Prep

• Boil a pot of water.
• Once hot, add instant ramen noodles. I love Ocean's Halo Organic Ramen Noodles which contains only 3 ingredients. Cook the noodles according to the package instructions. Alternatively, you can use Ching's Hakka Noodles 300 grams.
• Noodles are done.
• Drain and rinse the noodles with cold water.
• Set aside on a plate. Add 2 teaspoons of oil and coat the noodles. This ensures the noodles don't stick together. Set aside.
• Now chop the garlic and scallions - make sure you separate the white and green parts of the scallions. Slice the red onions, red, yellow, and green bell peppers. Julienne the carrots. Shred the cabbage. Set aside.

Cook the Hakka Noodles

• Heat up a wok on medium-high heat. Once hot, add 2 tablespoon avocado oil, or any flavorless oil that is suitable for high-heat (canola, vegetable work well too). Once hot, add the garlic and saute for 20 seconds.
• Immediately after, add the white portion of the scallions. Saute for 30 seconds.
• Add the red onions and cook for another 30 seconds.
• Add all 3 bell peppers and carrots. Cook for 30 seconds again.
• Lastly, add the shredded cabbage and cook for 30 seconds. Season with very little salt - like ¼ tsp.
• Now add the noodles.
• Immediately add the sauces... dark soy sauce, red chili sauce, and rice wine vinegar. Toss well so the noodles are coated well.
• Add black pepper. Gently toss.
• Garnish with remaining green scallions.
• Toss.

Enjoy with chili hot oil, or I love Trader Joe's Chili Onion Crunch on top!