Vegetarian Chicken Hakka Noodles
Get ready to savor the irresistible flavors of Vegetarian Chicken Hakka Noodles, a plant-based twist on the classic Indo-Chinese favorite. This vibrant dish combines tender Hakka noodles, juicy vegetarian chicken pieces, and a medley of colorful veggies like carrots, bell peppers, and cabbage, all stir-fried to perfection in a fragrant soy and chili sauce blend. Enhanced with bold notes of ginger and garlic, and a touch of tangy vinegar, it delivers the ultimate balance of spicy, savory, and umami goodness. Quick to prepare in under 35 minutes, this vegetarian noodle recipe is perfect for weeknight dinners or casual gatherings. Serve it hot, garnished with fresh green onions, for a mouthwatering meal that’s sure to please fans of Asian fusion cuisine! Keywords: Vegetarian Hakka Noodles, Indo-Chinese, Asian fusion, quick noodle recipe, vegetarian chicken.
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Recipe Information
Ingredients
- 200 grams Hakka noodles
- 200 grams Vegetarian chicken
- 1 medium Carrot
- 1 medium Bell pepper
- 100 grams Cabbage
- 2 stalks Green onions
- 1 inch Ginger
- 3 cloves Garlic
- 2 tablespoons Soy sauce
- 1 tablespoon Chili sauce
- 1 teaspoon Vinegar
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Salt
- 2 tablespoons Oil
Instructions
Bring a large pot of salted water to boil and cook Hakka noodles as per package instructions, usually about 4-5 minutes until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
Thinly slice the carrot and bell pepper. Shred the cabbage finely and chop green onions, keeping the white and green parts separate. Mince the ginger and garlic.
Cut the vegetarian chicken into bite-sized pieces.
In a large wok or frying pan, heat the oil over medium-high heat. Add the ginger and garlic, and stir-fry for about 30 seconds until fragrant.
Add the white part of the green onions, carrot, bell pepper, and cabbage to the wok. Stir-fry for about 3-4 minutes until the vegetables are tender but still crisp.
Add the vegetarian chicken pieces to the wok. Stir-fry for another 3 minutes until they are heated through.
Add the cooked noodles to the wok. Pour in the soy sauce, chili sauce, vinegar, black pepper, and salt. Toss everything well to combine, ensuring the noodles are fully coated in the sauces.
Continue to stir-fry for another 2-3 minutes. Taste and adjust seasoning if necessary.
Garnish with the green part of the green onions and serve hot.
Nutrition Facts
Calories |
1014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.4 g | 63% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3860 mg | 168% | |
| Total Carbohydrate | 92.3 g | 34% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 17.0 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1482 mg | 32% | |
*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.
