Vegetable Hakka Noodles
User Reviews
4.8
-
Prep Time
15 mins
-
Cook Time
10 mins
-
Total Time
25 mins
-
Calories
489 kcal
-
Course
Main Course
-
Cuisine
Indian
Vegetable Hakka Noodles
Description
This dish begins with boiling Chings Hakka noodles until just cooked, then rinsing under cold water to stop cooking and prevent sticking. The noodles are tossed with a little oil to maintain separation. Onions and garlic are sautéed in hot oil followed by the addition of green and purple cabbage, red and green bell peppers, and julienned carrots, cooked briefly to keep their crunch.
Vinegar, soy sauce, and chili sauce are added to infuse the vegetables with tang and mild heat. The noodles are returned to the pan and stir-fried briefly on high heat to heat through and combine all flavors. The dish finishes garnished with green scallions. It serves well as a quick vegetarian main or side dish.
Notes mention using the Instant Pot saute mode to boil noodles and breaking the noodles in half before cooking to help separate them easily during cooking.
Ingredients
- 6 cups noodles Chings hakka noodles (300 grams)
- 3 tablespoons neutral cooking oil generic cooking oil
- 1 small yellow onion thinly sliced
- 8 garlic minced, cloves
- 1 cup green cabbage finely chopped
- 1 cup purple cabbage finely chopped
- ½ cup red bell pepper thinly sliced
- ½ cup green pepper thinly sliced
- 1 cup carrot julienned
- 1 tablespoon white vinegar or rice vinegar
- 2 tablespoons soy sauce low sodium
- 1 tablespoon chili sauce schezwan chutney, chili garlic sauce or sriracha sauce
- ½ cup scallions finely chopped, green
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
- Break noodles in half before cooking to help them separate more easily.
- Rinse cooked noodles in cold water and toss with a little oil to prevent sticking.
- Cook vegetables only until partially tender to keep a desirable crunch.
- Using the saute (high) mode on an Instant Pot is a suitable alternative method for boiling noodles.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
