Veg Hakka Noodles, Indo-Chinese
Veg Hakka noodles are an irresistible Indo-Chinese dish made from tender noodles tossed with crisp vegetables plus a peppery, tangy, and spicy sauce.
Ingredients
Noodles
- 200 g hakka noodles
- ½ tablespoon oil to coat the noodles
For the Hakka Noodle Sauce
- ½ teaspoon black pepper freshly ground
- 1 tablespoon dark soy sauce
- 1 tablespoon chilli masala sauce I like Maggi
- sugar to taste, optional
- salt to taste, optional
For the Stir Fry
- 1 tablespoon oil neutral
- ½ inch ginger minced
- 3 cloves garlic minced
- 1 green finger chillies finely sliced
- 40 g spring onion whites finely sliced
- 40 g red onion julienned
- 60 g bell pepper capsicum in the U.S., mixed colours, julienned
- 60 g carrot julienned
- 100 g white cabbage finely shredded
Instructions
- In a large saucepan, bring salted water to a boil. Cook 200 g hakka noodles according to package directions, until just al dente. Once done, immediately drain and toss with ½ tablespoon oil.
- In a small bowl, mix ½ teaspoon black pepper (ground), 1 tablespoon dark soy sauce, and 1 tablespoon chilli masala sauce, along with sugar and salt to taste, optionally.
- Heat 1 tablespoon oil in a large wok over high heat. Once smoking, add ½ inch ginger, 3 cloves garlic, 1 green finger chillies, and s40 g spring onion whites, all minced. Stir-fry for a few seconds.
- Add 40 g red onion, 60 g bell pepper, 60 g carrot, and 100 g white cabbage (all julienned) to the pan and continue to stir-fry, tossing for around 30 seconds. Add the cooked noodles to the pan along with the stir-fry sauce, and toss to coat. Cook for a further minute or so, so everything develops a smoky flavour and the slightest of char.
Notes
* Be aware that soy sauce is inherently salty, so don't overdo it with extra salt. Taste if need be.
Nutrition
Serving: 1gCalories: 407kcalCarbohydrates: 38gProtein: 10gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 16gCholesterol: 41mgSodium: 1696mgFiber: 7gSugar: 15g
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