Veg Hakka Noodles
Turn up the flavor with this irresistibly vibrant Veg Hakka Noodles recipe! This quick and easy Indo-Chinese dish combines perfectly cooked Hakka noodles with a colorful medley of crunchy vegetables, all stir-fried to perfection in a savory blend of soy sauce, vinegar, and optional chili sauce for a spicy kick. Highlighted by the aromatic duo of garlic and ginger, this stir-fry features bold, restaurant-quality flavors right from your own kitchen. Ready in just 30 minutes, Veg Hakka Noodles is a versatile main course or side dish that pairs beautifully with Asian-inspired appetizers and soups. Perfect for weeknight dinners or entertaining, this crowd-pleaser is vegan-friendly, packed with freshness, and guaranteed to satisfy!
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Recipe Information
Ingredients
- 200 grams Hakka noodles
- 2 tablespoons Vegetable oil
- 4 cloves Garlic
- 1 teaspoon Ginger
- 2 pieces Green chilies
- 1 medium Onion
- 1 medium Carrot
- 1 medium Bell pepper (capsicum)
- 1 cup Cabbage
- 2 tablespoons Soy sauce
- 1 teaspoon Vinegar
- 1 teaspoon Chili sauce (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 stalks Spring onions
Instructions
Bring a large pot of water to a boil, season it with a pinch of salt, and cook the Hakka noodles according to the package instructions (usually 2-3 minutes). Once cooked, drain and rinse under cold water. Coat them lightly with 1 teaspoon of vegetable oil to prevent sticking, and set aside.
Finely chop the garlic, ginger, and green chilies. Thinly slice the onion, carrot, bell pepper, and cabbage. Chop the spring onions and separate the green and white parts.
Heat 2 tablespoons of vegetable oil in a large wok or wide pan over medium-high heat.
Add the chopped garlic, ginger, and green chilies to the hot oil. Sauté for 30 seconds until fragrant.
Add the sliced onions and stir-fry for 1-2 minutes until slightly translucent.
Toss in the carrots, bell peppers, and cabbage. Stir-fry the vegetables on high heat for 3-4 minutes, ensuring they retain their crunch.
Lower the heat slightly and add soy sauce, vinegar, chili sauce (if using), salt, and black pepper. Mix well to combine the flavors.
Add the cooked noodles to the wok and toss them gently but thoroughly with the sauce and vegetables, using tongs or chopsticks. Stir-fry for an additional 2-3 minutes.
Turn off the heat and garnish with the green parts of the chopped spring onions.
Serve the Veg Hakka Noodles hot as a standalone dish or alongside your favorite Asian accompaniments.
Nutrition Facts
Calories |
737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4249 mg | 185% | |
| Total Carbohydrate | 94.5 g | 34% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 24.1 g | ||
| Protein | 17.8 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1370 mg | 29% | |
*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.
