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Vegetable Hakka Noodles

Forget about take-out Chinese. These Hakka Noodles will become your all time favorite noodle dish. So simple and quick to prepare too!

Vegetable Hakka Noodles recipe
Yields1 Serving
Prep Time10 minsCook Time20 minsTotal Time30 mins
 8 ounces udon noodles
 1 cup matchstick carrots
 1 bell pepper (any color you prefer)
 1 cup cabbage, sliced small
 1 cup mung bean sprouts
 1/2 cup green onion, chopped (plus more for topping)
 1 cup shiitake mushrooms, chopped
 3 tablespoons grapeseed or canola oil
 3 tablespoons soy sauce
 1 tablespoon fish sauce
 toasted sesame oil
 2 tablespoons unsalted butter
 1/4 teaspoon red chili powder
 2 cloves garlic, minced
1

Cook the noodles to package directions, rinse in cool water, toss with some sesame oil and set aside.

2

Heat the oil in a wok or large sauté pan over medium heat. Add the carrots and cook for 3-4 minutes. Add the bell pepper, cook another 3 minutes. Add the cabbage, sprouts and green onion. Cook for 5 minutes, stirring frequently. Add the soy sauce, fish sauce and mushrooms. Let this boil, then reduce heat to low and add the noodles. Toss well with a pair of tongs.

3

In a small sauté pan, melt the butter and add the garlic and chili powder. Bring to a boil over medium heat. Pour over the noodles and toss again with the tongs.

4

Plate the noodles and top with some more green onion.

Ingredients

 8 ounces udon noodles
 1 cup matchstick carrots
 1 bell pepper (any color you prefer)
 1 cup cabbage, sliced small
 1 cup mung bean sprouts
 1/2 cup green onion, chopped (plus more for topping)
 1 cup shiitake mushrooms, chopped
 3 tablespoons grapeseed or canola oil
 3 tablespoons soy sauce
 1 tablespoon fish sauce
 toasted sesame oil
 2 tablespoons unsalted butter
 1/4 teaspoon red chili powder
 2 cloves garlic, minced

Directions

1

Cook the noodles to package directions, rinse in cool water, toss with some sesame oil and set aside.

2

Heat the oil in a wok or large sauté pan over medium heat. Add the carrots and cook for 3-4 minutes. Add the bell pepper, cook another 3 minutes. Add the cabbage, sprouts and green onion. Cook for 5 minutes, stirring frequently. Add the soy sauce, fish sauce and mushrooms. Let this boil, then reduce heat to low and add the noodles. Toss well with a pair of tongs.

3

In a small sauté pan, melt the butter and add the garlic and chili powder. Bring to a boil over medium heat. Pour over the noodles and toss again with the tongs.

4

Plate the noodles and top with some more green onion.

Vegetable Hakka Noodles

~ Marla Meridith

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