Hakka Noodles

Steps

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1. 1
   Bring water to a boil for the noodles. Thinly slice the red onion, mince the garlic, thinly slice the cabbage and red bell pepper, and roughly chop the green onion.
   ▶ ≈0:25
2. 2
   Heat a nonstick pan over medium-low heat and add cumin seeds, fennel seeds, and chili flakes. Toast for about a minute until fragrant. Transfer to a mortar and pestle and coarsely crush the spices—they don't need to be a fine powder—then set aside.
   ▶ ≈2:24
3. 3
   Heat the pan to medium heat and add the chili oil. Carefully add the red onion slices and sauté for a couple of minutes. Stir in the garlic and toasted spice mixture and sauté for another couple of minutes. Add the cabbage and sauté for a couple of minutes, then add the red bell pepper and stir well.
   ▶ ≈3:08
4. 4
   Cook the noodles according to package instructions (about 2 minutes), stirring with chopsticks to prevent sticking. Drain the noodles and add to the pan along with the green onion, soy sauce, and dark soy sauce. Sauté for about a minute until everything is well combined.
   ▶ ≈4:21
5. 5
   Plate the noodles and garnish with white sesame seeds before serving.
   ▶ ≈5:23