Soy-Free Hakka Noodles
Delight your taste buds with this vibrant and flavorful **Soy-Free Hakka Noodles**, perfect for anyone seeking a healthier twist on the popular Indo-Chinese classic. This quick and easy recipe skips soy-based sauces, making it ideal for those with dietary restrictions, without compromising on the bold, umami-packed flavors. Featuring al dente Hakka noodles tossed with crisp, colorful vegetables like bell peppers, carrots, and cabbage, and seasoned with a zesty blend of rice vinegar, fish sauce, and soy-free oyster sauce, each bite bursts with freshness and spice. Garnished with fragrant spring onions, this dish is ready in under 35 minutes and serves as a nutritious and satisfying meal for four — your next go-to option for weeknight dinners or lively gatherings. Keywords: soy-free, Hakka noodles recipe, healthy Indo-Chinese noodles, quick weeknight meals, easy noodle recipes.
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Recipe Information
Ingredients
- 250 grams Hakka noodles
- 3 tablespoons Vegetable oil
- 3 units Garlic cloves, minced
- 1 tablespoon Ginger, finely chopped
- 2 units Green chilies, finely chopped
- 1 medium Onion, thinly sliced
- 1 medium Bell peppers, thinly sliced (mix of colors if available)
- 1 medium Carrot, julienned
- 1 cup Cabbage, thinly sliced
- 2 tablespoons Celery, thinly sliced
- 1 tablespoon Rice vinegar
- 1 tablespoon Fish sauce (ensure it's soy-free or use alternative)
- 2 tablespoons Oyster sauce (ensure it's soy-free or use a soy-free alternative)
- 1 teaspoon Sugar
- 0.5 teaspoon Black pepper, freshly ground
- 0.5 teaspoon Salt
- 2 tablespoons Spring onions, finely chopped for garnish
Instructions
Bring a large pot of water to a boil. Add a pinch of salt and a teaspoon of oil to the water.
Cook the Hakka noodles according to the package instructions until al dente. Drain and rinse under cold water to prevent sticking.
Heat a large wok or skillet over medium-high heat. Add 3 tablespoons of vegetable oil.
Add the minced garlic, chopped ginger, and green chilies, and sauté for about 30 seconds until fragrant.
Add the sliced onions and stir-fry for another minute until they start to turn translucent.
Increase the heat to high and add the bell peppers, carrot, cabbage, and celery. Stir-fry for 2-3 minutes, keeping the vegetables crisp.
Reduce the heat to medium and add the rice vinegar, fish sauce, oyster sauce, and sugar. Stir well to combine.
Add the cooked noodles to the wok, tossing everything gently but thoroughly to combine the noodles with the vegetables and sauces.
Season with black pepper and salt. Adjust the seasoning according to taste.
Transfer the noodles to a serving dish and garnish with finely chopped spring onions.
Serve the soy-free Hakka noodles hot, enjoying the medley of flavors and crunchy vegetables.
Nutrition Facts
Calories |
906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.6 g | 67% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4401 mg | 191% | |
| Total Carbohydrate | 105.2 g | 38% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 28.2 g | ||
| Protein | 17.5 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 175 mg | 13% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1183 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.
