I've had these pictures for about a week now and I need to post this before I forget about it! (Like the time I made the recipe for chickpea loaf and had completely forgotten that I made it and reviewed it months prior.)
I *love* cabbage but I don't use it as much as I would like to; I don't have many recipes that call for it. My family is kind of indifferent to it, but they lean more on the "don't like" side, so that's another reason I don't use it often. But when I saw this recipe for Hakka noodles--something I'd never heard of--it sounded like something my whole family would enjoy. And it was loaded with veggies.
I chose this particular recipe for Hakka noodles simply because it was what I came across on Pinterest. I didn't know that there were so many different ones! I'm going to look at some others and see if they are all pretty much the same as far as the ingredients go.
This recipe is from The Hidden Veggies (I'll link to it again at the end of the post), and is described like this:
"Vegetable Hakka noodles are a spicy Indo-Chinese style noodle in a spicy oil based sauce with cabbage and bell peppers."
Cabbage and bell peppers are favorites of mine, I love both Indian and Chinese food, and how can you go wrong with noodles? Yum!
First, the ingredients:
Rice vinegar, tamari, olive oil, chili garlic sauce/sriracha, cabbage, garlic, bell pepper, onion, carrot, spaghetti noodles, and green onions.
As I've mentioned, when I cook a new recipe, I like to prep everything beforehand, even though it takes longer. I like not feeling rushed when I cook, so I chop all the veggies and measure out spices or whatnot before I even start cooking.
There was a lot of veggie-chopping, but it looked pretty when I was done!
First, you cook the spaghetti according to package directions. We all know what that looks like:
Then you heat some oil and stir-fry the onions:
Then you add the cabbage, carrots, and bell peppers with a little salt:
When those are done (but still a little crunchy) put them in a bowl and set aside.
Once the sauce is combined, you add the pasta and stir it all together. I was surprised that there wasn't much color, because the sauce was clearly red, but it coated the pasta well:
(Side note: I'd always assumed that "chili garlic sauce" was the name for sriracha--which I thought was the brand--but I learned that I was wrong about both of those. This recipe actually called for "chili garlic sauce". A google search told me that sriracha is spicier than chili garlic sauce, so I guess I was just expecting an abnormal amount of heat. Sriracha and chili garlic sauce are frequently substituted for each other because they have similar flavor profiles, however.)
Hi Katie - i think in your picture it shows regular rice vinegar. The recipe calls for seasoned rice vinegar - it may be why you needed the extra tamari.
ReplyDeleteYou're right! Whenever I use rice vinegar instead of seasoned rice vinegar, I add a tiny pinch of sugar because I know seasoned is the same as regular, only with a little sugar... but I didn't know it also had added salt! Thanks for mentioning that--it'll come in handy whenever I use it in the future :)
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