Veg Hakka Noodles

Turn up the flavor with this irresistibly vibrant Veg Hakka Noodles recipe! This quick and easy Indo-Chinese dish combines perfectly cooked Hakka noodles with a colorful medley of crunchy vegetables, all stir-fried to perfection in a savory blend of soy sauce, vinegar, and optional chili sauce for a spicy kick. Highlighted by the aromatic duo of garlic and ginger, this stir-fry features bold, restaurant-quality flavors right from your own kitchen. Ready in just 30 minutes, Veg Hakka Noodles is a versatile main course or side dish that pairs beautifully with Asian-inspired appetizers and soups. Perfect for weeknight dinners or entertaining, this crowd-pleaser is vegan-friendly, packed with freshness, and guaranteed to satisfy!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 2

Ingredients

• 200 grams Hakka noodles
• 2 tablespoons Vegetable oil
• 4 cloves Garlic
• 1 teaspoon Ginger
• 2 pieces Green chilies
• 1 medium Onion
• 1 medium Carrot
• 1 medium Bell pepper (capsicum)
• 1 cup Cabbage
• 2 tablespoons Soy sauce
• 1 teaspoon Vinegar
• 1 teaspoon Chili sauce (optional)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 stalks Spring onions

Directions

Step 1

Bring a large pot of water to a boil, season it with a pinch of salt, and cook the Hakka noodles according to the package instructions (usually 2-3 minutes). Once cooked, drain and rinse under cold water. Coat them lightly with 1 teaspoon of vegetable oil to prevent sticking, and set aside.

Step 2

Finely chop the garlic, ginger, and green chilies. Thinly slice the onion, carrot, bell pepper, and cabbage. Chop the spring onions and separate the green and white parts.

Step 3

Heat 2 tablespoons of vegetable oil in a large wok or wide pan over medium-high heat.

Step 4

Add the chopped garlic, ginger, and green chilies to the hot oil. Sauté for 30 seconds until fragrant.

Step 5

Add the sliced onions and stir-fry for 1-2 minutes until slightly translucent.

Step 6

Toss in the carrots, bell peppers, and cabbage. Stir-fry the vegetables on high heat for 3-4 minutes, ensuring they retain their crunch.

Step 7

Lower the heat slightly and add soy sauce, vinegar, chili sauce (if using), salt, and black pepper. Mix well to combine the flavors.

Step 8

Add the cooked noodles to the wok and toss them gently but thoroughly with the sauce and vegetables, using tongs or chopsticks. Stir-fry for an additional 2-3 minutes.

Step 9

Turn off the heat and garnish with the green parts of the chopped spring onions.

Step 10

Serve the Veg Hakka Noodles hot as a standalone dish or alongside your favorite Asian accompaniments.

Nutrition Facts

Serving size	(772.1g)

Amount per serving	% Daily Value*
Calories	736.9

Total Fat 37.4g	0%
Saturated Fat 5.9g	0%
Polyunsaturated Fat 16.9g
Cholesterol 0mg	0%
Sodium 4248.7mg	0%
Total Carbohydrate 94.5g	0%
Dietary Fiber 14.2g	0%
Total Sugars 24.1g
Protein 17.8g	0%

Vitamin D 0IU	0%
Calcium 200.3mg	0%
Iron 5.3mg	0%
Potassium 1370.5mg	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: 42.8%

Protein: 9.1%

Carbs: 48.1%