Restaurant-Style Hakka Noodles Recipe (Vegan)

Ingredients

• Hakka Noodles / Eggless Noodles - 200g
• Mixed Vegetables - 2 cups (julienned carrots, cabbage, bell peppers (red, green, yellow), spring onion whites)
• Garlic - 1 tbsp, minced
• Ginger - 1 tbsp, minced
• Green Chilies - 1-2, slit or finely chopped (adjust to taste)
• Soy Sauce - 2-3 tbsp (light or dark, adjust to preference)
• Vinegar (White or Rice Vinegar) - 1 tbsp
• Black Pepper Powder - 1 tsp
• Salt - to taste
• Vegetable Oil - 3 tbsp (for stir-frying)
• Spring Onion Greens - for garnish

Instructions

1. 1

   Step 1: Boil the Noodles. Bring a large pot of water to a rolling boil. Add a teaspoon of salt and a tablespoon of oil to the water to prevent noodles from sticking. Add the Hakka noodles and cook according to package instructions until al dente (cooked but still firm to the bite). Do not overcook. Drain immediately and rinse with cold water to stop the cooking. Toss with a little oil to prevent sticking and set aside.

2. 2

   Step 2: Prepare Vegetables. Julienne all vegetables (carrots, cabbage, bell peppers) finely. Mince garlic and ginger. Keep all ingredients ready as stir-frying is a very fast process on high heat.

3. 3

   Step 3: Stir-fry Aromatics. Heat vegetable oil in a large wok or kadai over high heat until it's smoking hot. Add minced garlic, ginger, and green chilies. Stir-fry for 30 seconds until fragrant, ensuring they don't burn.

4. 4

   Step 4: Add Vegetables. Add julienned carrots and spring onion whites first, stir-fry for 1-2 minutes. Then add cabbage and bell peppers. Continue to stir-fry on high heat for another 2-3 minutes until the vegetables are crisp-tender. They should still have a bite.

5. 5

   Step 5: Combine with Noodles and Sauces. Add the boiled noodles to the wok with the vegetables. Pour in soy sauce, vinegar, black pepper powder, and salt (adjust salt carefully as sauces are salty). Using tongs or two spatulas, toss everything together vigorously on high heat for 2-3 minutes, ensuring the noodles are well coated and heated through. This quick toss helps achieve the 'wok hei' flavor.

6. 6

   Step 6: Serve Hot. Garnish generously with chopped spring onion greens. Serve your homemade Hakka Noodles hot as a satisfying meal on its own, or pair it with Veg Manchurian or Chilli Paneer for a complete Indo-Chinese feast.