Restaurant-Style Vegetable Hakka NoodlesVeg
Enjoy restaurant-style Vegetable Hakka Noodles right at home! This quick and easy Indo-Chinese recipe features perfectly boiled noodles tossed with crunchy cabbage, carrots, capsicum, and bean sprouts. Infused with aromatic garlic, dark soy sauce, vinegar, and a spicy kick of chili sauce, these noodles are finished with toasted sesame seeds and spring onions. A delicious, high-flame wok toss that promises authentic flavor in every bite. Serve hot for a perfect meal!
Ingredients
150 g Cabbage (chopped)
100 g Carrot (julienned)
1 no. Green Capsicum (thinly sliced)
1 tbsp Garlic (chopped)
2 nos. Spring Onion (chopped)
1 tbsp Soy Sauce
50 g Bean Sprouts
1 tbsp Red Chilli Sauce
1 tsp Black Pepper (roughly crushed)
1 tsp Sesame Oil
1 tsp Toasted Sesame Seeds
1 tbsp Vegetable Oil
as needed Salt
Instructions
Step 1— Prepare the Noodles
1
Boil a large pot of water and add enough salt so it tastes like sea water.
2
Add the raw noodles to the boiling water and cook for 6-7 minutes.
3
Strain the noodles, toss them with a splash of vegetable oil to prevent sticking, and set them aside at room temperature.
Step 2— Prep the Vegetables
1
Wash and cut the green cabbage, red cabbage (optional), carrots, and capsicum into thin, long julienne strips.
2
Slice the garlic and keep the bean sprouts and chopped spring onions ready.
Step 3— Stir-Fry
1
Heat vegetable oil in a wok until it begins to smoke.
2
Add the sliced garlic and fry until golden brown.
3
Add the cabbage, carrots, and capsicum, tossing frequently on high heat to maintain crunch.
Step 4— Season and Toss
1
Add salt, soy sauce, vinegar, and crushed black pepper to the vegetables and toss quickly.
2
Incorporate the chili sauce to taste.
3
Add the boiled noodles and bean sprouts to the wok. Toss well to ensure everything is evenly mixed.
Step 5— Finishing Touches
1
Remove from heat and garnish with chopped spring onions and a drizzle of sesame oil.
2
Top with toasted white sesame seeds before serving.
