5.0 from 45 votes
Vegetable Hakka Noodles
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)
Prep Time
10 mins
Cook Time
10 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 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
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
- 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
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
% 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.