Veg Hakka Noodles from Swig feature stir-fried noodles tossed with crisp vegetables like bell peppers, carrots, and cabbage, seasoned with soy sauce and aromatic spices, delivering a flavorful and colorful Asian-inspired dish with a satisfying texture.
Equipments
- Wok
- Ladle/spatula
- Knife
- Cutting board
- Sauce bowls
- Cooking pot
- Strainer/colander
- Tongs
- Measuring spoons/cups
- Serving plates/bowls
Ingredients
- 8 oz (225g) Hakka noodles
- 2 tablespoons vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 small onion, thinly sliced
- 1 cup shredded cabbage
- 1 medium carrot, julienned
- 1/2 cup bell peppers (red, yellow, or green), thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon chili sauce
- 1 tablespoon vinegar
- 1 teaspoon black pepper powder
- 1 teaspoon sesame oil
- Salt to taste
- 2 stalks green onions, chopped
Using fresh, crisp vegetables like bell peppers, carrots, and cabbage is essential to achieve the authentic texture and vibrant color in Veg Hakka Noodles. Make sure to cook the noodles until just tender, as overcooking can lead to a mushy dish. Soy sauce and sesame oil are key for the signature Asian flavor, so choose quality brands for the best taste. Minced garlic and ginger provide the aromatic base, so finely chopping these ingredients can help release more flavor. Your effort in balancing these ingredients will bring you closer to the delicious experience of the Veg Hakka Noodles from Swig copycat menu.
Instructions
- Instructions:
- Boil water in a cooking pot, add Hakka noodles, cook until al dente.
- Drain noodles using a strainer/colander and rinse with cold water; set aside.
- Heat vegetable oil in a wok over high heat.
- Add minced garlic and ginger; sauté until aromatic.
- Add sliced onions; stir-fry until translucent.
- Add shredded cabbage, julienned carrot, and bell peppers; stir-fry until vegetables are crisp-tender.
- Add cooked noodles to the wok and toss well using tongs or a spatula.
- Add soy sauce, chili sauce, vinegar, black pepper powder, and salt.
- Stir-fry everything on high heat, ensuring noodles and vegetables are well combined and coated with sauces.
- Add sesame oil and chopped green onions; toss to mix.
- Serve hot on plates or bowls.
Substitution
Veg Hakka Noodles from Swig copycat menu can be easily customized with substitutions like rice noodles or spaghetti if Hakka noodles are unavailable, without compromising taste. You can swap out vegetables such as cabbage, carrots, and bell peppers with other crunchy options like snap peas or bean sprouts based on availability. Soy sauce can be replaced with tamari for a gluten-free option, and chili sauce can be adjusted to suit your preferred spice level. Using a wok ensures even cooking and a distinct smoky flavor, but a large non-stick skillet works as a decent alternative. Properly draining noodles before stir-frying prevents sogginess and helps maintain that signature texture.
Tips
Make sure not to overcook the Hakka noodles; drain and rinse them with cold water immediately after boiling to prevent them from becoming sticky. When stir-frying vegetables like cabbage, carrots, and bell peppers, keep the heat high and cook just until crisp-tender to maintain their color and texture. Use a wok for even heat distribution, and toss ingredients continuously with tongs or a spatula to ensure all components are well coated with the soy and chili sauces. Your timing in adding sauces and seasoning is crucial--add them once the noodles and vegetables are combined but before the final toss to achieve the best flavor balance.
Nutritions
Veg Hakka Noodles offer a balanced combination of carbohydrates, fiber, and vitamins, derived mainly from the Hakka noodles and an array of crisp vegetables such as cabbage, carrots, and bell peppers. Soy sauce and spices add flavor without significantly increasing calories, while vegetable and sesame oils contribute heart-healthy fats. The dish provides dietary fiber, vitamin A from carrots, vitamin C from bell peppers, and antioxidants from garlic and ginger. Your meal can support energy needs and digestive health with a colorful, nutrient-dense profile.
Storage
Store your Veg Hakka Noodles in an airtight container to maintain freshness and prevent moisture loss. Refrigerate within two hours of cooking and consume within 2-3 days for optimal flavor and safety. Reheat thoroughly in a wok or microwave before serving to restore the dish's texture and aroma.
Variation or Alternatives
For a variation, you can substitute Hakka noodles with whole wheat or rice noodles to add a different texture and nutritional profile. If you prefer a spicier flavor, increase the chili sauce or add freshly chopped green chilies during the stir-fry process. For a protein boost, toss in tofu cubes or sauteed shrimp along with the vegetables before adding the noodles. Using a high-smoke-point oil like peanut or canola oil instead of vegetable oil can enhance the authentic wok-fried flavor of your Veg Hakka Noodles.
Allergies
Veg Hakka Noodles from Swig contain soy sauce, a common allergen that can cause reactions in individuals sensitive to soy. The presence of vegetable oil and sesame oil may also pose risks for those allergic to sesame seeds or certain oils. Make sure to check your specific allergies before enjoying this dish to avoid any adverse reactions.
Why this recipe?
Swig restaurant's Veg Hakka Noodles are celebrated for their perfect balance of flavors and authentic Chinese seasoning that entices noodle lovers. The dish features fresh, crunchy vegetables and expertly stir-fried noodles with a savory soy-based sauce, delivering a satisfying texture and taste. You will find replicating this recipe rewarding as it allows you to enjoy a customizable, restaurant-quality meal at home. This copycat approach provides a cost-effective way to savor Swig's popular menu item without compromising on taste.