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Hakka-Style Chow Mein (Tangra Noodles) Ingredients

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Servings

Ingredients

  • 14 ounces (400 g) chow mein or egg noodles
  • 3 tablespoons neutral oil
  • 4 garlic cloves minced
  • 1- inch piece fresh ginger julienned
  • 1 onion thinly sliced
  • 1 cup cabbage finely shredded
  • 1 carrot julienned
  • 1 bell pepper thinly sliced
  • 3 spring onions sliced (white and green separated)
  • 2 tablespoons soy sauce
  • 1 tablespoon white vinegar
  • 1 teaspoon chili sauce or finely chopped green chili
  • Kosher salt to taste
  • White pepper to taste

Instructions

  • Cook noodles according to package directions until just tender. Drain and rinse under cold water to stop cooking. Set aside.
  • Heat a wok over high heat until smoking. Add oil and swirl to coat.
  • Add garlic and ginger and stir-fry briefly until fragrant, about 10 seconds.
  • Add onion, cabbage, carrot, and bell pepper. Stir-fry quickly over high heat until just tender but still crisp.
  • Add noodles, soy sauce, vinegar, chili sauce or chili, salt, and white pepper. Toss vigorously until noodles are heated through and lightly charred at the edges.
  • Stir in spring onion whites, then remove from heat. Garnish with spring onion greens and serve immediately.

Notes

High heat is non-negotiable here. Everything moves fast — prep first, cook second. That’s the Tangra way.