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Hakka Noodles is a popular Indo-Chinese dish made with noodles tossed in vegetables & sauces.
This is a super easy, quick & delicious snack recipe that is hugely popular on street stalls, food carts as well as upscale restaurants.
This is a vegan, beginner-friendly recipe.
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About Hakka Noodles Recipe
Over the years as Indo-Chinese cuisine became popular, many roadside food stalls started serving lip-smacking Indo-Chinese fusion food such as Chinese Pakora (Fritters), Chinese Spring Dosa, and many others.
Hakka Noddles is one such recipe that is made using boiled noodles tossed with vegetables like spring onions, cabbage,carrots, bell peppers garlic and a few sauces.
These hakka noodles can be served for parties and get-togethers.
This dish is loaded with vegetables which gives a nice taste and crunch.
Vegetables can be added as per your choice, the standard vegetables that go are mainly shredded cabbage, bell peppers, carrots & spring onions.
Vegetables such as baby corn, sweet corn, sprouts, French beans and mushrooms can also be added to enhance the taste and texture.
Hakka noodles can be eaten on its own but is mainly paired with gravy or starters like gobi manchurian or veg. chilli.
You will easily find a packet of hakka noodles in any grocery store or supermarket.
There are many brands that sell hakka noodles. I personally like to use Chings hakka noodles for making any noodle dish.
This fusion Indo-Chinese recipe is loved by kids and adults. It is well-adapted with Indian taste buds.
The one thing I personally love about making these noodles at home is that it is highly customisable and no artificial colour or MSG is used.
To make it healthy, I sometimes add sprouts & spinach which gives a nice texture & taste to these hakka noodles.
To make this vegetable hakka noodles, storebought noodles are boiled till al dante or as per the instructions mentioned on the pack.
Then the vegetables are stir-fried on high flame to retain their crunch. Suces like red chilli sauce, soya sauce are used.
lngredients
Noddles – To make this recipe, I have used veg.hakka noodles. We will cook the noodles in boiling water till al dante or as per the instructions mentioned on the noodle pack. Once cooked, drain the water and add a tablespoon of oil to the boiled noodles to avoid them sticking to each other.
You can also use whole wheat, millet or any gluten-free noodles.
Vegetables – I have used basic standard vegetables like carrots, cabbage, capsicum (bell peppers) and spring onions. You may add vegetables of your choice.
Other vegetables like mushrooms, sprouts, baby corn, broccoli, french beans, and bok choy go well with these noodles.
Sauces – I have used dark soya sauce and red chilli sauce in this recipe. You can also add a teaspoon of vinegar which gives a nice zing to this dish.
Others – We will also require finely chopped garlic, black pepper powder and salt to taste.
Oil – I have used sunflower oil here.
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Variations
You can make Non Veg Noodles here instead of veg. You can add eggs, shrimp or chicken.
Serving Suggestions
These noodles can be served alone or can be paired with vegetable Manchurian, vegetables in hot garlic sauce, vegetable chilli with gravy or paneer chilli.
Storage Options
These hakka noodles stay good for about 2 days in the refrigerator. Reheat before serving.
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Step-by-Step Vegetable Hakka Noodles Recipe With Pitcures
How to make Vegetable Hakka Noodles
First, let’s cook the noodles
- Heat 6 cups of water in a deep pan until it comes to a boil.
- Add hakka noodles to the boiling water. At this stage, you may also add a tablespoon of salt.
- Cook the noodles for 3-4 minutes just till they are al dente. Do not overcook.
- Once noodles are cooked, drain the water and rinse the noodles with cold water which helps to stop the cooking process.
- Add a tablespoon of oil to prevent the noodles from sticking to each other.
- Set them aside to cool a bit.
Let’s start making Vegetable Hakka Noodles
- Heat oil and add finely chopped garlic. Saute garlic for a few seconds till the raw smell fades away.
- Add chopped spring onion white and cook for about 1-2 minutes on medium-high flame.
- Add sliced onions and carrots and saute for about 2-3 minutes.
- Add sliced green bell peppers (capsicum) and saute for another 3 minutes. Make sure to cook these vegetables on medium-high flame.
- Now add shredded cabbage and cook for 4-5 minutes. If you like vegetables to be too crunchy cook for less time.
- Once vegetables are half cooked, add black pepper powder & salt to taste.
- Add soya sauce and red chilli sauce.
- Mix the sauces with the vegetables.
- Add the boiled noodles & mix well.
- Lastly, add spring onion greens.
- Vegetable Hakka Noodles are ready. Serve hot. You can serve them alone as they are or with vegetable Manchurian or paneer chilli.
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Recipe Card
Vegetable Hakka Noodles | व्हेज हक्का नूडल्स की रेसिपी
Anjali P
Hakka Noodles is a popular Indo-Chinese dish made with noodles tossed in vegetables & sauces. This is a super easy, quick & delicious snack recipe that is hugely popular on street stalls, food carts as well as upscale restaurants. This is a vegan, beginner-friendly recipe.
Print RecipePin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Appetizer, Main Course, Snack
Cuisine Chinese, Indian
Ingredients
To Cook Noodles
- 200 gms Hakka Noodles
- 1 teaspoon Oil
- 6-8 cups Water
For Stir Fry
- 1 tablespoon Garlic, finey chopped
- 1/4th cup Spring Onions Whites
- 1/2 cup Spring Onion Greens, to garnish
- 1 large Onion, sliced
- 1 cup Carrots, thinly sliced
- 1/2 cup Green Bell peppers (Capsicum), thinly sliced
- 1 cup Shredded Cabbage
- 1 teaspoon Black Pepper Powder
- 1 tablespoon Dark Soy Sauce
- 1 teaspoon Red Chilli Sauce
- Salt to taste
Instructions
To Cook Noodles
Heat 6 cups of water in a deep pan until it comes to a boil.
Add hakka noodles to the boiling water. At this stage, you may also add a tablespoon of salt.
Cook the noodles for 3-4 minutes just till they are al dente. Do not overcook.
Once noodles are cooked, drain the water and rinse the noodles with cold water which helps to stop the cooking process.
Add a tablespoon of oil to prevent the noodles from sticking to each other.
Set them aside to cool a bit.
Making Hakka Noodles
Heat oil and add finely chopped garlic. Saute garlic for a few seconds till the raw smell fades away.
Add chopped spring onion white and cook for about 1-2 minutes on medium-high flame.
Add sliced onions and carrots and saute for about 2-3 minutes.
Add sliced green bell peppers (capsicum) and saute for another 3 minutes. Make sure to cook these vegetables on medium-high flame.
Now add shredded cabbage and cook for 4-5 minutes. If you like vegetables to be too crunchy cook for less time.
Once vegetables are half cooked, add black pepper powder & salt to taste.
Add soya sauce and red chilli sauce.
Mix the sauces with the vegetables. Add the boiled noodles & mix well.
Lastly, add spring onion greens.
Vegetable Hakka Noodles are ready. Serve hot. You can serve them alone as they are or with vegetable Manchurian or paneer chilli.
Video
Keyword easy vegan recipes, gobi manchurian, hakka noodles, Indian vegetarian recipes, Indo-Chinese food, noodle recipes, vegan street food, vegetable hakka noodles
