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INGREDIENTS

Hakka Noodles with

  • 1 tablespoon Corn oil
  • 1 large Onion
  • 2 cloves Garlic
  • 2 fresh ginger
  • 1 Carrot
  • 1 Red bell pepper
  • 1 green bell pepper
  • 2 tablespoons white vinegar
  • 1 tablespoon chili paste
  • 2 cubes MAGGI Vegetable Stock
  • 3 tablespoons Light soy sauce
  • 3 tablespoons Oyster sauce
  • 1 tablespoon Sesame seed oil
  • 1.5 packet Egg Noodles

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HOW TO PREPARE

Hakka Noodles with

1
Put a pot of water to boil.
2
Heat the oil in a Chinese wok, or if not available, in a non-stick pan, then stir-fry the onions, garlic ginger, carrot and the mix of bell peppers on high heat for 30 seconds. They should not be over cooked to remain crispy.
3
Add the white vinegar, evaporate, then add the chili paste, MAGGI Vegetable Stock cubes, soy sauce, oyster sauce and sesame oil; stir for a while then keep aside.
4
Cook the egg noodles for 3 minutes in the boiling water (follow the cooking instructions on the pack as they differ from one brand to another).
5
Strain and add to the vegetables; stir for 10 seconds on a high heat, take out and serve immediately.
NUTRITIONAL INFORMATION

Hakka Noodles with

  • Energy 396 (Kcal)
  • Protein 13 (g)
  • Carbohydrate 67 (g)
  • Total Fat 8.5 (g)
REVIEWS

Hakka Noodles with

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