Veg Hakka Noodles – Stir Fry Noodles With Vegetables

Veg Hakka Noodles is a great way to use whatever vegetables you have in your fridge. These stir fry noodles are loaded with colorful vegetables tossed in a savory sauce. I could happily eat stir fried noodles pretty much every day.

Stir Fry Hakka Noodles uses anything, and the taste is simply everything. You can use just about any vegetables in your refrigerator for these stir fry noodles: bok choy, carrots, mushrooms, beans, broccoli, bell peppers, bamboo shoots, snap peas, spring onions, cabbage – just go for it.

Veg Hakka Noodles Recipe:

Noodles tossed with a heap of vegetables (whichever ones you have around) in a stir fry sauce – what you get is a yummilicious Weeknight Wonder. Stir fry noodles with vegetables in a quick and easy stir fry sauce is a deliciously healthy meal that tastes better than takeout!

For this noodles recipe, firstly bring a large pot of salted water to a boil. Add 1 tbsp oil to the water.
Then drop in the noodles and cook them until they’re about 1-2 minutes from done, as per package instructions.

Don’t overcook the noodles. They should be al dente, still a little firm, but not very hard and chewy. They’ll finish cooking in the skillet with the sauce.

Remove from heat, drain the water and immerse the noodles in cold water. Transfer the noodles into a colander and work in 1 tsp oil into them to prevent sticking. Keep aside.

Meanwhile chop garlic, spring onions and green beans. Slice the onions and capsicums. Peel the carrot and chop into juliennes, shred the cabbage.

You must move fast with stir fry recipes.
Be sure to have all of your ingredients ready, including measuring out the spices and sauces.
Heat 2 tbsp oil in a wok. Toss in the chopped garlic and sauté for 30 seconds over moderately high heat.
Then add the onions and spring onion whites.

Saute for 1-2 minutes.

Add the carrot and green beans.

Fry till the carrots turn almost tender.

Then add cabbage, capsicum and ¾ of the spring onions greens (keep the rest for garnishing).

Saute for 30 seconds.

Sprinkle salt, ajinomoto, pepper and sugar.

Put in the noodles and mix well.

Add vinegar, red chilli sauce and soya sauce.

Cook, using tongs to toss the noodles and coat them with the sauce, for 30 seconds.

Remove from heat. Sprinkle with the reserved green onions.

Serve Veg Hakka Noodles right away while still steaming-hot from the wok with sweet and sour tofu.

If you are searching for more Chinese Recipes, then do try out Egg Fried Rice.

Stir Fry Noodles Recipe details below:

Hakka Noodles Stir Fry

Saucy noodles and, crisp hot vegetables are tossed together in this easy stir fry. The only downside with stir fry noodles is that there are no leftovers for next day! This stir-fried noodle recipe boasts a flavorful stir-fry sauce along with carrots, cabbage, greenbeans, bell peppers, and spring onions. Feel free to swap out some of the vegetables for favorites, or add a bit of protein such as chicken, tofu, or shrimp (or a combination).

Course Dinner, Main Course Vegetarian

Cuisine Indo-Chinese

Prep Time 15

Cook Time 15

Total Time 30

Servings 6

Calories 205kcal

Author Shil

Ingredients

For the noodles:

400 grams noodles
1 tbsp salt
1 tbsp+1tsp oil
3 litres water

For the veggies:

2 ½ tbsp. oil
1 tbsp garlic chopped
½ cup onion sliced
1/3 cup carrot
1 cup cabbage
1/2 cup capsicum 3 colours
1/3 cup spring onions
8 green beans
1 ½ tsp salt
1/8 tsp sugar
¾ tsp ajinomoto
1 ½ tsp pepper
1 ½ tbsp soya sauce
1 tsp vinegar
1 ½ tbsp red chilli sauce

Instructions

For this noodles recipes, heat a large pot of salted boiling water. Add a tablespoon of oil to the boiling water.
Drop in the noodles and cook until just tender or al dente, about 4 minutes or according to instructions. Drain and rinse the noodles under cold water.
Transfer the noodles to a colander. Toss the noodles with 1 teaspoon of the vegetable oil and spread in an even layer.
In a large wok, heat vegetable oil. Add the garlic and stir-fry over moderately high heat for about 30 seconds.
Add the onion and spring onion whites and sauté for 2 minutes.
Then add the carrot and beans and stir-fry over moderately high heat until the carrots are almost tender, about 4 minutes.
Add the cabbage and capsicum, ¾ of the spring onion greens (keep the remaining for garnishing) and stir-fry until all the vegetables are crisp-tender, about 5 minutes.
Sprinkle salt, sugar, pepper and ajionomoto. Mix well.
Add the noodles to the wok in batches, stirring well after each addition.
Add the sauces and stir-fry until the noodles are warmed through, 3 minutes.
Remove from heat. Garnish with spring onion greens.
Serve Veg Hakka Noodles hot with stir-fry tofu.