Vegetable Hakka Noodles - 1 Pot Indo Chinese Noodles
Easy 1 Pot Vegetable Hakka Noodles. Indo Chinese Hakka Noodles with peppers, onions, cabbage, carrots and a simple sauce. Vegan Nutfree Recipe. Can be gluten-free with gluten-free noodles
Prep Time10mins
Cook Time20mins
Total Time30mins
Course: Side
Cuisine: Indian, Vegan
Servings: 2
Calories: 420kcal
Author: Vegan Richa
Ingredients
6 to 7ozHakka Noodles or ramen or soba
2tspoil
1small onionthinly sliced
4cloves of garlicfinely chopped
1inchgingerfinely chopped
1/2red and 1/2 green bell pepper thinly sliced
1cupthinly sliced cabbage
1/2cupthinly sliced or julienned carrots
1tbspsoy sauce
1tsprice vinegar
2tspor more sambal oelekor use sriracha or other chile garlic sauce of choice
Cook the noodles according to instructions and keep aside.
In a large skillet, heat oil over medium high heat. When hot, Add the onions, garlic, ginger, mix and cook until translucent. 1-2 minutes.
Add the rest of the veggies, a pinch of salt and cook until golden on some edges. 2 to 3 minutes.
Meanwhile, mix the soy sauce, vinegar, chili sauce, water in a bowl. Add this to the skillet and mix well.
Add the cooked noodles and toss well to combine. Add salt and pepper generously and mix to combine. Taste and adjust salt, heat and black pepper. Flaked black pepper works best in the noodles rather than ground.
Cover and cook for a minute. garnish with scallions/green onions and serve.