Vegetarian Chicken Hakka Noodles
Elevate your weeknight meals with this irresistible Vegetarian Chicken Hakka Noodles recipe! A plant-based twist on the classic Indo-Chinese favorite, this dish combines tender vegetarian chicken with vibrant stir-fried veggies—think crisp carrots, crunchy bell peppers, and finely shredded cabbage—all tossed with perfectly cooked Hakka noodles. Bursting with the bold flavors of soy sauce, chili sauce, and a touch of tangy vinegar, this quick and easy recipe comes together in just 35 minutes, making it perfect for busy days. Finished with a sprinkle of green onions for freshness, it’s a crowd-pleasing, savory delight that’s both hearty and wholesome. Whether you’re a vegetarian or just looking for a lighter take on comfort food, this dish is guaranteed to satisfy. Perfect for lunch, dinner, or even a potluck, it’s a must-try for any noodle lover!
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Ingredients
- 200 grams Hakka noodles
- 200 grams Vegetarian chicken
- 1 medium Carrot
- 1 medium Bell pepper
- 100 grams Cabbage
- 2 stalks Green onions
- 1 inch Ginger
- 3 cloves Garlic
- 2 tablespoons Soy sauce
- 1 tablespoon Chili sauce
- 1 teaspoon Vinegar
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Salt
- 2 tablespoons Oil
Directions
Step 1
Bring a large pot of salted water to boil and cook Hakka noodles as per package instructions, usually about 4-5 minutes until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
Step 2
Thinly slice the carrot and bell pepper. Shred the cabbage finely and chop green onions, keeping the white and green parts separate. Mince the ginger and garlic.
Step 3
Cut the vegetarian chicken into bite-sized pieces.
Step 4
In a large wok or frying pan, heat the oil over medium-high heat. Add the ginger and garlic, and stir-fry for about 30 seconds until fragrant.
Step 5
Add the white part of the green onions, carrot, bell pepper, and cabbage to the wok. Stir-fry for about 3-4 minutes until the vegetables are tender but still crisp.
Step 6
Add the vegetarian chicken pieces to the wok. Stir-fry for another 3 minutes until they are heated through.
Step 7
Add the cooked noodles to the wok. Pour in the soy sauce, chili sauce, vinegar, black pepper, and salt. Toss everything well to combine, ensuring the noodles are fully coated in the sauces.
Step 8
Continue to stir-fry for another 2-3 minutes. Taste and adjust seasoning if necessary.
Step 9
Garnish with the green part of the green onions and serve hot.
Nutrition Facts
| Serving size | (816.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 984.5 |
| Total Fat 48.8g | 0% |
| Saturated Fat 5.0g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 0mg | 0% |
| Sodium 3997.6mg | 0% |
| Total Carbohydrate 98.8g | 0% |
| Dietary Fiber 17.5g | 0% |
| Total Sugars 17.6g | |
| Protein 55.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 266.3mg | 0% |
| Iron 8.6mg | 0% |
| Potassium 1638.4mg | 0% |
Source of Calories