Hakka Noodles
Bursting with bold flavors and vibrant colors, this Hakka Noodles recipe is a quick and easy way to enjoy a classic Indo-Chinese dish at home. Featuring al dente Hakka noodles tossed with crunchy stir-fried vegetables like bell peppers, carrots, and cabbage, this dish is flavored with aromatic garlic, ginger, and chili, then elevated with a tangy mix of soy sauce, chili sauce, and vinegar. A final drizzle of sesame oil adds a nutty richness, while fresh spring onions provide the perfect garnish. Ready in just 30 minutes, Hakka Noodles are ideal for weeknight dinners or casual gatherings. Serve it steaming hot and experience the delightful balance of savory, spicy, and umami flavors in every bite. Perfect for those seeking authentic Indo-Chinese recipes, this dish will quickly become a favorite!
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Recipe Information
Ingredients
- 200 grams Hakka noodles
- 2 tablespoons Vegetable oil
- 4 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 1 medium Green chili, chopped
- 3 stalks Spring onions, chopped
- 1 medium Green bell pepper, sliced
- 1 medium Carrot, julienned
- 1 cup Cabbage, shredded
- 2 tablespoons Soy sauce
- 1 tablespoon Chili sauce
- 2 teaspoons Vinegar
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Sesame oil
Instructions
Begin by cooking the Hakka noodles according to the package instructions. Be sure not to overcook - the noodles should be al dente. Drain and rinse the noodles under cold water. Drizzle a teaspoon of oil to prevent them from sticking together and set aside.
Heat vegetable oil in a large wok or pan over high heat.
Add the minced garlic, minced ginger, and chopped green chili. Stir-fry for 30 seconds until aromatic.
Add the white parts of the spring onions, sliced green bell pepper, julienned carrot, and shredded cabbage. Stir-fry on high heat for about 2-3 minutes, or until the vegetables are slightly tender but still crunchy.
Lower the heat to medium and add the cooked noodles to the pan, tossing them with the vegetables.
Pour in the soy sauce, chili sauce, and vinegar. Stir-fry the noodles and vegetables together, ensuring everything is well combined and evenly coated with the sauces.
Season with salt and black pepper to taste. Toss well to incorporate.
Turn off the heat and drizzle with sesame oil for a burst of flavor.
Garnish with the green parts of the spring onions and serve hot. Enjoy your delicious homemade Hakka noodles!
Nutrition Facts
Calories |
677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.0 g | 47% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4351 mg | 189% | |
| Total Carbohydrate | 81.8 g | 30% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 16.9 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 208 mg | 16% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1185 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.
