Veg Hakka noodles are a go to lunch/ dinner idea for me. I don’t think there is any major cooking required in this. Anyone could make it, all the skill you need is chopping up the vegetables.
You can use any noodles for this recipe. Just boil it enough to remove the wax coating from it. I didn’t use spring onions but you could use those too instead of the red onions. I find this version a lot better than we get at our “some” restaurants.
This tastes like the street food we get at Singapore, the only difference being the vegetables they add.
You can adjust the spiciness according to your taste.
Ingredients: {Serves: 2}
- Hakka noodles- 120 grams = 1 + 1/2 cup
- Soya sauce- 2 tbsp
- White vinegar/ rice wine- 1 + 1/2 tbsp
- Julienned capsicum, carrots, cabbage- 1/2 cup each
- Sliced onions- 1/2 cup
- Finely chopped garlic- 6 to 8 cloves
- Salt- 2 tsp
- Black pepper- 1/2 tbsp
- Red chilli powder- 1 tsp
- Chilli flakes- 1/2 tsp
- Tomato ketchup- 1 tbsp (optional)
- Olive oil (or any other veg oil)- 3 tbsp + 1 tsp
Method to make the veg hakka noodles:
- Boil the noodles for around 5 minutes or until they are soft. Strain them in a colander. Add in 1 tsp of oil and mix it well with the boiled noodles.
- Take a pan, add in 3 tbsp of oil, add the garlic to it. Saute until it is golden brown on medium heat. Next, add the onions. Saute them until they’re golden brown.
- After that, add all the other vegetables. Fry them for about 2 minutes on high. Then, add in salt, pepper, red chilli powder and chilli flakes.
- Then, add the soya sauce, vinegar and tomato ketchup. Add in the noodles, mix everything well and cook for another 2 minutes or so.
- Serve hot.
Note: You should use a wok if you have one, to enhance the overall flavour.
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Yummy!! ♡♡
The pics are awesome
looks tasty….
looks tasty….