Hakka-Style Veggie Fried Noodles
Equipment
- Wok or large frying pan The high sides and heat retention are perfect for stir-frying. A sauté pan or cast-iron skillet is a suitable substitute if a wok isn’t available.
- Large pot For boiling noodles. Make sure it’s big enough so they don’t clump.
- Tongs or two spatulas Useful for tossing the noodles quickly without breaking them.
- Colander For draining noodles effectively.
- Sharp knife & cutting board Essential for prep.
Ingredients
Noodles
- 200 g of thin wheat noodles or Hakka noodles alternatively, stir fry udon noodles or even fried rice noodles work great
- 1 tablespoon sesame oil for tossing the boiled noodles
Vegetables
- 1 cup shredded green cabbage
- 1 medium carrot julienned
- ½ red bell pepper thinly sliced
- ½ green bell pepper thinly sliced
- ½ cup green beans thinly sliced diagonally
- 3 scallions white and green parts separated, finely chopped
- 2 cloves garlic minced
- 1- inch ginger minced
Sauces and Seasoning
- 1½ tablespoons soy sauce
- 1 tablespoon chili sauce adjust to heat preference
- 1 teaspoon vinegar preferably rice vinegar
- ½ teaspoon ground white pepper
- Salt to taste
Optional Add-ins
- 1 tablespoon dark soy sauce for richer color
- A pinch of sugar for balance
- Crushed red pepper flakes for heat
- 1 teaspoon of oyster sauce skip if fully vegan
Instructions
Boil the Noodles
- Bring a large pot of water to a rolling boil. Add the noodles and cook according to package instructions until just tender. Immediately drain and rinse under cold water to stop cooking. Toss with sesame oil to prevent sticking. Set aside.
Prep Your Veggies
- While the noodles are boiling, prep all vegetables. Keep them thin and uniform to ensure even cooking. Good stir-frying always begins with solid prep—this will save you time later and help the dish come together fast.
Heat the Wok
- Place your wok over high heat until smoking slightly. Add 1–2 tablespoons of oil (peanut or vegetable oil work best). Add the white parts of the scallions, garlic, and ginger. Stir constantly for about 30 seconds. This is the aromatic base that gives your noodles depth.
Add Vegetables
- Add green beans, carrots, and cabbage first—harder vegetables that take longer to cook. Stir-fry for 1–2 minutes before adding bell peppers and the green parts of scallions. Maintain high heat and constant stirring to keep everything crisp yet tender.
Toss in Noodles
- Add the boiled noodles to the wok. Use tongs or two spatulas to lift and fold the noodles into the veggies. Stir-fry for another 2–3 minutes. If you're using alternatives like stir fry udon noodles, cook them with a little extra oil to prevent sticking.
Season It Up
- Pour in soy sauce, chili sauce, vinegar, and optional dark soy sauce or oyster sauce. Add salt, white pepper, and a pinch of sugar if using. Stir-fry everything together until evenly coated and heated through. You want the noodles to absorb the sauces without becoming soggy.
Serve and Garnish
- Turn off the heat. Serve immediately, garnished with a few chopped scallions or sesame seeds if desired.