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 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.
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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
Tips
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
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
More Indian Vegetarian Street Food Recipes
Recipe
Vegetable Hakka Noodles
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
- 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
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Masooma says
I made this yesterday - simple and delicious. Thank you for sharing such wonderful recipes.
Archana says
Thank you Masooma!
Nipa says
Hi! Where do you get the red chilli sauce from? which brand?
Thanks!
Archana says
That is Chings brand from Indian grocery stores
Srija says
Can you tell what type of noodles should I buy for right texture?
Archana says
Chings from Indian groceries
Jaya says
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
Archana says
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.
Paddy says
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 you
Archana says
Thank you!
Gauri Naik Gopalakrishnan says
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!
Archana says
Add 1 pound of chicken, cut into thin strips. How was the Misal Pav?
Lari says
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.
Ankita says
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!
Shauna says
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.
Archana says
Chili vinegar and red chili sauce are both sold in Indian grocery stores by a brand called "Chings"
Sherin says
Really delicious recipe and easy to make!! Thank you!
Chris Tutor says
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!
Archana says
Thank you for your lovely feedback!
Lisa Pol says
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!!!
Archana says
You are welcome! Thank you for sharing your twist on this recipe.
Shaila says
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 … thanks
Archana says
I am so glad to read this!
Shalini says
Another recipe that’s a hit in our house! Thanks for sharing this Archana. Only additional component I added a hint of black pepper for a little kick.
Archana says
Thank you Shalini