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Juicy prawns and crisp vegetables tossed with perfectly cooked noodles in a savory, slightly spicy sauce. A favorite Indo-Chinese street food classic that comes together in under 30 minutes, perfect for a quick weeknight dinner.
Cook the Noodles
Prepare the Sauce
Stir-fry Prawns and Aromatics
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Juicy prawns and crisp vegetables tossed with perfectly cooked noodles in a savory, slightly spicy sauce. A favorite Indo-Chinese street food classic that comes together in under 30 minutes, perfect for a quick weeknight dinner.
This indo_chinese recipe takes 30 minutes to prepare and yields 4 servings. At 310.55 calories per serving with 21.87g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Sauté the Vegetables
Combine and Finish
Serve
Replace prawns with 200g of cubed paneer, firm tofu, or a mix of mushrooms and baby corn. Stir-fry them until golden before adding other vegetables.
Use 250g of boneless, skinless chicken breast, cut into thin strips. Stir-fry the chicken until cooked through before adding the aromatics.
Add 1-2 tablespoons of Schezwan sauce along with the other sauces for a fiery and pungent flavor.
Scramble 2 eggs in the wok before adding the aromatics. Set them aside and add them back in at the end with the noodles.
Prawns are an excellent source of high-quality, lean protein, which is essential for muscle building, tissue repair, and keeping you feeling full and satisfied.
The variety of vegetables like carrots, capsicum, and cabbage provides essential vitamins (like Vitamin C and A), minerals, and dietary fiber, which aids digestion and overall health.
The carbohydrates from the noodles provide a quick and efficient source of energy, making this a great meal to refuel your body.
A typical serving of this Prawn Hakka Noodles recipe (about 1.5 cups) contains approximately 400-450 calories. The exact count can vary based on the type of noodles and amount of oil used.
It can be a balanced meal, providing carbohydrates for energy, lean protein from prawns, and vitamins from vegetables. However, it can be high in sodium from sauces and fat from oil. To make it healthier, use less oil, load up on more vegetables, and use low-sodium soy sauce.
Yes, you can make it gluten-free by using rice noodles instead of wheat-based hakka noodles and substituting soy sauce with gluten-free tamari.
The key is to not overcook them, rinse them immediately under cold water after draining, and toss them with a teaspoon of oil. This stops the cooking process and washes away excess starch.
A large, deep, heavy-bottomed skillet or frying pan is a great substitute for a wok. The key is to have a large surface area and the ability to maintain high heat.