Hakka Noodles from Swig feature stir-fried noodles tossed with vibrant julienned vegetables, aromatic soy sauce, and a hint of garlic, delivering a flavorful and colorful dish with a satisfying chewy texture.
Equipments
- Wok
- Spatula
- Large Pot
- Colander
- Chef’s Knife
- Chopping Board
- Mixing Bowl
- Tongs
Ingredients
- 8 oz (225g) Hakka noodles
- 2 tablespoons vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 cup julienned carrots
- 1 cup julienned bell peppers (mixed colors)
- 1/2 cup julienned cabbage
- 1/2 cup sliced onions
- 2 tablespoons soy sauce
- 1 tablespoon chili sauce
- 1 tablespoon vinegar
- 1 teaspoon black pepper
- 2 green onions (scallions), chopped
- Salt to taste
Using fresh, crisp vegetables like julienned carrots, bell peppers, and cabbage is essential to maintaining the vibrant color and crunch in your Hakka noodles. Opt for authentic Hakka noodles or thin egg noodles to achieve the signature chewy texture of the dish. Minced garlic and ginger should be freshly prepared to enhance the aromatic flavors, while high-quality soy sauce and chili sauce help balance the savory and spicy notes. Adjust the seasoning with black pepper and salt according to your taste preferences to ensure the dish is perfectly seasoned. Your homemade Hakka Noodles from Swig copycat menu will capture the authentic taste and colorful presentation of the original.
Instructions
- Boil water in a large pot.
- Add Hakka noodles and cook until al dente.
- Drain noodles using a colander and rinse with cold water. Set aside.
- Heat vegetable oil in a wok over high heat.
- Add minced garlic and minced ginger; sauté until fragrant.
- Add sliced onions and stir-fry for 1 minute.
- Add julienned carrots, bell peppers, and cabbage; stir-fry for 2-3 minutes.
- Add cooked noodles to the wok.
- Pour in soy sauce, chili sauce, and vinegar.
- Sprinkle black pepper and salt to taste.
- Toss everything together using tongs or spatula until well combined and heated through.
- Add chopped green onions; give it a final toss.
- Serve hot.
Substitution
Hakka Noodles from Swig replicate a popular Indo-Chinese street food dish known for its savory and tangy flavors with a balance of crisp vegetables and soft noodles. You can easily substitute Hakka noodles with spaghetti or any other thin egg noodles if unavailable. Vegetable oil can be replaced with sesame oil for a nuttier aroma, enhancing the dish's authenticity. If fresh vegetables are not on hand, frozen mixed vegetables work well without compromising texture or flavor. Adjust the chili sauce quantity based on your preferred spice level to customize the heat.
Tips
To achieve the perfect Hakka noodles texture, ensure you cook the noodles just until al dente and rinse them with cold water immediately to prevent sticking and overcooking. When stir-frying vegetables, maintain high heat and quick tossing to preserve their vibrant colors and crunchiness. Use a well-heated wok to enhance the smoky flavor known as "wok hei," which adds depth to your dish. Your timing for adding sauces is crucial; add them after the noodles are in the wok to evenly coat the ingredients without making the dish soggy.
Nutritions
Hakka Noodles combine carbohydrates from wheat-based noodles with vitamins and fiber from julienned vegetables such as carrots, bell peppers, and cabbage. The dish contains moderate amounts of protein and healthy fats from the vegetable oil used during stir-frying. Soy sauce adds sodium and umami flavor, while garlic and ginger contribute antioxidants and anti-inflammatory compounds. Your meal provides a balanced source of energy and essential nutrients suitable for a flavorful yet nutritious option.
Storage
Store leftover Hakka Noodles in an airtight container to maintain freshness and prevent moisture loss. Keep the container refrigerated and consume within 2-3 days for optimal taste and texture. When reheating, use a wok or microwave to warm evenly, preserving the noodles' chewy consistency and vibrant vegetables.
Variation or Alternatives
You can customize Hakka noodles by swapping the mixed bell peppers with snap peas or baby corn for a different crunch and sweetness. Instead of vegetable oil, try sesame oil to enhance the dish's nutty aroma, complementing the garlic and ginger base. For a spicier version, increase the chili sauce or add fresh chopped green chilies during stir-frying. Using tamari sauce instead of soy sauce offers a gluten-free alternative while maintaining the umami flavor.
Allergies
Hakka Noodles from Swig contain soy sauce, which includes soy, a common allergen to be mindful of if you have a soy allergy. The dish also features vegetables like bell peppers and onions, which can cause reactions in individuals sensitive to nightshades or alliums. If you have food allergies or sensitivities, review the ingredients carefully to ensure the dish is safe for your consumption.
Why this recipe?
Hakka Noodles from Swig restaurant stand out for their perfect balance of flavors, combining savory soy sauce, fresh vegetables, and tender noodles. The dish offers a delightful blend of textures and spices that appeal to a wide range of taste preferences, making it a customer favorite. Your attempt at making a copycat version is worth it to enjoy the authentic taste and customizable ingredients right in your own kitchen. Recreating Swig's Hakka Noodles allows you to experiment with ingredient quality and spice levels to suit your personal palate.