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Vegetable Hakka Noodles
Hot bowl of noodles loaded with colorful, crunchy vegetables and garlic in a spicy chili-soy sauce.
- 6 cups noodles Chings hakka noodles (300 grams)
- 3 tablespoons oil
- 1/2 cup onion thinly sliced
- 8 garlic cloves minced
- 1 cup green cabbage finely chopped
- 1 cup purple cabbage finely chopped
- 1/2 cup red peppers thinly sliced
- 1/2 cup green peppers thinly sliced
- 1 cup carrots julienned
- 1 tablespoon white vinegar or rice vinegar
- 2 tablespoons low sodium soy sauce
- 1 tablespoon chili sauce schezwan chutney, chili garlic sauce or sriracha sauce
- 1/2 cup green scallion finely chopped
In a large pot bring 8 cups of water to boil. Add a teaspoon of oil and cook the noodles according to the instructions on the package. Pour the noodles in a large collander and drian out the water. Run cold water over it so the noodles don't over cook. Once all the water is drained out, spread the noodles in a large tray, pour 1 teaspoon of oil, mix in and keep aside
Heat remaining oil in a large pan or wok. Add garlic and onions, saute for 2 minutes. Add peppers, carrots and cabbage. Stir well and cook for 2-3 mins or just until the veggies are partially cooked. Note: Do not over cook as you want the veggies to stay crunchy
Add vinegar, soy sauce, chili sauce and mix well. Add the cooked noodles and mix well using pair of tongs. Cook on high heat until the noodles are heated through really well, about 5 to 7 minutes. Turn the heat off and garnish with scallions. Enjoy hot!
- I used the saute(high) mode on the Instant Pot to boil the water and then cooked the noodles in it.
- If you use the chings hakka noodles, break them in half and then use pair of tongs to separate them as they start to cook and soften
Calories: 490kcal | Carbohydrates: 81g | Protein: 14g | Fat: 12g | Saturated Fat: 1g | Sodium: 359mg | Potassium: 575mg | Fiber: 6g | Sugar: 8g | Vitamin A: 6414IU | Vitamin C: 66mg | Calcium: 71mg | Iron: 2mg