Hakka Noodles with Shrimp

Similar to chow mein, Hakka Noodles have a little bit of spice, a simple sauce, and lots of veggies and protein!

Hakka Noodles with Shrimp

Makes 2 to 4 servings

10-12 white raw shrimp (Such as this one)

1-2 tsps of chili powder

Pinch of salt

Pinch of pepper

Vegetable oil

200 g of dry, instant noodles (such as this one)

3 cloves of garlic

¼ of a white onion

½ a red bell pepper

Shredded carrots

1 egg

2 cups of shredded cabbage

1-2 tsps of chili paste (such as Sambal Oelek)

4-7 tbsps of light soy sauce

1 tbsp of rice vinegar

Green onion to garnish (Optional)

1. Peel the shrimp. Marinate the shrimp with salt, pepper, chili powder and a few teaspoons of vegetable oil, just until coated. Set aside.

2. Prepare the vegetables by mincing the garlic, cutting the bell pepper and onions into thin long pieces, shredding the cabbage and chopping the green onions. Set aside.

3. In a pan or a wok of boiling water, cook the noodles until just a little underdone, for about 5 minutes. Rinse the noodles under cold water and toss in about 3 tablespoons of vegetable oil to prevent sticking. Set aside.

4. In the same pan or wok, saute the shrimp in medium heat for about 6 minutes or until they are cooked through. Take the shrimp out and set aside, and then scramble the eggs. Add oil if needed. Take the eggs out and set aside.

5. Pour about 3 tablespoons of oil and saute the garlic and onions for about 1 minute. Add in the bell pepper, carrots, and cabbage. Add in the chili paste and cook everything through for about 5 minutes. Add in the noodles, and then the shrimp and eggs. Add in the rice vinegar, soy sauce and pepper, and continue to toss the ingredients for about 5-8 minutes until fully cooked through.

6. Optional: Garnish with green onion and enjoy!