Gluten-Free Hakka Noodles
Delightfully vibrant and bursting with flavor, Gluten-Free Hakka Noodles is a quick and healthy twist on the classic Indo-Chinese recipe, perfect for anyone seeking gluten-free meal options. This easy stir-fry features al dente gluten-free noodles tossed with a colorful medley of crisp vegetables like bell peppers, carrots, and cabbage, all infused with the bold flavors of garlic, ginger, and green chilies. A splash of gluten-free soy sauce and vinegar ties it all together, creating a savory, umami-packed dish that's ready in just 30 minutes. Whether you're accommodating dietary restrictions or simply craving a veggie-forward, gluten-free noodle dish, this recipe serves up irresistible taste and satisfying textures in every bite. Serve it piping hot for a wholesome, comforting meal that's ideal for lunch, dinner, or even entertaining guests.
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Recipe Information
Ingredients
- 200 grams Gluten-free noodles
- 2 tablespoons Cooking oil
- 4 cloves Garlic, minced
- 1 inch piece Ginger, minced
- 2 pieces Green chilies, sliced
- 1 medium Red bell pepper, sliced
- 1 medium Green bell pepper, sliced
- 1 medium Carrot, julienned
- 100 grams Cabbage, shredded
- 2 stalks Green onions, chopped
- 2 tablespoons Gluten-free soy sauce
- 1 tablespoon Vinegar
- 1 teaspoon Black pepper powder
- 1 teaspoon Salt
Instructions
Begin by boiling a large pot of water with a pinch of salt. Add the gluten-free noodles and cook according to the package instructions until they are al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
Heat a large wok or frying pan over medium-high heat and add 2 tablespoons of cooking oil.
Once the oil is hot, add the minced garlic and ginger. Sauté for about 30 seconds or until aromatic.
Add the sliced green chilies and continue to sauté for another 30 seconds.
Increase the heat to high and add the red and green bell peppers, carrot, and cabbage. Stir-fry for about 3-4 minutes, or until the vegetables are tender but still crisp.
Toss in the cooked, drained noodles and stir to combine with the vegetables.
Pour in the gluten-free soy sauce and vinegar, then sprinkle with black pepper and salt. Mix everything well, making sure the noodles are evenly coated with the sauce and the vegetables are well distributed.
Continue to stir-fry everything on high heat for an additional 2-3 minutes. Adjust salt and pepper to taste.
Turn off the heat and sprinkle with chopped green onions before serving.
Serve hot, garnished with more green onions or toasted sesame seeds if desired.
Nutrition Facts
Calories |
781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4287 mg | 186% | |
| Total Carbohydrate | 112.2 g | 41% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 15.5 g | ||
| Protein | 14.3 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 142 mg | 11% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1174 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
