Hakka Noodles Recipe

Name: Hakka Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cooked noodles, cooled (rice noodles, cellophane noodles or even spaghetti); 1 tablespoon sesame oil; 1 cup cabbage, shredded thinly; 2 green onions, julienned chopped; 1 carrot, julienned chopped; 1 bell pepper, seeded and sliced thinly; 1 stick celery, chopped thinly; 3 eggs, beaten (whole eggs or 1 whole egg and 2 whites); 5 tablespoons soy sauce; 2 teaspoons crushed red pepper flakes; 2 tablespoons sesame oil; 1 garlic clove, minced; 1 tablespoon black pepper; 2 green onions, julienned chopped (optional); 1 teaspoon sesame seeds (optional); 1 tablespoon peanuts, crushed (optional)

Servings: persons

2 cups cooked noodles, cooled (rice noodles, cellophane noodles or even spaghetti)
1 tablespoon sesame oil
1 cup cabbage, shredded thinly
2 green onions, julienned chopped
1 carrot, julienned chopped
1 bell pepper, seeded and sliced thinly
1 stick celery, chopped thinly
3 eggs, beaten (whole eggs or 1 whole egg and 2 whites)
5 tablespoons soy sauce
2 teaspoons crushed red pepper flakes
2 tablespoons sesame oil
1 garlic clove, minced
1 tablespoon black pepper
2 green onions, julienned chopped (optional)
1 teaspoon sesame seeds (optional)
1 tablespoon peanuts, crushed (optional)

1
When you make the noodles, after draining them but before you refrigerate them, coat with 1 tbsp of sesame oil and mix thoroughly so each strand is coated with oil.
2
When ready to cook, heat sesame oil in a heavy bottom wide pan on high heat. Add garlic, crushed red chilies flakes and saute them for a minute Add green onions and saute for 30 seconds.
3
Add celery, bell pepper, carrots and saute them for 2 mins on high heat. The vegetables will be partially cooked so they will still be crunchy when served. Add cabbage and saute it for a minute.
4
Add beaten eggs on the veggies and saute them till eggs are scrambled and nicely cooked.
5
Add black pepper and mix for a few seconds.
6
Add soysauce and let the veggies cook for a minute.
7
Add noodles and mix well with all the veggies and soy sauce. (Take 2 large forks and toss the noodles from the bottom so as to have a nice soy sauce coat on all the noodles).
8
Taste the noodles and check the seasoning accordingly (If more salt is needed, add more soy sauce and toss again with forks).
9
Serve it into a plate with some sesame seeds, finely cut green onions and crushed peanuts.

792

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups cooked noodles, cooled (rice noodles, cellophane noodles or even spaghetti), 1 tablespoon sesame oil, 1 cup cabbage, shredded thinly, 2 green onions, julienned chopped, and more.

Yes, Hakka Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hakka Noodles

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