Spicy Vegetarian Hakka Noodles Recipe
Vegetarian Hakka Noodles (also known as Chowmein) is a beloved street food in India and a perfect dish for those who enjoy a burst of flavor in every bite. This dish is quick, easy to prepare, and versatile enough to incorporate a variety of vegetables. Whether you’re preparing it for a family meal or a special occasion, your kids and guests will surely fall in love with its vibrant colors and delectable taste.
Packed with crunchy vegetables, savory sauces, and a hint of spice, Vegetarian Hakka Noodles makes for a delightful main course. It is the ideal dish for a weeknight dinner or a fun-packed weekend meal. Served best with side dishes like Gobi Manchurian or Momos, this is a complete meal that is both satisfying and flavorful.
Cuisine: Cantonese
Course: Main Course
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Hakka noodles | 1 packet |
| Onion (thinly sliced) | 2 |
| Ginger (thinly sliced) | 1 inch piece |
| Carrot (finely chopped) | 1 |
| Green capsicum (thinly sliced) | 1 |
| Cabbage (thinly sliced) | 1 cup |
| Green beans (thinly sliced) | 1/2 cup |
| Spring onion (chopped) | 4 sprigs |
| Soy sauce | 1/2 tsp |
| Red chilli sauce | 1 tsp |
| Chilli vinegar | 1/2 tsp |
| Black pepper powder | 1/2 tsp |
| Salt | To taste |
| Oil | 1 tbsp |
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Servings: 3-4
Instructions:
-
Cook the Noodles:
Begin by cooking the Hakka noodles as per the instructions on the packet. Once cooked, rinse the noodles under cold water to stop the cooking process and remove excess starch. Drain thoroughly and toss the noodles with a little oil to prevent them from sticking together. Set aside. -
Prepare the Vegetables:
While the noodles are cooking, prep the vegetables. Slice the onions and ginger, chop the carrot, green beans, and capsicum, and finely shred the cabbage. Set aside the chopped spring onions for garnishing later. -
Stir-fry the Aromatics:
Heat 1 tablespoon of oil in a large pan or wok. Add the onion and ginger, sautéing them on medium heat until the onions soften and become translucent. -
Cook the Vegetables:
Add the capsicum, carrot, green beans, cabbage, and spring onions to the pan. Stir-fry the vegetables on high heat for 2 minutes, maintaining their crunch. Season the vegetables with salt and black pepper powder. -
Add the Sauces:
Once the vegetables are cooked, pour in the soy sauce, red chilli sauce, and chilli vinegar. Stir well and cook for another 2 minutes, allowing the sauces to combine and coat the vegetables evenly. -
Combine Noodles:
Add the cooked Hakka noodles to the pan, mixing them thoroughly with the sautéed vegetables and sauces. Stir-fry everything together for about 1 minute to ensure the noodles are well coated with the sauce mixture. -
Finish and Serve:
Once the noodles are well mixed and heated through, turn off the flame. Garnish with the remaining chopped spring onions and serve hot.
Serving Suggestions:
Serve your Vegetarian Hakka Noodles with a side of Gobi Manchurian or Momos for a complete and satisfying meal. This recipe is not only a favorite among kids but is also an excellent choice for parties or casual dinners.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 290 kcal |
| Protein | 6g |
| Carbohydrates | 45g |
| Dietary Fiber | 4g |
| Fat | 8g |
| Sodium | 540mg |
| Potassium | 370mg |
| Vitamin A | 100% DV |
| Vitamin C | 60% DV |
| Iron | 2.3mg |
Tips for Perfecting Vegetarian Hakka Noodles:
- For extra flavor, add a dash of sesame oil at the end.
- You can customize the vegetable mix based on what’s available or your personal preferences. Add mushrooms, baby corn, or broccoli for a twist.
- Adjust the level of chili sauce based on your preferred spice level.
Enjoy this vibrant, flavorful, and easy-to-make dish that’s bound to brighten up your meal times!
