Veg Hakka Noodles
If you are looking for a quick Indo-Chinese meal option,look no further. I have an easy Vegetable Hakka Noodles recipe for you that you will want to try right away.
Servings: 5
Calories: 150kcal
Equipment
Ingredients
- 16 oz chings Veg Hakka noodles 1 pack
- 2 tablespoon oil
- 2 garlic cloves chopped
- 3 to 4 small to medium spring onions – finely chopped reserve a few greens for garnish
- 1 green bell peppers chopped lengthwise
- 1 red bell pepper chopped lengthwise
- 1 carrot shredded
- Salt to taste
- ½ teaspoon black pepper
- 2 tablespoon soya sauce or add as required
- 1 teaspoon apple cider vinegar
- 1 tablespoon red chili sauce or sriracha sauce add according to your taste
- 1 tablespoon spring onions for garnish
Instructions
Stovetop method
- Boil the Hakka noodles according to the directions on the package. Add 2 teaspoon of cooking oil as the noodles boil. This will stop the noodles from sticking to each other. Be sure to rinse noodles under cold water after they are done cooking and set it aside.
- Heat a large wok or wide bottom pot over high heat and add 2 tablespoon oil. Once the oil is hot add chopped garlic, spring onions, and saute for 30 seconds.
- Add green and red bell pepper and saute for another 30 seconds. Then add salt and black pepper. Add soya sauce, apple cider vinegar, chili sauce, or paste, and stir well. Continue to cook for 1 -2 minutes.
- Reduce the heat to low and toss the noodles into your pot. Use tongs or two mixing spoons to toss everything together very well. If necessary- use scissors to cut the noodles.
- You are almost done! Just garnish the noodles with the remaining green parts of the spring onions. Taste for salt and adjust as needed. Give the noodles a quick toss and serve hot!
Instant Pot method
- Turn on SAUTE mode on Instant Pot and add 2 tablespoon oil. Once the oil is hot add chopped garlic, spring onions, saute for 30 seconds. Add green and red bell pepper, chopped carrots, and saute for another 30 seconds.
- Veggies should be almost cooked but remain crunchy and not mushy. As they appear to be done, turn off the saute mode and place the veggies in a separate bowl.
- Add water (3- 3.5 cups or until it covers the noodles), sauces like soy sauce, red chili sauce, vinegar, salt. Stir well.
- Break the noodles into halves or smaller pieces and mix them in with the water in the inner pot. Close the lid on the pot, and turn the pressure valve to a SEALING position. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 4 minutes for al dente.
- As the time expires, do a QPR (Quick Pressure Release) to avoid overcooking the noodles with a natural pressure release. If you think the noodles are a little watery, then let them rest for a few more minutes over the heat and let the water dry up a little.
- Now carefully stir the noodles and the sauce with tongs. Add stir-fried veggies, adjust the salt and mix carefully. Cover with lid and let it rest for 2 minutes.
- Now garnish with spring onions and serve hot with a side of baked spring rolls.
Video
Notes
- Always prepare the noodles for any Indo-Chinese recipe on high flame. However, do not overcook the vegetables and try to keep their crunchiness.
- Veg noodles are an open-ended recipe. It can be cooked to suit your preferred spice level required and with the choice of vegetables.
- Use a sharp knife to cut perfect sliced veggies
- Preferably use the Ching’s Hakka noodles for this recipe
- Transfer cooked noodles to a colander, drain and run the noodles under cold water to stop the cooking process
- Always add 2 teaspoon of oil while cooking the noodles, this will stop them from sticking to each other.
Nutrition
Calories: 150kcal | Carbohydrates: 22g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 1mg | Potassium: 3mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Calcium: 1mg | Iron: 1mg