Hakka noodle stir-fry

2. Drain the noodles in a colander and rinse them with cold water. Shake the colander to remove the excess moisture.

3. Transfer the noodles to a bowl. Add the remaining 1 tablespoon of oil and toss gently but thoroughly.

FOR THE STIR-FRY

3 tablespoons sesame oil or peanut oil 1 clove garlic, chopped 1 teaspoon crushed red pepper 1 teaspoon soy sauce 1 teaspoon sugar 1 bunch scallions (white part only), chopped 1/4 head green cabbage, shredded 2 carrots, thinly sliced into 2-inch strips 1/2 green bell pepper, cored, seeded, and cut into 2-inch strips 1/4 pound sugar snap peas, cut on the diagonal into fine strips Salt, to taste 1. In a wok or large skillet over high heat, heat the oil. Cook the garlic and crushed red pepper, stirring constantly, for 10 seconds.

2. Add the soy sauce and sugar and stir-fry for 5 seconds.

3. Add the scallions and stir-fry for 10 seconds.

4. Add the cabbage, carrots, bell pepper, and sugar snaps. Stir-fry for 2 minutes.

5. Add the noodles and salt. Mix well and stir-fry for 2 minutes.

FOR THE SAUCE AND GARNISH

1/2 cup apple cider vinegar 2 teaspoons thinly sliced hot green chili peppers 2 scallions, thinly sliced 2 teaspoons chopped fresh cilantro or parsley 4 wedges lime 1/3 cup soy sauce (for serving) 1. In a bowl, combine the vinegar and chilies. 2. Garnish the noodles with scallions and cilantro or parsley. Divide the mixture among 4 deep bowls and garnish each one with a wedge of lime. Serve with the vinegar sauce and soy sauce.

VISI TILAK