After using some of the noodles for the salad, I had enough left over for a decent meal. The idea to make noodles for lunch hit me when the hunger pangs hit me and I needed to make something quick. There was nothing to reheat in the fridge, and this was the perfect oppurtunity to use up the noodles.
Last month when we went to New York City to meet up with our friends, we went to an Indo Chinese restaurant. I had almost given up hope of eating good Indo chinese food in the US. You can imagine my sheer joy when I landed in this restaurant. I forgot the name of the restaurant, but next time I go there I will be sure to fill you with the details. We had something called hakka noodles which were just yummy and this was my attempt to recreate it. After the dish was made, it was nothing like the original but still yummy.
Cook the noodles seperately in salted boiling water.
To a hot pan, add some sesame oil. Add some ginger and garlic chopped, followed by veggies ( scallions, cabbage, capsicum, snow peas, carrots etc.) and stir fry on high heat. For heat add a couple of slit chillies. To this add some soysauce, salt and a dash of rice wine vinegar. Stir well to combine. And that is it. Decorate with the green of the scallions and some sprouts.