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vegetarian hakka noodles served in a grey ceramic bowl with salt and pepper shakers in the background.
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5 from 1 vote

Veg Hakka Noodles

Veg hakka noodles is one of the most popular Indo chinese recipes. Street style al dente noodles tossed with stir fry vegetables and sauces. Comforting weeknight dinner in 25 minutes.
Prep Time15 mins
Cook Time8 mins
Total Time23 mins
Course: Main Course
Cuisine: Indo chinese
Keyword: Veg hakka noodles
Servings: 3 servings
Calories: 225kcal
Author: Harini

Equipment

  • Large Chinese wok or sturdy pan, preferably cast iron or carbon steel.

Ingredients

  • 250 grams hakka noodles or any prefered noodles
  • 4 cups water for boiling noodles
  • 1 teaspoon oil to toss the cooked noodles
  • 2 tablespoons sesame oil
  • 1 inch ginger peeled and minced
  • 3 cloves garlic peeled and minced
  • 1/2 cup spring onion whites chopped
  • 1 red onion medium, chopped
  • 1 carrot large, sliced or chopped
  • 1 bell pepper large, chopped, any color
  • 15 beans chopped
  • 1/4 cup shredded cabbage
  • 2 tablespoon `light soy sauce
  • 1 tablespoon vinegar
  • 1 teaspoon chili oil
  • 1 tablespoon chilli sauce or any hot sauce
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon cracked peppercorns white or black
  • salt to taste
  • 1/2 cup spring onion greens
  • 2 tablespoons sesame seeds
US Customary - Metric

Instructions

  • Bring a large pot of water to a rolling boil. Add a pinch of salt along with few drops of oil.
  • Place the noodles in boiling water and cook according to the package instructions.
  • Drain the excess water from the noodles and rinse under cold water thoroughly.
  • Toss about 1 teaspoon oil to the cooked noodles and mix well. Cover and set aside until use.
  • Now to make vegetable hakka noodles, heat 2 tablespoons sesame oil in a large wok until it smokes.
  • Add the minced ginger garlic and red chilli flakes. Saute for around 30 seconds.
  • Now add the finely chopped spring onion whites, chopped red onions and stir fry for another 40 seconds.
  • Next the vegetable, add the chopped carrot, beans, cabbage and bell peppers one by one quickly. Stir fry the vegetables for around 2 minutes.
  • Now add ground turmeric, soy sauce, chilli sauce, chilli oil,vinegar and stir to combine.
  • Next season with salt and pepper to taste. Mix and saute well.
  • Add the al dente boiled noodles to the stir fried vegetables. Mix quickly, cook for few seconds.
  • Add the garnishes- spring onion greens, 1/2 teaspoon chili oil if prefered and mix well. Remove the cooked hakka noodle from heat.
  • Serve vegetable hakka noodles immediately.

Notes

  • Chili sauce or hot sauce is optional. The main flavor of hakka noodles comes from soy sauce and vinegar.
  • For spicier noodles increase pepper to taste.
  • You can double the recipe.
  • This noodles stays good for 2 days in refrigerator.

Nutrition

Serving: 3servings | Calories: 225kcal | Carbohydrates: 14g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Sodium: 91mg | Potassium: 239mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4639IU | Vitamin C: 56mg | Calcium: 82mg | Iron: 1mg