One-Pot Wonders

Vegetable Hakka Noodles

by:
September 25, 2016
5
2 Ratings
Vegetable Hakka Noodles
Photo by Bobbi Lin
  • Serves 2 to 4
Author Notes

This noodle and vegetable dish is a simple, two-pan meal that can easily be scaled up for a crowd. Easy and quick to prepare, the only time-consuming part is slicing the vegetables. This recipe enjoys a lot of latitude in the choice of vegetables. I used carrots, red bell pepper, cabbage, and scallions, but feel free to add green beans, mushrooms, green, yellow, or orange bell pepper, and zucchini and/or yellow squash. Cabbage and scallions are a must, though. —Annada Rathi

What You'll Need
Ingredients
  • 6 ounces soba or udon noodles
  • 1 1/2 tablespoons vegetable oil
  • 1 serrano pepper, thinly sliced lengthwise (optional)
  • 1/2 cup carrot strips, 2 inches long, 1/2-inch thick
  • 3/4 cup red bell pepper cut into strips, 1/4-inch thick and 2 inches long
  • 1 cup chopped cabbage
  • 1/2 cup thin, round slices of scallions
  • 2 1/2 tablespoons soy sauce
  • 1 tablespoon butter (yes! you read it right)
  • 1 medium garlic clove, chopped
  • 1/4 teaspoon red chile powder
Directions
  1. Boil the noodles as per instructions and set aside.
  2. Heat a heavy-bottomed skillet and add vegetable oil. Add serrano peppers and carrots. Sauté for 3 to 4 minutes over medium heat.
  3. Add red bell peppers and sauté for 3 to 4 minutes. Add cabbage and scallions and sauté for 5 minutes.
  4. Add soy sauce and once the sauce boils, add the noodles. Mix well with a pair of tongs and turn the heat to low.
  5. Heat a small saucepan on another burner. Add butter and let melt over medium heat. Add garlic and red chile powder. Continue to stir throughout this process as garlic pieces can burn easily. After 5 minutes, remove from heat and pour this garlic-red chile powder mixture over the noodles and mix well. This last step brings the whole dish together and, apart from the buttery kick, imparts a golden, red sheen to the dish.
  6. Serve hot. These noodles taste great after a few days too.
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See what other Food52ers are saying.

  • Lauren Chitwood Schauf
    Lauren Chitwood Schauf
  • Panfusine
    Panfusine
  • Annada Rathi
    Annada Rathi
  • CS1933
    CS1933
Annada Rathi
To some people's frustration, I like to talk about food before cooking, while cooking, while eating and of course after eating.

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7 Reviews

Lauren C.
Lauren C. August 20, 2019
This was great! I made it and it was a hit with grown-ups and kids. Easy to make and lots of flavor!
 
Annada R.
Annada R. August 21, 2019
Hello Lauren, thank you for trying this recipe out! So happy you all liked the flavor.
 
CS1933
CS1933 October 14, 2018
I made this with Gai lan instead of cabbage (increased to 3 cups) and used aleppo chile flakes and jalapeno instead of serrano, and used soba noodles but otherwise followed the recipe (maybe with a touch more of all the veg) and it was surprisingly good and super easy. I was really doubtful it would be good and was fully prepared to doctor it but it didn't need any additional seasoning - will be making again!
 
Annada R.
Annada R. October 15, 2018
Thank you Carly. Very happy that you were able to substitute ingredients & the end-result was to your liking.
 
Steve T.
Steve T. July 25, 2017
Might it not be easier to make the red sauce in a microwave?
 
Annada R.
Annada R. July 25, 2017
Hi Steve,

Yes, it will be easier to make the red chili powder, garlic & butter sauce in the microwave. Just keep an eye on the garlic pieces though. Thank you!
 
Panfusine
Panfusine October 15, 2016
Oooh, this is a nostalgic comfort food from College days, thank you for raking up memories!