Veg Hakka Noodles
Veg Hakka Noodles is a delicious Indo-Chinese dish that combines the flavors of Indian spices with Chinese noodles, creating a mouth-watering fusion of taste and texture. Ingredients: Hakka noodles, Garlic, Carrot, Onion, Cooking oil, Capsicum, Tomato sauce, Salt, Red chilli sauce, Cabbage, Ginger, Soy sauce, Black pepper powder, Spring onion
30min
Cook Time
4
Servings
Recipe
210 kCal
Recipe
1
Boil 200 grams of Hakka noodles in a large pot of water with a pinch of salt until they are cooked but still firm. Drain the noodles and rinse them with cold water to prevent them from sticking together. Set aside.
2
In a large pan or wok, heat 2 tablespoons of oil over medium-high heat. Add 1 tablespoon of finely chopped garlic and 1 tablespoon of finely chopped ginger. Sauté for a minute until fragrant.
3
Add 1/2 cup of thinly sliced onions, 1/2 cup of julienned carrots, 1/2 cup of thinly sliced bell peppers, and 1/2 cup of shredded cabbage. Stir-fry the vegetables for 3-4 minutes until they are slightly tender but still crunchy.
4
Add the cooked noodles to the pan along with 2 tablespoons of soy sauce, 1 tablespoon of tomato ketchup, 1 tablespoon of red chili sauce, and 1/2 teaspoon of black pepper powder. Toss everything together to ensure the noodles and vegetables are well coated with the sauces.
5
Garnish the Veg Hakka Noodles with 2 tablespoons of chopped spring onion greens and serve hot.
Nutrition
210
kCal
5 g
Protein
7 g
Fat
32 g
Carbs
200 g of Hakka Noodles
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100 g of Onion
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2 tbsp of Cooking Oil
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100 g of Capsicum
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1 tbsp of Tomato Sauce
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All the tools you would need
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1 tbsp of Red Chilli Sauce
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100 g of Cabbage
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½ tsp of Black Pepper Powder
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