Vegetable Hakka Noodles (Veg Hakka Noodles) is a delicious , nutritious and most popular Indo-Chinese noodles that can be easily whip up in less than 30 minutes. Serve on their own or pair with your favorite side for wholesome meal!
Who doesn’t like noodles? An absolute favorite within all age groups, noodles are a great way to get your kids to love their veggies. Packed with vitamins, proteins and carbs, these veg hakka noodles will leave you feeling both satisfied and yearning for more.
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.
WHAT ARE VEGETABLE HAKKA NOODLES?
Hakka Noodles are Chinese-style noodles that are made in a wok on high heat. This dish is widely popular at most Indo-Chinese restaurants. For this type of cooking, the prep work needs to be done ahead of time and the entire cooking process should take no longer than 7 minutes. The key is to cook the Hakka Noodles quickly on high heat so the veggies remain crunchy. Indo-Chinese Hakka Noodles are prepared with noodles, lots of veggies, and minimal sauces. The end result is delicious and flavorful noodles.
Today I am sharing this quick version of noodles which is loved by all with tips and tricks to get the perfect noodles every time. Be it dinner parties, gatherings, potlucks, indo chinese is an all time favorite cuisine for us. Loved by folks of all ages , it’s super easy and quick to whip up and needless to mention very addictive.
WHAT ARE THE INGREDIENTS YOU WILL NEED?
- Noodles – Chings Hakka Noodles (preferred) available in the Asian/Indian market Or the Asian vegetable noodles or spaghetti as the last option.
- Veggies – Thinly sliced carrots, colorful bell peppers, red onions, cabbage, green onions.
- Sauces and seasonings – Soy sauce, white vinegar, chill sauce (green chilli sauce (preferred) or red chilli sauce, or sriracha). Sugar, Salt, pepper powder.
- Aromatics – ginger, garlic, and green chilies (optional).
- Oil – sunflower or canola and sesame (optional)
HOW TO MAKE?
3 EASY steps to cook the perfect & best Indian street style Vegetable Hakka Noodles:
First, cook the noodles
Second, saute veggies
Third, toss in the noodles
TIPS TO MAKE THE PERFECT NOODLES
- Preferably use the 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 over cook 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 open plate and toss in some oil to keep them from sticking
- Use the right veggies, that taste good with Noodles. The addition of wrong veggies will spoil the entire dish.
- Cut veggies thin and equal in size so they cook around the same time. Add veggies that have the same cooking together and depending on their cooking time.
- Use colorful veggies as they add to the overall appeal of this dish.
- Do not overcook the veggies. Slight crunch tastes nice with these noodles.
- Add a little extra oil, for that street style touch.
- Take a big pan or wok to cook these noodles, otherwise, it will come out while mixing. Also, stir fry the noodles on high flame for best results.
WHAT NOODLES TO USE IN HAKKA NOODLES?
Use the Ching’s Hakka Noodles that you can easily find at your local Desi grocery store.
WHAT ARE THE VEGGIES CAN I ADD TO HAKKA NOODLES?
Veg Hakka Noodles are generally prepared with bell peppers, onion, scallions, cabbage, and carrots. In addition to these veggies, you can also throw in some chopped baby corn for added crunch, asparagus, french beans, snow peas, celery, or shitake mushrooms.
CAN WE MAKE THESE NOODLES AHEAD OF TIME?
You can boil the noodles, coat them in oil and stored in the fridge for about 3 days. You can also chop the veggies and store them for about a day. Prepping all these ingredients will take less time to make fresh out of pan Hakka Noodles.
HOW TO STORE LEFTOVER NOODLES?
Leftover noodles taste more delicious the next day as the flavors marry. Store in an airtight container in the refrigerator for a couple of days. Heat and serve.
SERVING SUGGESTIONS:
You can serve these noodles on its own or pair it with any Indo-Chinese side dish or a gravy such as Gobi Manchurian, Chilli Chicken or Kung Pao Tofu.
MORE INDO-CHINESE RECIPES TO TRY!
Burnt Garlic Mushroom Fried Rice
MORE SIDES TO TRY!
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Vegetable Hakka Noodles
Ingredients
- 2 tbsp cooking oil
- 2 pack Chings Hakka noodles or vegetable Asian noodles or spaghetti
- 1 tsp salt
- 1 tbsp cooking oil
- 1 tbsp sesame oil
- 1 tbsp garlic minced
- 1 tbsp ginger minced
- 1 bell pepper thinly sliced, have used 1/4 cup of each red, yellow, orange and green
- 1/2 cup cabbage finely sliced
- 1 medium carrot thinly sliced
- 1/2 red onion finely sliced
- 10-12 spring onions cut lengthwise
- 1/2 cup spring onion greens finely chopped
- 1 tbsp soy sauce using dark soy sauce
- 1 tbsp chilli vinegar or white vinegar or rice vinegar
- 1 tbsp green chilli sauce or red chilli sauce or sriracha
- 3/4 tsp salt
- 1/4 tsp black pepper powder
- 1 tsp sugar
Instructions
- Cook the noodles in a boiling water with salt as per package instructions. Depending on the type of noodles used, cooking time will vary. Ching’s Hakka noodles will take less time compared to spaghetti pasta noodles.
- Once noodles are cooked drain the water completely and run them through cold water to stop cooking.
- Toss with oil so they to prevent them from sticking. Keep aside.
- Chop all the veggies thin and almost equal in size and keep aside.
- Mix the soy sauce, vinegar, chilli sauce, salt, pepper, and sugar and keep them aside.
- In a wok or large skillet heat oil on medium-high and once hot add oil and sesame oil along with ginger and garlic. Saute for a few seconds until fragrant.
- Add sliced spring onions and red onions, saute until they start to turn translucent.
- Add in the bell pepper and carrots. Saute for a minute on high. Do not overcook. Then add the cabbage and mix well. The veggies should be half cooked yet crunchy.
- Season with some salt and pepper. Push veggies to the side and make space in the center. Add the sauce mixture.
- Mix and cook the veggies in the sauce for a few seconds.
- Add the noodles and toss using tongs until everything is well incorporated.
- Switch off the heat and garnish with some green onions.
- Delicious and flavorful Veg Hakka Noodles are ready! Serve warm with your favorite Indo-Chinese side or gravy dish.
Notes
- You can also add egg, boiled shredded chicken, or shrimp in this dish.
- Adjust the amount of sauces according to your taste preference.
- Make sure you do not overcook the noodles as if overcooked they will be mushy and won’t taste good at all.
- Use good quality Hakka Noodles. There are many brands available in the market, choose the right one.
- Slice your veggies into thin julienne. Thick slices of vegetables won’t taste good when added in these noodles.
- Use the right veggies, that taste good with Noodles. The addition of wrong veggies will spoil the entire dish.
- Add a little extra oil, for that street style touch.
- Take a big pan to cook these noodles, otherwise, it will come out while mixing. Also, stir fry the noodles on high flame for best results.
