Ministry of Curry · by Archana Mundhe★ 4.8 (36)
Vegetable Hakka Noodles
NUTRITION · PER SERVING25M COOK
CAL 26%·PRO 21%
CARBS 62G49% OF CAL
8G FIBER7G SUGAR47G OTHER
FAT 27G47% OF CAL
6G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hot bowl of noodles loaded with crunchy vegetables and garlic in a spicy chili-soy sauce. Quick, vegetable-forward, and satisfying.
mainchinesestir fry🍲 stockpot🍜 wokdairy freeveganvegetarian
View the full recipe on Ministry of Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 6 cups noodles (Chings hakka noodles (300 grams) )
- 3 tablespoons oil
- 1 small yellow onion (thinly sliced)
- 8 garlic cloves (minced)
- 1 cup green cabbage (finely chopped )
- 1 cup purple cabbage (finely chopped )
- ½ cup red peppers (thinly sliced)
- ½ cup green peppers (thinly sliced)
- 1 cup carrots (julienned)
- 1 tablespoon white vinegar (or rice vinegar )
- 2 tablespoons low sodium soy sauce
- 1 tablespoon chili sauce (schezwan chutney, chili garlic sauce or sriracha sauce )
- ½ cup green scallions (finely chopped)
At a glance
PER SERVING · TIME 25M
CAL 26%·PRO 21%
CARBS 62G49% OF CAL
8G FIBER7G SUGAR47G OTHER
FAT 27G47% OF CAL
6G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 995mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 432mg
- Calcium
- 39mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 995MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.