Let me start by saying that I am OBSESSED with noodles. Really, I would eat them for breakfast, lunch, dinner…any time of day really. NO time is a wrong time to eat noodles.

When I go to India (and I’ve gone like 5 times in the last 2 years) all I ever want is HAKKA NOODLES!  They can be found on menus EVERYWHERE and Indo- Chinese in India is the best so it’s hard to resist! I love the texture of the thin noodles, the crisp veggies, and like most food in India- the greasiness! I tried to be modest with the oil in my recipe but remember, if you’re going to go all out and make these and you want to really just live a little..don’t skimp on the oil and make DRY noodles. NO ONE likes dry noodles—-its just not right, guys. Don’t do it.

Variations? You could sub the Ching’s Noodles for a whole wheat thin spaghetti or even regular spaghetti! You can also omit any veggies if you are not a fan of something in particular, although I think the cabbage lends a lot of flavor in this recipe, so try not to skip that one!

Here are some other dishes that would pair great with these hakka noodles:

  • Chili Paneer
  • Kung Pao Brussel Sprouts
  • Tandoori Fried Rice
  • Broccoli & Edamama Fried Rice

Also, if you’re skimming through the photos, don’t be like me and cut your peppers all big and crazy. My recipe calls for “julienned” red and green peppers, so take the time and get them nice and thin! Learn from my mistakes, please.

TASTY TIP: Once all the ingredients have come together (noodles, veggies and sauces) I like to turn the heat all the way up to high, let the noodles sit untouched, and let whats in the bottom of the wok get slightly charred. Once I see the veggies are starting to stick, I just mix it all up! This method adds that delicious “smoky” restaurant style flavor! Try it out  🙂

Happy Eating!

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Veg Hakka Noodles

Prep

Cook

Total

Yield 2-4 Servings

Ingredients

  • 1 cup shredded cabbage
  • 1 cup red bell pepper, julienned
  • 1 cup green bell pepper, julienned
  • 1/2 cup carrots, shredded
  • 3 scallions, white and pale green parts separated from dark green parts
  • 2 tsp chili sauce (Sambal Oelek)
  • 3 tbsp soy sauce
  • 2 tbsp minced garlic
  • 2 tsp ginger, minced (preferably grated on microplane)
  • 1.5 tsp rice wine vinegar or regular vinegar
  • 2-3 green chilis (based on desired spice level)minced or julienned 
  • 1 Package Ching's Secret Veg Hakka Noodles (2 Bundles of dry noodles)
  • 1/4 tsp white pepper
  • 1/2 tsp salt or more to taste
  • Optional: Chili Oil

Instructions

  1. Boil the hakka noodles according to package directions. Be sure to rinse noodles under cold water after they are done cooking. To keep noodles from sticking to one another  drizzle 1-2 tbsp of oil, and use your hands to gently separate the noodles from one another. Set Aside.
  2. Heat a large wok or wide bottom pot to medium high heat and add 2 tbsp oil.
  3. Once the oil is hot, add the green chilis and let them splutter for a few seconds and then add the white and pale green parts of the scallion. Cook for about 1-2 minutes and next, add the sliced bell peppers. Cook the peppers until they just barely begin to soften.
  4. Next, add the ginger, garlic  stir until the raw smell of garlic has disappeared, but garlic has not browned.
  5. Once the garlic and ginger are fragrant, add the cabbage, carrots, and salt. Stir for about a minute.
  6. Reduce the heat to low and toss the noodles into your pot. On top of the noodles add soy sauce, chili sauce, vinegar, and white pepper. Use tongs or two mixing spoons to toss everything together very well. If necessary- use scissors to cut the noodles.
  7. Lastly, garnish the noodles with the remaining green parts of the scallions, give the noodles a quick toss and serve hot! Taste for salt and adust as needed.
  8. Additionally, a drizzle of chili oil, or crushed red chili flakes can be added for more spice!

Cuisine Indo- Chinese