Hakka Noodles

Ingredients

For The Chilli Oil
1/4 cup oil
5 whole dry kashmiri red chillies , broken into pieces

For The Noodles

2 cups boiled noodles
2 tbsp oil
1/4 cup finely chopped spring onions whites
2 tsp finely chopped garlic (lehsun)
2 to 3 whole dry kashmiri red chillies , broken into pieces
1/2 cup thinly sliced carrots
1/4 cup shredded cabbage
1/2 cup thinly sliced capsicum
1 tsp soy sauce
Salt to taste
A pinch of black pepper powder
2 tbsp finely chopped spring onion greens

Method

For the chilli oil

Heat the oil in a deep pan on a high flame till it smokes.
Add the red chillies, cover with a lid and switch off the flame.
Allow it to cool for some time and strain it using a strainer. Keep aside.
For the noodles

Heat the oil in a wok, add the spring onion whites, garlic and red chillies and sauté on a high flame for 30 seconds.
Add the carrots, cabbage, capsicum and sauté on a high flame for 1 to 2 minutes.
Add the noodles, soya sauce and salt, mix well and toss on a high flame for 1 to 2 minutes.
Add the black pepper powder and 2 tsp prepared chilli oil, mix well and toss on a high flame for another 2 minutes.
Sprinkle spring onion greens and toss well.
Serve immediately.