Learn how to make delicious Indo-Chinese style veg hakka noodles recipe at home with crunchy vegetables and savory sauces. Tossed on high heat for that signature smoky aroma, this quick vegetable hakka noodles comes together in just 20 minutes for a comforting dinner or lunch.
Hakka noodles, or Hakka mee, is a type of noodles – It is yellow in color, normally served in soup and with meat such as pork or chicken fillet, with vegetables and egg (Source: Wiki). Usually I make Veg noodles with store bought plain noodles. For the first time, I bought Ching’s Hakka noodles and made Vegetable noodles for our breakfast combining Indian and Chinese style. I never thought it is so easy and quick to make.
I followed the instruction given in the pack on how to cook hakka noodles and cooked it perfectly. Noodles were firm yet soft. It came out well and tasty. Sendhil and Raksha loved it so much. Rice Vinegar and Soy sauce are the star ingredients for this recipe. But I used white vinegar and a little tomato ketchup too. I am happy that I tried hakka noodles at home.
For a no onion, no garlic version, just skip those ingredients from the list and follow the recipe. Soon I am planning to try Schezwan and more varieties with hakka noodles. Now lets see how to make this kids friendly, quick and easy Veg Hakka noodles with step by step photos.
Quick Notes for US & Abroad Kitchens
- Noodles Selection: Ching’s Secret Veg Hakka Noodles, dried wheat eggless noodles, or Asian ramen/soba noodles are widely available at Patel Brothers, H Mart or local supermarkets. Avoid thin vermicelli or angel hair pasta as they lose their chew when stir-fried.
- Sauces & Seasoning: Use regular naturally brewed soy sauce (such as Kikkoman or Lee Kum Kee) and Heinz tomato ketchup. For authentic Indo-Chinese kick, Ching’s Red Chilli Sauce or Huy Fong Sriracha provides the perfect spicy-tangy balance.
- High-Heat Wok Stir-Frying: Because electric coil or glass-top stoves do not have the high flame of a commercial Chinese burner, use a wide cast iron skillet or carbon steel wok. Preheat the pan thoroughly until hot before adding oil so the julienned vegetables stay crisp without turning soggy.
- Preventing Sticky Noodles: Right after boiling, drain the noodles in a colander and immediately rinse thoroughly under cold running water to wash off excess starch. Toss with 1 teaspoon of toasted sesame oil or vegetable oil to keep the strands bouncy and separate.
Veg Hakka Noodles Recipe
Ingredients
To cook noodles
- 200 g Hakka noodles (approx. 7 oz packet – I used Ching’s brand)
- 10 cups Water (approx. 2.4 liters)
- 1 tsp Cooking oil
- Salt as needed (approx. 1 tsp)
To saute
- 2 tbsp Cooking oil or olive oil (approx. 30 ml / 1 fl oz)
- 5 cloves Garlic (finely chopped)
- 2 tbsp Spring onion greens (finely chopped)
- 1 no Big onion (thinly sliced – approx. 100 g / 3.5 oz)
- 1 no Carrot (medium, cut into thin strips – approx. 70 g / 2.5 oz)
- ¼ no Capsicum / Green bell pepper (thinly sliced)
- ¼ cup Shredded cabbage (approx. 30 g / 1 oz)
- 1 tsp Soy sauce
- 1 – 2 tsp Green chilli sauce or red chilli sauce
- 1 ½ tsp Tomato sauce / ketchup
- ½ tsp White vinegar (optional)
- 1 tsp Black or white pepper powder
- Salt as needed
- 1 tsp Sugar
Instructions
- Boil 10 cups of water in a wide bowl or pot. Add 1 tsp of cooking oil and some salt. When the water comes to a rolling boil, add the hakka noodles (break them into two halves if needed). Let them cook uncovered for 10 minutes.
- In the meantime, finely chop the garlic and spring onions, shred the cabbage, and thinly slice the onion, capsicum and carrot into juliennes.
- Toss the noodles once or twice in between so they cook evenly without clumping. Check after 10 minutes—take a small noodle strand and press it; it should be soft yet break with a slight bite (al dente). Immediately drain the excess hot water using a colander and rinse the cooked noodles under cold tap water to stop the cooking process and rinse away surface starch. This keeps the noodles firm and separate.
- Heat 2 tbsp oil in a wide kadai or wok on high flame. Saute the finely chopped garlic and half of the spring onions for a few seconds. Add the sliced onion, carrot strips, shredded cabbage and capsicum. Sprinkle sugar and required salt. Keep tossing the vegetables on high flame until 3/4th cooked so they retain their crisp crunch.
- Lower the flame and add tomato sauce, green or red chilli sauce, soy sauce and vinegar. Mix quickly on low heat so the sauces blend without burning.
- Add the cooked and drained noodles along with black pepper powder. Toss gently on high flame so the noodles are evenly coated with the savory sauces and stir-fried vegetables.
- Toss the noodles on high flame for another 1 to 2 minutes. Garnish with the remaining spring onion greens, remove from heat, and serve hot. Enjoy!
Notes
- Adjust the quantity of sauces as per your taste.
- You can use white pepper powder instead of black pepper powder.
- Noodles should be cooked properly, so stay nearby and drain them at the right time.
- You can add sliced mushroom, green peas and French beans if you like.
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Enjoy yummy Hakka noodles at home along with Gobi Manchurian as a side. Tastes great!
