Veg Hakka Rice Noodles
A vibrant Indo-Chinese stir-fry with perfectly cooked rice noodles and crisp, colorful vegetables tossed in a savory and tangy sauce. This popular street-food classic is quick to make and bursting with flavor, perfect for a weeknight dinner.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Cook the rice noodles.
- b.Bring 8 cups of water with 1 tsp of salt to a rolling boil in a large pot.
- c.Add the rice noodles and cook for 3-5 minutes or according to package directions until al dente. Do not overcook.
- d.Drain the noodles immediately and rinse under cold running water to stop the cooking process and remove excess starch.
- e.Toss the noodles with 1 teaspoon of vegetable oil to prevent them from sticking together. Set aside.
- 2
Step 2
- a.Prepare the sauce mixture.
- b.In a small bowl, whisk together the light soy sauce, red chili sauce, white vinegar, and black pepper powder. Set aside.
- 3
Step 3
- a.Stir-fry the aromatics and vegetables.
- b.Heat the remaining vegetable oil in a wok or large, heavy-bottomed skillet over high heat until it just starts to smoke.
- c.Add the minced ginger, garlic, and slit green chilies. Stir-fry for 30 seconds until fragrant.
- d.Add the sliced onions and stir-fry for 1 minute until they turn translucent.
- e.Add the julienned carrots, capsicum, and shredded cabbage. Continue to stir-fry on high heat for 2-3 minutes. The vegetables should be cooked but still crisp.
- 4
Step 4
- a.Combine and finish the noodles.
- b.Add the cooked rice noodles to the wok with the vegetables.
- c.Pour the prepared sauce mixture over the noodles.
- d.Using two spatulas or tongs, gently toss everything together for 1-2 minutes, ensuring the noodles and vegetables are evenly coated with the sauce.
- e.Taste and add the 1/2 tsp of salt if needed, keeping in mind the saltiness of the soy sauce.
- 5
Step 5
- a.Garnish and serve.
- b.Turn off the heat, garnish with freshly chopped spring onion greens.
- c.Serve immediately while hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not overcook the noodles. They will become mushy and break apart when stir-frying.
- 2High heat is crucial for the perfect smoky, street-style flavor. Make sure your wok is very hot before you start.
- 3Have all your vegetables chopped and sauces measured before you start cooking, as stir-frying is a very fast process.
- 4Ensure your vegetables are cut into uniform, thin strips (julienned) for even and quick cooking.
- 5For a richer flavor, you can add a teaspoon of toasted sesame oil at the very end.
- 6For a protein boost, add fried tofu cubes or paneer along with the vegetables.
Adapt it for your goals.
Protein-Rich
Add 200g of pan-fried tofu, paneer, or scrambled eggs along with the vegetables for a more substantial meal.
Schezwan NoodlesSchezwan Noodles
Replace the red chili sauce with 2-3 tbsp of Schezwan sauce for a spicier, more pungent garlic flavor.
Mushroom & Baby CornMushroom & Baby Corn
Incorporate 1 cup of sliced mushrooms and a handful of halved baby corn with the other vegetables for added texture and flavor.
Gluten FreeGluten-Free
This recipe is naturally gluten-free as it uses rice noodles. Ensure you use a gluten-free soy sauce (tamari) to keep the entire dish gluten-free.
Why this is on our healthy list.
Rich in Vegetables
Loaded with colorful vegetables like carrots, cabbage, and capsicum, this dish provides essential vitamins, minerals, and dietary fiber, which aids digestion and overall health.
Quick Energy Source
The rice noodles are a good source of carbohydrates, providing a quick and efficient source of energy to fuel your body and mind.
Boosts Immunity
Ingredients like ginger, garlic, and capsicum are known for their immune-boosting properties and antioxidants, helping to protect the body against infections.
Frequently asked questions
One serving of approximately 1.5 cups contains about 350-400 calories, primarily depending on the amount of oil and specific sauces used.