Simple, practical, and full of everyday flavour, hakka noodles recipe | veg hakka noodles recipe | vegetable noodles is a vegetarian indo chinese noodles made with pack rice noodles, oil, and garlic in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 10 minutes
- Total time: 20 minutes
- Yield: 2 Servings
- Category: noodles
- Cuisine: indo chinese
Ingredients
- 2 pack rice noodles
- 2 tsp oil
- 3 cloves garlic (finely chopped)
- 1 inch ginger (finely chopped)
- ½ onion (finely chopped)
- 2 stem spring onion (chopped)
- ½ carrot (thinly sliced)
- ½ cup cabbage (thinly shredded)
- 1 capsicum (thinly sliced)
- salt to taste
- 1 tbsp soy sauce
- 1 tbsp vinegar
- 1-2 tbsp chilli sauce
- ½ tsp pepper (crushed)
- ¼ cup bean shoots (optional)
Method
- firstly, in a boiling water add 2 packs of rice noodles or any noodles of your choice.
- furthermore, stir once and get the water to boil. or cook as per instructions.
- drain the water completely, and keep aside.
- heat a large kadai with some oil.
- further, saute garlic and ginger.
- also saute onions and spring onions white on high flame.
- furthermore, add chopped vegges like carrot, cabbage and capsicum.
- saute till they shrink in size. do not over cook as the vegetables will loose the crunchiness.
- also add salt, soy sauce, vinegar and chilli sauce. give a good mix.
- further add the cooked noodles.
- then add crushed pepper and bean shoots.
- mix well. do not over mix as the noodles will break.
- finally, serve hakka noodles garnished with some fresh spring onions green.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
