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    Home » Lunch

    6th July 2020 Dinner

    Home » Lunch

    Hakka Noodles

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    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 in Wok topped with Spring Onions on grey towel

    Hakka Noodles

    These Vegetable Hakka Noodles make for a quick, easy and delicious dinner/lunch. Hakka Noodles are a popular Indo Chinese street food that is popular all over India.

    What noodles to use

    I used Chings Noodles which I found in Yours Supermarket (Leicester). If you cannot find them Ramen or Soba noodles are fine. 

    How to cook the Noodles

    Your noodles should be cooked al dente. Cooking them all the way through and then adding them to a hot wok will mean that they continue to cook in residual heat and become soggy.

    Variations

    Generally, the Indian style vegetable hakka noodles have the following vegetables in it – onions, cabbage, peppers and carrots.

    I like to use Green Peppers, Spring Onions , Carrots and Cabbage with everything sliced thinly so it cooks evenly. 

    You can add Mushrooms, Corn, Broccoli - whatever veg you like!

    NOTE - You can also toss in some Meat. Here is a Chicken version.

    For this recipe to make life easier, it is better to prep all the ingredients before hand. You have to work quickly so it just helps to have everything ready.

    Cookware

    I like to use a wok for this recipe but any deep pot will do.

    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 1/4 tsp 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.

    Veg Hakka Noodles packet

    Noodles in simmering water

    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. 

    Oil, Spring Onions, Ginger, Garlic and red chilli flakes in wok

    Veggies added to wok

    Soy Sauce added to vegetables in wok

    Hot Sauce added to wok with wooden spoon

    Toss the veggies through the sauce. Add in the black pepper.

    Stir in the boiled noodles. 

    Noodles added to vegetables in wok

    Add a little chilli oil. 

    Hakka Noodles in wok on grey towel

    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:

    Veggie Coconut Curry Noodle Soup

    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 in wok on grey towel
    5 from 2 votes
    Print

    Hakka Noodles

    A popular Indo Chinese Street Food - Quick and Easy Vegetarian Hakka Noodles

    Course Dinner, Lunch
    Cuisine Chinese, Indian, Indo Chinese
    Keyword Hakka Noodles, Indian Street Food, Indo Chinese
    Prep Time 3 minutes
    Cook Time 7 minutes
    Total Time 10 minutes
    Servings 4
    Calories 395 kcal
    Author Safira

    Ingredients

    • 300 g Noodles
    • 2 tbsp Sesame Oil
    • 4 Spring Onions Chopped into 1/2 cm rounds
    • 3 - 4 cloves Garlic crushed
    • 1 inch Ginger crushed
    • 1/2 tsp Red Chilli Flakes
    • 1 large Carrot Cut into thin matchsticks/julienned
    • 1 large Green Pepper Cut into strips
    • 1/4 small Cabbage Shredded
    • 3 tbsp Soy Sauce
    • 1 tbsp Rice Vinegar Optional
    • 1 - 2 tbsp Hot Sauce I used Sriracha
    • 1 tsp 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 tbsp Chilli Oil Optional

    Instructions

    1. 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. 

    2. 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. 

    3. Add all the vegetables. Cook for 1 minute and add Soy Sauce, Hot Sauce, Vinegar (if using) and Sugar. 

    4. Toss the veggies through the sauce. Add in the black or white pepper and cook for 2 minutes over low heat.

    5. Stir in the boiled noodles. Add chilli oil and garnish with remaining spring onion.

    Recipe Notes

    Check the seasoning and taste of the noodles before adding any Salt. Soy Sauce is quite salty already.

    You can use Ramen or Soba noodles in this recipe.

    Nutrition Facts
    Hakka Noodles
    Amount Per Serving
    Calories 395 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 1g6%
    Sodium 1045mg45%
    Potassium 469mg13%
    Carbohydrates 67g22%
    Fiber 5g21%
    Sugar 7g8%
    Protein 13g26%
    Vitamin A 3412IU68%
    Vitamin C 62mg75%
    Calcium 64mg6%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
     
     

     

     
     

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    hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

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