Vegetable Hakka Noodles

Name: Vegetable Hakka Noodles
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 serving
Ingredients: 6 to 7 oz hakka noodles; 2 teaspoons oil; 1 small onion; 4 cloves of garlic; 1 inch ginger; 1/2 red bell pepper; 1/2 green bell pepper; 1 cup packed thinly sliced cabbage; 1/2 cup thinly sliced or julienned carrots; 1 tablespoon soy sauce; 1 teaspoon rice vinegar; 2 teaspoons sambal oelek; 1 tablespoon water; 1/4 teaspoon salt; 1/2 teaspoon black pepper; green onion

User Reviews

5.0

45 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
3
Calories
265 kcal
Course
Side Dish
Cuisine
Indian, Vegan

Vegetable Hakka Noodles

Danielle Hudson

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Indo Chinese Hakka Noodles are packed with peppers, onions, cabbage and carrots in a simple, flavorful sauce. A perfect one-pan side dish or entree. (nut-free with easy soy-free and gluten-free options)

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Ingredients

Servings

6 to 7 oz hakka noodles or ramen or soba, use gluten-free, if needed
2 teaspoons oil
1 small onion thinly sliced
4 cloves of garlic finely chopped
1 inch ginger finely chopped
1/2 red bell pepper thinly sliced
1/2 green bell pepper thinly sliced
1 cup packed thinly sliced cabbage
1/2 cup thinly sliced or julienned carrots
1 tablespoon soy sauce or tamari or coconut aminos for soy-free
1 teaspoon rice vinegar
2 teaspoons sambal oelek or more, to taste. Or use sriracha or other chile garlic sauce of choice.
1 tablespoon water
1/4 teaspoon salt or to taste
1/2 teaspoon black pepper
green onion for garnish

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Instructions

Cook the noodles according to instructions on package. Drain, rinse with cold water and set aside.
In a large skillet or wok, heat oil over medium high heat. When hot, Add the onions, garlic, and ginger. Mix and cook until translucent, 1-2 minutes. Add the rest of the veggies and a pinch of salt and cook until golden on some edges, 2 minutes.
Meanwhile, mix the soy sauce, vinegar, chili sauce, and water in a bowl. Add this to the skillet and mix well. Add the cooked noodles and toss well to combine. Add salt and pepper generously, and mix to combine. Taste and adjust salt, heat, and black pepper. Cover and cook for a minute. Garnish with green onions and serve.

Notes

Optional additions: add some chili oil while tossing the noodles.
These Hakka noodles are naturally nut-free and easily made soy-free and gluten-free.
Flaked or freshly ground black pepper works best in the noodles rather than pre-ground.
Flaked or freshly ground black pepper works best in the noodles rather than pre-ground.

Nutrition Information

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Calories 265kcal (13%) Carbohydrates 54g (18%) Protein 10g (20%) Fat 3g (5%) Saturated Fat 0.3g (2%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.01g Sodium 735mg (31%) Potassium 434mg (12%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 4288IU (86%) Vitamin C 57mg (63%) Calcium 59mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 265 kcal

% Daily Value*

Calories	265kcal	13%
Carbohydrates	54g	18%
Protein	10g	20%
Fat	3g	5%
Saturated Fat	0.3g	2%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Trans Fat	0.01g	1%
Sodium	735mg	31%
Potassium	434mg	9%
Fiber	3g	12%
Sugar	5g	10%
Vitamin A	4288IU	86%
Vitamin C	57mg	63%
Calcium	59mg	6%
Iron	2mg	11%