Vegetable Hakka Noodles

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Let me start by saying that I am OBSESSED with noodles. Really, I would eat them for breakfast, lunch, dinner…any time of day really. NO time is a wrong time to eat noodles.

When I go to India (and I’ve gone like 5 times in the last 2 years) all I ever want is HAKKA NOODLES! They can be found on menus EVERYWHERE and Indo- Chinese in India is the best so it’s hard to resist! I love the texture of the thin noodles and the crisp veggies!

I make these Hakka noodles often as an appetizer and many times have made them without onion, garlic, or scallions for family members.

Here are some other dishes that would pair great with these Hakka noodles:

You will need the following items for this recipe:

two bundles of noodles from ONE package of Ching’s Noodles ht

Chili Garlic Sauce

Rice Wine Vinegar

Soy sauce

Chili Sauce (if using no onion/garlic)

Happy Eating!

Veg Hakka Noodles

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SERVES: 2-4 Servings

PREP TIME: 15 mins

COOK TIME: 15 mins

TIME: 30 mins

Ingredients

1 cup shredded cabbage

1 cup red bell pepper, julienned

1 cup green bell pepper, julienned

1/2 cup carrots, shredded

3 scallions, white and pale green parts separated from dark green parts

2 tsp chili sauce (or Sambal Oelek if not using garlic/onion)

3 tbsp soy sauce

2 tbsp minced garlic

2 tsp ginger grated on microplane

1.5 tsp rice wine vinegar or regular vinegar

2-3 green chilis (based on desired spice level)minced or julienned

2 Bundles of dry noodles from Large Package Ching's Secret Veg Hakka Noodles

1/4 tsp white pepper

1/2 tsp salt or more to taste

Optional: Chili Oil ( I love this one or this one)

Directions

Boil the hakka noodles according to package directions. Be sure to rinse noodles under cold water after they are done cooking. To keep noodles from sticking to one another drizzle 1-2 tbsp of oil, and use your hands to gently separate the noodles from one another. Set Aside.
Heat a large wok or wide bottom pot to medium high heat and add 2 tbsp oil.
Once the oil is hot, add the green chilis and let them splutter for a few seconds and then add the white and pale green parts of the scallion. Cook for about 1-2 minutes and next, add the sliced bell peppers. Cook the peppers until they just barely begin to soften.
Next, add the ginger, garlic stir until the raw smell of garlic has disappeared, but garlic has not browned.
Once the garlic and ginger are fragrant, add the cabbage, carrots, and salt. Stir for about a minute.
Reduce the heat to low and toss the noodles into your pot. On top of the noodles add soy sauce, chili sauce, vinegar, and white pepper. Use tongs or two mixing spoons to toss everything together very well. If necessary- use scissors to cut the noodles.
Lastly, garnish the noodles with the remaining green parts of the scallions, give the noodles a quick toss and serve hot! Taste for salt and adust as needed.
Additionally, a drizzle of chili oil, or crushed red chili flakes can be added for more spice!

Notes

**when making this without onion, garlic, and scallions- you can also add turmeric powder, cumin powder and a pinch of Garam Masala. You can replace the scallions with a handful of chopped cilantro .

**when making this for kids, use less garlic, ginger, and green chilis as well as the chili sauce.

Vegetable Hakka Noodles

Here are some other dishes that would pair great with these Hakka noodles:

Veg Hakka Noodles