Made with AI
Vegetarian Hakka Noodles
Ingredients
- whole wheat noodles160 g
- carrots, julienned80 g
- bell peppers, julienned80 g
- cabbage, shredded60 g
- green beans, sliced40 g
- onions, sliced40 g
- soy sauce2 tsp
- chili sauce1 tsp
- sesame oil1 tbsp
- garlic, minced2 cloves
- ginger, minced1 tsp
- spring onions, chopped1 tbsp
Instructions
- 1
Boil 160g whole wheat noodles in plenty of water according to package instructions. Drain, rinse with cold water, and toss with a few drops of sesame oil to prevent sticking.
- 2
Heat 1 tbsp sesame oil in a large wok or pan over medium-high heat.
- 3
Add 2 cloves minced garlic and 1 tsp minced ginger. Sauté for 30 seconds until fragrant.
- 4
Add 40g sliced onions and stir-fry for 1 minute.
- 5
Add 80g julienned carrots, 80g julienned bell peppers, 60g shredded cabbage, and 40g sliced green beans. Stir-fry for 2-3 minutes until vegetables are slightly tender but still crisp.
- 6
Add the cooked noodles to the pan and toss well with the vegetables.
- 7
Pour in 2 tsp soy sauce and 1 tsp chili sauce. Stir-fry everything together for another 2 minutes, ensuring the noodles and vegetables are evenly coated.
- 8
Taste and adjust seasoning if needed.
- 9
Turn off the heat and garnish with 1 tbsp chopped spring onions.
- 10
Serve hot and enjoy your Vegetarian Hakka Noodles!
