Crispy Noodle Salad
Servings - 4
INGREDIENTS
Water - 800 milliliters
Salt - 1/4 teaspoon
Oil - 1 teaspoon
Hakka noodles - 120 grams
Corn flour - 40 grams
Oil - for frying
Ketchup - 2 tablespoons
Red chilli sauce - 2 tablespoons
Ginger - 1 teaspoon
Garlic - 1 teaspoon
Black pepper - 1/2 teaspoon
Chilli flakes - 1/2 teaspoon
Salt - 3/4 teaspoon
Green spring onions - 1 tablespoon
Honey - 1 teaspoon
Green bell pepper - 40 grams
Yellow bell pepper - 40 grams
Purple cabbage - 90 grams
Carrots - 40 grams
Onions - 40 grams
Green spring onions - for garnishing
PREPARATION
1. Boil 800 milliliters water in a skillet, add 1/4 teaspoon salt, 1 teaspoon oil, 120 grams Hakka noodles. Boil for 4–5 minutes until the noodles are cooked.
2. Remove from the heat, strain the noodles and transfer to a bowl. Add corn flour and coat the noodles well.
3. Deep-fry the coated noodles in hot oil until golden brown and crispy. Drain on absorbent paper.
4. Crush the crispy noodles into smaller pieces and keep them aside.
5. In a bowl, add 2 tablespoons ketchup, 2 tablespoons red chilli sauce, 1 teaspoon ginger, 1 teaspoon garlic, 1/2 teaspoon black pepper, 1/2 teaspoon chilli flakes, 3/4 teaspoon salt, 1 tablespoon green spring onions, and 1 teaspoon honey. Toss well to combine.
6. Add 40 grams green bell pepper, 40 grams yellow bell pepper, 90 grams purple cabbage, 40 grams carrots, 40 grams onions, and crushed noodles. Toss well to combine.
7. Garnish with green spring onions.
8. Serve.