Weekly Updates

Let's join our newsletter!

Do not worry we don't spam!

Vegetable hakka noodles

This Indo-Chinese dish combines noodles with lots of crunchy veggies – carrot, onion, white cabbage and green beans, to name a few. Stir-fried over a high heat, it's quick and easy to make, too

Ingreadient:

    • 165g medium egg noodles (3 nests)
    • 4 tbsp neutral oil
    • 1 white onion, sliced
    • 1 carrot, julienned
    • 100g white cabbage, julienned
    • 80g green beans, sliced
    • 100g bean sprouts
    • 1½ tbsp dark soy sauce
    • 1½ tbsp light soy sauce
    • 2-3 spring onion stalks (the green parts), finely sliced

Directions :

    1. Bring a large pot of water to the boil for the noodles. Cook until al dente, drain, and rinse in cold water. Keep the noodles in a bowl of cold water to stop them sticking.
    2. Heat the oil in a wok, then stir-fry the onion for 3-4 mins or until light brown. Add the carrot, cabbage, beans and sprouts, and stir-fry, stirring and tossing continuously, for 1-2 mins – do not overcook the vegetables otherwise they will lose their crunch.
    3. Add the noodles, then both soy sauces and a pinch of salt. Stir-fry over a high heat until the colour of the noodles is even – a folding or scoop-and-lift motion works well for this. Ensure everything is mixed well, add the sliced spring onions and serve.

Releted Recipes

Weekly updates

Join our newsletter for
latest updates!

Sign up to receive Our weekly newsletter to get new recipes delivered straight to your inbox!