Hakka noodles – An irresistible spicy bowl of perfectly cooked noodles loaded with crunchy vegetables with hot chili garlic sauce.
Did you know that noodles are considered to be a symbol of good luck during the Chinese New Year? For my family noodles are a great weeknight meal that everyone loves. Since I started making them at home few years ago, we have almost stopped the takeout and instead enjoy these healthier home cooked, low sodium version.
I usually make them with a lot of colorful vegetables like red and green peppers, carrots, purple and green cabbage, lots of garlic and scallions. So, grab a pair of chopsticks and get ready to enjoy these yummy noodles along with some vegetable manchurian.
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- 6 cups noodles we like Chings hakka noodles
- 1 cup green cabbage finely chopped
- 1 cup purple cabbage finely chopped
- 1 cup carrots julienned
- 1/2 cup red peppers thinly sliced
- 1/2 cup green peppers thinly sliced
- 1/2 cup onion thinly sliced
- 8 garlic cloves minced
- 1/2 cup green scallion finely chopped
- 2 tablespoons low sodium soy sauce
- 1 tablespoon hot chili pepper sauce
- 2 tablespoons cooking oil
Bring a large pot of water to boil. Cook the noodles according to the instructions on the package. Drain the noodles, add 1/2 tbsp of oil and keep aside.
Heat oil in a medium pan and onions and garlic. Saute and cook for 2 minutes. Add all the other vegetables except scallions. Cook for 2-3 mins.
- Add the noodles, soy sauce and red chili sauce. Mix well and cook for another 2 mins. Turn the heat off and add scallions. Serve hot.
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Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.