Crispy fried vegetables tossed in a vibrant, tangy, and sweet sauce. This popular Indo-Chinese dish is a perfect balance of flavors and textures, making for a delicious weeknight meal served with fried rice or noodles.
Prep20 min
Cook25 min
Servings4
Serving size: 1 serving
346cal
4gprotein
44gcarbs
17g
Ingredients
2 cups Mixed Bell Peppers (Cubed, use a mix of red, yellow, and green)
1 cup Onion (Cut into 1-inch cubes and separated into petals)
A classic Indo-Chinese favorite, these noodles are stir-fried on high heat with crunchy vegetables and a savory sauce blend. It’s a quick, delicious meal that brings street-style flavor right to your kitchen.
About Sweet and Sour Vegetables with Veg Hakka Noodles
Tangy sweet and sour veggies with aromatic Hakka noodles. A fiber-rich, perfectly spiced, kid-approved delight!
This indo_chinese dish is perfect for lunch. With 679.33 calories and 13.61g of protein per serving, it's a nutritious choice for your meal plan.
fat
Black Pepper
(Freshly ground, for the batter)
0.5 tsp Salt (For the batter)
0.75 cup Water (Chilled, for the batter, adjust as needed)
2 cups Vegetable Oil (For deep frying)
1 tbsp Sesame Oil (For the sauce)
1 inch Ginger (Finely chopped)
4 cloves Garlic (Finely chopped)
0.25 cup Spring Onion (Whites and greens separated, chopped)
4 tbsp Tomato Ketchup
2 tbsp Rice Vinegar
1.5 tbsp Granulated Sugar (Adjust to taste)
1 tsp Red Chilli Sauce (Optional, for a hint of spice)
1 cup Vegetable Stock
Instructions
1
Prepare the Batter and Vegetables
In a large mixing bowl, whisk together the all-purpose flour, 1/4 cup cornflour, ginger-garlic paste, 1 tsp soy sauce, salt, and black pepper.
Gradually pour in the chilled water while whisking continuously to form a smooth, lump-free batter. The consistency should be like a thick pancake batter, able to coat the vegetables without being too runny.
Add all the chopped vegetables to the batter and gently toss until each piece is evenly coated. Let it sit for 2-3 minutes.
2
Deep-Fry the Vegetables
Heat the vegetable oil in a wok or deep pan over medium-high heat until it reaches 180°C (350°F). If you don't have a thermometer, drop a small bit of batter into the oil; it should sizzle and rise to the surface immediately.
Carefully drop the battered vegetables into the hot oil one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches.
Fry for 5-6 minutes per batch, turning occasionally, until the vegetables are golden brown and crispy.
Using a slotted spoon, remove the fried vegetables and drain them on a wire rack to maintain crispiness. Set aside.
3
Create the Sweet and Sour Sauce
In a separate large pan or wok, heat the sesame oil over medium heat. Add the chopped ginger, garlic, and the white parts of the spring onions. Sauté for 1 minute until fragrant.
Add the tomato ketchup, 2 tbsp soy sauce, rice vinegar, sugar, and optional red chilli sauce. Stir well and cook for 1 minute.
Pour in the vegetable stock and bring the mixture to a gentle boil.
In a small bowl, mix 1 tbsp of cornflour with 2 tbsp of water to create a smooth slurry. While stirring the sauce continuously, slowly pour in the slurry.
Continue to stir and cook for 1-2 minutes until the sauce thickens to a glossy, coating consistency.
4
Combine and Serve
Just before serving, add the crispy fried vegetables to the simmering sauce in the wok.
Gently toss everything together for about 30-60 seconds, ensuring all the vegetables are well-coated with the sauce.
Do not overcook, as this will make the vegetables soggy.
Garnish with the chopped green parts of the spring onions and serve immediately with steamed rice, fried rice, or noodles.
333cal
9gprotein
47gcarbs
13gfat
Ingredients
200 g hakka noodles (dry)
3 tbsp vegetable oil (divided)
6 pcs garlic (cloves, finely minced)
1 inch ginger (finely minced)
2 pcs green chili (slit lengthwise)
1 pcs onion (medium, thinly sliced)
1 pcs carrot (medium, julienned)
1 cup cabbage (shredded)
1 pcs capsicum (medium, julienned)
0.25 cup spring onion (chopped, whites and greens separated)
2 tbsp soy sauce (naturally brewed)
1 tbsp red chili sauce
1 tsp green chili sauce
1 tsp white vinegar
0.75 tsp salt
0.5 tsp white pepper powder
2 l water (for boiling noodles)
Instructions
1
Bring 2 liters of water to a rolling boil in a large pot. Add 1/2 tsp salt. Add the dry hakka noodles and cook according to package directions until al dente, usually 3-4 minutes. Do not overcook. Drain the noodles immediately and rinse under cold running water to stop the cooking process. Toss the noodles with 1 tsp of oil to prevent them from sticking together. Set aside.
2
In a small bowl, mix together the soy sauce, red chili sauce, green chili sauce, and white vinegar. This ensures the sauces are distributed evenly later.
3
Heat the remaining 2.5 tbsp of oil in a large wok or skillet over high heat. Once the oil is very hot, add the minced ginger, garlic, and slit green chilies. Sauté for 30 seconds until fragrant. Add the sliced onions and the white parts of the spring onions. Stir-fry for 1 minute until the onions are slightly translucent. Add the julienned carrots and stir-fry for another minute. Finally, add the shredded cabbage and julienned capsicum. Stir-fry for 1-2 minutes. The vegetables should be cooked but still crisp.
4
Add the cooked noodles to the wok with the vegetables. Pour the prepared sauce mixture over the noodles. Add the salt and white pepper powder. Using two spatulas or tongs, gently toss everything together until the noodles and vegetables are well-coated with the sauce. Cook for 1-2 minutes. Turn off the heat, add the green parts of the spring onions, and give it one final toss.
5
Transfer the Veg Hakka Noodles to a serving platter. Serve hot, on its own or with a side of gobi manchurian.
