Gluten Free Veg Hakka Noodles Recipe
If your first thought when reading the name of this recipe is “What are Hakka noodles?” allow me to explain. Hakka is a group of Han Chinese people and Hakka cuisine has the same ingredients and flavors as basically any other Chinese food, except it really focuses on the texture of food and simplicity. Hakka noodles are similar to Chow Mein and this Gluten Free Veg Hakka Noodles recipe is my own take on Hakka noodles but with bean pasta.
If you’ve never had bean pasta, jump aboard the bandwagon because this stuff is incredible. It’s packed with protein, is grain free, and can be used in place of basically any other pasta in any of your favorite pasta recipes. For this recipe, I like to use the black bean noodles from Explore Cuisine, not only for the protein, but I also like the way the black looks with the colorful veggies.
This recipe is simple enough for a regular weeknight dinner but also looks special enough to serve to last-minute company. Your guests may ask about the black pasta and it will become a delicious conversation-starter!
- 3 tablespoons gluten free soy sauce or tamari
- 1 tablespoon rice vinegar
- 2 teaspoons chili garlic sauce more for more heat
- 2 teaspoons honey
- Kosher or fine sea salt
- 1 (8-ounce) package Explore Cuisine Organic Black Bean Spaghetti
- 3 tablespoons vegetable oil divided
- 1 tablespoon grated fresh ginger
- 2 garlic cloves minced
- 1 red bell pepper seeded, deveined, and thinly sliced
- 1 orange or yellow bell pepper seeded, deveined, and thinly sliced
- 8 ounces green beans
- 2 cup shredded carrots
- ¼ small red cabbage finely sliced
- 4 green onions chopped
Combine the soy sauce, vinegar, chili garlic sauce, and honey in a measuring cup or small bowl. Set aside.
Bring a large pot of salted water to a boil. Add the spaghetti and cook for 4 minutes. Drain, rinse with cold water, then spread onto a plate or sheet pan. Add 1 tablespoon oil and toss to coat. Set aside.
In a large skillet or wok, heat the remaining 2 tablespoons oil over medium-high heat. Add the ginger and garlic, and cook, stirring for 30 seconds. Add the vegetables and cook, stirring occasionally, until crisp tender, about 5 minutes. Add the spaghetti and sauce to the pan and cook, stirring, for another 2 minutes or until everything is heated through. Serve.
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