Vegetable Hakka Noodles Recipe – Easy Sesame Oil & Cashew Stir-Fry

Last Updated on 4 months by Neha Deshmukh

Vegetable Hakka Noodles Recipe – Easy Sesame Oil & Cashew Stir-Fry

Hey everyone! If you’re anything like me, sometimes you just crave a really good noodle dish. Something quick, flavorful, and packed with veggies. Well, look no further! This Vegetable Hakka Noodles recipe is a total winner. I first made this when I was trying to get more vegetables into my family’s diet, and it quickly became a weeknight staple. It’s seriously so easy, and the sesame oil and cashew combination is just… chef’s kiss.

Why You’ll Love This Recipe

This isn’t your average noodle stir-fry. It’s a vibrant, flavorful dish that’s ready in under 30 minutes. Plus, it’s super customizable – throw in whatever veggies you have on hand! It’s perfect for a quick weeknight dinner, a casual lunch, or even a potluck. You’ll love how the crunchy cashews and fragrant sesame oil elevate this simple dish.

Ingredients

Here’s what you’ll need to make this delicious Vegetable Hakka Noodles:

• 2 onions, each cut into 8 pieces
• 1 carrot, cut into thick pieces
• 8-10 french beans, cut into 1-inch pieces
• 1 cup cabbage, cut into big pieces
• 4-5 babycorns, cut diagonally into two
• 2 green or red bell peppers, cut into 8 pieces
• Few florets of cauliflower or broccoli
• 2-3 dry red chillis, torn into pieces
• 3 crushed garlic flakes or 1/2 tsp grated ginger
• 1 tsp light soy sauce
• 1.5 tsps chilli sauce
• 0.75 tbsp vinegar
• 1 tsp brown sugar
• 1.5 tbsps cornflour
• 9-10 cashew nuts or walnuts
• Salt to taste
• Pepper to season
• 2 tbsps sesame oil or peanut oil
• 3 cups cooked noodles
• 0.5-0.75 tsp red chilli powder
• 1 tsp tomato ketchup
• 0.5 tsp light soy sauce
• 1 tbsp oil

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Sesame Oil: Don’t skip this! It’s the star of the show. The nutty aroma is just incredible. If you can, use toasted sesame oil for an even deeper flavor.
• Soy Sauce: I usually use light soy sauce for this recipe, but dark soy sauce will give a richer color and slightly sweeter flavor. Feel free to experiment!
• Cashews/Walnuts: Cashews are traditional, but walnuts add a lovely earthy note. Toasting them really brings out their flavor.
• Vegetable Preferences: This is where you can get creative! Feel free to swap in your favorite veggies. Mushrooms, snow peas, or even bok choy would be fantastic. My friend, Priya, always adds a handful of spinach at the very end.
• Noodles: Hakka noodles are traditionally made with alkaline noodles, giving them a slightly chewy texture. But any Asian-style noodle will work – lo mein, ramen, or even spaghetti in a pinch!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the veggies. Parboil the broccoli, carrot, cabbage, and beans in salted boiling water for 2-3 minutes. This helps them stay crisp-tender. Drain and rinse with cold water to stop the cooking process.
2. Now, heat 2 tablespoons of sesame oil (or peanut oil) in a wok or large frying pan over medium-high heat. Fry the cashew nuts until they’re golden brown and fragrant. Set them aside – these are our gorgeous garnish!
3. In the same oil, sauté the garlic/ginger and torn red chilies for about 30 seconds, until fragrant. Be careful not to burn the garlic! Add the onions and cook for another minute, until they start to soften.
4. Add the parboiled vegetables, baby corn, and bell peppers to the wok. Sauté for about 5 minutes, stirring frequently, until they’re slightly tender-crisp.
5. Time for the sauce! Add the light soy sauce, chili sauce, vinegar, brown sugar, pepper, and salt. Give everything a good stir.
6. In a small bowl, mix the cornflour with a little water to create a slurry. Pour this into the wok and stir constantly until the sauce thickens.
7. While the vegetables are cooking, let’s get the noodles ready. Heat 1 tablespoon of oil in a separate pan. Season with salt, red chilli powder, soy sauce, and ketchup. Add the cooked noodles and fry until they’re lightly browned and heated through.
8. Finally, serve the flavorful vegetables over the fried noodles. Garnish generously with the fried cashews. Enjoy!

Expert Tips

• Wok Hei: If you have a wok, definitely use it! The sloped sides make it easy to toss the ingredients and get that signature “wok hei” – a slightly smoky, charred flavor.
• Don’t Overcrowd the Wok: Cook the vegetables in batches if necessary to avoid overcrowding. This will ensure they cook evenly and stay crisp.
• Taste as You Go: Adjust the seasoning to your liking. Add more chili sauce for extra heat, or a little more sugar for sweetness.

Variations

• Vegan Adaptation: Simply omit the cashews or substitute with toasted sunflower seeds.
• Gluten-Free Adaptation: Use gluten-free noodles, like rice noodles or soba noodles. Also, double-check your soy sauce label to ensure it’s gluten-free.
• Spice Level Adjustment: Reduce or omit the red chilies and chili powder for a milder flavor. My husband prefers it super spicy, so I often add an extra chili for him!
• Festival/Celebration Adaptations: Add some pan-fried tofu or chicken for a protein boost – perfect for a special occasion.

Serving Suggestions

This Vegetable Hakka Noodles is fantastic on its own, but it also pairs well with:

• A side of spring rolls
• A refreshing cucumber salad
• A cup of hot and sour soup

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave. The noodles may absorb some of the sauce upon standing, so you might want to add a splash of water or soy sauce when reheating.

FAQs

Can I use different vegetables in this recipe?

Absolutely! Feel free to swap in your favorites. Mushrooms, snow peas, and bok choy all work beautifully.

What is the best type of noodle to use for Hakka Noodles?

Traditionally, alkaline noodles are used, but any Asian-style noodle will work well. Lo mein, ramen, or even spaghetti are good substitutes.

Can this dish be made ahead of time?

You can prep the vegetables and sauce ahead of time, but it’s best to cook the noodles and assemble the dish just before serving.

How can I adjust the spice level?

Reduce or omit the red chilies and chili powder for a milder flavor.

What oil is traditionally used in Hakka Noodles and can I substitute it?

Sesame oil is traditionally used for its unique flavor. If you don’t have sesame oil, peanut oil is a good substitute.