Noodle sizzler with garlic pepper sauce and baked vegetables

Name: Noodle sizzler with garlic pepper sauce and baked vegetables
Prep time: 25 min
Total time: 25 min
Yield: 4 people
Cuisine: Chinese
Ingredients: 250 g Hakka noodles; 1 small head Broccoli; 1 Carrot; 1 Zucchini; 2 Bell peppers; 5 cloves Garlic; 1½ tsp Black pepper; 1 tbsp Soy sauce; 1 cup Vegetable stock; 1 tbsp Cornflour; 1 tbsp Butter; 1 tsp Sesame oil; 2 Spring onion; to taste Salt; as needed Oil

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This noodle sizzler pairs springy noodles with roasted vegetables and a bold garlic pepper sauce. It is an excellent option when you want a lighter sizzler that still feels rich, aromatic and satisfying.

Serves: 4 people

Preparation time: 25 min

Ingredients

Hakka noodles – 250 g
Broccoli – 1 small head
Carrot – 1
Zucchini – 1
Bell peppers – 2
Garlic – 5 cloves
Black pepper – 1½ tsp
Soy sauce – 1 tbsp
Vegetable stock – 1 cup
Cornflour – 1 tbsp
Butter – 1 tbsp
Sesame oil – 1 tsp
Spring onion – 2
Salt – to taste
Oil – as needed

Method

step 1
Cook the noodles until just tender, rinse briefly and toss with a few drops of oil so they stay separate. Overcooked noodles turn heavy on a sizzler plate, so stop cooking as soon as they still have some bite.
step 2
Roast or sauté the broccoli, carrot, zucchini and peppers until browned in places but not collapsed. A little charring adds the restaurant-style flavour that makes a hot-plate dish more exciting.
step 3
For the sauce, sauté the garlic in butter and a touch of oil, add black pepper and soy sauce, then pour in the stock. Thicken lightly with cornflour so the sauce clings to the noodles instead of pooling at the bottom.
step 4
Toss the noodles with sesame oil and some spring onion. Arrange them on the hot platter with the roasted vegetables around them.
step 5
Pour the garlic pepper sauce over the noodles at the last moment and serve right away. The first burst of steam and peppery aroma is a big part of the appeal of this dish.