Vegan Hakka Noodles

Author: Grace Regan

Vegan Hakka Noodles

Full of crunchy vegetables and cashews and an irresistible umami flavour, this wholesome homemade vegan Hakka noodle recipe is a deliciously healthy alternative to a Chinese takeaway.

This deliciously fragrant and quickly achievable vegan recipe was created by Grace Regan, founder of SpiceBox – the UK’s first plant-based curry house based in Walthamstow.

Total Time: 30 minutes

Servings: 2

Rating:  

Total Time: 30 minutes

Servings: 2

Ingredients

Method

Ingredients

(Servings: 2)

  • 0.25 0.25 pack soba noodles
  • 1 1 Tbsp sesame oil
  • 0.5 0.5 small red onion, sliced
  • 0.5 0.5 tsp fine sea salt
  • 2 2 cloves garlic, peeled and grated
  • thumb of ginger, grated
  • 0.5 0.5 green chilli, finely chopped
  • 1 1 tsp curry powder
  • 0.25 0.25 green pepper, thinly sliced
  • 0.25 0.25 red pepper, thinly sliced
  • 0.25 0.25 yellow pepper, thinly sliced
  • 0.25 0.25 cabbage, thinly sliced
  • 0.5 0.5 carrots, julienned
  • 1 1 Tbsp soy sauce
  • 0.5 0.5 Tbsp rice wine vinegar
  • 0.5 0.5 Tbsp sriracha
  • 0.25 0.25 lime, juiced
  • 2.5 2.5 spring onions, sliced
  • small bunch coriander, chopped
  • handful of toasted cashews

Method

  1. Fill a saucepan with water and a generous pinch of salt and bring it to the boil. Add the noodles and boil until soft but still with some bite (around 5 minutes).
  2. While the noodles are cooking, heat the oil in a wok or large frying pan and add the onion and salt. Once it begins to soften, add the garlic, ginger and green chilli and cook out with the onions for a few minutes.
  3. Add the curry powder followed by the chopped vegetables, soy sauce, vinegar and sriracha. Stir-fry until the vegetables are cooked but still nice and crunchy. Add the noodles to the wok along with a spoon of their cooking water and toss them through the vegetables and sauce.
  4. Take the pan off the heat and add the lime juice. Taste for seasoning. Serve topped with sliced spinning onions, chopped coriander and toasted cashews.

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