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Hakka Noodles with Coconut Aminos
Wok-tossed noodles with crisp veggies and umami-rich Coconut Aminos. A wholesome, Indo-Chinese twist without soy sauce!
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
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Prepare Noodles,Boil noodles as per pack instructions,Drain, rinse with cold water, and toss with a little oil to prevent sticking.
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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.
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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.
