Vegetable Hakka Noodles
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Ingredients
- 300 g dried rice noodles
- 250 g white cabbage, shredded
- 150 g carrot, julienned
- 1 red pepper, sliced
- 100 g fine green beans, trimmed
- 4 spring onions, sliced
- 4 garlic cloves
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 3 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 428 kcal
- Protein
- 8.8 g
- Carbohydrate
- 71.3 g
- of which sugars
- 8 g
- Fat
- 10.9 g
- of which saturates
- 1 g
- Fibre
- 5.6 g
- Salt
- 1.93 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the noodles according to the pack instructions, then drain and toss with 1 tbsp of the vegetable oil.
- 2
Heat the remaining oil in a wok over high heat and stir-fry the garlic for 30 seconds, then add the cabbage, carrot, red pepper and green beans and stir-fry for 4-5 minutes.
- 3
Add the noodles, soy sauce and rice vinegar, and toss over high heat for 3 minutes until everything is well combined and piping hot.
- 4
Scatter with the spring onions and serve straight away.
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