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Veg Hakka Noodles Recipe
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Veg Hakka Noodles Recipe

How to make delicious Indo-Chinese style Vegetable Hakka Noodles recipe with crunchy stir-fried veggies and savory sauces.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast, Dinner, Main Course
Cuisine: Chinese, Indian
Keyword: kheer, payasam
Servings: 3 Servings
Author: Chitra

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.
    Boiling water in a pot and cooking hakka noodles
  • In the meantime, finely chop the garlic and spring onions, shred the cabbage, and thinly slice the onion, capsicum and carrot into juliennes.
    Thinly sliced carrots, capsicum, cabbage and onions for noodles
  • 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.
    Draining cooked noodles in a colander and rinsing in cold tap water
  • 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.
    Stir frying garlic, spring onions and crunchy vegetables in a pan on high flame
  • 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.
    Adding soy sauce, chilli sauce, tomato sauce and vinegar to sauteed vegetables
  • 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.
    Adding cooked noodles and cracked black pepper powder to 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!
    Tossing hot vegetable hakka noodles on high flame until evenly coated

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.