Indo-Chinese · serves 2

Veg Hakka Noodles

Faster than delivery and you control the chilli.

25 min Some work Vegetarian

Ingredients

  • 200g hakka noodles
  • 1 cup cabbage, shredded
  • 1 capsicum, sliced
  • 1 carrot, julienned
  • 6 garlic cloves
  • 2 tbsp soy sauce
  • 1 tbsp vinegar
  • 1 tsp chilli sauce
  • White pepper
  • 3 tbsp oil

Method

  1. Boil noodles 1 minute less than the packet says. Rinse cold, toss with 1 tsp oil.
  2. Screaming hot wok, garlic 20 seconds.
  3. All the vegetables, 2-3 minutes on high. They should stay crunchy.
  4. Noodles in, then sauces around the edge of the pan.
  5. Toss with tongs, white pepper, spring onion.

Questions people ask about Veg Hakka Noodles

How long does Veg Hakka Noodles take?

About 25 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of noodles in Veg Hakka Noodles?

Use any wheat or rice noodle. Rice noodles soak rather than boil, so read the packet.

Can I make Veg Hakka Noodles ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Veg Hakka Noodles vegetarian?

Yes, and as written it is vegan too. Check your specific brands if that matters to you.

What do you serve with Veg Hakka Noodles?

On its own as a main, or with fried rice or noodles. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

Don't know what to cook? Let it decide →

More ideas by ingredient

If you liked this

Sweet Corn Soup
18 min · Easy
Fried Rice + Chilli Garlic Veg
20 min · Easy
Schezwan Fried Rice
20 min · Easy
Hot and Sour Soup
20 min · Easy
Chinese Chop Suey
20 min · Easy
Tofu and Mushrooms in Garlic Sauce
20 min · Easy