Vegetarian Hakka Noodles
Dive into a plate of irresistible Vegetarian Hakka Noodles, a vibrant fusion dish that brings bold Asian flavors to your table in just 30 minutes. This quick and easy recipe combines perfectly cooked Hakka noodles with a colorful medley of crisp vegetables—like green bell pepper, carrots, and cabbage—tossed in a savory soy sauce blend with hints of garlic, ginger, and chili. Each bite delivers the perfect balance of tangy, umami, and spicy notes, making it a favorite for weeknight dinners or casual gatherings. Served hot and garnished with fresh green onions, this vegetarian stir-fry is not just packed with flavor but also a feast for the eyes. Perfect for fans of Indo-Chinese cuisine, this dish is simple to prepare yet tastes like a restaurant-quality experience.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Hakka noodles
- 2 tablespoons Vegetable oil
- 2 cloves Garlic, finely chopped
- 1 teaspoon Ginger, finely chopped
- 1 medium Onion, thinly sliced
- 1 medium Green bell pepper, julienned
- 1 medium Carrot, julienned
- 1 cup Cabbage, shredded
- 2 tablespoons Soy sauce
- 1 tablespoon Green chili sauce
- 1 teaspoon Vinegar
- 0.5 teaspoon White pepper powder
- 1 teaspoon Salt
- 2 tablespoons Green onions, chopped
Instructions
Bring a large pot of water to a boil. Add the Hakka noodles and a pinch of salt. Cook according to package instructions until al dente.
Drain the noodles in a colander and rinse them with cold water to stop the cooking process. Toss with a few drops of oil to prevent sticking and set aside.
Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat.
Add the chopped garlic and ginger, stir-fry for about 30 seconds until fragrant.
Add the sliced onion, green bell pepper, and carrot to the wok. Stir-fry for 2-3 minutes until slightly tender but still crisp.
Stir in the shredded cabbage and continue to stir-fry for another minute.
Add the cooked noodles to the wok and toss well to combine with the vegetables.
Pour in the soy sauce, green chili sauce, and vinegar. Sprinkle white pepper powder and salt over the noodles.
Toss everything gently using a pair of tongs or chopsticks until the noodles are evenly coated with the sauces and spices.
Cook for an additional 2-3 minutes, stirring occasionally, until everything is heated through.
Remove from heat and garnish with chopped green onions before serving.
Serve hot and enjoy your Vegetarian Hakka Noodles!
Nutrition Facts
Calories |
690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4257 mg | 185% | |
| Total Carbohydrate | 85.9 g | 31% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 20.0 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 188 mg | 14% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1260 mg | 27% | |
*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.
