Vegetable Hakka Noodles

Have you ever tasted Hakka Noodles? They’re truly the finest Asian noodles I’ve ever had. I discovered this dish during our adventure on the Dinogo Cruise in the Eastern Caribbean. My craving for these noodles was so intense that I frequently visited the ship’s restaurant, JiJi Asian Kitchen, to indulge. Hakka refers to a region in China where the cuisine is simple and traditional. What makes these Indo-Chinese noodles stand out is the delightful butter tossed in at the end of cooking, making them absolutely irresistible.

This recipe is perfect for family meals as well as for hosting larger gatherings. You can easily double or triple the quantities to meet your needs. My kids devoured these noodles and keep asking for more!

Feel free to enhance this recipe with your favorite protein options: roasted chicken, shrimp, salmon, or beef would all make excellent choices.

If you happen to be on a Dinogo Cruise soon, I highly recommend dining at JiJi to savor these noodles along with many other delectable Asian-inspired dishes. Some more favorites we enjoyed included the Slow-Braised Pork Belly, Tamarind Shrimp Soup, Singapore Chili Shrimp, and Blistered Beans. And don't forget to complement your meal with one of their signature cocktails—a real delight!

RECIPE

• 8 ounces of udon noodles
• 1 cup of matchstick carrots
• 1 bell pepper (your choice of color)
• 1 cup of finely sliced cabbage
• 1/2 cup of chopped green onion (plus more for garnish)
• 1 cup of chopped shiitake mushrooms
• 3 tablespoons of grapeseed or canola oil
• 3 tablespoons of soy sauce
• 1 tablespoon of fish sauce
• Toasted sesame oil
• 2 tablespoons of unsalted butter
• 1/4 teaspoon of red chili powder
• 2 cloves of minced garlic

INSTRUCTIONS

Prepare the noodles according to the package instructions, rinse them under cool water, drizzle with some sesame oil, and set aside.

In a wok or large sauté pan, heat the oil over medium heat. Add the carrots and sauté for 3-4 minutes. Then, add the bell pepper and cook for an additional 3 minutes. Incorporate the cabbage and green onion, cooking for 5 minutes while stirring frequently. Pour in the soy sauce, fish sauce, and mushrooms. Allow the mixture to come to a boil, then lower the heat and add the noodles. Toss everything together using tongs.

In a small sauté pan, melt the butter and stir in the garlic and chili powder. Bring the mixture to a boil over medium heat. Drizzle this over the noodles and toss again with tongs.

Serve the noodles on a plate and garnish with additional green onion on top.