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.
- 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.
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
Calories: 395kcalCarbohydrates: 67gProtein: 13gFat: 8gSaturated Fat: 1gSodium: 1045mgPotassium: 469mgFiber: 5gSugar: 7gVitamin A: 3412IUVitamin C: 62mgCalcium: 64mgIron: 2mg
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