Vegetarian Hakka Noodles
An easy to make noodle recipe that is packed with vegetables, this Hakka Noodle recipe is addictive yet easy to make. Make this street style noodle recipe in minutes. It pairs wonderfully with Vegetable Manchurian for a complete meal.
Servings: 4
Calories: 385kcal
Ingredients
- 10 oz Hakka Noodles (2 cakes)
- 4-5 stalk Spring Onion (white and greens separate)
- ¾ cup Peppers (Green, red and yellow; julienned)
- ½ cup Carrot (julienned)
- ¾ cup Cabbage (sliced thin)
- 3 tablespoon Sesame Oil
- 1 tablespoon Vegetable Oil
- 1 teaspoon Soy Sauce
- 1 teaspoon Vinegar
- 1 teaspoon Chili Sauce
- 1 teaspoon Salt
- ¾ teaspoon Black pepper
Instructions
- Cook the noodles as per the package instructions. Drain and place in a colander. Rinse with cold water and set aside.
- Heat sesame oil and vegetable oil in a wide pan or wok on high flame. Add green onion and peppers.
- Once they cook a little, add carrots and cook for a minute.
- Add the cabbage and mix well. Let it cook for another minute.
- Transfer the cooled noodles to the wok.
- Add soy sauce, vinegar, chili sauce, salt and pepper.
- Mix well and cook for a few minutes. Once done, remove and serve with your favorite sauce or curry.
Notes
- The MOST important part here is the ensure the noodles are perfect. Cook them as per the packet instructions and make sure they only cook al-dente and do not turn mushy.
- Drain the noodles and place them in a wide pan to cool completely. Some recipes call for adding oil at this step but I do not do that.
- The noodles are best made in a thick wide pan or wok. The large surface area helps cook all the vegetables at once and fast. Plus, it is easy to mix everything around in a wide pan.
- Do not skimp on the oil. Less oil will not help cook the vegetables and noodles and will result in everything sticking to each other or to the pan.
- Cook the vegetables such that they do not burn and are crunchy. Do not over cook them as they will turn mushy.
- Add whatever vegetables you have or like. Broccoli, mushroom, red cabbage, baby corn and even jalapeños can be added.
- The noodles do stay well for a few hours at room temperature but taste the best when had fresh. To reheat after some time, simply microwave for 1-2 minutes based on the quantity.
- To refrigerate, cool the noodles completely and transfer to glass containers. Cover and refrigerate up to 5 days.
Nutrition
Calories: 385kcal | Carbohydrates: 55g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Sodium: 1349mg | Potassium: 164mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2917IU | Vitamin C: 31mg | Calcium: 23mg | Iron: 0.4mg