Indo Chinese Hakka Noodles are packed with peppers, onions, cabbage and carrots in a simple, flavorful sauce. A perfect one-pan side dish or entree. (nut-free with easy soy-free and gluten-free options)

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 3
  • Category: Side
  • Cuisine: Indian, Vegan

Ingredients

  • 6 to 7 oz Hakka noodles (or ramen or soba, use gluten-free, if needed)
  • 2 teaspoons oil
  • 1 small onion (thinly sliced)
  • 4 cloves of garlic (finely chopped)
  • 1 inch ginger (finely chopped)
  • 1/2 red bell pepper (thinly sliced)
  • 1/2 green bell pepper (thinly sliced)
  • 1 cup packed thinly sliced cabbage
  • 1/2 cup thinly sliced or julienned carrots
  • 1 tablespoon soy sauce (or tamari or coconut aminos for soy-free)
  • 1 teaspoon rice vinegar
  • 2 teaspoons sambal oelek (or more, to taste. Or use sriracha or other chile garlic sauce of choice.)
  • 1 tablespoon water
  • 1/4 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • green onion (for garnish)

Method

  1. Cook the noodles according to instructions on package. Drain, rinse with cold water and set aside.
  2. In a large skillet or wok, heat oil over medium high heat. When hot, Add the onions, garlic, and ginger. Mix and cook until translucent, 1-2 minutes. Add the rest of the veggies and a pinch of salt and cook until golden on some edges, 2 minutes.
  3. Meanwhile, mix the soy sauce, vinegar, chili sauce, and water in a bowl. Add this to the skillet and mix well. Add the cooked noodles and toss well to combine. Add salt and pepper generously, and mix to combine. Taste and adjust salt, heat, and black pepper. Cover and cook for a minute. Garnish with green onions and serve.

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.