Soya Hakka Noodles | Healthy Kids Lunch Box Recipe

Soya Hakka Noodles | Healthy Kids Lunch Box Recipe

Soya Hakka Noodles is a nutritious and flavorful Indo-Chinese dish, perfect for a healthy kids' lunchbox. Packed with protein-rich soya chunks, fresh vegetables, and mild spices, this quick and delicious recipe is a wholesome meal that kids will enjoy!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Lunch, Main Course
Cuisine Indo Chinese
Servings

Ingredients
  

For Boiling Soya Chunks

  • Saffola Soya Chunks – 1 cup 
  • Water – ½ lt
  • Soya Sauce – 1½ tbsp
  • Ginger, chopped – 1 tsp 
  • Salt – ¼ tsp 

For Stir Frying

  • Oil (तेल) – 3 tbsp
  • Garlic, chopped (लहसुन) – 1 tbsp
  • Ginger, chopped (अदरक) – 1 tbsp
  • Onion, sliced (प्याज़) – ½ cup
  • Cabbage, shredded (पत्ता गोभी) – 1 cup
  • Carrot, julienne (गाजर) – ½ cup
  • Peppers, julienne (शिमला मिर्च) – 1 cup
  • Noodles, boiled (नूडल्स) – 3 cups
  • Soya sauce (सोया सॉस) – 2½ tbsp
  • Salt (नमक) – to taste
  • Pepper powder (काली मिर्च पाउडर) – ½ tsp
  • Spring onions, chopped (हरा प्याज़) – a handful

Lunch box to have the following

  • Raw veg salad – kheera tamatar 
  • Broccoli 

Instructions
 

  • To make Veg Hakka Noodles, begin by preparing the soya chunks. In a pot, add Saffola soya chunks along with enough water to cover them, a dash of soya sauce, a pinch of salt, and 1 teaspoon of chopped ginger. Bring the water to a boil and cook the soya chunks until they are soft. Once done, drain the water and set the soya chunks aside.
  • Next, heat 3 tablespoons of oil in a large wok or frying pan over medium-high heat. Add 2 teaspoons of chopped garlic and 2 teaspoons of chopped ginger, and sauté until fragrant. Add ½ cup of sliced onions and stir-fry until they become translucent.
    Then, add 1 cup of shredded cabbage, ½ cup of julienned carrots, and 1 cup of julienned peppers. Stir-fry the vegetables on high heat for a few minutes until they are tender but still crisp. Add the boiled soya chunks.
  • Add the boiled noodles (about 2½ cups) to the wok and mix well with the vegetables. Season with salt to taste and ½ teaspoon of pepper powder. Pour in 2½ tablespoons of soya sauce and 1 tablespoon of green chili sauce and toss everything together to coat the noodles evenly.
    Finally, add a handful of chopped spring onions. Stir-fry for another minute until everything is well combined and heated through. Serve the Veg Hakka Noodles hot, garnished with a few more spring onions if desired. Enjoy your flavorful and nutritious meal!
Keyword Soya Hakka Noodles | Healthy Kids Lunch Box Recipe
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