Indo Chinese language Hakka Noodles are filled with peppers, onions, cabbage and carrots in a easy, flavorful sauce. An ideal one-pan noodle stir fry or entree. (nut-free with straightforward soy-free and gluten-free choices)
Hakka noodles are a kind of noodle made with wheat flour, however you need to use this identical sauce and veggie mixture with related noodles, like ramen or soba, should you can’t discover Hakka noodles. Use Hakka noodles to make this Indian Hakka noodles!
Indo Chinese language meals is an enormous class of its personal in Indian delicacies. There are a number of dishes that make up the delicacies. The dishes are recognized for being closely influenced by chinese language dishes after which they’re amped up with additions like garlic, ginger, inexperienced chile, spices and extra.
Hakka noodles are a staple facet that goes properly with any of the Indo Chinese language veggie mains like Cauliflower gobi Manchurian (additionally in guide 1), or chilli tofu paneer. To make this right into a meal, add some baked tofu or your favourite vegan meat substitute marinated in soy sauce, minced ginger, and garlic.
I wish to make these Hakka noodles with peppers, onion, carrots and cabbage and some other veggies that I’ve. The sauces used are pantry pleasant, some soy sauce, vinegar and Sambal oelek.
Hakka noodles are tremendous straightforward, 1-pot, peppery and an awesome gentle weeknight meal! For those who make these, do let me know within the feedback and price the recipe.
Why You’ll Love Hakka Noodles
- veggie- and flavor-packed dish that works as a facet or an entree
- straightforward to make in a single pan
- versatile! Use no matter veggies you might have readily available, simply slice them finely.
- naturally nut-free and simply made soy-free and gluten-free.
- 6 to 7 oz Hakka noodles, or ramen or soba, use gluten-free, if wanted
- 2 teaspoons oil
- 1 small onion, thinly sliced
- 4 cloves of garlic, finely chopped
- 1 inch ginger, finely chopped
- 1/2 purple bell pepper, thinly sliced
- 1/2 inexperienced 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 extra, to style. Or use sriracha or different chile garlic sauce of selection.
- 1 tablespoon water
- 1/4 teaspoon salt , or to style
- 1/2 teaspoon black pepper
- inexperienced onion, for garnish
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Cook dinner the noodles in accordance with directions on package deal. Drain, rinse with chilly water and put aside.
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In a big skillet or wok, warmth oil over medium excessive warmth. When scorching, Add the onions, garlic, and ginger. Combine and cook dinner till translucent, 1-2 minutes. Add the remainder of the veggies and a pinch of salt and cook dinner till golden on some edges, 2 minutes.
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In the meantime, combine the soy sauce, vinegar, chili sauce, and water in a bowl. Add this to the skillet and blend properly. Add the cooked noodles and toss properly to mix. Add salt and pepper generously, and blend to mix. Style and regulate salt, warmth, and black pepper. Cowl and cook dinner for a minute. Garnish with inexperienced onions and serve.
These Hakka noodles are naturally nut-free and simply made soy-free and gluten-free.
Flaked or freshly floor black pepper works greatest within the noodles slightly than pre-ground.
Energy: 265kcal, Carbohydrates: 54g, Protein: 10g, Fats: 3g, Saturated Fats: 0.3g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 2g, Trans Fats: 0.01g, Sodium: 735mg, Potassium: 434mg, Fiber: 3g, Sugar: 5g, Vitamin A: 4288IU, Vitamin C: 57mg, Calcium: 59mg, Iron: 2mg
Vitamin data is robotically calculated, so ought to solely be used as an approximation.
Components and Substitutions
- Hakka noodles – For those who can’t discover Hakka noodles, use ramen or soba. Use gluten-free noodles, if wanted.
- oil – To sauté.
- aromatics – Onion, garlic, and ginger add a lot umami!
- veggies – I’m utilizing a mixture of purple and inexperienced bell pepper, cabbage, and carrots. Be at liberty to make use of no matter veggies you might have readily available, simply slice them finely, so that they cook dinner rapidly.
- sauces – You’ll need soy sauce, rice vinegar, and sambal oelek. You need to use tamari for gluten-free and coconut aminos rather than the soy sauce for soy-free. For those who don’t have sambal oelek, use sriracha or different chili garlic sauce of selection.
- salt and pepper – To carry out the flavors. If you will discover flaked black pepper slightly than floor, use that. Freshly floor may even work properly.
- inexperienced onion – For garnish.
💡 Ideas
- Prep the veggies and get sauces measured earlier than beginning to cook dinner as this dish comes collectively actually rapidly.
- chop the veggies skinny as we’re cooking them only for a minute or two
- If the pan begins to dry out whereas cooking the aromatics and veggies, you possibly can add small splashes of water.
The right way to Make Hakka Noodles
Cook dinner the noodles in accordance with directions on package deal and, drain, rinse with chilly water put aside.
In a big skillet or wok, warmth oil over medium excessive warmth. When scorching, Add the onions, garlic, and ginger. Combine and cook dinner till translucent, 1-2 minutes. Add the remainder of the veggies and a pinch of salt and cook dinner till golden on some edges, 2 to three minutes.
In the meantime, combine the soy sauce, vinegar, chili sauce, and water in a bowl. Add this to the skillet and blend properly. Add the cooked noodles and toss properly to mix. Add salt and pepper generously, and blend to mix.
Style and regulate salt, warmth, and black pepper. Cowl and cook dinner for a minute. Garnish with inexperienced onions and serve.
What to Serve with Hakka Noodles
You may serve these as a meal on their very own or as a facet along with your favourite Indo Chinese language fundamental dish, like gobi Manchurian, Indo Chinese language crispy hen, or Tofu 65.
Continuously Requested Questions
Hakka noodles are naturally nut-free and simply made soy-free and gluten-free.
