Vegetable hakka noodles
A yummy one pot Chinese noodle recipe that taste yum on their own as well as with some spicy side dish
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