Hakka Noodles

Course Main Dishes Total Time Under 1h

Ingredients in this Recipe

1 cup bean sprouts
1 cup cut up cauliflower florets (2 inch florets)
1 large carrot, peeled, ends trimmed, thinly sliced crosswise
1 tablespoon malt or cider vinegar
2 lengthwise slices fresh ginger (each 2½ inches long, 1 inch wide, and 1/8 inch thick), cut into matchstick thin strips (julienne)
2 tablespoons canola oil
2 teaspoons ground Kashmiri chiles; or ½ teaspoon cayenne (ground red pepper) mixed with 1½ teaspoons sweet paprika
4 medium size cloves garlic, finely chopped
4 ounces Doodh Paneer, cut into thin strips
4 scallions (green tops and white bulbs), cut into 1 inch lengths
8 ounces fresh or dried fettuccini type egg noodles (available in Asian markets)
¼ cup soy sauce
¼ cup tomato ketchup
½ cup finely chopped fresh cilantro leaves and tender stems (see Notes)
½ teaspoon coarse kosher or sea salt

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