Veggie Hakka Noodles

Veggie Hakka Noodles is a popular Indo-Chinese dish that is loved for its flavorful and colorful combination of vegetables and noodles.

Vegan Vegetarian Main Course Indian Chinese Indo Chinese Noodles
Veggie Hakka Noodles

Ingredients

  • 200g Hakka noodles
  • 1 cup julienned carrots
  • 1 cup thinly sliced bell peppers
  • 1 cup shredded cabbage
  • 1/2 cup chopped spring onions
  • 3-4 cloves garlic, minced
  • 2 tbsp soy sauce
  • 1 tbsp chili sauce
  • 1 tbsp vinegar
  • 1 tsp sugar
  • Salt to taste
  • 2 tbsp oil

Instructions

  1. Boil the Hakka noodles according to package instructions. Drain and rinse with cold water. Set aside.
  2. Heat oil in a wok or large pan. Add minced garlic and sauté for a minute.
  3. Add julienned carrots, bell peppers, and shredded cabbage. Stir-fry for 2-3 minutes until the vegetables are slightly tender.
  4. Add the boiled noodles to the vegetables and toss well.
  5. In a small bowl, mix soy sauce, chili sauce, vinegar, sugar, and salt. Pour this sauce over the noodles and vegetables. Toss to combine.
  6. Garnish with chopped spring onions and serve hot.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
10 minutes
Total time:
25 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
40g
Protein
8g
Fat
6g

Supplies

Wok or large pan Cutting board Knife Bowl Colander

Tools

Stove Strainer

Serving suggestions

Serve Veggie Hakka Noodles with a side of chili garlic sauce or Manchurian for a complete meal.

Tips & tricks

For added flavor, you can also add a dash of sesame oil and a sprinkle of black pepper before serving.

Cost

$10