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A bowl of spicy hakka noodle stir-fry garnished with sesame seeds, sliced red peppers, green onions, and cilantro.
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5 from 3 votes

Vegan Hakka Noodles

Crisp, colorful Vegan Hakka Noodles tossed with nourishing fresh vegetables and a tangy, spicy, quick to make Indo-Chinese sauce.
Prep Time4 minutes
Cook Time20 minutes
Total Time24 minutes
Course: Noodles
Cuisine: Chinese, Indian, Indo-Chinese
Diet: Hindu, Vegan, Vegetarian
Servings: 4
Calories: 359kcal
Author: Adam Sobel
Cost: $5.50

Equipment

Ingredients

  • 200 grams hakka noodles
  • 2 tablespoons sesame oil
  • 1 small onion thinly sliced
  • 1 tablespoon garlic minced
  • 1 teaspoon ginger grated
  • 2 scallions cut into 2 cm. Sections
  • 12 green beans cut into 2 cm. sections
  • 1 cup cabbage chopped
  • 1 red bell pepper thinly sliced, seeds and stem discarded
  • 1 cup carrot julienne cut or shredded
  • 1 tablespoon lime juice
  • 2 tablespoons jaggery coconut sugar, palm sugar, or brown sugar
  • 2 tablespoons tamari
  • 2 tablespoons sriracha

To Garnish:

Instructions

  • Begin by cooking the hakka noodles according to the package instructions until al dente. Once cooked, drain the noodles and rinse under cold water to stop the cooking process. Set aside to drain completely.
  • Heat the sesame oil in a large wok or Dutch oven over medium-high heat. After 90 seconds, when the oil is hot, add the thinly sliced onion and sauté for 3-4 minutes until soft and translucent.
  • Add the minced garlic, ginger, and scallions to the pan and cook for another minute until aromatic.
  • Stir in the chopped green beans, cabbage, thinly sliced red bell pepper, and julienned carrots. Continue to stir-fry the mixture, tossing frequently for 3-5 minutes, until the vegetables are just tender but still retain some crunch.
  • Return the drained noodles to the wok. Pour the lime juice, your choice of sugar, tamari, and sriracha sauce over the noodles. Toss everything together to ensure the noodles and vegetables are evenly coated with the sauce and heated through.
  • Serve the noodles hot, garnished with additional sriracha, thinly sliced scallions, cilantro leaves, and a sprinkle of toasted sesame seeds.

Notes

🔥 Optimal Oil Usage
Select an oil with a high smoke point, such as sesame or avocado, for stir-frying. Heat until shimmering but not smoking to prevent the vegetables from steaming and becoming soggy.
🍜 Perfect Noodle Prep
Boil noodles until al dente—firm yet tender—to avoid them turning mushy when mixed with sauce. For a gluten-free option using rice noodles, soak them in warm water for about fifteen minutes instead of boiling to maintain their integrity during stir-frying.
🌪️ Quick Veggie Stir-Fry
Sauté vegetables on medium-high heat for a brief time. This method retains their texture and flavor, ensuring your Hakka noodles have that sought-after restaurant quality.

Nutrition

Calories: 359kcal | Carbohydrates: 49g | Protein: 8g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 1721mg | Potassium: 434mg | Fiber: 4g | Sugar: 12g | Vitamin A: 6531IU | Vitamin C: 57mg | Calcium: 67mg | Iron: 3mg