Vegetable Hakka Noodles
User Reviews
5
Vegetable Hakka Noodles
Description
Vegetable Hakka Noodles use cooked noodles that are rinsed and chilled, then stir-fried with a variety of fresh vegetables like sliced onions, bell peppers, cabbage, and carrots. Aromatics such as garlic and ginger add depth. The sauce combines soy sauce, rice vinegar, sambal oelek (or alternative chili paste), and seasoning, creating a balanced umami with mild heat and tang.
The cooking process involves sautéing aromatics and vegetables until they develop slight caramelization before incorporating the sauce and noodles. Tossing the noodles thoroughly ensures even flavor distribution. The final dish is garnished with green onions for freshness and bite.
Vegetable Hakka Noodles can be adapted for dietary needs, such as soy-free or gluten-free versions, and chili levels can be modified to taste. The recipe mentions the option to add chili oil for extra spiciness and recommends using freshly ground black pepper for more aroma.
Ingredients
- 6 to 7 oz hakka noodles or ramen or soba, use gluten-free, if needed
- 2 teaspoons neutral cooking oil generic cooking oil
- 1 onion thinly sliced, small
- 4 garlic finely chopped, cloves
- 1 inch ginger finely chopped
- 1/2 red bell pepper thinly sliced
- 1/2 green bell pepper thinly sliced
- 1 cup cabbage packed, thinly sliced
- 1/2 cup carrot thinly sliced or julienned
- 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
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
- Optionally drizzle chili oil when tossing noodles to increase heat and flavor.
- The recipe can be made soy-free and gluten-free by selecting alternative sauces and noodles.
- Freshly ground or flaked black pepper is preferred over pre-ground for better flavor.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
