Hakka Noodles | Indo Chinese Hakka Noodles (Vegan)
These Hakka noodles are incredibly delicious and will leave you craving for more. This vegan recipe is packed with a variety of vegetables and button mushrooms, making it a delightful and satisfying dish.
Ingredients
For Cooking Hakka Noodles
- 200 grams hakka noodles or 1 pack of Ching's hakka noodles
- 4.5 to 5 cups water
- 1.5 teaspoons toasted sesame oil – for coating the noodles
Other Ingredients
- 2 tablespoons sunflower oil or any neutral tasting oil – for stir frying
- 2 to 3 dry red chilies – broken and deseeded or fresh green chilies, chopped
- 1.5 teaspoons finely chopped garlic
- 3 to 4 spring onions (scallions) small-sized – finely chopped, reserve a few greens for garnish
- 8 to 10 french beans – finely chopped
- 4 to 5 button mushrooms – finely chopped
- 1 carrot – small to medium, finely chopped or shredded
- 1 bell pepper (capsicum) – red, green or yellow, small to medium, finely chopped or thinly sliced
- ½ cup finely chopped cabbage – optional
- 1 teaspoon finely chopped celery – optional
- ¼ teaspoon rice vinegar or white vinegar or rice wine or mirin
- 1.5 teaspoons soy sauce (naturally brewed) or tamari – add as needed
- salt as required
- crushed black pepper as required
- 1 to 2 tablespoons chopped spring onions greens or coriander leaves – for garnish
Instructions
Cooking Noodles
- Heat enough water in a pan with salt and a few drops of oil, till it comes to a boil.
- Add the hakka noodles and cook according to the package instructions.
- When noodles are cooking, rinse and chop all the veggies or you can chop them before you start cooking noodles.
- Drain and rinse noodles in running water, so that the noodles stop cooking.
- Then add toasted sesame oil and gently mix, so that the oil gets evenly coated on them.
- Set the cooked noodles aside.
Stir-Frying
- Heat oil in a wok or kadai or a frying pan.
- On medium-low to medium heat, first add the dry red chilies and garlic.
- Saute for a minute, then add the finely chopped spring onions and french beans
- Increase the flame a bit and stir fry for 3 minutes. For non-stick frying pans, keep the heat to medium and for cast iron or carbon steel pans or wok, use medium-high to high heat.
- Add the mushrooms, carrots, bell pepper (capsicum) and celery.
- Stir fry all the veggies on a high flame till they start getting slightly browned from the edges. This will take about 5 to 6 mins after adding the carrots.
- Add soy sauce and mix well.
Making Hakka Noodles
- Add noodles and toss it well and stir fry for a minute or two on high heat.
- Season with salt and pepper. Also, add rice vinegar or white vinegar. Continue to toss and cook on a high flame for a minute.
- Toss the whole mixture well and add the chopped spring onion greens or garnish with spring onions while serving.
- Serve hakka noodles plain or accompanied with manchurian curry or gobi manchurian or chilli mushroom.
Nutrition
Calories: 373kcalCarbohydrates: 53gProtein: 12gFat: 14gSaturated Fat: 1gSodium: 1379mgPotassium: 303mgFiber: 6gSugar: 10gVitamin A: 3873IUVitamin C: 43mgCalcium: 29mgIron: 1mg
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