Vegan Hakka Noodles
Who loves noodles?? ME ME ME!!! I love noodles – all types ! This is my attempt at hakka noodles. This recipe is onion and garlic-free and can be modified easily to be jain-friendly, but feel free to modify it any way that you like. The trick is not to over cook the noodles. This recipe can be ready easily in 30 minutes. If you chop the veggies ahead of time, then literally in 20 minutes! The noodles only take 4 minutes to cook, so this definitely makes your life easier.
Vegan Hakka Noodles
spicy delicious vegan hakka noodles
Servings: 2 people
Ingredients
- 1 packet hakka noddles I used Ching's brand
- 4 cups chopped veggies
- 2 tbsp oil
- 1-2 tsp finely diced green or red chili peppers adjust according to your spice level
- 2 tsp shredded ginger omit if you follow a jain diet
- 2.5 tbsp soy sauce
- 1/8 cup ketchup
- 2 tbsp sambal oelek chili paste
- 1/2 tbsp chili vinegar can be substituted with rice vinegar
- 1/8 cup brown sugar
- 1/4 tsp hing or asafoetida this is my garlic replacement, feel free to add garlic instead if you want
- 1/2 tbsp sesame oil
Instructions
- Boil water. To boiling water, add in the hakka noodles. Cook for only 3-4 minutes. Drain the water. Rinse noodles with cold water.
- Warm up oil in nonstick pan.
- Once oil warms up, add in the chopped chilis and shredded ginger.
- Add in all the veggies and add 1 tbsp of soy sauce.
- While the veggies are cooking, make the sauce by combining the remainder of the soy sauce, ketchup, sambal paste, vinegar, brown sugar, and hing.
- Add 1/2 of the sauce mixture to the drained noodles and mix.
- Once veggies are cooked, add reminder of the sauce and the noodles.
- Top with sesame oil.
- Say a prayer of gratitude and enjoy!