India

Veg hakka noodles

Name: Veg hakka noodles
Total time: 25 min
Yield: 3 servings
Cuisine: Indo Chinese
Ingredients: 1 packet hakka noodles wheat noodles; 2 tbsp cooking oil (vegetable oil); 6 cloves finely chopped garlic; 1 inch finely chopped ginger; 1 to 2 slit green chilli; 2 cups thinly shredded cabbage; 1 julienned carrot; 1 thinly sliced capsicum (green capsicum, green bell pepper); 3 stalks whites and greens separated spring onion (green onion, scallion); 1 1/2 tbsp soy sauce; 2 tsp vinegar; 1/2 tsp black pepper; Salt, to taste, plus some for the water

Street cart noodles at home, minus the queue, plus a smoking hot wok.

25 minTime

10 gProtein each

mediumSpice

Hakka, by way of Kolkata3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

372kcalsame

10 gproteinsame

5 gfibresame

25minutessame

Per serving, worked out from the ingredient table.

Ingredients

Wheat noodles1 packet hakka noodles

Cooking oil (vegetable oil)2 tbsp

Garlic6 cloves, finely chopped

Ginger2.5 cm, finely chopped

Green chilli1 to 2, slit

Cabbage2 cups, thinly shredded

Carrot1, julienned

Capsicum (green capsicum, green bell pepper)1, thinly sliced

Spring onion (green onion, scallion)3 stalks, whites and greens separated

Soy sauce1½ tbsp

Vinegar2 tsp

Black pepper½ tsp

Saltto taste, plus some for the water

Method

6 steps

1Boil the noodles in plenty of salted water for 2 to 3 minutes less than the packet says. Drain, rinse in cold water and toss with a teaspoon of the oil.
2Cut all the vegetables into long, thin strips, roughly the shape of the noodles.
3Heat the wok until it smokes. Add the oil, then garlic, ginger, chilli and spring onion whites for 30 seconds.
4Add cabbage, carrot and capsicum and toss on high heat for 2 minutes.
5Add the noodles, soy sauce, vinegar, pepper and salt. Toss with tongs for 2 minutes.
6Toss in the spring onion greens and serve hot.

Serve it like this

Serve hot in bowls straight from the pan, while everything is still glossy.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

India

Veg hakka noodles

Street cart noodles at home, minus the queue, plus a smoking hot wok.

25 minTime

10 gProtein each

mediumSpice

Hakka, by way of Kolkata3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

372kcalsame

10 gproteinsame

5 gfibresame

25minutessame

Per serving, worked out from the ingredient table.

Ingredients

Wheat noodles1 packet hakka noodles

Cooking oil (vegetable oil)2 tbsp

Garlic6 cloves, finely chopped

Ginger2.5 cm, finely chopped

Green chilli1 to 2, slit

Cabbage2 cups, thinly shredded

Carrot1, julienned

Capsicum (green capsicum, green bell pepper)1, thinly sliced

Spring onion (green onion, scallion)3 stalks, whites and greens separated

Soy sauce1½ tbsp

Vinegar2 tsp

Black pepper½ tsp

Saltto taste, plus some for the water

Method

6 steps

1Boil the noodles in plenty of salted water for 2 to 3 minutes less than the packet says. Drain, rinse in cold water and toss with a teaspoon of the oil.
2Cut all the vegetables into long, thin strips, roughly the shape of the noodles.
3Heat the wok until it smokes. Add the oil, then garlic, ginger, chilli and spring onion whites for 30 seconds.
4Add cabbage, carrot and capsicum and toss on high heat for 2 minutes.
5Add the noodles, soy sauce, vinegar, pepper and salt. Toss with tongs for 2 minutes.
6Toss in the spring onion greens and serve hot.

Serve it like this

Serve hot in bowls straight from the pan, while everything is still glossy.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Veg hakka noodles

Make it your way

Ingredients

Method

Veg hakka noodles

Make it your way

Ingredients

Method

Make it a meal