Love thy noodles will take on a new meaning altogether once you have tried the extremely popular Vegetable Hakka Noodles. Commonly served in most Indian restaurants and street-side eateries, these Indo-Chinese Hakka Noodles are a perfect balance of crunch, relish, and goodness. Easy to make, these scrumptious stir-fry noodles tossed in delectable sauces and loads of vegetables make an awesome weeknight dinner.
Who doesn't like noodles? An absolute favorite among all age groups, noodles are a great way to get your kids to love their veggies. Toss in some chicken, egg, or shrimp with your veg Hakka noodles and you will have a delicious meal. I often love to pair it with delicious Sweet Corn Soup, Gobi Manchurian, or Chili Chicken for a healthy meal that's so much better than takeout.
What are Hakka Noodles?
Hakka noodles are thin, flat noodles made from unleavened dough made with rice or wheat flour. To cook these noodles, you have to simply toss them in boiling water, cook al-dente, drain out the water and then toss them with your favorite veggies and sauces.
To make incredibly tasty Hakka noodles stir fry, I would recommend using the Chings Hakka Noodles available at local Indian Grocery stores. However, you can substitute Ching’s Hakka Noodles with wheat or thin spaghetti for an equally great-tasting dish.
Every time I bring my wok out to make these amazing veggie noodles, I am driven down memory lane to my blissful student life back in India. My friends and I would always be on the lookout for finger-licking, wholesome, and budget meals. And Veg Hakka noodles never disappointed us. Loaded with fresh crunchy vegetables, these piping hot street noodles were truly one of the most sought-after “yummy-in-my-tummy” meals.
Prepping Veggies for Hakka Noodles
How you chop the veggies makes all the difference for this recipe!
Vegetable Hakka noodles make for an awesome-looking dish, using colorful vegetables that offset against the pale white noodles. Chopping your veggies long and fine enhances the taste, texture, and appearance of the noodles. Here are my tips for veggies:
- Use a sharp knife to cut perfect thinly sliced onions and peppers
- Use a julienne peeler for carrots
- While stir-frying make sure to par-cook the vegetables on high heat so that they stay crisp and crunchy
MOC’s tips on how to cook the perfect vegetable Hakka noodles
- Preferably use Ching’s Hakka Noodles for this recipe
- Carefully read the instructions on the packet and cook the noodles as per those instructions
- Take care not to overcook the noodles, or else they will turn soggy. It is better to cook them al dente, so they do not turn mushy
- Transfer cooked noodles to a colander, drain and run the noodles under cold water to arrest the cooking process
- Transfer the noodles to a large platter and toss in some oil to keep them from sticking
- Cooking the perfect Hakka noodles is a quick process. Avoid multitasking. Make sure to keep your veggies chopped before boiling the noodles. Keep all the other ingredients ready too.
Easy 3-Step Street-Style Hakka Noodle Recipe
1. Cook the Noodles
2. Sauté Veggies and Add Sauces
3. Toss in the noodles
Store any leftovers refrigerated in an airtight container for up to 2 days. To reheat simply microwave or reheat on the stovetop. Make sure to sprinkle some water on top to avoid drying.
A Great Potluck Dish
Hakka noodles are really simple to make and are great birthday or potluck food. My noodles recipe uses basic pantry ingredients and if you follow a few tips and tricks, you are sure to have a fabulous-looking and tasting dish to wow your guests with.
FAV Drinks to Pair with Hakka Noodles
More Indian Vegetarian Street Food Recipes
Vegetable Hakka Noodles
- 6 cups noodles Chings hakka noodles (300 grams)
- 3 tablespoons oil
- 1 small yellow onion thinly sliced
- 8 garlic cloves minced
- 1 cup green cabbage finely chopped
- 1 cup purple cabbage finely chopped
- ½ cup red peppers thinly sliced
- ½ cup green peppers thinly sliced
- 1 cup carrots julienned
- 1 tablespoon white vinegar or rice vinegar
- 2 tablespoons low sodium soy sauce
- 1 tablespoon chili sauce schezwan chutney, chili garlic sauce or sriracha sauce
- ½ cup green scallions finely chopped
- In a large pot bring 8 cups of water to boil. Add a teaspoon of oil and cook the noodles according to the instructions on the package. Pour the noodles into a large colander and drain out the water. Run cold water over it so the noodles don't overcook. Once all the water is drained out, spread the noodles in a large tray, pour 1 teaspoon of oil, mix in and keep aside
- Heat remaining oil in a large pan or wok. Add garlic and onions, saute for 2 minutes. Add peppers, carrots, and cabbage. Stir well and cook for 2-3 mins or just until the veggies are partially cooked. Note: Do not overcook as you want the veggies to stay crunchy
- Add vinegar, soy sauce, chili sauce, and mix well. Add the cooked noodles and mix well using a pair of tongs. Cook on high heat until the noodles are heated through really well, about 5 to 7 minutes. Turn the heat off and garnish with scallions. Enjoy hot!
- I used the saute(high) mode on the Instant Pot to boil the water and then cooked the noodles in it.
- If you use the Chings Hakka noodles, break them in half and then use pair of tongs to separate them as they start to cook and soften
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