5 from 45 votes
Vegetable Hakka Noodles
Vegetable Hakka Noodles combine stir-fried thin noodles with crisp-tender vegetables and a savory-spicy sauce made from soy sauce, rice vinegar, and chili paste. The dish balances a mix of textures from the tender noodles, crunchy cabbage and bell peppers, and aromatic bite from garlic and ginger. It's a flavorful option for a quick noodle dinner or lunch with adjustable heat and seasoning.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
3
Calories:
265 kcal
Course:
Side Dish
Cuisine:
Indian, Vegan
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 3 Serving
Amount Per Serving
Calories 265
% 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.