Recipe: Hakka Noodles

I did a combined search on Alta Vista (+hakka +noodles) and several sites popped up. Here's a couple of recipes for you, but I am not familiar with some of the ingredients:

Chinese Hakka Noodles - from Saroj's Cookbook @ bawarchi.com

Ingredients:
2 cups boiled flat noodles (marketed also as hakka noodles)
3 dried red chilies
1 small bunch spring onion
1 small capsicum thinly sliced
2 tsp. garlic finely chopped
1/2 tsp. vinegar
salt to taste
1 1/2 tbsp. oil
tandoori colour

Method:
Chop the spring onions into 1/4" pieces cut slanting.
Pound red chilies and garlic coarsely.
Heat 1 tbsp. oil, add chilli and garlic and fry for a minute.
Add the capsicum and fry till tender.
Add the spring onion and fry again for 2-3 minutes.
Add noodles and salt and mix well.
Add tandoori colour and vinegar to taste.
Heat very well in oven or microwave before serving.
Serve with schezwan sauce or manchurian in gravy.

Making time: 45 minutes (excluding noodle cooking time)
Makes: 3 servings

HAKKA NOODLES (from Mrs. Tarla Dalal) Vegetables and noodles make a meal by itself. Preparation time : 10 minutes Cooking time : 5 minutes Serves : 6

Ingredients.
3 teacups boiled noodles.
4 teaspoons chopped garlic
3 to 4 red chilies, broken into pieces.
1 teacup shredded cabbage.
1 capsicum, finely sliced.
1 teacup chopped spring onions.
2 pinches Ajinomoto powder (optional).
2 tablespoons oil.
2 teaspoons chili oil.
Salt to taste.

1. Heat the oil in a wok or frying pan on a high flame. Add the garlic and
red chillies and stir fry over a high flame for a few seconds.

2. Add the cabbage, capsicum, spring onions and Ajinomoto and cook on
a high flame for 2 minutes.

3. Add the noodles, chili oil and salt, mix well and cook for 1 minute.

Serve hot.