First, we need to prep the veggies needed. Chop cilantro, onions, garlic, and bell pepper. Also, chop the scallions into thin slices keeping some of the green parts for garnish.
Bring a pot of water to boil for the noodles. Boil the noodles al dente as per the package instructions. Drain the water. Then, rinse under cold water. Drizzle some oil and keep it aside. This will prevent the noodles from sticking together.
Heat a wok and add oil and butter to it. Add and saute garlic till it browns a bit.
Then add scallions and onions along with the ginger paste. Saute for a couple of minutes. Add a tbsp of water to deglaze the wok.
Add mushrooms and cook till all the water evaporates. Add bell peppers and green peas. Saute till they are cooked.
Next, add the chopped cilantro to the wok. Saute for a minute.
Sauces like coconut aminos, rice vinegar, and sweet cooking seasonings need to be added next. To make it more hot and spicy, add Schezwan spice mix (optional), crushed red pepper flakes, and crushed black pepper.
Lastly, add the cooked noodles and mix it all together. Drizzle some olive oil if needed. Cook for 1-2 minutes to allow the noodles to absorb the sauces and spices.
Divide Hakka noodles in wide, shallow bowls, reserving some for leftovers. Before serving, garnish with some scallions, red pepper flakes, and dried cilantro.