Veg Hakka Noodles

5 from 3 votes

A delicious pot of Indo-Chinese Veg Hakka Noodles is the perfect comfort dinner.

Prep Time20

Cook Time15

Total Time35

Course: Main

Cuisine: Indo-Chinese

Diet: Vegan, Vegetarian

Servings: servings

Calories: 579kcal

10 oz wheat noodles
1 large green bell pepper (thinly sliced)
1 large carrot (julienned)
1 cup cabbage (thinly sliced)
6 button mushrooms (or crimini mushrooms, thinly sliced)
1 medium red onion (thinly sliced)
1 tablespoon avocado oil or any neutral oil
½ teaspoon ground black pepper
1 tablespoon chili garlic sauce (use more or less based on your preference for heat)
1 tablespoon vinegar
2 tablespoon soy sauce (or tamari)
Salt to taste

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.