Recipe for Vegetarian Hakka Noodles


  • Noodles 1 packet 200 gm
  • Oil 1 tbsp
  • Garlic 2 cloves (minced)
  • Spring onion 2 (thinly sliced)
  • Green capsicum 1 (thinly sliced)
  • Red capsicum 1 (thinly sliced)
  • Cabbage 1 cup (shredded)
  • Celery 1 medium (thinly sliced)
  • Carrot 1 medium (julienned)
  • Boiled beans ¼ cup
  • Vinegar 1 tsp
  • Soya sauce 2 tsp
  • Salt to taste
  • Black pepper to taste
  • Chili sauce 1 tsp
  • Ketchup 1 tsp

Cooking Directions

Boil noodles according to package instructions until 90% cooked.

Drain the noodles and run cold water on noodles. Set aside.

Heat 1 tbsp oil in a wok; add garlic then spring onion followed by bell peppers, cabbage, celery, carrot and beans.

Stir fry on high flame about 2 minutes.

When vegetables turns to a soft look, add noodles, vinegar, soya sauce, salt, pepper, chili sauce and ketchup.

Toss for one minute.

Serve immediately.

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