Vegan Chicken Hakka Noodles
Dive into the vibrant flavors of Vegan Chicken Hakka Noodles—a plant-based twist on the beloved Indo-Chinese classic. This quick and easy recipe is a medley of colorful vegetables, tender vegan chicken strips, and springy Hakka noodles, all stir-fried to perfection in a savory sauce bursting with garlic, soy, and a hint of chili. Infused with sesame oil for an irresistible aroma, this dish delivers restaurant-quality flavors right in your kitchen. Perfect for weeknight dinners or casual gatherings, it's a satisfying and wholesome meal that pairs beautifully with a sprinkle of sesame seeds and fresh spring onions as garnish. Whether you're vegan or simply looking for a meatless delight, these Hakka noodles guarantee to please your taste buds!
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Recipe Information
Ingredients
- 200 grams Vegan chicken strips
- 200 grams Hakka noodles
- 1 cup Bell peppers (red, yellow, green), sliced
- 1 large Carrot, julienned
- 1 cup Cabbage, shredded
- 1 bunch Spring onions, chopped
- 4 cloves Garlic, minced
- 2 tablespoons Soy sauce
- 1 tablespoon Vinegar
- 1 tablespoon Chili sauce
- 2 tablespoons Sesame oil
- 1 teaspoon Salt
- 0.5 teaspoon Pepper, freshly ground
- 1 tablespoon Sesame seeds, for garnish
- 1 liter Water
Instructions
Begin by cooking the Hakka noodles. In a large pot, boil 1 liter of water with a pinch of salt. Add the noodles and cook according to the package instructions, usually around 6-8 minutes, until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
Heat 1 tablespoon of sesame oil in a large wok or frying pan over medium heat. Add the vegan chicken strips and sauté for about 5-7 minutes until they are golden brown and cooked through. Remove from the pan and set aside.
In the same pan, add the remaining tablespoon of sesame oil. Add the minced garlic and sauté for about 30 seconds until fragrant.
Increase the heat to high and add the sliced bell peppers, julienned carrot, and shredded cabbage. Stir-fry the vegetables for about 3-4 minutes until they are tender yet still crisp.
Add the cooked vegan chicken strips back to the pan along with the cooked Hakka noodles. Toss everything together.
Pour in the soy sauce, vinegar, and chili sauce. Add the salt and pepper. Toss well to combine all the ingredients evenly with the sauces.
Continue to stir-fry for another 2-3 minutes until everything is heated through and well mixed.
Transfer the Vegan Chicken Hakka Noodles to a serving platter and garnish with chopped spring onions and sesame seeds.
Serve hot and enjoy your delicious, vegan-friendly chicken Hakka noodles.
Nutrition Facts
Calories |
1118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.2 g | 69% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4885 mg | 212% | |
| Total Carbohydrate | 112.8 g | 41% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 22.0 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 428 mg | 33% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1808 mg | 38% | |
*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.
