Quick Vegetable Hakka Noodles Recipe – Sesame & Soya Flavors

Last Updated on 4 months by Neha Deshmukh

Quick Vegetable Hakka Noodles Recipe – Sesame & Soya Flavors

Hey everyone! If you’re anything like me, sometimes you just need a quick, flavorful meal that hits all the right spots. And honestly, nothing beats a good plate of Hakka Noodles. I first made this recipe when I was craving something comforting and speedy after a long day, and it’s been a family favorite ever since. It’s packed with veggies, coated in a delicious sauce, and ready in under an hour! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Vegetable Hakka Noodles recipe is a winner for so many reasons. It’s incredibly flavorful, thanks to the perfect balance of sesame oil, soya sauce, and a touch of spice. It’s also super versatile – you can easily swap out the veggies for whatever you have on hand. Plus, it’s a fantastic way to get a good serving of vegetables into your diet. And did I mention how quick it is? Perfect for busy weeknights!

Ingredients

Here’s what you’ll need to whip up a batch of these amazing Hakka Noodles:

• 1 packet egg noodles (about 200-250g)
• ¼ cup spring onions, chopped
• 1 onion, sliced
• 2 cups julienned vegetables (carrots, beans, cabbage, capsicum)
• 1 tsp soya sauce
• 1 tsp green chilli paste
• ½ tbsp vinegar
• 2.5 cups vegetables (tomatoes, baby corn, capsicum, beans, carrot, cabbage)
• 2 tbsp minced garlic
• 1 tsp minced ginger
• 1.5 tbsp sesame oil
• 1.5 tbsp cornflour

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe really shine.

• Sesame Oil: Don’t skimp on the sesame oil! It’s the star of the show and gives the noodles that authentic Hakka flavor. A little goes a long way, so 1.5 tablespoons is perfect.
• Soya Sauce: I prefer using a good quality, naturally brewed soya sauce. It adds a lovely umami depth.
• The Veggies: The more colorful the veggies, the better! I love using a mix of julienned carrots, beans, cabbage, and capsicum for texture and flavor. Feel free to get creative and add whatever you like. The 2.5 cups for the sauce veggies can also be adjusted to your preference.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, boil your egg noodles according to package directions. Once cooked, drain them well and toss with a little oil to prevent sticking. Set aside.
2. Now, heat the sesame oil in a wok or large frying pan over medium-high heat. Add the chopped spring onions and sliced onion and sauté for about a minute until fragrant.
3. Add the julienned vegetables and stir-fry on high heat for about 4 minutes, until they’re tender-crisp.
4. Season with soya sauce, green chilli paste, salt, and pepper. Toss in the cooked noodles and mix everything together really well.
5. Add the vinegar and give it another good toss. Garnish with extra spring onions and set aside.
6. Time for the sauce! In a separate pan, heat a little oil and sauté the minced garlic and ginger for about 30 seconds until fragrant.
7. Add the spring onion whites and green chillies. Stir-fry the sauce vegetables (except tomatoes) for 4-5 minutes until slightly softened.
8. Mix in the red chilli paste, brown sugar, soya sauce, ketchup, and vinegar. Cook for about 2 minutes, stirring constantly.
9. Add the tomatoes and cook until they’re coated in the sauce. Pour in about ½ cup of water and simmer until the sauce has reduced by half.
10. Thicken the sauce with a slurry of cornflour and water (mix 1.5 tbsp cornflour with 2 tbsp water). Stir until the sauce is glossy and smooth.
11. Pour the sauce over the noodles and toss everything together until well combined. Garnish with spring onions and serve immediately!

Expert Tips

• High Heat is Key: Hakka noodles are all about that wok hei – that slightly smoky flavor you get from cooking over high heat. Don’t be afraid to crank up the heat!
• Don’t Overcook the Noodles: Nobody likes mushy noodles. Make sure to cook them al dente.
• Prep Everything First: This recipe comes together quickly, so it’s best to have all your ingredients prepped and ready to go before you start cooking.

Variations

• Vegan Adaptation: Swap the egg noodles for rice noodles or wheat noodles.
• Spice Level Adjustment: Adjust the amount of green chilli paste and red chilli paste to your liking. My friend loves to add a pinch of cayenne pepper for an extra kick!
• Regional Vegetable Variations: My mom always adds some chopped mushrooms and snow peas when she makes this. Feel free to experiment with different seasonal vegetables.

Serving Suggestions

These Hakka Noodles are fantastic on their own, but they also pair well with a side of Manchurian or a simple vegetable stir-fry. A sprinkle of sesame seeds on top adds a nice touch too!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. They might be a little softer the next day, but still delicious!

FAQs

1. What type of noodles work best for Hakka Noodles?

Egg noodles are traditionally used, but you can also use rice noodles or wheat noodles. Just make sure they’re not too thin, or they’ll get mushy.

2. Can I prepare the sauce ahead of time?

Yes, absolutely! You can make the sauce a day or two in advance and store it in the refrigerator. Just give it a good stir before using.

3. How can I adjust the sweetness of the sauce?

Adjust the amount of brown sugar to your liking. You can also add a splash of honey or maple syrup if you prefer.

4. What vegetables can I substitute based on seasonal availability?

Feel free to use whatever vegetables are in season! Broccoli, cauliflower, peas, and bell peppers all work well.

5. How do I prevent the noodles from sticking together?

Tossing the cooked noodles with a little oil is the key. You can also add a splash of water to the pan when reheating to help loosen them up.