Hakka Noodles

• 200g noodles
• Water (to boil noodles)
• Salt, to taste
• 1 tablespoon oil (for boiling noodles)
• 2 tablespoons oil (for stir-frying)
• 1 tablespoon finely chopped garlic
• 1 tablespoon finely chopped ginger
• 2 tablespoons Aazol’s Spicy Red Chilli Chutney (adjust to taste)
• 1 medium onion, sliced
• 1/2 cup shredded cabbage
• 1/2 cup julienned carrot
• 1/2 green capsicum, sliced
• 1/2 yellow capsicum, sliced
• Salt, to taste
• 1/2 teaspoon black pepper

Method:

1. Boil the Noodles:

Bring a pot of water to a boil. Add a pinch of salt and a splash of oil.

Add the noodles and cook as per packet instructions until al dente.

Strain and rinse the noodles under cold water to stop further cooking.

Gently detangle and keep aside.

2. Prepare the Stir-Fry Base:

Heat oil in a wok or large pan.

Add chopped garlic and ginger. Sauté until aromatic.

Add Aazol’s Spicy Red Chilli Chutney and mix well.

3. Add Vegetables:

Add sliced onion and sauté for a minute.

Add shredded cabbage and julienned carrot. Stir well.

Now add green and yellow capsicum. Mix and stir-fry on high heat for 2-3 minutes.

4. Season and Toss:

Add salt and black pepper as per taste.

Add the boiled noodles and toss everything together until evenly coated.

5. Serve:

Serve hot as a main dish or enjoy as a spicy evening indulgence.