Vegan Hakka noodles were created by the Hakka Chinese people who migrated to Malaysia from Southern China. It was originally made with minced pork. It is not only a popular street food in Malaysia but also the Hakka family staple food. I recreated this dish into a vegan version of Hakka noodles. It makes a fabulous weekday meal.
Makes: 4 Servings Preparation Time: 30 Minutes Cooking Time: 15 minutes
Course: Main Course
Cuisine: Asian, Chinese, Malaysian
Author: Healthy Asian Cuisine
Ingredients
- 150g/5oz soya-mince (soy mince)
- 200g/7oz bean sprouts
- 3 garlic cloves
- 2-3 stalks of green part of spring onions (scallion)
To Rehydrate Soya Mince
- 1 tablespoon mushroom seasoning (to rehydrate soya mince)
- 1 tablespoon miso paste (to rehydrate soya mince)
Stir-fry Sauce
- 2 tablespoons dark soya sauce
- 1 tablespoon vegetarian oyster sauce
- 1 tablespoon BBQ sauce
- 1 tablespoon mushroom seasoning
- ½ tablespoon nutritional yeast
- 1 teaspoon sesame seed oil
For Garnishing
- 1 teaspoon low sodium light soya sauce or tamari, to taste
- 1 teaspoon sesame seed oil
Method
Step 1: Rehydrating the Soya Mince
- Pour 500ml/2 cups of boiling water from the kettle into a big bowl, add mushroom seasoning and miso paste, whisk to combine and make sure the paste is fully dissolved in the water.
- Next, add soya mince and stir to submerge the mince fully into the water. Let the soya mince soak until rehydrated in 20 minutes then drain the soya mince and set aside.
Step 2: Preparing Your Mise en Place (Ingredients)
- Get ready the stir-fry sauce by adding dark soya sauce, vegetarian oyster sauce, BBQ sauce, mushroom seasoning, nutritional yeast, sesame seed oil, into a small bowl and mix to combine all the ingredients completely then set it next to your frying pan.
- Peel and mince the garlic cloves.
- Shred the green onions into thin pieces, approximately ½ cm long and set them aside to serve your Hakka noodles later.
- Finally, blanch the bean sprout for about 6 to 8 seconds then drain and set aside to with the noodles later.
Step 3: Stir-Frying the Soya Mince
- To fry the soya mince, heat a wok or frying pan over high heat. Once hot, add the oil. When the oil is slightly smoking, throw in the minced garlic. Stir-fry the garlic for 10 seconds then add the drained rehydrated soy mince.
- Stir to mix the soy mince with fried garlic for a minute then add the sauce. Lower the heat to a medium and stir-fry to mix the sauce fully with soy mince.
- Continue to stir-fry and let cook for another minute or so, once cooked, dish out the mince and set it aside together with the noodles, bean sprouts and shredded green onion to assemble the Hakka noodle.
Step 4: Cooking the Noodles
- While you start to stir-fry the soya mince, also fill a medium pot with cold water and bring to a boil.
- Add the noodles and let the water return to a rolling boil. Cook the noodles according to the package directions.
- Drain the noodles and transfer them to a big bowl then set aside with the rest of the prepared or cooked ingredients.
Step 5: Assembling the Hakka Noodle
- To assemble the noodles, add 1 teaspoon of sesame seed oil and 1 teaspoon of low sodium light soya sauce into a flat bowl.
- Mix in a portion of noodles and make sure to coat the noodles fully in soya sauce and sesame seed oil with a pair of chopsticks or a fork then top the noodles with hot soya mince, bean sprouts and shredded green onions then enjoy.
| Notes: Mushroom Seasoning is made of dried shiitake mushrooms and salt. It is a perfect blend to provide Umami flavour – the fifth basic taste, which is also described as savoury and meaty. Soya mince (soy mince) is made from the by-product (defatted soya flour) that is produced when extracting soya oil. It is an excellent source of protein and is used in a recipe that calls for any type of ground meat. |
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