Hakka Noodles Recipe

Cook noodles

Bring a large pot of salted water to a rolling boil. Add the noodles and cook according to package instructions until just al dente (usually 2–4 minutes for thin egg noodles). Drain and rinse under cold water to stop cooking. Toss with 1 teaspoon vegetable oil to prevent sticking and set aside.

Prep sauce

In a small bowl combine light soy sauce, dark soy sauce, white vinegar, ground black pepper, and remaining vegetable oil (reserve 1 tbs oil for stir-frying). Stir and set aside.

Heat a large wok or wide frying pan over high heat until very hot. Add 1 tablespoon vegetable oil. Add the whites of the spring onions, minced garlic and ginger and stir-fry for 20–30 seconds until fragrant (do not let garlic burn). Add the carrots and bell pepper and stir-fry 1–2 minutes until they begin to soften. Add the cabbage and bean sprouts and continue to stir-fry 1–2 minutes more until vegetables are tender-crisp. Season lightly with a pinch of salt. Push vegetables to one side of the wok to make space for eggs.

Push vegetables to the side of the wok. Add the remaining 1 tablespoon oil to the empty side and reduce heat to medium-high. Beat the eggs with 1/4 tsp salt and pour into the oil. Let set for a few seconds, then scramble quickly until just cooked but still soft. Break the scrambled egg into bite-size pieces and mix with the vegetables.

Increase heat to high. Add the cooked noodles to the wok. Pour the prepared sauce evenly over the noodles. Using tongs or two spatulas, toss everything quickly and continuously for 1–2 minutes so the noodles are evenly coated and heated through. Add the sliced green onion greens and drizzle sesame oil. Taste and adjust seasoning with extra soy sauce or salt if needed. Continue tossing another 30 seconds until fragrant and slightly smoky (wok hei).

Transfer to a serving platter or individual plates. Garnish with more sliced green onions and an extra crack of black pepper if desired. Serve immediately.