Vegan Hakka Noodles
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
4 mins
-
Cook Time
4 mins
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Total Time
24 mins
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Servings
4
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Calories
359 kcal
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Course
Main Course
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Cuisine
Chinese, Indian, Indian-Chinese Fusion
Vegan Hakka Noodles
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Crisp, colorful Vegan Hakka Noodles tossed with nourishing fresh vegetables and a tangy, spicy, quick to make Indo-Chinese sauce.
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Ingredients
- 200 grams hakka noodles
- 2 tablespoons sesame oil
- 1 small onion thinly sliced
- 1 tablespoon garlic minced
- 1 teaspoon ginger grated
- 2 scallions cut into 2 cm. Sections
- 12 green beans cut into 2 cm. sections
- 1 cup cabbage chopped
- 1 red bell pepper thinly sliced, seeds and stem discarded
- 1 cup carrot julienne cut or shredded
- 1 tablespoon lime juice
- 2 tablespoons jaggery coconut sugar, palm sugar, or brown sugar
- 2 tablespoons tamari
- 2 tablespoons Sriracha
To Garnish:
- Additional sriracha or Szechuan chili sauce
- scallions thinly sliced
- cilantro leaves
- toasted sesame seeds
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Instructions
- Begin by cooking the hakka noodles according to the package instructions until al dente. Once cooked, drain the noodles and rinse under cold water to stop the cooking process. Set aside to drain completely.
- Heat the sesame oil in a large wok or Dutch oven over medium-high heat. After 90 seconds, when the oil is hot, add the thinly sliced onion and sauté for 3-4 minutes until soft and translucent.
- Add the minced garlic, ginger, and scallions to the pan and cook for another minute until aromatic.
- Stir in the chopped green beans, cabbage, thinly sliced red bell pepper, and julienned carrots. Continue to stir-fry the mixture, tossing frequently for 3-5 minutes, until the vegetables are just tender but still retain some crunch.
- Return the drained noodles to the wok. Pour the lime juice, your choice of sugar, tamari, and sriracha sauce over the noodles. Toss everything together to ensure the noodles and vegetables are evenly coated with the sauce and heated through.
- Serve the noodles hot, garnished with additional sriracha, thinly sliced scallions, cilantro leaves, and a sprinkle of toasted sesame seeds.
Equipments used:
Notes
- 🔥 Optimal Oil Usage
- 🔥
- Select an oil with a high smoke point, such as sesame or avocado, for stir-frying. Heat until shimmering but not smoking to prevent the vegetables from steaming and becoming soggy.
- 🍜 Perfect Noodle Prep
- 🍜
- Boil noodles until al dente—firm yet tender—to avoid them turning mushy when mixed with sauce. For a gluten-free option using rice noodles, soak them in warm water for about fifteen minutes instead of boiling to maintain their integrity during stir-frying.
- 🌪️ Quick Veggie Stir-Fry
- 🌪️
- Sauté vegetables on medium-high heat for a brief time. This method retains their texture and flavor, ensuring your Hakka noodles have that sought-after restaurant quality.
Nutrition Information
Show Details
Calories
359kcal
(18%)
Carbohydrates
49g
(16%)
Protein
8g
(16%)
Fat
15g
(23%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
Monounsaturated Fat
6g
Sodium
1721mg
(72%)
Potassium
434mg
(12%)
Fiber
4g
(16%)
Sugar
12g
(24%)
Vitamin A
6531IU
(131%)
Vitamin C
57mg
(63%)
Calcium
67mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Calories | 359kcal | 18% |
| Carbohydrates | 49g | 16% |
| Protein | 8g | 16% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 1721mg | 72% |
| Potassium | 434mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin A | 6531IU | 131% |
| Vitamin C | 57mg | 63% |
| Calcium | 67mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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