Vegetable Hakka Noodles

Name: Vegetable Hakka Noodles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 cups noodles; 3 tablespoons oil; 1 small yellow onion; 8 garlic cloves; 1 cup green cabbage; 1 cup purple cabbage; ½ cup red peppers; ½ cup green peppers; 1 cup carrots; 1 tablespoon white vinegar; 2 tablespoons low sodium soy sauce; 1 tablespoon chili sauce; ½ cup green scallions

User Reviews

4.8

108 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Calories
489 kcal
Course
Main Course
Cuisine
Indian

Vegetable Hakka Noodles

Jeffrey Bond

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A hot bowl of noodles loaded with colorful, crunchy vegetables and garlic in a spicy chili-soy sauce.

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Ingredients

6 cups noodles Chings hakka noodles (300 grams)
3 tablespoons oil
1 small yellow onion thinly sliced
8 garlic cloves minced
1 cup green cabbage finely chopped
1 cup purple cabbage finely chopped
½ cup red peppers thinly sliced
½ cup green peppers thinly sliced
1 cup carrots julienned
1 tablespoon white vinegar or rice vinegar
2 tablespoons low sodium soy sauce
1 tablespoon chili sauce schezwan chutney, chili garlic sauce or sriracha sauce
½ cup green scallions finely chopped

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Instructions

In a large pot bring 8 cups of water to boil. Add a teaspoon of oil and cook the noodles according to the instructions on the package. Pour the noodles into a large colander and drain out the water. Run cold water over it so the noodles don't overcook. Once all the water is drained out, spread the noodles in a large tray, pour 1 teaspoon of oil, mix in and keep aside
Heat the remaining oil in a large pan or wok. Add garlic and onions, saute for 2 minutes. Add peppers, carrots, and cabbage. Stir well and cook for 2-3 minutes or just until the veggies are partially cooked. Note: Do not overcook as you want the veggies to stay crunchy
Add vinegar, soy sauce, chili sauce, and mix well. Add the cooked noodles and mix well using a pair of tongs. Cook on high heat until the noodles are heated through really well, about 5 to 7 minutes. Turn the heat off and garnish with scallions. Enjoy hot!

Notes

Notes:
I used the saute(high) mode on the Instant Pot to boil the water and then cooked the noodles in it.
If you use the Chings Hakka noodles, break them in half and then use pair of tongs to separate them as they start to cook and soften

Nutrition Information

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Calories 489kcal (24%) Carbohydrates 81g (27%) Protein 14g (28%) Fat 12g (18%) Saturated Fat 1g (5%) Trans Fat 1g Sodium 359mg (15%) Potassium 571mg (16%) Fiber 6g (24%) Sugar 8g (16%) Vitamin A 6414IU (128%) Vitamin C 66mg (73%) Calcium 76mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 489 kcal

% Daily Value*

Calories	489kcal	24%
Carbohydrates	81g	27%
Protein	14g	28%
Fat	12g	18%
Saturated Fat	1g	5%
Trans Fat	1g	50%
Sodium	359mg	15%
Potassium	571mg	12%
Fiber	6g	24%
Sugar	8g	16%
Vitamin A	6414IU	128%
Vitamin C	66mg	73%
Calcium	76mg	8%
Iron	2mg	11%