Enjoy takeout-style, stir-fried Chinese Hakka noodles made healthier by adding your favourite vegetables. Usually prepared with julienned carrots, green beans and cabbage, this zucchini and green peas noodles is a delightful twist to the traditional stir-fried Hakka noodles.
Serves 3 – 4
- 200g noodles [wheat, rice or egg noodles]
- 1 tbsp oil
- 3 dried red chillies
- 3 spring onion greens, chopped
- 2 tbsp garlic, minced
- 1 medium-sized zucchini, thinly sliced
- A pinch of salt
- ½ cup fresh green peas
- 4 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 2 tbsp chilli sauce
- A pinch of sugar
- ½ tsp black pepper powder
- 2 tsp white sesame seeds, to garnish
- Prepare noodles as per package instructions. Drain and set aside
- Heat oil in a large skillet on medium heat. Add dried red chillies, garlic and white parts of scallions. Saute till garlic is soft and fragrant
- Add zucchini slices, sprinkle a pinch of salt over them and saute till lightly browned on both sides. Add fresh green peas and saute for a few seconds
- Add soy sauce, rice vinegar, chilli sauce, sugar and black pepper powder. Stir for a few seconds on high heat to coat the vegetables with the sauce
- Tip in the cooked noodles and toss to combine
- Garnish with the reserved green parts of scallions and white sesame seeds. Serve hot.
Use your favourite brand of low-sodium soy sauce and chilli sauce in this recipe. White vinegar can be substituted for rice vinegar. Hakka noodles, typically, do not need any additional salt, but let your taste-buds guide you.
This recipe first appeared in the April 2016 issue of Complete Wellbeing.
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