Vegetable hakka noodles

This Indo-Chinese dish combines noodles with lots of crunchy veggies – carrot, onion, white cabbage and green beans, to name a few. Stir-fried over a high heat, it's quick and easy to make, too

Ingreadient:

• 165g medium egg noodles (3 nests)
• 4 tbsp neutral oil
• 1 white onion, sliced
• 1 carrot, julienned
• 100g white cabbage, julienned
• 80g green beans, sliced
• 100g bean sprouts
• 1½ tbsp dark soy sauce
• 1½ tbsp light soy sauce
• 2-3 spring onion stalks (the green parts), finely sliced

Directions :

1. Bring a large pot of water to the boil for the noodles. Cook until al dente, drain, and rinse in cold water. Keep the noodles in a bowl of cold water to stop them sticking.
2. Heat the oil in a wok, then stir-fry the onion for 3-4 mins or until light brown. Add the carrot, cabbage, beans and sprouts, and stir-fry, stirring and tossing continuously, for 1-2 mins – do not overcook the vegetables otherwise they will lose their crunch.
3. Add the noodles, then both soy sauces and a pinch of salt. Stir-fry over a high heat until the colour of the noodles is even – a folding or scoop-and-lift motion works well for this. Ensure everything is mixed well, add the sliced spring onions and serve.