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Vegetable Hakka Noodles
Vegetable Hakka Noodles so easy to make, you'll forego takeout. Don't let the list of ingredients intimidate you. Most are probably in your pantry. Best still, you can substitute veggies and make your own sriracha and garlic-infused oil in seconds.
  1. Cook the noodles in a large pot of boiling water until al dente.
  2. Strain and rinse with cold water.
  3. While the water for the noodles is boiling, heat a wok or a very large saucepan over high heat.
  4. When the oil is hot, add the onions, toss for a minute, then add the carrots. Stir-fry for a minute, then add the cabbage, green peppers, and mushrooms.
  5. Still working over high heat, stir-fry the veggies for a few minutes until they are just tender but have a good bite.
  6. Add the pepper, soy sauce, Sriracha and vinegar. Stir to mix.
  7. Add the cooked noodles and toss together to mix.
  8. Serve hot with some garlic oil drizzled over the noodles.
  9. Make garlic oil:
  10. Place the coconut oil and garlic cloves in a saucepan and cook for about 7-8 minutes or until the garlic has browned.
  11. Strain the oil and store in a clean, air-tight bottle.
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