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A close-up of a plate of stir-fried noodles with vegetables, including red bell peppers, carrots, and green onions. Mushrooms are also visible, and chopsticks are lifting some noodles from the dish.

Hakka Noodles

This dish combines chewy Hakka noodles with crisp vegetables and a savory soy-chili sauce for a quick and flavorful meal that’s perfect any night of the week.
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Prep Time 5 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Chinese, Indonesian
Servings 4 servings
Calories 401 kcal

Ingredients
  

  • 12 ounces hakka noodles
  • 2 tablespoons oil
  • 2 cups white cabbage shredded
  • 1 piece red bell pepper julienned
  • 1 piece green bell pepper julienned
  • 1 piece carrot small, julienned
  • 3 pieces green onions sliced
  • 4 cloves garlic crushed
  • 1-inch piece ginger peeled and minced
  • salt
  • pepper
  • 3 tablespoons soy sauce
  • 3 tablespoons chili paste
  • 1 tablespoon rice vinegar

Instructions
 

  • Boil the Hakka Noodles as instructed on the package. Rinse under cold water to stop the cooking process.
  • Heat a large pan with oil on medium heat. Sauté white cabbage, red bell pepper, carrot, green onions, garlic, and ginger until vegetables are tender. It will take about 3 to 4 minutes.
  • In a small bowl, whisk all sauce ingredients together.
  • Add noodles and sauce to the pan with the vegetables. Stir to coat. Cook for 1 minute on medium-high heat, then remove.
  • Garnish with green onions and chili oil.
  • Serve.

Nutrition

Calories: 401kcalCarbohydrates: 75gProtein: 15gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.04gSodium: 1450mgPotassium: 525mgFiber: 3gSugar: 5gVitamin A: 3655IUVitamin C: 79mgCalcium: 65mgIron: 3mg
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