Vegetable Hakka Noodles

5 from 16 votes

Vegetable Hakka Noodles

Indo Chinese Hakka Noodles are packed with peppers, onions, cabbage and carrots in a simple, flavorful sauce. A perfect one-pan side dish or entree. (nut-free with easy soy-free and gluten-free options)

Prep Time10

Cook Time20

Total Time30

Course: Side

Cuisine: Indian, Vegan

Keyword: hakka noodles

Servings:

Author: Vegan Richa

Ingredients

6 to 7 oz Hakka noodles or ramen or soba, use gluten-free, if needed
2 teaspoons oil
1 small onion thinly sliced
4 cloves of garlic finely chopped
1 inch ginger finely chopped
1/2 red bell pepper thinly sliced
1/2 green bell pepper thinly sliced
1 cup packed thinly sliced cabbage
1/2 cup thinly sliced or julienned carrots
1 tablespoon soy sauce or tamari or coconut aminos for soy-free
1 teaspoon rice vinegar
2 teaspoons sambal oelek or more, to taste. Or use sriracha or other chile garlic sauce of choice.
1 tablespoon water
1/4 teaspoon salt or to taste
1/2 teaspoon black pepper
green onion for garnish

US Customary - Metric

Instructions

Cook the noodles according to instructions on package. Drain, rinse with cold water and set aside.
In a large skillet or wok, heat oil over medium high heat. When hot, Add the onions, garlic, and ginger. Mix and cook until translucent, 1-2 minutes. Add the rest of the veggies and a pinch of salt and cook until golden on some edges, 2 minutes.
Meanwhile, mix the soy sauce, vinegar, chili sauce, and 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. Cover and cook for a minute. Garnish with green onions and serve.

Video

Notes

Optional additions: add some chili oil while tossing the noodles.

These Hakka noodles are naturally nut-free and easily made soy-free and gluten-free.

Flaked or freshly ground black pepper works best in the noodles rather than pre-ground.

Nutrition