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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Author: Archana
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 New Jersey with my husband and two sons.
I made this yesterday – simple and delicious. Thank you for sharing such wonderful recipes.
Thank you Masooma!
Hi! Where do you get the red chilli sauce from? which brand?
Thanks!
That is Chings brand from Indian grocery stores
Can you tell what type of noodles should I buy for right texture?
Chings from Indian groceries
How did you chop your veggies so fine? I love all your recipes and my experiences have been so good that even for a party I pick up your recipes and make them for the first time knowing they’ll turn up well
Hi Jaya, Thank you for your kind words. I am so happy to hear that you pick my recipes for parties. A goof chef’s knife for cabbage and peppers and julienne slicer for carrots is what I use. If veggies are chopped properly, they maintain a nice texture and visual in the dish.