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Vegetable Hakka Noodles

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Servings 2

Ingredients
  

  • 6 oz. spaghetti *or how much you need to serve 2
  • ½ tsp turmeric
  • 1 tsp sesame oil to separate noodles
  • 1 tbsp avocado oil or other neutral cooking oil
  • ½ onion, thinly sliced
  • 3 green onion stalks, chopped
  • ½ green bell pepper, thinly sliced
  • ½ red bell pepper, thinly sliced
  • 1 carrot, thinly sliced
  • 1 tbsp minced garlic ~ 2 cloves
  • 1 tsp minced ginger
  • 2 green chilis, chopped
  • 2 tbsp tamari or soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp chili garlic sauce or your favorite hot sauce
  • 1 tsp coconut sugar or brown/white sugar
  • ½ tsp black pepper

Instructions
 

  • Cook noodles to package instructions with the turmeric (for color purposes). Slightly undercook, drain, and rinse under cold water. Toss with sesame oil so they don’t dry up and stick together.
  • Heat oil in cast iron. The next few steps go QUICK so keep up. Add garlic, ginger, green chilis, the white parts of the green onion, and onion. Stir for 1-2 minutes.
  • Add carrots and bell peppers. Stir until they are mostly cooked, but still crunchy.
  • Whisk sauce in a small bowl: tamari, rice vinegar, chili garlic sauce, and coconut sugar. Add noodles to the pan and pour the sauce on them. 
  • Fry the noodles for a couple minutes. Add black pepper, red chili flakes according to your liking, and spring onion greens.