Veg Hakka Noodles
Indo-Chinese street-style noodles tossed with crunchy vegetables, soy and vinegar over high heat.
By Maa Di Rasoi ·
Prep15 min
Cook10 min
Total25 min
Serves3
LevelEasy
Veg Hakka Noodles
Ingredients
servings
- 200 ghakka noodles
- 1 cupcabbage, shredded
- 1carrot, julienned
- 1capsicum, sliced
- 4spring onions, sliced
- 4garlic cloves, minced
- 2 tbspsoy sauce
- 1 tbspvinegar
- 1 tspchilli sauce
- 2 tbspoil
- ½ tspblack pepper
Quantities scale from the tested 3-serving batch. Cooking times may change for large batches.
Method
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Boil the noodles until just done. Drain, rinse in cold water and toss with 1 tsp oil.
Heat the remaining oil until smoking. Stir-fry the garlic for 20 seconds.
Add carrot, capsicum and cabbage; toss 2 minutes on high so they stay crisp.
Add noodles, soy, vinegar, chilli sauce and pepper. Toss for 2 minutes.
Fold in the spring onion greens and serve hot.
Notes & substitutions
- Keep the heat high and the pan uncrowded; cook in two batches if needed.
Diet & allergens
- Gluten (wheat noodles, soy sauce)
- Soy
Based on the listed ingredients. Check labels on packaged products such as hing, which is often blended with wheat flour.
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