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No. 0133 Indian Free recipe

Vegetable Hakka Noodles with Green Pepper

A street-food favorite across India, Hakka noodles are thin wheat noodles flash-fried with shredded cabbage, carrot and long strips of green pepper in a soy and vinegar seasoning. Everything stays crisp and bright, and plenty of black pepper and fresh cilantro give the dish its lively, peppery character.

4.3 from 1,283 cooks

Mound of stir-fried hakka noodles with green pepper, cabbage, carrot and cilantro with a tomato rose
Photo: bishop tamrakar on Pexels
Prep
15 min
Cook
10 min
Total
25 min
Serves
3
Level
Easy
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Method 5 steps

  1. Boil the noodles until just al dente, drain, rinse under cold water and toss with 1 tablespoon oil to keep them separate.

  2. Heat the remaining oil in a wok over the highest heat. Add the garlic and stir for 20 seconds.

  3. Add the green pepper, cabbage and carrot and stir-fry 2 minutes, keeping them crunchy.

  4. Add the noodles, soy sauce, vinegar, black pepper and a pinch of salt. Toss with two spatulas for 2 minutes until evenly coated and piping hot.

  5. Fold in the scallions and cilantro and pile onto a platter.

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