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
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
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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.
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