Go Back
+ servings
close up shot of hakka noodles
Print Recipe
5 from 50 votes

Vegetable Hakka Noodles

This Vegetable Hakka Noodles has the smoky flavor of all the vegetables cooked in high flame. Also the sauce for the recipe was quite different and it had sesame seeds which is one of my favorite seeds in the sauce.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Entree, Main Course
Cuisine: Indo-Chinese
Diet: Vegetarian
Servings: 4 Servings
Calories: 512kcal

Equipment

  • Large Pot
  • wok
  • pan

Ingredients

For the noodles –

  • 250 gms Hakka Noodles
  • 1 Onion Small thinly sliced
  • 1 Carrot Large julienned
  • 1 Bell pepper Small thinly sliced
  • 1 cup Cabbage shredded
  • 1 Package Firm tofu cubed
  • 2 Green onions / scallion sliced
  • 2 tablespoon Sesame oil
  • 2 tablespoon Olive oil
  • 3 tablespoon Soy sauce
  • 1 tablespoon Vinegar
  • 1 teaspoon Red chili flakes more or less based on your preference
  • Salt To taste if needed

For the sauce –

  • 4 cloves Garlic
  • 1 inch Ginger grated
  • 1 tablespoon Chili sauce red or green
  • 2 tablespoon Ketchup
  • 1 tablespoon Sesame seeds

Instructions

  • Cook the noodles based on the package instructions and drain. Spread it on a wide tray and apply some oil to prevent sticking.
  • Prepare all the vegetables and have it ready as well.

To make the sauce –

  • Blend all the ingredients mentioned in a blender until smooth.
  • In a large wok or pan, heat 1 tablespoon of sesame oil and 1 tablespoon of olive oil. Pan fry the tofu until they golden brown and crispy. Remove it and keep it aside.
  • Wipe the wok and add the rest of the oil. When the oil is really hot, add the red chili flakes and onion and let it cook for 2 minutes.
  • Now add the ground sauce and cook in medium heat for 2 to 3 minutes. Add the soya sauce, chili sauce and vinegar and let it cook for a minute more.
  • Now increase the heat and add the vegetables. Cook them and make sure that they still maintain the crunch. It is very important to cook the vegetables in high heat and keep stirring the vegetables so they don’t get burned.
  • Now add the cooked noodles and mix well to combine. Cook them together for about 3 to 4 minutes for the flavors to combine. Check the seasonings and add salt or heat to the dish now.
  • Garnish with spring onions and serve hot.

Nutrition

Calories: 512kcal | Carbohydrates: 62g | Protein: 20g | Fat: 21g | Saturated Fat: 3g | Sodium: 915mg | Potassium: 445mg | Fiber: 6g | Sugar: 8g | Vitamin A: 3774IU | Vitamin C: 50mg | Calcium: 193mg | Iron: 3mg