Veg Hakka Noodles Recipe | A vegan loaded noodles
Hakka noodles are incredibly tasty and will leave you wanting more. A vegan meal full of flavorful vegetables. Hakka noodles are a popular Indo-Chinese stir-fried noodle dish that is quite simple to prepare. In India, you can find it prepared and served in a variety of restaurants and street-side Chinese food businesses. Hakka noodles are popular among adults as well as children.
- Capsicum 2 medium size
- Carrots 1 medium size
- Cabbage half or 1 cup
- Noodles 1 packet
- Boiling water for noodles
- Salt to taste
- Oil 1 tbsp
- Garlic 1 tbsp (chopped)
- Spring onion bulbs 1/4th cup (sliced)
- Spring onion greens 1/4th cup (chopped)
- Salt and pepper to taste
- Soy sauce 1 tbsp
- Chilli oil 1 tbsp
- Spring onion greens 1 tbsp (chopped)
- Vinegar 1 tsp
- Capsicum should be cut into juliennes or lengthwise strips.
- Peel the carrots and cut them into juliennes after trimming the head and tip.
- Remove one layer of cabbage, cut the base, and shred the rest.
- In a wok, bring water to a boil, add salt and oil, and cook the noodles for 6-7 minutes. Don’t overcook the food.
- Strain the noodles and rinse them under cold or running water. Add a few drops of oil and mix with the noodles to prevent them from sticking together.
- Heat a wok over medium heat, then add the oil, garlic, and spring onion bulbs and cook for one minute.
- Combine the spring onion leaves, shredded cabbage, julienned carrots, capsicum, and sugar in a large mixing bowl and cook for 2-3 minutes.
- Toss the boiling noodles with a pinch of salt and pepper, soy sauce, chili oil, and some freshly chopped spring onion leaves for 3-5 minutes. Toss in the vinegar and toss well once more.
- Serve your veg Hakka noodles with schezwan sauce while they’re still hot.