Vegetable Hakka Noodles

Vegetable Hakka Noodles are a popular Indo-Chinese dish that brings together the best of both cuisines in a quick, flavorful stir-fry. These noodles are tossed with a vibrant mix of fresh vegetables, seasoned with soy sauce, and infused with the subtle heat of ginger, garlic, and chili. The result is a satisfying dish that’s full of textures and tastes—crunchy vegetables, tender noodles, and a savory sauce. Perfect as a main course or a side dish, Vegetable Hakka Noodles are a versatile and delicious way to enjoy a healthy, home-cooked meal that’s bursting with flavor.

Ingredients:

• 8 oz (225 g) Hakka noodles or chow mein noodles
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1-inch piece ginger, minced
• 1 green chili, finely chopped (optional for heat)
• 1 onion, thinly sliced
• 1 bell pepper, thinly sliced (any color)
• 1 carrot, julienned
• 1 cup shredded cabbage
• 1/2 cup snap peas or green beans, trimmed and cut into pieces
• 2-3 tablespoons soy sauce
• 1 tablespoon vinegar (rice vinegar or white vinegar)
• 1 tablespoon chili sauce (optional for extra heat)
• 1 teaspoon sesame oil
• Salt and pepper, to taste
• Green onions, chopped (for garnish)
• Sesame seeds (optional, for garnish)

Instructions:

1. Cook the Noodles: Bring a large pot of water to a boil. Add the Hakka noodles and cook according to the package instructions until al dente. Drain the noodles and rinse them under cold water to stop the cooking process. Toss the noodles with a little vegetable oil to prevent them from sticking together and set aside.
2. Prepare the Vegetables: While the noodles are cooking, prepare all the vegetables by slicing and julienning them as needed.
3. Stir-Fry the Aromatics: Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the minced garlic, ginger, and green chili (if using) and stir-fry for about 30 seconds until fragrant.
4. Cook the Vegetables: Add the sliced onion, bell pepper, carrot, cabbage, and snap peas or green beans to the wok. Stir-fry for 3-4 minutes until the vegetables are slightly softened but still crisp.
5. Add the Noodles and Sauce: Add the cooked noodles to the wok, followed by the soy sauce, vinegar, chili sauce (if using), and sesame oil. Toss everything together until the noodles are well coated with the sauce and the vegetables are evenly distributed. Stir-fry for another 2-3 minutes to heat everything through.
6. Season and Serve: Taste and adjust the seasoning with salt and pepper if needed. Garnish with chopped green onions and sesame seeds if desired. Serve the Vegetable Hakka Noodles hot, either on their own or as a side dish.

These Vegetable Hakka Noodles are a delicious, quick, and easy meal that’s perfect for satisfying your cravings for something savory and full of vibrant flavors.