This is an Indian Chinese noodle dish that I’ve modified to make healthy, by using whole grain rice and millet noodles and stir-frying my veggies ever so slightly. It takes under 15 minutes, including making your own home made sauce! You can add any protein of your choice or eat as is – absolutely delicious and satiating.
This noodle recipe of mine is a distinct fusion culinary style that combines aspects of both Indian and Chinese foods and flavours. You can add any vegetables you have available in your fridge and any sort of noodles – rice, wheat, millet, buckwheat, egg noodles. Use my recipe as a guide, adapting and changing to suit what you have on hand.
This is a good recipe to make if you are trying to use up left over veggies or looking for a quick and easy dinner for you and your family, for nights when you don’t have much time, yet want to eat healthy.
I loved noodles as a child. Growing up in the south ofIndia, we ate mainly south Indian costal food and occasionally my mum would cook noodles when she was not in the mood to cook a big Indian meal. She always used lots of veggies, such as cabbage, capsicums, carrots, green beans,, cauliflower and green onions. I loved when she made her fusion Indian-Chinese noodles dish with all its distinct flavours and spices. It’s her recipe that I adapted to make this very simple dinner.
My home-made sauce is so easy and simple to make. It takes only 5 minutes. Of course you can use store bought sauce, but I find most often store bought sauce has too much salt, un-necessary additives and food stabilisers. My home-made sauce has just 5 simple ingredients that you most likely have in your pantry & fridge – sesame or avocado oil, tamair or soy sauce, tapioca or arrowroot flour, fresh chilli & ginger root. I often double or triple the sauce recipe and store it in a bottle to use
Watch the video below and give it a try yourself, for days when you are in a rush or if you’re craving noodles. Who doesn’t like noodles?
Hakka Noodles with Home Made Sauce
Hakka Noodle Sauce
- 2 tbsp grated ginger root (don't use powdered ginger, fresh is best)
- 1 large red chilly chopped (use as much or as little as you like to suit your heat level)
- 1/4 cup sesame oil
- 1/4 cup tamari sauce
- 1 tsp tapioca flour
- 1 sliced capsicum
- 1 cup sliced mushrooms
- 10/12 mini carrots cut in strips
- 1 head broccoli chopped
- 4 green onions sliced
- 1 tbsp sesame oil or avocado oil
- 4 boiled eggs
Rice and Millet Noodles
- 4 dried noodle portions (I use one portion per person)
- To make the sauce: place all sauce ingredients into a pot and heat on low flame for about 1 minute, stirring continuously, so it does not clump together, if it does clump, take it off the heat and add a tiny bit of room temperature water and mix well to break up the lumps. Keep the sauce aside.
- Chop all your vegetables into thin strips and keep aside. To a pot add 1 tbsp oil, when heated, add in your mushroom and carrots and toss for about 1 minute or so (this depends on how thin your vegetables are sliced). If they are a bit thicker, then stir-fry for 2 minutes. Then add in broccoli and capsicum and stir fry just for 1 minute. Don't over cook. Turn off heat, cover and keep warm, while you boil your noodles
- Set a pot of water on the stove to boil for your noodles while you stir-fry your vegetables.
- Boil the noodles as per the instructions on the package, strain, rinse with water if needed and drain well. Once drained, pour your sauce over your noodles and mix well.Mix your noodles into the pot with your vegetables and toss well. If it needs extra sauce then add a bit more tamari and a bit more sesame oil and toss well.
- Serve hot in individual bowls, topped with a boiled egg and extra sauce if you like