Street style Hakka Noodles | Indo Chinese recipe | Street food | 30 mins recipe

hakka noodles

🥗Healthier: whole wheat noodles

💰Cheaper: regular pasta

Whole wheat noodles add fiber, while regular pasta is often more accessible.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers healthier fats, while canola is often more budget-friendly.

soy sauce

🥗Healthier: low-sodium soy sauce

Low-sodium soy sauce reduces salt intake without sacrificing flavor.

chili sauce

🥗Healthier: sriracha

Sriracha can provide a similar heat with a unique flavor profile.

Boil water in a large saucepan and add salt and oil.

Add the Ching hakka noodles to the boiling water and cook until al dente, about 4 minutes.

Drain the noodles using a strainer and rinse with cold water to stop further cooking.

Add more oil to the noodles to prevent sticking and set aside.

Heat a large wok over medium-high heat and add oil.

Add minced garlic and sauté until lightly changed color.

Add chopped green onion stalks and sauté until fragrant.

Add sliced carrots and sauté until slightly tender.

Add sliced red and green bell peppers and salt to taste, allowing the veggies to sweat.

Add shredded cabbage and sauté until slightly wilted.

Add soy sauce, rice vinegar, black pepper, and mix well.

Add the cooked noodles to the wok and use tongs to mix everything together without breaking the noodles.

Add more soy sauce, vinegar, black pepper, and salt to taste, mixing thoroughly.

Switch off the heat and scrape any crispy noodles from the bottom of the wok.

Garnish with chopped green onions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens