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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.
For 4 servings
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.
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.
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.
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.
Transfer the Veg Hakka Noodles to a serving platter. Serve hot, on its own or with a side of gobi manchurian.
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.
This indo_chinese recipe takes 25 minutes to prepare and yields 4 servings. At 330.29 calories per serving with 9.13g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or snack.
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Toss in 200g of pan-fried tofu cubes or paneer along with the vegetables for a protein-packed meal.
Use rice noodles instead of wheat-based hakka noodles. Replace soy sauce with tamari or a gluten-free soy sauce alternative.
Omit the green chilies and reduce the red chili sauce to 1/2 tsp. You can add 1 tbsp of tomato ketchup for a slightly sweeter taste.
Use a pre-cut bag of coleslaw mix (cabbage and carrots) to save on chopping time.
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