"That Indo-Chinese street food classic noodle beauty that you can find me craving at anytime. Cooking at anytime. With a side of chili chicken of course. Fusion of spices!"
Vegetable Hakka Noodles
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Prep time 20mins
Cook time 10mins
Serves or Makes: 6
Recipe Card
Vegetable Hakka Noodles
ingredients
- 1 box Hakka Noodles or Spaghetti Noodles, cooked per box instructions
- 1 1/2 cup Shredded Green Cabbage
- 1 cup Shredded Carrots
- 1 Red Onion, thinly sliced
- 1 Red Bell Pepper, thinly sliced strips
- 1 Green Bell Pepper, thinly sliced strips
- 2 Jalapeños, thinly sliced strips
- 4 Garlic Cloves, peeled and minced
- 1 tablespoon grated Ginger
- 1/4 teaspoon Ground Black Pepper
- Hakka Chili Sauce
- Sliced Green Onions (optional)
- Cooking Oil
Hakka Chili Sauce
ingredients
- 1/2 cup Low Sodium Soy Sauce
- 1 tablespoons Vinegar (distilled white)
- 2 tablespoons Ketchup
- 2 tablespoons Sriracha
- 1 tablespoons Chings Red Chili Sauce
Method
Step 1
Prepare Hakka Chili Sauce: in a bowl, whisk together all hakka chili sauce ingredients until incorporated. Set aside.
Step 2
In wok over medium-to-low heat, heat up 1 tbsp. Cooking Oil. Add in minced Garlic, grated Ginger, and chopped Chilies (optional). Sauté for 30 seconds.
Step 3
Add in sliced Red Onion, and sauté for additional 30 seconds.
Step 4
Turn up heat to medium. Mix in sliced Red Bell Pepper, Green Bell Pepper, and Jalapenos. Stir fry for 1 minute.
Step 5
Add shredded Carrots & Cabbage. Sprinkle in Ground Black Pepper and mix.
Step 6
Stir in cooked noodles.
Step 7
Pour in Hakka Chili Sauce and gently toss ingredients together until incorporated. Let cook and mix for final 30 seconds.
Step 8
Serve and Enjoy!