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Vegetable Hakka Noodles

Authoradmin
DifficultyBeginner

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

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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