Need a nourishing and tasty weeknight meal that’s packed full of veggies? Skip the takeout and try these delicious Veg Hakka Noodles with pickled radish!
I’m baaaack! Nick and I have been super busy with the house and all of our other side projects that we’ve been eating out a lot lately. Which means, not a ton of new recipes for the blog in Feb. 🙁 But we’re back in the kitchen again now that it’s March and we’re swapping our usual take out for these tasty Veg Hakka Noodles!
I grew up eating hakka noodles every summer I went to visit family. A staple of IndoChinese cuisine, these garlicky stir fried noodles are a favorite in India. I remember my cousins excitedly ordering these noodles at restaurants and then eagerly trying to recreate the dish at home. So many memories!
Veg Hakka Noodles are fresh noodles stir fried with bell peppers (aka capsicum), green onions (aka scallions), other veggies, garlic and ginger. Serve them up spicy and enjoy this family favorite! The best part is that these cook in 30 minutes or less making them the PERFECT weeknight meal.
Typically, these veg in these noodles are carrots, bell peppers, onions, and cabbage. I typically like to use what I have on hand (and Nick won’t touch cabbage) so I switched out the typical cabbage for some baby zucchini and mushrooms. Personally, that’s my favorite flavor combo, however, if you have broccoli, bok choy, kale or any other veggies on hand, try them out and see if you like them! You can find Hakka noodles at most Asian stores but if those aren’t available to you, you can find udon noodles at most grocery stores. I got mine at Target.
This recipe is naturally vegetarian. If you need to make this recipe gluten free or vegan, just swap out the noodles for spiralized zucchini noodles and you’re all set! You can make your own zucchini noodles by cutting thin ribbons with a peeler, by using a spiralizer, or buying precut zucchini in most grocery stores.
You can certainly enjoy these noodles without the pickled radish garnish, but I had a bunch of radishes on hand and I LOVE the bit of acid the pickled radishes add to this dish. To pickle your own radishes, cut radishes into thin slices. Salt lightly. In a small saucepan, bring 1/4 cup of apple cider vinegar and 1/4 of rice wine vinegar to a gentle boil. Add 1 tsp of coriander seeds and 1/2 tsp of peppercorns. Pour the boiling pickling liquid over the radish slices and let the pickle sit for at least 15 minutes. Serve with your noodles or bottle the mixture (liquid and all) in a tightly sealed jar and store in the fridge for up to a week.
Veg Hakka Noodles
Need a nourishing and tasty weeknight meal that’s packed full of veggies? Replace your typical takeout night with these delicious Hakka Noodles.
- 1 tbsp olive oil
- 1/2 cup shitake mushrooms
- 2 small carrots
- 1 small onion
- 1 medium red bell pepper
- 10 pieces baby zucchini (*substitute 1 medium zucchini)
- 1 tbsp garlic paste
- 1/2 tbsp ginger paste
- 1 cup cooked udon or hakka noodles
- 1/2 tsp sesame oil
- salt (*to taste)
- sriracha (*to taste)
- 1/4 cup chopped scallions
- pickled radishes (*optional)
Prep the vegetables by cutting into thin slices. While prepping the veggies, cook the udon or hakka noodles per package instructions.
In a sautée, heat up olive oil over medium high heat. Add in mushrooms and onions. Gently sautée until onions are golden, about 2 minutes.
Add in zucchini and carrots. Sautée another 2-3 minutes until softened.
Add in red bell pepper, garlic paste, and ginger paste. Lightly salt. Allow to cook for 1-2 more minutes. Remove from heat.
Add sesame oil to a pan over medium high heat. Add in cooked noodles. Stir gently for 15-20 seconds.
Add in the cooked vegetables, stir to combine. Add in additional salt and sriracha to taste.
Serve garnished with scallions and some pickled radishes on the side.
Do you make Veg Hakka Noodles? What are your favorite veggies to use in this noodles stir fry?