Craving a quick, healthy lunch in less than half an hour ? These Hakka noodles can be rustled up quickly and nicely fulfil indo Chinese grub cravings.
Here’s what we need:
1 coil of dried noodles
Veggies of your choice 1 cup
( I used carrots, bean sprouts, spring onions, long beans, kalian/spinach)
Fried Tofu strips (optional)
Light soya sauce 2 tbsp
Salt ½ tsp
Your favourite chilli paste or sambal ( I used homemade paste)
Completely optional : I also had some soya chunks from the previous night that I tossed in, which added a great texture to the noodles
Thinly sliced cucumber
1. Boil noodles according to package directions. Mine required boiling for 5 minutes
2. If using long beans, can parboil together with the noodles. French beans usually do not require boiling.
3. Heat 1 Tbsp oil in a non stick wok and stir fry carrot, beans and any hard veggies that need to go in first. Add tofu, if using. ( Can use chicken instead). Fry until cooked.
4. Add the noodles and salt. Add chilli paste and fry nicely. A few splashes of soya sauce if using light soya, otherwise add dark soya to taste.
5. At this stage I added soya, and the other veggies. Fry for around a minute or so, sprinkling water( yes ! water) if it looks too dry.
6. Serve with lime and cucumber.
Serves 1 hungry adult