Tanya from @tanyas.bowlsandbrushes confessed to us that for the longest time she only knew how to make one noodle recipe: Hakka Noodles. While her culinary skills have changed over time, her love of these noodles has not! The vibrant colors and amazing crunch of our Aurora Bites Mini Sweet Peppers inspired her to flavor up her Hakka noodles and create this plant-based recipe for Loaded Veggie Noodles. Learn her tips and tricks to get a flavorful dinner on the table in less than 30 minutes!
Who doesn’t love noodles? It’s a favorite at Tanya’s house, as it is in many households. These Loaded Veggies Noodles are a great way to get kids to eat their veggies. Packed with vitamins and essential nutrients, this recipe will leave you both feeling satisfied and yearning for more!
Hakka Noodles belong to the Indo-Chinese cuisine family – an immensely popular fusion that’s widespread across India, though it bears little resemblance to traditional Hakka or any Chinese dishes. It’s commonly served in most Indian restaurants and street stalls; these noodles are the perfect balance of flavor and crunch. Stir-fried noodles tossed in a yummy sauce and loaded with veggies: this plant-based dish makes an awesome weeknight dinner the whole family will enjoy!
Tanya suggests that you start with prepping the veggies first because the recipe calls for thin noodles and those will cook fast. You’ll want to use a sharp knife to cut perfect thinly sliced peppers and onions. She also recommends a julienne peeler for the carrots, or, to save time, some grocery stores sell carrots that are already julienned! The key to this dish is making sure that the veggies are not overcooked and stay crunchy at the end.
Next, you’ll bring a pot of water to boil. Cook the noodles according to the package directions. You’ll want them al-dente. When they are just right, drain the noodles, run them under cold water to stop the cooking process, and spray them with a little bit of oil.
Then, in a wide pan or a wok you’ll heat up some oil and add ginger and garlic paste to cook until browned. Turn up the heat and add the noodles to the pan. Stir or toss for three to four minutes. The noodles should get coated well and begin to look cooked. This step will ensure that they don’t get mushy later – plus, the ginger and garlic paste adds more flavor to the noodles. Once the noodles are coated, remove them from the pan or wok and set them aside.
Now it is time to make the sauce! Put the sauce ingredients in a small bowl and whisk them together. You can taste test to see if you need more or less heat. Add in more ketchup to dial the heat down, or add more chili sauce to turn the heat up. You can always add hot sauce to your noodles later if your family has different preferences in spiciness.
Put the wok or pan back on the heat with some oil. Add in the onions and cook until they are translucent. Next add in the carrots and the beans. Cook everything together for two minutes before adding the cabbage and peppers. Pour the sauce over the veggies and give them a good stir to coat them. Mix in the noodles and toss to bring everything together. Top with green onions and enjoy while hot!
All the veggies in this plant-based family dinner combine perfectly for a flavorful experience. The best part is that this recipe only takes 30 minutes to prepare!
For the full recipe, you can find it here.
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