Vegan Vegetable Hakka Noodles

Embark on a culinary journey with our delectable Vegan Vegetable Hakka Noodles, a dish that seamlessly blends vibrant vegetables with flavorful noodles, all without compromising on taste or nutrition. Originating from the Hakka Chinese cuisine, these noodles are a beloved favorite among food enthusiasts worldwide. Now, you can savor the authentic flavors of this dish in a vegan-friendly version that’s both satisfying and wholesome. Let’s delve into the intricacies of crafting this delightful creation.

Ingredients:

  • 200g Hakka noodles or any vegan-friendly noodles of your choice
  • 2 tablespoons sesame oil
  • 3 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 1 medium onion, thinly sliced
  • 1 medium carrot, julienned
  • 1 bell pepper (any color), thinly sliced
  • 1 cup cabbage, shredded
  • 1 cup broccoli florets
  • 1 cup snow peas, trimmed
  • 3 tablespoons soy sauce (or tamari for gluten-free option)
  • 1 tablespoon chili garlic sauce (adjust to taste)
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup or agave nectar
  • Salt and pepper to taste
  • Optional garnish: chopped green onions, toasted sesame seeds

Instructions:

  1. Prepare Noodles: Cook the Hakka noodles according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Toss with a little sesame oil to prevent sticking and set aside.
  2. Heat Oil: In a large wok or skillet, heat the sesame oil over medium-high heat. Add the minced garlic and grated ginger, and sauté for about 30 seconds until fragrant.
  3. Sauté Vegetables: Add the sliced onion, julienned carrot, and thinly sliced bell pepper to the wok. Stir-fry for 2-3 minutes until the vegetables start to soften but are still crisp.
  4. Add Remaining Vegetables: Toss in the shredded cabbage, broccoli florets, and snow peas. Continue to stir-fry for another 2-3 minutes until all the vegetables are tender-crisp.
  5. Make Sauce: In a small bowl, whisk together the soy sauce, chili garlic sauce, rice vinegar, and maple syrup or agave nectar to create the sauce.
  6. Combine: Add the cooked noodles to the wok along with the prepared sauce. Toss everything together until the noodles and vegetables are evenly coated with the sauce. Season with salt and pepper to taste.
  7. Cook: Cook for an additional 2-3 minutes, stirring constantly, until the noodles are heated through and the flavors have melded together.
  8. Garnish and Serve: Garnish the Vegan Vegetable Hakka Noodles with chopped green onions and toasted sesame seeds for an extra burst of flavor and texture.

Nutrition Information (per serving):

  • Calories: 300
  • Total Fat: 8g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 800mg
  • Total Carbohydrates: 50g
  • Dietary Fiber: 6g
  • Sugars: 10g
  • Protein: 8g

Weight Watchers SmartPoints: 7 per serving

These Vegan Vegetable Hakka Noodles are a testament to the beauty of plant-based cuisine, offering a tantalizing medley of flavors and textures that are sure to impress even the most discerning palates. Whether you’re craving a quick and satisfying weeknight meal or hosting a gathering with friends and family, this dish is guaranteed to be a crowd-pleaser. So, gather your ingredients and embark on a culinary adventure that celebrates the vibrant flavors of fresh vegetables and the comforting allure of perfectly cooked noodles.