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.
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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
- 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).
- 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.
- 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.
- 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.
