Vegetable Hakka Noodles (Indo Chinese Recipe)

fresh and delicious vegetable hakka noodles in a bowl, with a fork, plate of food in background.

5 from 5 votes

Vegetable Hakka Noodles (Indo Chinese Recipe)

These vegetable hakka noodles are packed with vegetables, flavour and vibrant colours! This dish can be made in less than 30 minutes – perfect for a weekday dinner and a great way to use up any veggies in your fridge!

Prep Time15

Cook Time12

Total Time27

Course: Main Course

Cuisine: Indo-Chinese

Servings: servings

Calories: 387kcal

Author: Sonia

Ingredients

300 g Egg noodles
1-2 tablespoon Toasted sesame oil
2 tablespoon Garlic finely chopped
1 teaspoon Ginger finely chopped
2 Onions (medium) (red or brown/yellow) sliced
4-5 Spring onions chopped, (separate whites and greens)
2 Green chillies chopped
1 Carrot julienne (large or medium carrot)
½ cup Celery sliced (optional)
½ cup Cabbage sliced (optional)
1 Red bell pepper sliced
1 Yellow bell pepper sliced
1 tablespoon Dark soy sauce
½ tablespoon Light soy sauce
Pinch Salt (or to taste) (optional)
Pinch Freshly ground black pepper (black pepper powder)

Instructions

Boiling the noodles

Boil noodles according to package instructions. Mix to help evenly cook the noodles.
Use a colander to drain the noodles and rinse with cold water (to remove starch).
After rinsing and draining, add a teaspoon of oil (toasted sesame oil) and rub into the noodles to evenly coat all noodle strands (this will help prevent the noodles from sticking/clumping together).

Make the stir-fry noodles

Heat oil in the wok, add garlic and ginger and fry on high heat 30 seconds, use a wooden spatula to stir and sauté the garlic and ginger. You’ll notice the aroma of garlic and ginger (and the raw smell going away).
Add onions, spring onions/scallions (whites) and green chillies and cook for 2-3 minutes, until translucent.
Add the carrots, celery (if using), cabbage (if using) and cook for another 3-4 minutes, stirring regularly.
Add the bell peppers and cook for another 2 minutes.
Add the soy sauce and black pepper and stir to season vegetables.
Add the noodles and using both spatulas toss the vegetables to evenly mix with the noodles. Check for salt before seasoning (see recipe notes).
Garnish with spring onions/scallions (greens), serve and enjoy!

Notes

1. Prepare veggies in advance – stir-frying is a quick process which is done on high heat so it helps to prepare the vegetables in advance. Slice the veggies long and thin for the best texture, use a sharp knife to easily slice vegetables.
2. Carrots – thinly slice (julienne) carrots using a julienne peeler – alternatively you can grate carrots into long thin strips.
3. Noodles – cook the noodles according to packet instructions. Avoid overcooking the noodles or they will become soggy and mushy! Ensure you rinse the noodles with cold water, then add a teaspoon of oil and rub into the noodles to stop them from sticking to each other (this helps each strand of noodle be separate from one another).
4. Soy sauce – soy sauce contains salt so before adding salt to the dish I recommend tasting the noodles. You may not require seasoning (or need little salt) depending on taste preferences and the brand of soy sauce you used.
5. Use the best equipment for optimum results – use a large non-stick wok for best results – woks can get hotter than typical frying pans (so you can cook food faster) and the high walls of the wok allow you to easily toss and mix the vegetables quickly so they are evenly cooked. Use two wooden spatulas to help you toss the vegetables and noodles. If you do not have a wok you can use a large frying pan or skillet which has slanted or rounded sides.

Nutrition