Indo Chinese Hakka Noodles
Stir-fried noodles with vegetables, soy sauce, and spices for a delicious Indo-Chinese street food favorite.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2–3 servings
- Category: Main Course, Street Food
- Method: Stir-Fry
- Cuisine: Indo-Chinese
- Diet: Vegan
Ingredients
200g Hakka noodles (or any stir-fry noodles)
2 tbsp oil (preferably sesame or vegetable oil)
3 cloves garlic, minced
1-inch piece ginger, minced
1 small onion, sliced
1/2 cup shredded cabbage
1/2 cup julienned carrots
1/2 cup sliced bell peppers (red, yellow, green)
1/4 cup green beans, thinly sliced
2 tbsp soy sauce
1 tbsp green chili sauce (adjust to taste)
1 tbsp tomato ketchup
1 tsp vinegar
1/2 tsp black pepper powder
Salt, to taste
2 spring onions, chopped (for garnish)
Instructions
Cook noodles according to package instructions until just al dente. Drain, rinse with cold water, and toss with a little oil to prevent sticking.
Heat oil in a wok or large skillet over high heat. Add garlic and ginger; stir-fry for 30 seconds.
Add onion and sauté for 1 minute.
Toss in cabbage, carrots, bell peppers, and beans. Stir-fry for 2–3 minutes until slightly tender but still crisp.
Add soy sauce, chili sauce, ketchup, vinegar, black pepper, and salt. Mix well.
Add cooked noodles and toss everything together on high heat for 1–2 minutes until well coated.
Garnish with chopped spring onions and serve hot.
Notes
For extra protein, add scrambled eggs, chicken, or tofu.
Adjust spice level by increasing or decreasing chili sauce.
Works best in a wok over high heat to get that authentic stir-fry flavor.
Find it online: https://allrecipesmade.com/indo-chinese-hakka-noodles/
