Vegan Hakka Noodles


Vegan Hakka Noodles

Hearty Hakka noodles have become a ubiquitous staple in the Indo Chinese diet, laced with pops of colourful vegetables and savoury soy sauce. They’re the perfect quick go to recipe when time’s short but your appetite demands no shortcuts. These vegan hakka noodles are great on their own as a purely vegan dish or form the perfect base for Tangra Chicken.

Serves: 4 Portions

  • 120g whole wheat noodles
  • 2 tbs sunflower oil
  • 1 tbs fresh ginger, chopped
  • 2 tsp garlic, minced
  • 2 tsp toasted sesame oil
  • 50g french green beans, finely chopped
  • 200g white cabbage thinly sliced
  • 50g carrots julienne
  • 100g red pepper sliced finely
  • 3 tbs soy sauce
  • 1 tbs rice vinegar alternatively use white wine vinegar
  • 2 tbs chilli sauce, adjust accordingly
  • 25g spring onions, finely sliced
  • 2 tbs fresh leaf coriander chopped
  • Salt
Hakka noodles

How To Make Vegan Hakka Noodles

  1. Boil noodles until soft and cooked, approx. 3-4 minutes. Drain the noodles in a colander and rinse with cold water. Set aside.
  2. Heat the sunflower oil in a wok over a medium high heat and sauté the ginger and garlic until cooked but not browned, spoon in the sesame oil.
  3. Now add the green beans, cabbage, carrots, and pepper and cook for 3-4 minutes retaining their crunch.
  4. Pop the noodles in, soy sauce, vinegar, and chili sauce, season with salt and toss them together, stir-fry them for about a minute. Run the spring onions through the noodles until everything is coated.
  5. Garnish with chopped coriander.
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