Crispy Noodle Salad

PREPARATION

1. Boil 800 milliliters water in a skillet, add 1/4 teaspoon salt, 1 teaspoon oil, 120 grams Hakka noodles. Boil for 4–5 minutes until the noodles are cooked.
2. Remove from the heat, strain the noodles and transfer to a bowl. Add corn flour and coat the noodles well.
3. Deep-fry the coated noodles in hot oil until golden brown and crispy. Drain on absorbent paper.
4. Crush the crispy noodles into smaller pieces and keep them aside.
5. In a bowl, add 2 tablespoons ketchup, 2 tablespoons red chilli sauce, 1 teaspoon ginger, 1 teaspoon garlic, 1/2 teaspoon black pepper, 1/2 teaspoon chilli flakes, 3/4 teaspoon salt, 1 tablespoon green spring onions, and 1 teaspoon honey. Toss well to combine.
6. Add 40 grams green bell pepper, 40 grams yellow bell pepper, 90 grams purple cabbage, 40 grams carrots, 40 grams onions, and crushed noodles. Toss well to combine.
7. Garnish with green spring onions.
8. Serve.