Hakka Noodles
Looking for a delicious, quick and easy, restaurant-quality Hakka noodle recipe to add to your takeout order? Look no further! This flavorful Indo-Chinese dish is the perfect addition to any meal!
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
- 450 g hakka noodles
- 2 clove garlic ((approx. 11/2 tablespoon))
- 1 cup cabbage
- 1/2 white onion ((approx. 1 cup))
- 1/2 red bell pepper ((approx. 1 cup))
- 1/4 cup dark soy sauce ((or regular soy sauce))
- 2 tbsp oyster sauce
- 2 tsp white vinegar
- 1 tbsp oil
- 1/2 cup water
- 11/2 tbsp ketchup
- 1-2 stalk green onions ((finely chopped))
Instructions
- 1
In a large bowl, soak 450 g hakka noodles in boiling water for 5 minutes. If you are using spaghettini, boil them as per package instructions but deduct 1 minute from the cooking time.
- 2
Drain the noodles and set them aside for later.
- 3
In a small bowl, combine the 1/4 cup dark soy sauce, 2 teaspoons white vinegar, 2 tablespoons oyster sauce, 1 tablespoon oil, 1½ tablespoon ketchup, and 1/2 cup water and set it aside.
- 4
Finely mince 1-2 stalks green onions and set it aside as a garnish for later.
- 5
Finely chop or grate 2 cloves garlic and set it aside.
- 6
Thinly slice ½ red bell pepper, 1 cup cabbage, and ½ white onion and set it aside.
- 7
Set a large frying pan or wok on the stove and set the stove to medium-high heat.
- 8
Add in the onions and stir fry it for 2-3 minutes or until they are soft.
- 9
Add in the garlic and stir fry it for 30 seconds.
- 10
Add in the bell peppers, and cabbage and stir fry it for 2-3 minutes until they are soft.
- 11
Add in the noodles and the sauce and mix everything together until the noodles have absorbed the sauce. Cook it until the noodles are soft.(add another 1/4 cup of water if noodles still feel dry, or you want it saucier)
- 12
Plate it and garnish it with green onions.
- 13
Enjoy!