Vegetable Hakka noodles are a popular Chinese-style noodle dish that is typically made by stir-frying boiled noodles with vegetables and a variety of sauces and spices. The dish originated in the Hakka region of China but has become a favorite in many parts of the world.
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The noodles used in Hakka noodles are typically thin and made from wheat flour. The vegetables used can vary, but common ones include bell peppers, cabbage, carrots, and onions. Other ingredients like garlic, ginger, soy sauce, and chili sauce are also used to give the dish its unique flavor.
To prepare vegetable Hakka noodles, the noodles are first boiled in salted water until they are cooked al dente. They are then drained and tossed in oil to prevent them from sticking together. In a separate pan, the vegetables are stir-fried until they are tender, and then the cooked noodles are added along with the sauces and spices. The mixture is then stir-fried until the noodles are heated through and coated with the sauce.
Vegetable Hakka noodles can be served as a standalone dish or as a side dish to other Chinese-style dishes. It is a healthy and flavorful option for vegetarians and vegans, and it is easy to customize with your favorite vegetables and sauces.
Veg Hakka Noodles
Oil – 3 tbsp
Garlic – 2 tbsp finely chopped
Onion – 1 medium sized finely chopped
Ginger – 1 tsp finely chopped
Vegetables
Carrot – 1 cut it into thin strips
Cabbage – 1 cup thinly sliced
Spring onion greens – 1/4 cup finely chopped
Capsicum – 1 medium size
Soya sauce -1 tbsp or as needed
Red Chilli sauce – 2 tsp or as needed
Vinegar -1 tsp
Salt and pepper powder to taste
For Garnishing
Spring onion greens – 2 tbsp
Procedure :
📌NOTES : cooking process should be done on high flame and continuous tossing is required for Chinese Cuisine.
To Boil Noodles :
*
Boil noodles until 3/4 cooked or al dente. (al dente means- cooked just enough to retain a firm texture).
* Do not over cook.
* Drain the water and Run under cold water for few seconds.
* Drain the water completely, toss noodles with a 2 tsp of oil and keep it aside.
* This is done to prevent the noodles from sticking together.