← Indo-Chinese
Hakka Noodles
Stir-fried noodles with crisp vegetables and a blend of soy sauce and spices, Indian street-style.
Prep Time
15 mins
Cook Time
10 mins
Servings
3
Difficulty
easy
Type
VegetarianIngredients
- Hakka noodles250g
- Cabbage (shredded)1 cup
- Carrots (julienned)1/2 cup
- Bell peppers1
- Soy sauce2 tbsp
- Vinegar1 tsp
- Garlic4 cloves
- Green chillies2
Nutrition
Calories340
Protein8g
Carbs52g
Fat11g
Instructions
- 1
Boil noodles in salted water until just done. Drain, rinse with cold water, and toss with a little oil.
- 2
Heat oil in a wok on high heat. Add garlic and green chillies, sauté for 30 seconds.
- 3
Add all vegetables and stir-fry for 2-3 minutes, keeping them crunchy.
- 4
Add noodles, soy sauce, vinegar, and pepper. Toss on high heat for 2 minutes. Serve hot.