Hakka Noodles Recipe
Indo chinese hakka noodles recipe made with mixed vegetables like cabbage, carrots and bell pepper. It is served with a bowl of soup or any Chinese side dishes like Manchurian or chilli.
Indo chinese hakka noodles recipe made with mixed vegetables like cabbage, carrots and bell pepper. It is served with a bowl of soup or any Chinese side dishes like Manchurian or chilli.
- salt (to taste)
- 1 pack noodles (individual pack of 1 serving)
- 2 tbsp spring onions (white and green separated)
- 2 tbsp carrot (julienne or chopped)
- 3 tbsp beans (chopped finely)
- 4 tbsp cabbage (finely shredded)
- â¼ tbsp mushrooms (sliced optional)
- â¼ cup capsicum (chopped or julienne)
- 1 green chilli (slit & deseeded (optional))
- â½ to â¾ tbsp soya sauce (organic use as needed)
- 1 tsp vinegar
- 1/8 tsp pepper powder
- 1 tbsp oil (sesame or olive oil)
- 2 cloves garlic (chopped finely)
- 1 tsp chili sauce (to 1 tbsp or your favorite sauce)
- Carbohydrate 0.108313125 g
- Cholesterol 0 mg
- Fat 0.00427875 g
- Fiber 0.03478125 g
- Protein 0.014371875 g
- Saturated Fat 0.00128625 g
- Serving Size 1 1 Serving (11g)
- Sodium 1162.92275 mg
- Sugar 0.073531875 g
- Trans Fat 0.000183750000000001 g
- Calories 1 calories
Step-by-step
- salt (to taste)
- 1 pack noodles (individual pack of 1 serving)
- 2 tbsp spring onions (white and green separated)
- 2 tbsp carrot (julienne or chopped)
- 3 tbsp beans (chopped finely)
- 4 tbsp cabbage (finely shredded)
- ¼ tbsp mushrooms (sliced optional)
- ¼ cup capsicum (chopped or julienne)
- 1 green chilli (slit & deseeded (optional))
- ½ to ¾ tbsp soya sauce (organic use as needed)
- 1 tsp vinegar
- 1/8 tsp pepper powder
- 1 tbsp oil (sesame or olive oil)
- 2 cloves garlic (chopped finely)
- 1 tsp chili sauce (to 1 tbsp or your favorite sauce)
Glossy strands of wheat noodles tossed with finely julienned cabbage, carrots, and crisp capsicum yield a dish defined by high-heat wok hei and pungent aromatics. Achieving this characteristic texture requires boiling the noodles until they are just al dente, usually within 3 to 5 minutes, followed by an immediate rinse in cold water to halt the cooking process and prevent starch agglomeration. Because stir-frying happens over intense heat, all vegetables must be cut to uniform dimensions so they cook evenly within 60 seconds.
Dry packaged varieties offer convenience and a longer shelf life, whereas fresh alkalized noodles deliver a chewier bite and absorb soy-based seasonings more readily. When utilizing dry noodles, rehydrate them precisely according to package instructions before introducing them to the hot oil and garlic base.
Pairing these noodles with proper accompaniments balances the savory profile. Serve this dish alongside a hot, clear vegetable broth or heavy Manchurian gravies, which coat the dry-tossed noodles and provide necessary moisture contrast.
