Vegan Hakka Noodles
Elevate your weeknight dinners with these irresistible Vegan Hakka Noodles, a quick and vibrant stir-fry brimming with fresh vegetables and bold flavors. Perfectly cooked noodles are tossed with a medley of crisp, colorful veggies like carrots, bell peppers, cabbage, and green beans, all infused with the umami magic of soy sauce, sesame oil, and a hint of zingy vinegar. The aromatic combination of minced garlic, ginger, and a touch of green chili adds layers of depth and spice, making this a standout dish. Ready in just 30 minutes, this easy, one-pan wonder is perfect for busy kitchens and serves as a satisfying main course or side dish. Whether you're exploring vegan cuisine or simply craving a lighter take on a Chinese-Indian classic, these Vegan Hakka Noodles deliver a wholesome burst of flavor with every bite!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 200 grams Vegan Hakka noodles
- 2 tablespoons Sesame oil
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 1 whole Green chili, finely chopped
- 1 medium Onion, thinly sliced
- 1 medium Carrot, julienned
- 1 medium Red bell pepper, julienned
- 1 cup Cabbage, shredded
- 1 cup Green beans, diagonally sliced
- 2 tablespoons Soy sauce
- 1 teaspoon Vinegar
- 1 teaspoon Black pepper
- 0.5 teaspoon Salt
- 2 tablespoons Spring onions, chopped
Instructions
Bring a large pot of water to boil, add a pinch of salt and the Hakka noodles. Cook according to package instructions until al dente, then drain and rinse with cold water. Set aside.
Heat the sesame oil in a large pan or wok over medium-high heat.
Add the minced garlic and ginger, sauté for a few seconds until fragrant.
Add the chopped green chili and sliced onion; stir-fry until the onion turns translucent.
Add the julienned carrot, red bell pepper, shredded cabbage, and green beans. Stir-fry the vegetables for about 4-5 minutes or until they are tender-crisp.
Add the cooked noodles to the pan.
Pour in the soy sauce, vinegar, and sprinkle with black pepper and salt. Toss everything together to combine well and ensure the noodles are evenly coated with the sauce.
Stir-fry for another 2-3 minutes, allowing the flavors to meld.
Turn off the heat and sprinkle the chopped spring onions on top.
Serve hot as a delightful main dish or alongside other vegan Asian-inspired dishes.
Nutrition Facts
Calories |
369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 2.7 g | 13% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1351 mg | 59% | |
| Total Carbohydrate | 45.6 g | 17% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 14.2 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 115 mg | 9% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 832 mg | 18% | |
*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.
