Schezwan Hakka Noodles

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A one-bowl Indo-Chinese meal with crispy, crunchy colorful vegetables and noodles in spicy chili garlic paste and soy sauce.

Ingredients

½ packet noodles (I got about 2 heaped cups of cooked noodles)
¼ cup julienned carrots
¼ cup long shreds of cabbage
¼ cup green pepper/capsicum, cut into long pieces
¼ cup red bell pepper, cut into long pieces
½ cup sliced mushrooms
½ cup sliced red onions
1 tablespoon finely chopped garlic
1 tablespoon finely chopped ginger
1 tablespoon finely chopped green onions
2 teaspoons white vinegar
1 to 2 teaspoons soy sauce
2 teaspoons chili-garlic paste (according to your heat level)
3 tablespoons oil (preferably sesame oil)
Salt to taste

Instructions

View the full recipe at Curry and Vanilla →