Vegetarian Indo-Chinese Hakka Noodles

By lorik

Ingredients

• 10 ounces dry lo mein noodles (look for medium or wide noodles, if available)
• 2 tablespoons neutral cooking oil
• 1 clove garlic, crushed
• 3 large eggs, beaten
• 2 medium carrots, grated (1 cup)
• Large handful snow peas or green beans, finely sliced (1 cup)
• 1/4 head green cabbage, shredded (1 cup)
• 3 tablespoon light soy sauce, plus extra if needed
• 3 tablespoons chili sauce (or 2 tablespoons Sriracha), plus extra to serve

Details

Servings 4
Adapted from thekitchn.com

Preparation

Step 1

Fill a large pasta pot with water and bring to a boil. Add a tablespoon of salt to the boiling water, then the noodles. Cook the noodles according to package directions, until tender. Drain.

Pour the oil into a wok over medium heat. When the oil is hot, add the garlic and sauté quickly for 30 seconds, until fragrant. Add the eggs, let them set until the partly cooked, pushing the edges in like an omelet.

Add the carrots, beans, and cabbage, and stir-fry for 3 minutes, until the vegetables are tender, but with a bite. Add the noodles, along with the soy and chili sauces, and stir-fry, tossing everything together well. Taste and add more soy sauce and chili sauce to taste.

Take off the heat and stir in the fresh cilantro. Serve hot with extra chili sauce or Sriracha, if desired.

no-sugar-added