Vegetable Hakka Noodles
Vegetable Hakka Noodles are Indo-Chinese noodles prepared with veggies, sauces, and noodles. This healthy dish comes together in just 30 minutes and makes great leftovers.
Servings: 5 people
Ingredients
for cooking noodles
- Ocean's Halo Organic Ramen Noodles 305 grams
- 2 tsp avocado oil
for hakka noodles
- 2 tbsp avocado oil
- 6 cloves garlic chopped
- 1/3 cup white scallions chopped
- 1 cup red onion thinly sliced
- 1/2 cup red bell pepper thinly sliced
- 1/2 cup green bell pepper thinly sliced
- 1/2 cup yellow bell pepper thinly sliced
- 3/4 cup carrots julienne
- 2 cups white cabbage shredded
- 1/4 tsp salt
- cooked noodles
- 3 tbsp dark soy sauce
- 1 tbsp red chili sauce or Siracha works
- 2 tsp vinegar
- 3/4 tsp black pepper
- 1/2 cup green scallions chopped
Instructions
Step 1 - Boil Noodles
- Boil a pot of water. Once hot, add noodles. I love Ocean's Halo Organic Ramen Noodles which contains only 3 ingredients. Cook the noodles according to the package instructions. Alternatively, you can use Ching's Hakka Noodles - 300 grams. Once the noodles are done, drain them and run them under cold water. Transfer them to a plate and add 2 teaspoons of oil and coat the noodles. This ensures the noodles don't stick together. Set aside.
Step 2 - Cook the Hakka Noodles
- Heat up a large wok on medium-high heat. Once the wok is hot, add 2 tablespoons of oil - one that is suitable for high heat (avocado, canola, vegetable oil work well too). Once the oil reaches a high smoke point, add the garlic and saute for 20 seconds.
- Immediately after, add the white portion of the scallions. Saute for 30 seconds. Add the red onions and cook for another 30 seconds. Add all 3 colored bell peppers and carrots. Cook for 30 seconds again. Lastly, add the shredded cabbage and cook for 30 seconds. Season with just a pinch of salt.
- Next, add the noodles. Add the sauces... dark soy sauce, red chili sauce, and chili vinegar. Toss well so the noodles are coated well. Add the black pepper and green scallions. Gently toss.
Notes
Hakka Noodles was first published in May 2020, and has since been updated.
✓ Prep your Veggies in advance - chop your garlic and scallions, and thinly slice your remaining veggies. Again, make sure to thinly slice the veggies.
✓ Sauces - Keep your sauces ready to go - you can combine them in a small bowl and add them when it's time.
✓ Boil Noodles ahead of time and rinse under cold water which prevents the noodles from sticking.
✓ High-Heat Wok - Use a wok when making these noodles - avoid using nonstick, a stainless or iron walk will give you the best results and flavor.
✓ Don't Overcook Veggies - Work quickly and don't overcook veggies. We are looking for crunchy veggies.
✓ Spicy Noodles - You can add 1-2 green chilies along with the chopped garlic or add an additional tablespoon of red chili sauce.
✓ Gluten-free option - Use gluten-free soy sauce and gluten-free millet and brown rice ramen noodles - love this brand!
Nutrition
Calories: 283kcal | Carbohydrates: 44g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Sodium: 1157mg | Potassium: 336mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3959IU | Vitamin C: 78mg | Calcium: 51mg | Iron: 2mg