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Vegetable Hakka Noodles

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main
Cuisine Chinese
Servings 4 servings

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

  1. You can also add egg, boiled shredded chicken, or shrimp in this dish.
  2. Adjust the amount of sauces according to your taste preference.
  3. Make sure you do not overcook the noodles as if overcooked they will be mushy and won’t taste good at all.
  4. Use good quality Hakka Noodles. There are many brands available in the market, choose the right one.
  5. Slice your veggies into thin julienne. Thick slices of vegetables won’t taste good when added in these noodles.
  6. Use the right veggies, that taste good with Noodles. The addition of wrong veggies will spoil the entire dish.
  7. Add a little extra oil, for that street style touch.
  8. 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.
Keyword Hakka Noodles, Vegetable Hakka Noodles