Chili Garlic Hakka Noodles

Chili Garlic Hakka Noodles

Shivangi Rao
By Shivangi Rao
Course Entrees, Vegetarian Dishes
Servings 4


  • 6 oz of japchae noodles paleo compliant sweet potato glass noodles
  • 2 tbsp Coconut Secret brand Garlic Sauce
  • 2 tbsp Coconut Aminos
  • 1 tbsp rice vinegar
  • 1 tsp gluten-free sriracha I get mine from Whole Foods. I also use 1 tbsp of sriracha but I tolerate/prefer a lot of spice!
  • 1 tbsp honey
  • 1/2 red onion diced
  • 1/2 green yellow, red pepper each, diced
  • 1- inch ginger grated
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp toasted sesame oil
  • 1 tsp sesame seeds for garnish optional
  • Chopped cilantro for garnish optional
  • 1 scallion chopped for garnish optional
  • 1/4 jalapeño sliced finely for garnish optional


  • Bring a large pot of water to a boil with olive oil and salt.
  • Once boiling, add in noodles and stir frequently. Boil for 4-5 minutes until cooked and springy in texture, but not mushy
  • Drain noodles and set aside.
  • Meanwhile make the sauce by mixing sriracha, honey, garlic sauce, ginger, salt, and pepper vigorously until a sauce forms. Taste and adjust seasonings as necessary / to your liking. Set sauce aside.
  • Place sesame oil and chopped onions and peppers in a skillet and sauté on high heat. Add in coconut aminos after a couple of minutes. Continue to sauté on high heat.
  • Once cooked, add in noodles using tongs and toss with veggies. Pour in the sauce and toss well on high heat. Add in a couple of tbsp of water if noodles get dry.
  • Taste and adjust seasonings as necessary. Remove noodles into serving dishes. Garnish with cilantro, chopped jalapeños, sesame seeds, and/or scallions.
Tried this recipe?Mention @raodyrecipes if you like it!

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