Hakka Noodles (NAFLD-Safe Recipe)
A nourishing twist on the traditional Hakka noodles — this version is designed especially for those managing NAFLD (Non-Alcoholic Fatty Liver Disease). It skips soy sauce and heavy oil, replacing them with olive oil, nuts, and lean protein. Lightly sautéed onions and nuts add crunch and natural richness while turmeric and black pepper support liver detox and inflammation control. Delicious, satisfying, and health-focused — ideal for lunch or dinner!
Ingredients (3 Servings)
- 300 g Hakka noodles (preferably whole-wheat)
- 1 tsp olive oil
- 1 small onion, thinly sliced
- 3 tbsp peanut–cashew–almond mix, crushed or finely diced (unsalted, dry-roasted)
- 1 large capsicum (bell pepper), sliced
- 3 carrots, julienned or thinly sliced
- ½ cup mushrooms, sliced
- 1 tsp turmeric powder
- ½ tsp paprika or Kashmiri chilli
- 2 tsp coriander powder
- ¼ tsp black pepper powder
- ¾ tsp iodised salt
- 200 g low-fat paneer or boiled skinless chicken breast, cubed
- Optional: sesame seeds or spring onions for garnish
Method
- Boil noodles according to packet instructions. Drain and rinse with cold water. Toss with a few drops of olive oil to prevent sticking.
- Heat olive oil in a non-stick pan or wok. Add onions and the nut mix; sauté for 2–3 minutes on low heat until golden and aromatic.
- Add carrots, capsicum, and mushrooms. Stir-fry for 3–4 minutes on medium heat.
- Mix in turmeric, coriander powder, paprika, salt, and black pepper. Stir well to coat the vegetables.
- Add paneer or boiled chicken and cook for another 2–3 minutes.
- Add boiled noodles, tossing gently until everything is evenly mixed and heated through.
- Garnish with sesame seeds or spring onions.
- Serve warm and enjoy a perfect balance of crunch, spice, and nutrition!
Nutrition Profile (Per Serving)
| Nutrient | Paneer Version | Chicken Version |
|---|---|---|
| Energy | ~410 kcal | ~365 kcal |
| Protein | ~23 g | ~28 g |
| Fat | ~17 g | ~12 g |
| Carbohydrates | ~44 g | ~45 g |
| Fibre | ~6 g | ~6 g |
| Sodium | ~270 mg | ~270 mg |
Health Benefits
- Turmeric and coriander help reduce liver inflammation
- Olive oil and nuts provide healthy fats that support liver cell repair
- Paneer or chicken adds high-quality protein for tissue regeneration
- Low in sodium and free of processed sauces (no soy or MSG)
- High fibre from vegetables supports digestion and toxin removal
Hashtags
#HealthyNoodles #NAFLDFriendly #LiverHealthRecipe #CleanEating #HighProteinMeal #PaneerChickenNoodles #KiwiIndianFusion #NutritionForLiver #NuttyNoodles