A yummy one pot Chinese noodle recipe that taste yum on their own as well as with some spicy side dish
I often rely on a veggie packed, simple but flavourful bowl of noodles when I am just too lazy to cook. Do you feel me? And that is exactly what happened last night for dinner. I made these super amazing vegetable Hakka noodles. As the name suggests it belongs to the Hakka cuisine or broadly speaking the Chinese cuisine. This is also a very popular Indo Chinese recipe. And most often whenever we are ordering in our take outs, this is on the menu. Also, whenever I am gearing up to make some Chinese dinner over the weekend for ourselves, I always whip these up. When I am feeling fancy I do make a side dish of say a chilli chicken or a Schezwan chicken gravy. But even without a side, these Hakka noodles, a are treat even on their own.
The fact that they are so easy and quick to cook, makes them even more appealing. And that’s why not just on weekends, they make for a perfect weeknight dinner too. Additionally, these veggie Hakka noodles are a great evening snack too and a great lunch box recipe, as well. While my noodles are vegan, you could most definitely add some chicken, shrimps, eggs and/or pork. When adding eggs you could simply season and scramble them and it. For the chicken, shrimps or pork, simply pan roast them first before adding to the noodles.
You may also like,
Spicy stir fried vegetable noodles
Quick and easy
This is a recipe that you can get done with in 15 minutes! Yes it is that quick. However, like most Chinese recipes the prepping bit may take some time. By that I mean chopping and slicing your vegetables. I have used onions, bell peppers and bean sprouts for my vegetable Hakka noodles. Nonetheless, you can choose to add any veggie you like. Some options are French beans, carrots, cabbage etc. And as it is typical in a noodle recipe, you will need to slice these thin, this is the bit that may take some time. That is all. However, there is a way around this bit, as well, by buying a pre-cut stir fried vegetable packet. Besides the vegetables, you will need some basic pantry ingredients and sauces. And a pack of dry noodles, too. 🙂
I am sure you make this once, you will keep making it time and again. Delicious and easy peasy – what’s not to love?
Share it
If you happen to like my recipe and try it out too, please do let me know how you liked it. You could share your Hakka noodles pictures with me on Instagram. Also, if you could rate my recipe below and/or drop a line with your feedback, it would mean a lot to me.
Eat hearty!
Vegetable hakka noodles
Equipment
- Shallow cooking pot
Ingredients
- 6 noodles nests/blocks around 350 g
- 1 large onion thinly sliced
- ½ capsicum thinly sliced
- ½ red bell pepper thinly sliced
- 1 cup bean sprouts
- 3 cloves garlic finely chopped
- 3-4 fresh chilis slit
- 2 tbsp soy sauce
- 2 tbsp chili oil or chili sauce
- 1 tbsp vinegar
- 2 tbsp crushed black pepper
- 4-5 tbsp spring onion greens finely sliced
- 1 tbsp oil
- salt to taste
Instructions
- Boil your noodles according to the packet instructions. Drain, drizzle some oil over it and keep it aside until needed
- Heat the oil in your cooking pot and add the garlic
- When they turn fragrant, add the chilis and onions
- Fry, on high heat, until the edges of the onions start to brown, then add the rest of the vegetables, mix well
- Add the chili oil, soy sauce, pepper, salt and the boiled noodles. Mix in throughly, until well combined, and turn the frame off. Finally add the vinegar and spring greens and mix in again
- Serve your yummy vegetable Hakka noodles, fresh off the wok, as is, or with a Chinese side of your choice. Enjoy!
Notes
- You can add any vegetables that you like to your noodles. Some other options are cabbage, carrots, French beans etc
- You can also add pan fried chicken/shrimps/pork or scrambled eggs to your Hakka noodles, in step 4
- Be mindful when you add the salt to your noodles. The soy sauce would already be salty so be sure to account for that
- To mix the noodles evenly with the sauces and vegetables, you could use tongs or two spatulas
- tbsp - tablespoon
- tsp - teaspoon
