Vegan Hakka Noodles

Elevate your weeknight dinner routine with this irresistible Vegan Hakka Noodles recipe, a quick and flavorful nod to Indo-Chinese cuisine! Packed with vibrant julienned veggies like carrots, bell peppers, and green beans, this dish is stir-fried to perfection in sesame oil and seasoned with aromatic garlic, ginger, soy sauce, and a hint of black pepper. The al dente noodles soak up the tangy and savory sauce, creating a symphony of bold flavors with every bite. Perfect as a standalone vegan main dish or a side for your favorite Asian-inspired spread, these noodles come together in just 30 minutes, making them ideal for busy lifestyles. Whether you're craving a comforting meal or a crowd-pleasing dish for your next dinner party, these Vegan Hakka Noodles will not disappoint!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 2

Ingredients

• 200 grams Vegan Hakka noodles
• 2 tablespoons Sesame oil
• 3 cloves Garlic, minced
• 1 teaspoon Ginger, minced
• 1 whole Green chili, finely chopped
• 1 medium Onion, thinly sliced
• 1 medium Carrot, julienned
• 1 medium Red bell pepper, julienned
• 1 cup Cabbage, shredded
• 1 cup Green beans, diagonally sliced
• 2 tablespoons Soy sauce
• 1 teaspoon Vinegar
• 1 teaspoon Black pepper
• 0.5 teaspoon Salt
• 2 tablespoons Spring onions, chopped

Directions

Step 1

Bring a large pot of water to boil, add a pinch of salt and the Hakka noodles. Cook according to package instructions until al dente, then drain and rinse with cold water. Set aside.

Step 2

Heat the sesame oil in a large pan or wok over medium-high heat.

Step 3

Add the minced garlic and ginger, sauté for a few seconds until fragrant.

Step 4

Add the chopped green chili and sliced onion; stir-fry until the onion turns translucent.

Step 5

Add the julienned carrot, red bell pepper, shredded cabbage, and green beans. Stir-fry the vegetables for about 4-5 minutes or until they are tender-crisp.

Step 6

Add the cooked noodles to the pan.

Step 7

Pour in the soy sauce, vinegar, and sprinkle with black pepper and salt. Toss everything together to combine well and ensure the noodles are evenly coated with the sauce.

Step 8

Stir-fry for another 2-3 minutes, allowing the flavors to meld.

Step 9

Turn off the heat and sprinkle the chopped spring onions on top.

Step 10

Serve hot as a delightful main dish or alongside other vegan Asian-inspired dishes.

Nutrition Facts

Serving size	881.8 grams (881.8g)

Amount per serving	% Daily Value*
Calories	735

Total Fat 35.20g	45%
Saturated Fat 5.10g	26%
Polyunsaturated Fat 11.70g
Cholesterol 0mg	0%
Sodium 2916mg	127%
Total Carbohydrate 91.00g	33%
Dietary Fiber 18.20g	65%
Total Sugars 27.80g
Protein 18.30g	37%

Vitamin D 0IU	0%
Calcium 242mg	19%
Iron 7mg	39%
Potassium 1630mg	35%

*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: 42.0%

Protein: 9.7%

Carbs: 48.3%