Hakka Noodles

Hakka Noodles vegetarian recipe

Whip up a satisfying plate of Hakka Noodles in under 30 minutes. This recipe is a weeknight lifesaver and a total crowd-pleaser.

Ingredients

  • 200 grams Hakka noodles or any thin eggless noodles
  • 2 tablespoons sesame oil
  • 1 medium onion
  • 2 cloves garlic
  • 0.75 inch ginger
  • 1 medium carrot
  • 0.5 red bell pepper
  • 0.5 green bell pepper
  • 0.5 cup shredded cabbage
  • 2 tablespoons soy sauce
  • 1 tablespoon chili sauce
  • 1 tablespoon vinegar
  • 0.5 teaspoon black pepper powder
  • 0.25 cup spring onion greens

Instructions

  1. Bring a large pot of water to a boil. Add 200 grams Hakka noodles and cook according to package instructions until al dente. Drain the noodles immediately and rinse under cold water to prevent them from sticking. Toss with 1 teaspoon sesame oil to keep them from clumping together, then set aside.
  2. Peel and finely chop 1 medium onion. Peel and finely chop 2 cloves garlic. Peel and grate 0.75 inch ginger. Wash and cut 1 medium carrot into thin strips. Wash and cut 0.5 red bell pepper and 0.5 green bell pepper into thin strips. Wash and thinly slice 0.5 cup cabbage.
  3. Heat 2 tablespoons sesame oil in a large wok or pan over high heat until it shimmers. Add the finely chopped 1 medium onion and stir-fry for 1 minute until it starts to soften.
  4. Add the finely chopped 2 cloves garlic and grated 0.75 inch ginger to the wok. Stir-fry for 30 seconds until fragrant.
  5. Add the thin strips of 1 medium carrot, 0.5 red bell pepper, 0.5 green bell pepper, and 0.5 cup shredded cabbage to the wok. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
  6. Add the cooked and drained 200 grams Hakka noodles to the wok. Pour in 2 tablespoons soy sauce, 1 tablespoon chili sauce, 1 tablespoon vinegar, and 0.5 teaspoon black pepper powder. Toss everything gently but thoroughly to combine, ensuring the sauces are evenly distributed.
  7. Cook for another 2-3 minutes, continuously tossing, until the noodles are heated through and well coated with the sauces. Taste and adjust seasoning if needed.
  8. Wash and chop 0.25 cup spring onion greens. Garnish with the chopped 0.25 cup spring onion greens before serving hot.

View the interactive Hakka Noodles recipe