Takeout-style hakka noodles with zucchini

Home-made Chinese food is always healthier and can be tastier too

Zucchini hakka noodles

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

Ingredients

  • 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

Preparation Method

  1. Prepare noodles as per package instructions. Drain and set aside
  2. 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
  3. 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
  4. 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
  5. Tip in the cooked noodles and toss to combine
  6. Garnish with the reserved green parts of scallions and white sesame seeds. Serve hot.

Notes

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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