Chinese
Veg Hakka Noodles (Indo-Chinese Stir Fry)
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Veg Hakka Noodles (Indo-Chinese Stir Fry) is Chinese home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre and the carb everything else is eaten with. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Boil the noodles in the water with a pinch of the salt for about 3 minutes, or as the packet says, until just tender with a little bite. Drain, rinse under cold water and toss with 1 tsp of the oil so the strands stay separate.
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Cut all the vegetables into thin strips and keep the white and green parts of the spring onions apart. Everything cooks in minutes, so have it all ready before you heat the wok.
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Heat the rest of the oil in a wok on the highest heat until it shimmers, add the chopped garlic and green chilies for 20 seconds, then the spring onion whites, carrot, cabbage and capsicum. Toss 2 minutes; they should stay crunchy.
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Add the noodles with the soy sauce, red chili sauce, vinegar, pepper and the rest of the salt, and toss with tongs for 2 minutes over high heat until every strand is coated and hot.
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Scatter the spring onion greens over and bring it to the table at once, on its own or beside gobi manchurian or chilli chicken.
Serve it with
A Chinese dinner is a plate rather than a single dish. These are the courses that normally sit beside Veg Hakka Noodles (Indo-Chinese Stir Fry), read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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Something to sip
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The sharp little thing
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Veg Hakka Noodles (Indo-Chinese Stir Fry) carries gluten and soy. It is free of the remaining 8 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | Yes | Bai Mi Fan (Chinese Steamed White Rice) |
| Shellfish | No | |
| Eggs | No | |
| Soy | Yes | Bai Mi Fan (Chinese Steamed White Rice) |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 400 kcal
- Protein
- 10 g
- Carbs
- 64 g
- Fat
- 12 g
- Fiber
- 5 g
- Sugar
- 5 g
- Sodium
- 840 mg
- Saturated fat
- 2 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Veg Hakka Noodles (Indo-Chinese Stir Fry) takes about 25 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.