Vegetable Hakka Noodles

Author Notes: This noodle and vegetable dish is a simple, two-pan meal that can
easily be scaled up for a crowd. Easy and quick to prepare, the only time-consuming part is slicing the vegetables. This recipe enjoys a lot of latitude in the choice of vegetables. I used carrots, red bell pepper, cabbage, and scallions, but feel free to add green beans, mushrooms, green, yellow, or orange bell pepper, and zucchini and/or yellow squash. Cabbage and scallions are a must, though.

Serves 2 to 4

• 6ounces soba or udon noodles
• 1 1/2tablespoons vegetable oil
• 1serrano pepper, thinly sliced lengthwise (optional)
• 1/2cup carrot strips, 2 inches long, 1/2-inch thick
• 3/4cup red bell pepper cut into strips, 1/4-inch thick and 2 inches long
• 1cup chopped cabbage
• 1/2cup thin, round slices of scallions
• 2 1/2tablespoons soy sauce
• 1tablespoon butter
• 1medium garlic clove, chopped
• 1/4teaspoon red chile powder

1. Boil the noodles as per instructions and set aside.
2. Heat a heavy-bottomed skillet and add vegetable oil. Add serrano peppers and carrots. Sauté for 3 to 4 minutes over medium heat.
3. Add red bell peppers and sauté for 3 to 4 minutes. Add cabbage and scallions and sauté for 5 minutes.
4. Add soy sauce and once the sauce boils, add the noodles. Mix well with a pair of tongs and turn the heat to low.
5. Heat a small saucepan on another burner. Add butter and let melt over medium heat. Add garlic and red chile powder. Continue to stir throughout this process as garlic pieces can burn easily. After 5 minutes, remove from heat and pour this garlic-red chile powder mixture over the noodles and mix well. This last step brings the whole dish together and, apart from the buttery kick, imparts a golden, red sheen to the dish.
6. Serve hot. These noodles taste great after a few days too.

https://food52.com/recipes/63377-vegetable-hakka-noodles