Indo Chinese street food Vegetable Hakka Noodles make a delicious and easy weeknight meal.
The best bit - They are ready to eat in 10 minutes!
Hakka Noodles
What noodles to use
How to cook the Noodles
Sauces
In this recipe I use Soy sauce, Red Chili Sauce (Sriracha) and a Chilli Oil.
Other Sauces you can add
MSG
Soy Sauce
A very well flavoured, slow cooked Stock
A rich Tomato Paste
Mushrooms
Miso
In this recipe, I think Soy Sauce adds enough of a punch without having to add any additional ingredients.
If you use MSG, add a ¼ teaspoon in just before adding in the noodles.
How to make Hakka Noodles
Prepare your ingredients - Prep Veggies.
Boil the noodles till al - dente.
This will take about 2 minutes.
Drain and wash under cold running water. Add a little oil so the noodles stay separate.
Heat oil and add spring onions, garlic, ginger and chilli flakes.
Saute for a few seconds and add the veg.
Cook for 1 minute and add Soy Sauce, Hot Sauce, Vinegar (Optional) and Sugar.
Toss the veggies through the sauce. Add in the black pepper.
Stir in the boiled noodles.
Add a little chilli oil.
How to store
Fridge – Place in the fridge in an airtight container for up to 4 days.
To reheat, place in the microwave or gently reheat on the hob with a splash of water.
Freezer – Freeze leftovers in an airtight container for up to 3 months. To reheat, thaw overnight in the fridge and gently reheat in the microwave or on the hob.
More Noodle Recipes:
Vegan/Vegetarian Healthy Manchow Soup – Indo Chinese
Khloe Kardashians Chinese Chicken Salad – Health Nut CopyCat
Kawsay or Khow suey – Chicken and spaghetti in coconut milk
**if you make this recipe, please rate/comment below. we love to hear from you and seeing your creations makes our day – safira
Hakka Noodles
Ingredients
- 300 g Noodles
- 2 tablespoon Sesame Oil
- 4 Spring Onions Chopped into ½ cm rounds
- 3 - 4 cloves Garlic crushed
- 1 inch Ginger crushed
- ½ teaspoon Red Chilli Flakes
- 1 large Carrot Cut into thin matchsticks/julienned
- 1 large Green Pepper Cut into strips
- ¼ small Cabbage Shredded
- 3 tablespoon Soy Sauce
- 1 tablespoon Rice Vinegar Optional
- 1 - 2 tablespoon Hot Sauce I used Sriracha
- 1 teaspoon Caster Sugar
- Black Pepper or White Pepper
- Salt To Taste (I didn't use any because I found that the Soy Sauce was enough - taste before seasoning as Soy Sauce is very salty)
- 1 tablespoon Chilli Oil Optional
Instructions
- Boil the noodles till al - dente. (Cook for slightly less then the pack instructions ask for). Drain and wash under cold running water. Add a little oil so the noodles stay separate.
- Heat oil in a wok over medium/high heat, then and add 2 of the spring onions, garlic, ginger and chilli flakes. Saute for 2 minutes.
- Add all the vegetables. Cook for 1 minute and add Soy Sauce, Hot Sauce, Vinegar (if using) and Sugar.
- Toss the veggies through the sauce. Add in the black or white pepper and cook for 2 minutes over low heat.
- Stir in the boiled noodles. Add chilli oil and garnish with remaining spring onion.
Leave a Reply