Veg Hakka Noodles
Veg Hakka Noodles are a staple of Indo-Chinese cooking and something I grew up eating. They are simple to make, flavourful, and oh so satiating. Youn can really use any combination of vegetables as the dish already draws influence from two cuisines.
This version uses garlic, spring onions, baby corn, green beans, cabbage, and two types of bell pepper, all tossed in sesame oil with soy sauce, vinegar, and a touch of spice (I used Korean barbecue sauce, but anything works).
Hakka noodles are traditionally wheat-based, but you can easily use any plain noodles if that’s what’s on hand.
Ingredients
200 g Hakka noodles (or any plain wheat noodles)
1 tsp sesame oil (optional)
3-4 cloves garlic, minced
2-3 spring onions, finely chopped
1 onion, thickly sliced
8 baby corn, diced
150 g green beans, diced
½ green cabbage, finely shredded
1 red bell pepper, sliced
1 yellow bell pepper, sliced
5 tbsp soy sauce
1 tbsp vinegar (rice or white)
3 tbsp chilli sauce
Salt to taste
Instructions
Boil the noodles according to package instructions. Drain, rinse under cold water, and set aside.
Heat a wok or large pan over medium-high heat. Add sesame oil (if using).
Sauté the garlic and spring onions until golden and fragrant.
Add the onion, baby corn, green beans, cabbage, and bell peppers. Stir-fry for 5–7 minutes until slightly tender but still crisp.
Add soy sauce, vinegar, and your chosen spice or barbecue sauce. Stir well.
Add the cooked noodles and toss everything together until evenly coated. You will likely want to add some more soy sauce and chili at this stage to make the noodles are sufficiently flavoured.
Continue to sauté for another 5–10 minutes, allowing the sauce to coat the noodles.
Taste and adjust seasoning if needed.
Nutritional Information
Per serving (based on 4 total servings):
Calories: 300
Protein: 11 g
Carbs: 48 g
Fat: 7 g
#Vegan #AsianInspired #QuickToCook #HighFiber
#HealthyDinner #NoOilOption
