Soy-Free Hakka Noodles

Dive into the vibrant world of flavors with this Soy-Free Hakka Noodles recipe, a perfect twist on the classic Indo-Chinese favorite. This quick and easy dish is packed with crisp, colorful vegetables like bell peppers, carrots, and cabbage, stir-fried in a savory medley of soy-free fish sauce, oyster sauce, and rice vinegar. Infused with aromatics like garlic, ginger, and green chilies, each bite delivers a satisfying burst of earthy spice and tangy sweetness. Ideal for soy-free diets, this recipe is a wholesome, allergy-friendly alternative that doesn’t compromise taste. Ready in just 35 minutes, it’s perfect for weeknight dinners or as a crowd-pleasing dish at gatherings. Garnished with fresh spring onions, these noodles are best served hot for a deliciously comforting meal.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 250 grams Hakka noodles
• 3 tablespoons Vegetable oil
• 3 units Garlic cloves, minced
• 1 tablespoon Ginger, finely chopped
• 2 units Green chilies, finely chopped
• 1 medium Onion, thinly sliced
• 1 medium Bell peppers, thinly sliced (mix of colors if available)
• 1 medium Carrot, julienned
• 1 cup Cabbage, thinly sliced
• 2 tablespoons Celery, thinly sliced
• 1 tablespoon Rice vinegar
• 1 tablespoon Fish sauce (ensure it's soy-free or use alternative)
• 2 tablespoons Oyster sauce (ensure it's soy-free or use a soy-free alternative)
• 1 teaspoon Sugar
• 0.5 teaspoon Black pepper, freshly ground
• 0.5 teaspoon Salt
• 2 tablespoons Spring onions, finely chopped for garnish

Directions

Step 1

Bring a large pot of water to a boil. Add a pinch of salt and a teaspoon of oil to the water.

Step 2

Cook the Hakka noodles according to the package instructions until al dente. Drain and rinse under cold water to prevent sticking.

Step 3

Heat a large wok or skillet over medium-high heat. Add 3 tablespoons of vegetable oil.

Step 4

Add the minced garlic, chopped ginger, and green chilies, and sauté for about 30 seconds until fragrant.

Step 5

Add the sliced onions and stir-fry for another minute until they start to turn translucent.

Step 6

Increase the heat to high and add the bell peppers, carrot, cabbage, and celery. Stir-fry for 2-3 minutes, keeping the vegetables crisp.

Step 7

Reduce the heat to medium and add the rice vinegar, fish sauce, oyster sauce, and sugar. Stir well to combine.

Step 8

Add the cooked noodles to the wok, tossing everything gently but thoroughly to combine the noodles with the vegetables and sauces.

Step 9

Season with black pepper and salt. Adjust the seasoning according to taste.

Step 10

Transfer the noodles to a serving dish and garnish with finely chopped spring onions.

Step 11

Serve the soy-free Hakka noodles hot, enjoying the medley of flavors and crunchy vegetables.

Nutrition Facts

Serving size	(746.1g)

Amount per serving	% Daily Value*
Calories	906.0

Total Fat 52.6g	0%
Saturated Fat 8.2g	0%
Polyunsaturated Fat 25.2g
Cholesterol 0mg	0%
Sodium 4400.6mg	0%
Total Carbohydrate 105.2g	0%
Dietary Fiber 13.0g	0%
Total Sugars 28.2g
Protein 17.5g	0%

Vitamin D 0IU	0%
Calcium 175.1mg	0%
Iron 4.7mg	0%
Potassium 1182.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.1%

Protein: 7.3%

Carbs: 43.6%