Vegetable hakka noodles


Did you know that noodles are considered to be a symbol of good luck during the Chinese New Year? For my family noodles are a great weeknight meal that everyone loves. Since I started making them at home few years ago, we have almost stopped the takeout and instead enjoy these healthier home cooked, low sodium version. I usually make them with a lot of colorful vegetables like red and green peppers, carrots, purple and green cabbage, lots of garlic and scallions. So, grab a pair of chopsticks and get ready to enjoy these yummy noodles!


Prep time: 10 mins  Cooking time:10 mins    Total time: 20 mins


6 cups of uncooked noodles
1 cup finely chopped green cabbage
1 cup finely chopped purple cabbage
1 cup julienned carrots
1/2 cup red peppers cut into thin slices
1/2 cup green peppers cut into thin slices
1/2 cup onion cut into thin slices
8 garlic cloves minced.
1/2 cup green scallion chopped fine
2 tbsp low sodium soy sauce
1 tbsp hot pepper sauce
2 tbsp cooking oil


  1. Bring a large pot of water to boil. Cook noodles according to the instructions on the package. Drain the noodles, add 1/2 tbsp of oil and keep aside.
  2. Heat oil in a medium pan and onions and garlic. Saute and cook for 2 mins.
  3. Add all the other vegetables except scallions. Cook for 2-3 mins.
  4. Add the noodles, soy sauce and red chili sauce. Mix well and cook for another 2 mins. Turn the heat off and add scallions. Serve hot.




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