Hakka Noodles with Coconut Aminos

Hakka Noodles with Coconut Aminos

Wok-tossed noodles with crisp veggies and umami-rich Coconut Aminos. A wholesome, Indo-Chinese twist without soy sauce!

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 4

Ingredients

  • Hakka noodles – 150–200g (boiled & drained)
  • Coconut Aminos Natural – 2 to 3 tbsp
  • Onion – 1 small (sliced)
  • Garlic – 4–5 cloves (finely chopped)
  • Carrot – 1 (julienned)
  • Cabbage – 1 cup (shredded)
  • Capsicum (bell pepper) – ½ (thinly sliced)
  • Spring onions – 2 tbsp (chopped)
  • Black pepper – ½ tsp
  • Oil (preferably sesame or any neutral oil) – 1½ tbsp
  • Salt – to taste (coconut aminos is mildly salty already)

Instructions

  • Prepare Noodles,Boil noodles as per pack instructions,Drain, rinse with cold water, and toss with a little oil to prevent sticking.

  • Stir-Fry Veggies,Heat oil in a wok or large pan,Add garlic and sauté for a few seconds,Add onions and stir-fry for a minute,Toss in carrots, cabbage, and capsicum. Stir-fry on high heat for 2–3 minutes until just tender but still crisp.

  • Add Noodles & Seasoning,Add the boiled noodles to the pan,Pour in Coconut Aminos, add black pepper, and toss everything well to coat,Stir-fry for another 1–2 minutes on high flame.