Hakka Noodles with Home Made Sauce

This is a very simple and easy recipe to make anytime you are looking to have a delicious noodle dish. You can use any vegetables of your choice and any kind of noodles.

My recipe below I use a good quality noodle and vegetables I wanted to use up. But use what works for you.

For the sauce, I use 4 simple ingredients. You can switch out the tamari sauce for soy sauce if you don't have tamari, but keep in mind it won't be gluten free. You can replace tamari with soy sauce with a 1:1 ratio. Soy sauce will taste a bit more salty so you could start out with 3/4 the amount of soy and add more if needed.

Also, you can use arrowroot flour if you don't have tapioca flour. Keep in mind that tapioca and arrowroot flour can clump very easily when mixed with liquid and heated. So use very little and mix vigorously while heating the sauce. The flour is used to thicken the sauce, if you don't want the sauce to be thick, leave out the tapioca flour.

Course dinner

Cuisine Fusion, Indian-Chinese

Prep Time 10

Cook Time 5

Total Time 15

Servings people

Calories 319kcal

Ingredients

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

Vegetables

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

Protein

4 boiled eggs

Rice and Millet Noodles

4 dried noodle portions (I use one portion per person)

Instructions

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

Nutrition