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!