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    Home » Dinner

    Vegetable Hakka Noodles

    Published: Apr 29, 2020 · Modified: Oct 13, 2022 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 23 Comments

    3110 shares
    Jump to Recipe

    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.

    Veg Hakka noodles in 2 white bowls

    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 Hakka noodles and you will have a delicious meal. Packed with vitamins, proteins, and carbs, these veg Hakka noodles will leave you feeling both satisfied and yearning for more.

    Jump to:
    • What are Hakka Noodles?
    • Prepping Veggies for Hakka Noodles
    • Tips
    • Easy 3-Step Street-Style Hakka Noodle Recipe
    • Serving
    • Storing
    • A Great Potluck Dish
    • FAV Drinks to Pair with Hakka Noodles
    • More Indian Vegetarian Street Food Recipes
    • Recipe

    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.

    Veggies for hakka noodles

    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:

    1. Use a sharp knife to cut perfect thinly sliced onions and peppers
    2. Use a julienne peeler for carrots
    3. While stir-frying make sure to par-cook the vegetables on high heat so that they stay crisp and crunchy
    Large pan with vegetable hakka noodles

    Tips

    MOC’s tips on how to cook the perfect vegetable Hakka noodles

    1. Preferably use Ching’s Hakka Noodles for this recipe
    2. Carefully read the instructions on the packet and cook the noodles as per those instructions 
    3. 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
    4. Transfer cooked noodles to a colander, drain and run the noodles under cold water to arrest the cooking process
    5. Transfer the noodles to a large platter and toss in some oil to keep them from sticking 
    6. 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.
    hakka noodles served with sauces

    Easy 3-Step Street-Style Hakka Noodle Recipe

    1. Cook the Noodles

    boiling noodles

    2. Sauté Veggies and Add Sauces

    stir frying veggies

    3. Toss in the noodles

    toss in sauce and noodles

    Serving

    Hakka Noodles can make for a meal in itself or can be served with a side of any other finger-licking Indo-Chinese entree like Chilli Chicken, Gobi Manchurian or Vegetable Manchurian.

    Storing

    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

    • Mango Lassi
    • Aam Panna
    • Ginger Lemonade
    • Rose Falooda
    • Watermelon Juice
    • Pomegranate Juice

    More Indian Vegetarian Street Food Recipes

    • Mumbai Pav Bhaji
    • Kathi Rolls
    • Aloo Chat
    • Misal Pav
    • Ragda Patties
    • Sabudana Vada
    • Dahi Vada

    Recipe

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    vegetable hakka noodles
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    4.84 from 31 votes

    Vegetable Hakka Noodles

    A hot bowl of noodles loaded with colorful, crunchy vegetables and garlic in a spicy chili-soy sauce.
    Prep Time15 mins
    Cook Time10 mins
    Total Time25 mins
    Course: Entree
    Cuisine: Indian
    Servings: 4
    Calories: 489kcal
    Author: Archana Mundhe

    Ingredients

    • 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

    Instructions

    • 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!

    Video

    Notes

    Notes:
    • 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 

    Nutrition

    Calories: 489kcal | Carbohydrates: 81g | Protein: 14g | Fat: 12g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 359mg | Potassium: 571mg | Fiber: 6g | Sugar: 8g | Vitamin A: 6414IU | Vitamin C: 66mg | Calcium: 76mg | Iron: 2mg
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    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    1. Masooma says

      February 04, 2018 at 10:02 am

      I made this yesterday - simple and delicious. Thank you for sharing such wonderful recipes.

      Reply
      • Archana says

        February 04, 2018 at 10:38 am

        Thank you Masooma!

        Reply
        • Nipa says

          October 06, 2018 at 9:33 pm

          Hi! Where do you get the red chilli sauce from? which brand?
          Thanks!

          Reply
          • Archana says

            October 08, 2018 at 12:29 pm

            That is Chings brand from Indian grocery stores

            Reply
    2. Srija says

      February 17, 2018 at 12:24 pm

      Can you tell what type of noodles should I buy for right texture?

      Reply
      • Archana says

        February 17, 2018 at 12:37 pm

        Chings from Indian groceries

        Reply
    3. Jaya says

      February 17, 2018 at 10:47 pm

      How did you chop your veggies so fine? I love all your recipes and my experiences have been so good that even for a party I pick up your recipes and make them for the first time knowing they’ll turn up well

      Reply
      • Archana says

        February 17, 2018 at 10:50 pm

        Hi Jaya, Thank you for your kind words. I am so happy to hear that you pick my recipes for parties. A goof chef's knife for cabbage and peppers and julienne slicer for carrots is what I use. If veggies are chopped properly, they maintain a nice texture and visual in the dish.

        Reply
    4. Paddy says

      June 11, 2020 at 5:49 pm

      This was easily the most satisfying and nourishing meal I’ve made for a long time. I wasn’t able to find Hakka noodles yet and I will try with those once I find some (in time what with this pandemic) but I did use stir fry rice noodles. It was so so very tasty. This will be a standard now. I did end up using my wok and was able to fully test a new range hood vent that was recently installed. Thank you5 stars

      Reply
      • Archana says

        June 17, 2020 at 7:15 pm

        Thank you!

        Reply
    5. Gauri Naik Gopalakrishnan says

      June 21, 2020 at 12:17 am

      Hi Archana! This is a fabulous recipe for a delicious dinner! This is the 4th recipe I’ve tried from your blog and you’ve managed to deliver yet again! Thank you so much!
      I had a quick question about adding chicken to these noodles. How much should I add to feed 4 and do I increase any of the other ingredients?
      Yours is the blog I go to if I want to try something new and tasty.
      Shall be attempting Misal -Pav for Father’s Day tomorrow- hubby’s all time favorite!5 stars

      Reply
      • Archana says

        June 24, 2020 at 10:20 pm

        Add 1 pound of chicken, cut into thin strips. How was the Misal Pav?

        Reply
    6. Lari says

      July 18, 2020 at 9:11 pm

      These are so delicious and quick! We needed to get a good dose of veggies and this dish fulfilled our need so perfectly. Thank you for this great recipe.5 stars

      Reply
    7. Ankita says

      October 21, 2020 at 8:06 pm

      Made this recipe a few days ago! I didn’t have hakka noodles so I just subbed it with angel hair. Besides that, I kept the recipe exact and added some zucchini before it was going back. Delicious! Super easy and fast but with so much flavor!5 stars

      Reply
    8. Shauna says

      December 03, 2020 at 11:38 pm

      I love veg hakka noodles and can't wait to try your recipe. When I ordered this in India as take away my order comes with a little baggie of some vinegar and sliced chillis and a bag of some chilli sauce. Any idea what was in those bags? No worries if you don't know. I'm still excited to try this recipe.

      Reply
      • Archana says

        December 04, 2020 at 11:50 am

        Chili vinegar and red chili sauce are both sold in Indian grocery stores by a brand called "Chings"

        Reply
    9. Sherin says

      March 14, 2021 at 7:34 pm

      Really delicious recipe and easy to make!! Thank you!5 stars

      Reply
    10. Chris Tutor says

      January 13, 2022 at 5:39 pm

      There's no reason for my family to like this recipe. I made it the first time expecting to eat the entire pot. But my family of carnivores LOVED it. They've actually asked me to make it several times.

      Big fan of this recipe. Big fan of this site. Thanks!5 stars

      Reply
      • Archana says

        January 13, 2022 at 10:26 pm

        Thank you for your lovely feedback!

        Reply
    11. Lisa Pol says

      April 11, 2022 at 7:23 pm

      Love this recipe, it’s become a staple in our house. I add fresh green chili, scrambled egg, and I finish with Mae Ploy sweet chili sauce (in addition to sauce) and a sprinkle of Jerravan. Thank you!!!5 stars

      Reply
      • Archana says

        April 13, 2022 at 1:52 pm

        You are welcome! Thank you for sharing your twist on this recipe.

        Reply
    12. Shaila says

      May 27, 2022 at 6:27 pm

      Such a fun recipe healthy and ease of cooking .. thanks Archana … am enjoying experimenting in my kitchen following your awesome recipes … makes it fun and it’s delish … thanks5 stars

      Reply
      • Archana says

        May 29, 2022 at 8:33 pm

        I am so glad to read this!

        Reply

    Primary Sidebar

    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

    Learn More About Me!

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