FeedbackClose

We'd love to hear your thoughts and suggestions on how we can improve things

1 / 4

We'd love to hear your thoughts and suggestions on how we can improve things

2 / 4

We'd love to hear your thoughts and suggestions on how we can improve things

Not Likely
Extremely Likely
3 / 4

We'd love to hear your thoughts and suggestions on how we can improve things

4 / 4
Previous
Next
Thanks so much for helping us improve The Pass!
Oops! Something went wrong while submitting the form
Hakka Noodles
Indian
Main
30 mins
Vegetables/vegetarian
Easy
Serves
2

This hakka noodles recipe is an Indo-Chinese classic, with a bright and bold array of vegetables and soba noodles stir-fried with curry spices, soy, and ginger. A wonderfully speedy midweek dinner dish.

Recipe courtesy of
Ingredients
  • 1/2 pack soba noodles
  • 2 tbsp sesame oil
  • 1 small red onion, sliced
  • 1 tsp fine sea salt
  • 4 cloves garlic, peeled and grated
  • Thumb of ginger, grated
  • 1 green chilli, finely chopped
  • 2 tsp curry powder
  • 1/2 green pepper, 1⁄2 red pepper, 1⁄2 yellow pepper, thinly sliced
  • 1/2 cabbage, thinly sliced
  • 1 carrots, julienned
  • 2 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 1 tbsp sriracha
  • 1/2 lime, juiced
  • 5 spring onions, sliced
  • Small bunch coriander, chopped
  • A handful of toasted cashews
Method
Create your free account to reveal the step-by-step instructions, save your favourite recipes, receive personalised recipe recommendations and exclusive restaurant cooking content, and be the first to know about new recipe and restaurant launches.
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.
  4. 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.
  5. 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.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

More recipes to try
Kricket
Black Stone Flower Lamb Chops
Indian
Sharing plate
Over 2 hours
Lamb
Medium
Kricket
Macher Jhol With Pickled Fennel
Indian
Main
Over 2 hours
Seafood
Medium
Kricket
Jersey Royal Aloo Chaat
Indian
Side
1.5 hours
Vegetables/vegetarian
Medium