Veg Hakka noodles
Vegetable stir-fried noodles
Veg Hakka noodles: Kolkata Indo-Chinese noodles tossed with crunchy vegetables
Hakka noodles are the street and restaurant staple of Kolkata's Chinese community, now sold from carts in every Indian city for a cheap evening meal and loved by children everywhere. Thin noodles are boiled, cooled, then tossed over the highest heat with shredded cabbage, carrot, peppers and spring onion, seasoned with soy, vinegar and white pepper. The mistake that ruins them is a crowded, lukewarm pan: the vegetables sweat and the noodles clump into a damp heap, so cook in a very hot wok and do two batches if yours is small. Chef's tip: toss the boiled noodles with a teaspoon of oil as soon as they are drained; they won't stick while you chop. Check the noodle packet: many Hakka noodles contain egg, so buy egg-free ones for a vegan dish.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 3
Ingredients
- 7 oz Hakka noodlesdried, egg-free
- 3 tbsp sunflower oil1 tsp for the noodles
- 4 cloves garlicfinely chopped
- 1 green chillifinely chopped
- 5 ½ oz white cabbagefinely shredded
- 1 carrotmedium, cut into thin matchsticks
- 1 green pepperthinly sliced
- 4 spring onionswhites and greens sliced separately
Seasoning
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 2 tsp white vinegar
- ½ tsp ground white pepper
- ¼ tsp salt
- 1 tsp red chilli sauce (optional)
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Method
0/5 doneStep 1: Cook 7 oz Hakka noodles in plenty of boiling water for 1 minute less than the packet says, until just tender with a little bite. Drain, rinse under cold water, shake dry and toss with 1 teaspoon of ⅓ tbsp sunflower oil.
5 minStep 2: Heat the rest of 2 ⅔ tbsp sunflower oil in a wok over the highest heat until it shimmers. Add 4 cloves garlic, 1 green chilli and the spring onion whites from 2 spring onions and stir-fry for 20 seconds.
1 minStep 3: Add 5 ½ oz white cabbage, 1 carrot and 1 green pepper and toss for 2 minutes. They should wilt slightly at the edges but still crunch.
2 minStep 4: Add the noodles with 1 tbsp dark soy sauce, 1 tbsp light soy sauce, 2 tsp white vinegar, ½ tsp ground white pepper, ¼ tsp salt and 1 tsp red chilli sauce. Toss with two spatulas or tongs for 2 minutes, lifting and dropping the noodles so every strand is coloured and hot right through.
2 minStep 5: Add the spring onion greens from 2 spring onions, toss once and serve straight away, with chilli paneer or on their own.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 8 g
- Carbs
- 52 g
- Fat
- 10 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does veg Hakka noodles take?
- About 20 minutes in total: 10 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 3 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of green chilli?
- A pinch of chilli flakes per chilli.
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