Veg Hakka Noodles
Enjoy the delicious, aromatic, and nutritious Veg Hakka Noodles, a perfect meal for any time of the day!

1 bowl
For 6 people
Difficulty
Average
Taste
Spicy
Health Benefits
Rich in Fiber: The combination of vegetables and noodles provides a good amount of dietary fiber, aiding digestion.
Low in Saturated Fats: This dish is low in saturated fats, making it heart-friendly.
Vitamin C Boost: Capsicum and cabbage are excellent sources of Vitamin C, which strengthens the immune system.
Weight Management: Low in calories, this dish is suitable for those looking to manage their weight.
Quick Energy Source: The carbohydrates in noodles provide a quick energy boost, making it a great pre-workout meal.
250 kcal
in 176g
Protein:
5g
Fats:
8g
Carbs:
38g
Cholesterol:
0mg
Sodium, Na:
600mg
Potassium, K:
200mg
Veg Hakka Noodles is a vibrant, flavor-packed dish that is not only quick and easy to prepare but also a healthy choice for your family. This Indo-Chinese favorite combines the goodness of fresh vegetables with the umami flavor of soy sauce, making it a perfect meal for any occasion. With a variety of colorful veggies, it’s not just a treat for the taste buds but also for the eyes.
Allergy Advice
This recipe contains Gluten, Soy Products. People with such allergies should avoid adding such ingredients or try to replace them with better choices.
Ingredients
6
2 pieces Capsicums
1 piece Carrot
half piece Cabbage
1 Packet Noodles
Water as per needed
Salt as per taste
1 tablespoon Oil
1 tablespoon Garlic
quarter cup Spring onion bulbs
quarter cup Spring onion greens
1 pinch Black Pepper
1 tablespoon Soy sauce
1 tablespoon Chili oil
1 teaspoon Vinegar
Tips
For extra crunch, add a handful of roasted peanuts or cashews.
To make the dish spicier, increase the amount of chili oil or add some chopped green chilies.
You can customize the vegetable mix according to seasonal availability or personal preference.
Directions
Cut the capsicums and carrots into juliennes (thin, lengthwise strips).
Shred the cabbage into fine pieces.
Boil water in a large wok.
Add salt and oil to the boiling water, then add the noodles.
Boil the noodles for 6-7 minutes until they are al dente. Avoid overcooking.
Strain the noodles and rinse with cold water to stop further cooking.
Drizzle a few drops of oil over the noodles and mix to prevent sticking.
Heat oil in a wok over medium heat.
Add chopped garlic and sliced spring onion bulbs, sauté for about 1 minute.
Add the chopped spring onion greens, shredded cabbage, julienned carrots, and capsicum.
Sauté the vegetables for 2-3 minutes, ensuring they remain slightly crisp.
Add the boiled noodles to the sautéed vegetables.
Season with salt, pepper, soy sauce, and chili oil.
Toss everything together for 3-5 minutes until well combined and heated through.
Finish with a splash of vinegar and a final toss.
Garnish with freshly chopped spring onion greens.
Serve hot with Schezwan sauce on the side.
Serving Size: Approximately 1.5 cups per serving.
Notes
Individuals with high blood pressure should moderate their intake due to the sodium content.
Those allergic to gluten should avoid this dish unless gluten-free noodles are used.
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