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Veg Hakka Noodles Recipe
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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).
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner, Main Course Vegetarian
Cuisine: Indo-Chinese
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.