Hakka Noodles

Serves 3

350 grams chow mein noodles

2 tbsp sesame oil

2 tsp chili flakes (or more to taste)

2 tbsp dark soy sauce

2 tbsp rice vinegar

1 large carrot, julienne

1/2 red bell pepper

1/2 cup onion, thinly sliced

4 green onions, thinly sliced diagonally

1.5 tsp vegetable oil

salt to taste

Spice Paste

2 large cloves garlic, minced

2 tsp fresh ginger, peeled and grated

3 tsp Asian chili sauce (Sriracha or sambal oelek)

4 tbsp ketchup

2 tbsp white sesame seeds

Bring a large pot of salted water to boil and add the noodles. Cook for about 3 minutes until tender. Drain and rinse under cold water until cooled and set aside.

Grind spice paste ingredients together with a mortar and pestle and set aside.

In wok or non-stick pan, heat sesame oil over medium-high heat. When oil is hot, add red chili flakes and stir-fry for a minute. Add spice paste and cook for a minute. Add soy sauce and vinegar and bring to a simmer.

Add prepared vegetables except green onions and stir-fry until tender-crisp. 

Add noodles and stir-fry briefly until coated with the sauce. 

Adjust seasoning with salt or chilies and serve, garnished with green onions.