min
Serves
2
Per serving
365kcal
Protein
9g
Carbs
45g
Fat
17g
Fibre
5g
Ingredients
- 2 cupsHakka noodles, boiled
- 2 tbspOil
- 1 tbspOnion, chopped
- 2 tspGarlic, grated
- 1 tspGinger, grated
- 2Green chilli, chopped
- 1 tspSchezwan sauce
- 1 tspSoya sauce
- 1/2 tspBlack pepper powder
- 1 tspAromatic powder
- 1 tspOregano
- to tasteSalt
Method
- 1
Heat oil in a wok on the highest flame. Add ginger, garlic and green chilli; sizzle 20 seconds — don't brown.
- 2
Add onion. Toss 30 seconds. (Add veg of your choice here.)
- 3
Add Schezwan and soya sauces. Toss.
- 4
Add the boiled noodles. Toss on high for 2 minutes — separate-grained, not gummy.
- 5
Season with salt, pepper, aromatic powder and oregano. Toss once more. Serve hot.