Garlic Butter Hakka Noodles

1.Bring a large pot of water to a rolling boil. Add a pinch of salt and 1 teaspoon of oil to the water to prevent sticking.

2.Add the Hakka noodles to the boiling water and cook according to package instructions, usually 3-4 minutes, until al dente.

3.Drain the noodles and rinse under cold running water to stop the cooking process and remove excess starch. Set aside.

4.In a large wok or frying pan, heat 2 tablespoons of vegetable oil over medium heat.

5.Add the finely minced garlic to the pan and sauté gently for about 1-2 minutes until fragrant and lightly golden, taking care not to burn the garlic.

6.Add the cooked noodles to the pan and toss well to combine with the garlic.

7.Add 3 tablespoons of unsalted butter to the noodles and stir continuously until the butter melts and coats the noodles evenly.

8.Season the noodles with 1 teaspoon soy sauce, 1/2 teaspoon salt, 1/2 teaspoon black pepper powder, and 1/4 teaspoon white pepper if using. Toss well to distribute the seasoning.

9.Drizzle 1 teaspoon of sesame oil over the noodles for an extra layer of aroma and flavor, then toss again.

10.Turn off the heat and transfer the noodles to a serving plate.

11.Garnish with chopped spring onions for a fresh color contrast and mild onion flavor.

12.Serve immediately while hot for the best indulgent garlic butter experience.