Veggie Hakka Noodles Recipe
5/5
Veggie Hakka Noodles is a popular Indo-Chinese dish that combines boiled noodles with stir-fried vegetables in a flavorful sauce. This dish is known for its vibrant colors, aromatic flavors, and the perfect balance of textures. The julienned vegetables add freshness and crunch, while the sauce brings a savory and tangy taste to the noodles. It’s a quick and easy recipe that can be customized with your favorite vegetables and spice levels.
INGREDIENTS
- Hakka noodles: 200 grams
- Mixed vegetables (carrots, bell peppers, cabbage, beans, etc.), julienned: 1 cup
- Onion, thinly sliced: 1
- Garlic cloves, minced: 2-3
- Green chilies, sliced: 2
- Soy sauce: 2 tablespoons
- Vinegar: 1 tablespoon
- Tomato ketchup: 2 tablespoons
- Salt to taste
- Black pepper powder: 1/2 teaspoon
- Oil for cooking
INSTRUCTIONS
- Boil water in a large pot and cook the hakka noodles according to the package instructions. Drain the noodles and rinse them under cold water to stop the cooking process. Keep them aside.
- Heat oil in a wok or large pan on medium-high heat.
- Add minced garlic and sliced green chilies to the pan and sauté for a minute until fragrant.
- Add sliced onions and cook until they turn translucent.
- Add julienned vegetables to the pan and stir-fry for a few minutes until they are cooked but still retain their crunch.
- In a small bowl, mix soy sauce, vinegar, and tomato ketchup. Pour this sauce mixture over the vegetables in the pan.
- Add salt and black pepper powder. Toss everything together to coat the vegetables with the sauce.
- Add the cooked hakka noodles to the pan and gently toss them with the vegetables and sauce until well combined.
- Continue to stir-fry for a couple of minutes until the noodles are heated through.
- Taste and adjust the seasoning as needed.
- Remove from heat and serve the Veggie Hakka Noodles hot.
TIPS
- Use fresh and firm vegetables for the best texture in the noodles.
- You can add other ingredients like mushrooms, tofu, or paneer to enhance the protein content and taste.
- Adjust the quantity of soy sauce, vinegar, and tomato ketchup according to your taste preferences.
- Feel free to add chili sauce or sriracha for some extra heat if you like spicy noodles.
- Make sure not to overcook the noodles, as they should be firm and slightly chewy.
- Garnish the Veggie Hakka Noodles with chopped spring onions or coriander leaves for added freshness and presentation.
- Serve the noodles as a standalone dish or as a side with your favorite Indo-Chinese main course.
NUTRITION VALUE
- Calories: Approximately 250-300 calories
- Carbohydrates: Approximately 45-50 grams
- Protein: Approximately 5-8 grams
- Fat: Approximately 5-8 grams
- Fiber: Approximately 4-6 grams
