Vegetable Hakka Noodles Recipe

Vegetable hakka noodles are an Indo-Chinese stir-fry of noodles and crunchy vegetables in a soy, vinegar and chilli seasoning. This page summarises Vegetable Hakka Noodles from Cook With Manali. We have not cooked it ourselves; quantities and times are the source’s.

Serves 3. Prep is 15 minutes and cooking 10 minutes.

Ingredients

• 300 g hakka noodles
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil, plus 1/2 tablespoon for tossing the cooked noodles
• 2 teaspoons minced garlic
• 1 teaspoon minced ginger
• 1 green chilli, sliced
• 1 stalk celery, chopped
• 1 medium red onion (about 100 g), sliced
• 1 large carrot (about 100 g), sliced
• 1 large red pepper (about 200 g), sliced
• 3 stalks green onion, chopped, plus extra to garnish
• 2 1/2 tablespoons soy sauce
• 1 tablespoon rice vinegar or white vinegar
• 1 teaspoon hot sauce such as Sriracha
• 1/2 teaspoon sugar (optional)
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt, or to taste
• A pinch of white pepper
• 1 teaspoon chilli oil (optional)

Method

1. Chop and slice all the vegetables before you start.
2. Boil the noodles for about 2 minutes, or as the packet directs. Drain, rinse under cold water to stop the cooking, toss with 1/2 tablespoon of oil and set aside.
3. Heat the vegetable and sesame oils in a wok over medium-high heat. Add the garlic, ginger, green chilli and celery and cook until the garlic and ginger change colour.
4. Add the onion and cook for 1 to 2 minutes until the edges turn light golden.
5. Add the carrot, red pepper and green onion and cook on high heat for 1 minute, keeping the vegetables crunchy.
6. Push the vegetables to the side, lower the heat and add the soy sauce, vinegar, hot sauce and sugar if using. Toss the vegetables in the sauce, then add the black pepper, salt and white pepper.
7. Add the noodles and toss with tongs until evenly coated. Stir in the chilli oil if using, top with green onion and serve straight away.

Notes

The source warns against overcooking the noodles, which is why the boil is short and the noodles are rinsed. Vegetables are cut thin so they cook quickly and stay crisp. The recipe is vegetarian as written, but check that your noodles and sauces suit your diet.

Sources

• Cook With Manali: Vegetable Hakka Noodles

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