Hakka Noodles Indo Chinese
Hakka Noodles Indo Chinese is an Indian indo-fusion dish made with hakka noodles, cabbage, carrots, bell peppers and other everyday ingredients. The full ingredient list and method are below.
- Total time (approx.)
- 20 min
- Calories (estimate)
- ~520 kcal
- Course
- Indo-fusion
- Cuisine
- Indian
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Ingredients
What goes into Hakka Noodles Indo Chinese. This recipe lists ingredients without measured quantities — scale them to the number of people you are cooking for and season to taste.
- Hakka noodles
- Cabbage (shredded)
- Carrots (julienned)
- Bell peppers (mixed, julienned)
- Onion (sliced)
- Garlic (minced)
- Ginger (julienned)
- Soy sauce
- Vinegar (rice or white)
- Chili sauce (red or green)
- Vegetable oil
Method
- 1Cook Hakka noodles according to package instructions until al dente; drain and rinse with cold water.
- 2Heat vegetable oil in a large wok or pan over high heat.
- 3Add minced garlic, julienned ginger, and sliced onion; stir-fry for 1 minute.
- 4Add shredded cabbage, carrots, and bell peppers; stir-fry vigorously for 2-3 minutes.
- 5Pour in soy sauce, vinegar, and chili sauce. Mix well.
- 6Add the cooked noodles and toss everything together until well combined and heated through.
- 7Serve hot as a complete meal.
About these numbers: the time shown is an approximate overall cooking time, and the calorie figure is a rough estimate for one serving of the dish as described — not a laboratory analysis. Both will change with your portion size, ingredients and how much fat you cook with. Dietary tags describe the dish in general terms; always check the labels on what you buy. Nothing here is medical or dietary advice. Spotted a mistake? Tell us and we will fix it.
