Description
A quick yet delicious meal of Vegetable Hakka Noodles made with a generous dash of chili.
Ingredients
Units
Scale
- 1 Red Bell Pepper
- 1 Green Bell Pepper
- 1 Yellow Bell Pepper
- 1 Red Onion
- 1 Punnet Mushrooms
- 250g Bok Choy
- 2–3 Carrots (thinly sliced)
- 2 Cloves Garlic (grated)
- 1 Teaspoon Garlic (grated)
- Chili Sauce (to your heat level)
- 2 Chillies (chopped) optional
- Spring Onion/Scallions (chopped)
- 1/3 cup Soy Sauce
- Oil
- Egg Noodles
- Salt to taste
Instructions
- Cook noodles as per package instructions.
- Drain and set aside.
- Heat oil in a wok/pan, and sauté ginger, garlic, and onion till soft.
- Add in the remaining vegetable and cook for a few minutes.
- Add in chilies, soy, and chili sauce and stir.
- Add in the noodles and toss until evenly coated in the sauce.
- Serve and enjoy!!
Notes
Prepared, tried, and tested by Rochelle from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes -Saffas Daily Recipes
Nutrition
- Serving Size: 1
- Calories: 164
- Sugar: 6
- Sodium: 1369
- Fat: 5
- Saturated Fat: 0
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 4
- Protein: 6
- Cholesterol: 12
Keywords: Vegetable Hakka Noodles
