Veg Hakka Noodles

Veg Hakka Noodles is a dish that you don’t have to feel bad about eating because they are made with “cleaner” noodles and its loaded with vegetables. A delicious and nutritious meal.

Hakka Noodles are Chinese-style noodles that are made in a wok on high heat. This dish is widely popular at most Indo-Chinese restaurants. For this type of cooking, the prep work needs to be done ahead of time and the entire cooking process should take no longer than 7 minutes. 

The key is to cook the Hakka Noodles quickly on high heat so the veggies remain crunchy. Indo-Chinese Hakka Noodles are prepared with noodles, lots of veggies, and minimal sauces. The end result is delicious and flavorful noodles.

INGREDIENTS

1 cup spring onion white part sliced

1 cup carrot sticks

1 cup beans sliced

1 cup cabbage

1 cup bean sprout

1 capsicum sliced

3 jalapeño sliced

2 tbsp olive oil

2 tbsp vinegar 

2 tbsp soy sauce

2 tbsp peri peri sauce

1½ tsp pepper powder

Salt to taste 

Boiled hakka noodles

METHOD

Prep all the vegetables by cutting them into sticks.

Boil the noodles and set it aside.

In a pan add the olive oil and once hot add in the spring onions white part and saute for a minute.

Next add in the hard vegetable like carrot sticks then beans and saute until the veggies are slightly tender.

Add in the remaining vegetables and saute for couple of minutes. 

Add the spices and sauces to the pan and give it a nice mix. 

Once the vegetables are of your liking add in the boiled noodles and stir fry by tossing until everything is combined well. 

Once done add the sliced spring onions green part on top and serve it hot.