Gluten-Free Hakka Noodles

Savor the vibrant flavors of **Gluten-Free Hakka Noodles**, a sizzling stir-fry loaded with fresh, colorful vegetables and gluten-free noodles for a wholesome twist on this beloved Indo-Chinese dish. Perfect for quick weeknight dinners, this recipe comes together in just 30 minutes, combining the aromatic zest of garlic, ginger, and green chilies with the crunch of bell peppers, carrots, and cabbage. Tossed in gluten-free soy sauce and a tangy splash of vinegar, these noodles are bursting with umami goodness while remaining completely gluten-free. Whether you’re catering to dietary restrictions or simply seeking a healthier alternative, this flavorful, fuss-free dish is sure to impress. Serve it piping hot with a sprinkle of green onions for an irresistible, restaurant-quality experience at home!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 2

Ingredients

• 200 grams Gluten-free noodles
• 2 tablespoons Cooking oil
• 4 cloves Garlic, minced
• 1 inch piece Ginger, minced
• 2 pieces Green chilies, sliced
• 1 medium Red bell pepper, sliced
• 1 medium Green bell pepper, sliced
• 1 medium Carrot, julienned
• 100 grams Cabbage, shredded
• 2 stalks Green onions, chopped
• 2 tablespoons Gluten-free soy sauce
• 1 tablespoon Vinegar
• 1 teaspoon Black pepper powder
• 1 teaspoon Salt

Directions

Step 1

Begin by boiling a large pot of water with a pinch of salt. Add the gluten-free noodles and cook according to the package instructions until they are al dente. Drain and rinse under cold water to stop the cooking process. Set aside.

Step 2

Heat a large wok or frying pan over medium-high heat and add 2 tablespoons of cooking oil.

Step 3

Once the oil is hot, add the minced garlic and ginger. Sauté for about 30 seconds or until aromatic.

Step 4

Add the sliced green chilies and continue to sauté for another 30 seconds.

Step 5

Increase the heat to high and add the red and green bell peppers, carrot, and cabbage. Stir-fry for about 3-4 minutes, or until the vegetables are tender but still crisp.

Step 6

Toss in the cooked, drained noodles and stir to combine with the vegetables.

Step 7

Pour in the gluten-free soy sauce and vinegar, then sprinkle with black pepper and salt. Mix everything well, making sure the noodles are evenly coated with the sauce and the vegetables are well distributed.

Step 8

Continue to stir-fry everything on high heat for an additional 2-3 minutes. Adjust salt and pepper to taste.

Step 9

Turn off the heat and sprinkle with chopped green onions before serving.

Step 10

Serve hot, garnished with more green onions or toasted sesame seeds if desired.

Nutrition Facts

Serving size	737.3 grams (737.3g)

Amount per serving	% Daily Value*
Calories	781

Total Fat 31.10g	40%
Saturated Fat 4.40g	22%
Polyunsaturated Fat 0.70g
Cholesterol 0mg	0%
Sodium 4287mg	186%
Total Carbohydrate 112.20g	41%
Dietary Fiber 13.90g	50%
Total Sugars 15.50g
Protein 14.30g	29%

Vitamin D 0IU	0%
Calcium 142mg	11%
Iron 4mg	19%
Potassium 1174mg	25%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.6%

Protein: 7.3%

Carbs: 57.1%