Vegan Chicken Hakka Noodles
Elevate your weeknight dinner routine with this vibrant and flavorful Vegan Chicken Hakka Noodles recipe! Packed with tender vegan chicken strips, hearty Hakka noodles, and a colorful medley of crisp bell peppers, carrots, and cabbage, this dish is a plant-based twist on the beloved Indo-Chinese classic. Fragrant with garlic and sesame oil, and tossed in a tangy-sweet trio of soy sauce, vinegar, and chili sauce, every bite is a perfect balance of savory and spicy goodness. Quick to prepare in just 35 minutes, this one-pan wonder is ideal for busy evenings, and the addition of spring onions and sesame seeds as garnish takes it up a notch. Perfect as a satisfying dinner or impressive party dish, this vegan noodle recipe is a must-try for all lovers of bold, fusion flavors!
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Ingredients
- 200 grams Vegan chicken strips
- 200 grams Hakka noodles
- 1 cup Bell peppers (red, yellow, green), sliced
- 1 large Carrot, julienned
- 1 cup Cabbage, shredded
- 1 bunch Spring onions, chopped
- 4 cloves Garlic, minced
- 2 tablespoons Soy sauce
- 1 tablespoon Vinegar
- 1 tablespoon Chili sauce
- 2 tablespoons Sesame oil
- 1 teaspoon Salt
- 0.5 teaspoon Pepper, freshly ground
- 1 tablespoon Sesame seeds, for garnish
- 1 liter Water
Directions
Step 1
Begin by cooking the Hakka noodles. In a large pot, boil 1 liter of water with a pinch of salt. Add the noodles and cook according to the package instructions, usually around 6-8 minutes, until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
Step 2
Heat 1 tablespoon of sesame oil in a large wok or frying pan over medium heat. Add the vegan chicken strips and sauté for about 5-7 minutes until they are golden brown and cooked through. Remove from the pan and set aside.
Step 3
In the same pan, add the remaining tablespoon of sesame oil. Add the minced garlic and sauté for about 30 seconds until fragrant.
Step 4
Increase the heat to high and add the sliced bell peppers, julienned carrot, and shredded cabbage. Stir-fry the vegetables for about 3-4 minutes until they are tender yet still crisp.
Step 5
Add the cooked vegan chicken strips back to the pan along with the cooked Hakka noodles. Toss everything together.
Step 6
Pour in the soy sauce, vinegar, and chili sauce. Add the salt and pepper. Toss well to combine all the ingredients evenly with the sauces.
Step 7
Continue to stir-fry for another 2-3 minutes until everything is heated through and well mixed.
Step 8
Transfer the Vegan Chicken Hakka Noodles to a serving platter and garnish with chopped spring onions and sesame seeds.
Step 9
Serve hot and enjoy your delicious, vegan-friendly chicken Hakka noodles.
Nutrition Facts
| Serving size | (2013.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1203.9 |
| Total Fat 59.8g | 0% |
| Saturated Fat 8.7g | 0% |
| Polyunsaturated Fat 11.7g | |
| Cholesterol 0mg | 0% |
| Sodium 5239.2mg | 0% |
| Total Carbohydrate 124.5g | 0% |
| Dietary Fiber 26.9g | 0% |
| Total Sugars 25.4g | |
| Protein 59.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 515.4mg | 0% |
| Iron 13.7mg | 0% |
| Potassium 2201.6mg | 0% |
Source of Calories