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