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Veg Hakka Noodles

Veg Hakka Noodles Recipe

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 3 servings
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 8 oz dried hakka noodles (or eggless chow mein)
  • 2 tbsp vegetable oil
  • 4 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 small onion, thinly sliced
  • ½ cup thinly sliced green cabbage
  • ½ cup julienned carrots
  • ½ cup thinly sliced bell pepper
  • 2 spring onions, sliced (white and green parts separated)
  • 2 tbsp soy sauce
  • 1 tbsp dark soy sauce
  • 1 tsp chili sauce or sriracha
  • 1 tsp rice vinegar
  • ½ tsp sugar
  • Salt and black pepper to taste

Method
 

  1. Boil the noodles in salted water until al dente (about 3–4 minutes), drain, rinse with cold water, and toss with a little oil.
  2. Heat oil in a wok over high heat until shimmering, then stir-fry garlic and ginger for 30 seconds.
  3. Add onion, cabbage, carrots, bell pepper, and spring onion whites; stir-fry for 2–3 minutes until crisp-tender.
  4. Add noodles, both soy sauces, chili sauce, vinegar, and sugar; toss for 1–2 minutes until well coated.
  5. Turn off heat, toss in spring onion greens, and serve immediately.

Notes

If the noodles sit for a bit before serving, give them another quick toss in a hot wok to wake them up. The dish is naturally vegan; just double-check your noodle package to be sure no egg is listed.