Recipes From China #117
with
Chyou
Chyou's Hakka Noodle
Ingredients
For your Chilli Oil
quarter cup of oil
five whole dry kashmiri red chillies , broken into pieces
For your Noodles
two cups boiled noodles
two tbsp oil
quarter cup of finely chopped spring onions whites
two tsp finely chopped
two to three whole dry kashmiri red chillies , broken into pieces
half cup of thinly sliced carrots
quarter cup of shredded cabbage
half cup of thinly sliced capsicum
one tsp soy sauce
salt to your liking
black peppercorns powder
two tbsp finely chopped spring onion greens
Process
For your chilli oil
Heat up the oil in a deep pan until it smokes.
Put the red chillies, cover with a lid and turn off the heat.
Permit it to cool for some time and pressure it using a strainer. Keep aside.
For your noodles
Heat up the oil in a wok, put the spring onion whites, garlic and red chillies and heat it up 30 seconds.
Put the carrots, cabbage, capsicum and sauté and heat it up for two or three minutes.
Include the noodles, soya sauce and salt, mix properly and heat it up for one to two minutes.
Put the black pepper powder and two tsp prepared chilli oil, mix nicely and heat it up another two minutes.
Scatter spring onion greens and toss well.
Serve quickly.
Hope you enjoyed it!
