Soya Hakka Noodles | Healthy Kids Lunch Box Recipe

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To make Veg Hakka Noodles, begin by preparing the soya chunks. In a pot, add Saffola soya chunks along with enough water to cover them, a dash of soya sauce, a pinch of salt, and 1 teaspoon of chopped ginger. Bring the water to a boil and cook the soya chunks until they are soft. Once done, drain the water and set the soya chunks aside.

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Next, heat 3 tablespoons of oil in a large wok or frying pan over medium-high heat. Add 2 teaspoons of chopped garlic and 2 teaspoons of chopped ginger, and sauté until fragrant. Add ½ cup of sliced onions and stir-fry until they become translucent.

Then, add 1 cup of shredded cabbage, ½ cup of julienned carrots, and 1 cup of julienned peppers. Stir-fry the vegetables on high heat for a few minutes until they are tender but still crisp. Add the boiled soya chunks.

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Add the boiled noodles (about 2½ cups) to the wok, and mix well with the vegetables. Season with salt to taste and ½ teaspoon of pepper powder. Pour in 2½ tablespoons of soya sauce and 1 tablespoon of green chili sauce, and toss everything together to coat the noodles evenly.

Finally, add a handful of chopped spring onions. Stir-fry for another minute until everything is well combined and heated through. Serve the Veg Hakka Noodles hot, garnished with a few more spring onions if desired. Enjoy your flavorful and nutritious meal!