Veg Hakka Noodles
A delicious pot of Indo-Chinese Veg Hakka Noodles.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings: 4 servings
- 10 oz Hakka Noodles or any other wheat noodles
- 1 large green bell pepper thinly sliced
- 1 large carrot julienned
- 1 cup thinly sliced cabbage
- 6 button or crimini mushrooms thinly sliced
- 1 medium red onion thinly sliced
- 1 tbsp extra virgin coconut oil
- 1/2 tsp ground black pepper
- 1 tbsp Sriracha sauce or any hot sauce like chili garlic sauce (adjust per taste)
- 1 tbsp vinegar
- 2 tbsp tamari or soy sauce
- Salt to taste
- For garlic-infused oil:
- 1/2 cup extra virgin coconut oil
- 10 cloves of garlic
Cook the noodles in a large pot of boiling water until al dente.
Strain and rinse with cold water.
While the water for the noodles is boiling, heat a wok or a very large saucepan over high heat.
When the oil is hot, add the onions, toss for a minute, then add the carrots. Stir-fry for a minute, then add the cabbage, green peppers, and mushrooms.
Still working over high heat, stir-fry the veggies for a few minutes until they are just tender but have a good bite.
Add the pepper, soy sauce, Sriracha and vinegar. Stir to mix.
Add the cooked noodles and toss together to mix.
Serve hot with some garlic oil drizzled over the noodles.
Make garlic oil:
Place the coconut oil and garlic cloves in a saucepan and cook for about 7-8 minutes or until the garlic has browned.
Strain the oil and store in a clean, air-tight bottle.