Hakka Noodles is a popular Indo-Chinese dish made with noodles tossed in vegetables & sauces.
This is a super easy, quick & delicious snack recipe that is hugely popular on street stalls, food carts as well as upscale restaurants.
This is aย vegan,ย beginner-friendly recipe.
About Hakka Noodles
Over the years as Indo-Chinese cuisine became popular, many roadside food stalls started serving lip-smacking Indo-Chinese fusion food such asย Chinese Bhel (Spicy & tangy fried noodles),ย Chinese Pakora (Fritters), Chinese Spring Dosa, and many others.
Hakka Noddles is one such recipe that is made using boiled noodles tossed with vegetables like spring onions, cabbage, carrots, bell peppers garlic and a few sauces.
These hakka noodles can be served for parties and get-togethers.
This dish is loaded with vegetables which gives a nice taste and crunch.
Vegetables can be added as per your choice, the standard vegetables that go are mainly shredded cabbage, bell peppers, carrots & spring onions.
Vegetables such as baby corn, sweet corn, sprouts, French beans and mushrooms can also be added to enhance the taste and texture.
Hakka noodles can be eaten on its own but is mainly paired with gravy or starters like gobi manchurian or veg. chilli.
You will easily find a packet of Hakka noodles in any grocery store or supermarket.
There are many brands that sell hakka noodles. I personally like to use Chings hakka noodles for making any noodle dish.
This fusion Indo-Chinese recipe is loved by kids and adults. It is well-adapted with Indian taste buds.
The one thing I personally love about making these noodles at home is that it is highly customisable and no artificial colour or MSG is used.
To make it healthy, I sometimes add sprouts & spinach which gives a nice texture & taste to these Hakka noodles.
To make these vegetable hakka noodles, storebought noodles are boiled till al dante or as per the instructions mentioned on the pack.
Then the vegetables are stir-fried on high flame to retain their crunch. Suces like red chilli sauce and soya sauce are used.
Recipe Video
ingredients
Noddles โย To make this recipe, we will need veg. hakka noodles packets that are easily available at any Indian grocery store. We will cook the noodles in boiling water till al dante or as per the instructions mentioned on the noodle pack. Once cooked, drain the water and add a tablespoon of oil to the boiled noodles to avoid them sticking to each other.
You can also use whole wheat, millet or any gluten-free noodles.
Vegetables โย I have used basic standard vegetables like carrots, cabbage, capsicum (bell peppers) and spring onions. You may add vegetables of your choice.
Other vegetables like mushrooms, sprouts, baby corn, broccoli, french beans, and bok choy go well with these noodles.
Sauces โย We will require dark soya sauce and red chilli sauce in this recipe. You can also add a teaspoon of vinegar which gives a nice zing to this dish.
Others โย We will also require finely chopped garlic, black pepper powder and salt to taste.
Oil โย We will require 3 tablespoons of oil.
Frequently Asked Questions
How do I prevent noodles from sticking together?
Once you drain the water from the noodles, immediately drizzle a tablespoon of oil over them and mix well. This helps prevent noodles from sticking to each other.
Can I make Hakka Noodles ahead of time?
Yes, you can cook the noodles and vegetables separately and toss them together just before serving. You can also store noodles and veggies separately in the frigde and toss when you are ready to serve.
Can I use other types of noodles to make Hakka Noodles?
Yes, for a healthier option, you can use whole wheat noodles, spaghetti noodles or millet noodles instead of all-purpose noodles.
Is Hakka Noodles healthy?
It actually depends on the ingredients that go into making this dish. Using healthier noodle options like whole wheat or gluten-free noodles along with healthier vegetables and a controlled amount of sauces or the lighter version of sauces can make these Hakka noodles healthy.
Variations
Adding Protein โ For a vegetarian protein option, you can add paneer or tofu to these Hakka noodles.
For Non-Vegetarians, scrambled eggs, chicken or shrimp go well in these Hakka noodles.
Healthy Noodles โ For a healthier version, you can use whole wheat noodles or millet noodles which are now easily available in Indian grocery stores or on Amazon.
Serving Suggestions
Hakka noodles can be served as a stand-alone main course.
You can also pair it with Veg. Manchurian, Soups, Veg. Chilli, Paneer Chilli, American Chopsuey or Chinese Bhel.
Storage Options
Hakka noodles stay good for about 3 days in the refrigerator. Store it in an airtight container. Reheat before serving.
You can either reheat the noodles in microvawe or in a steamer. You can also toss them in a pan with a bit of oil.
Related Recipes
More Fusion Recipes
Vegetable American Chopsuey, Veg. Chinese Bhel, Chilli Cheese Paratha, Desi Masala Macaroni Pasta
Step-by-Step Vegetable Hakka Noodles Recipe With Pitcures
How to make Vegetable Hakka Noodles
To cook the noodles
Heat 6 cups of water in a deep pan until it comes to a boil.
- Add hakka noodles to the boiling water. At this stage, you may also add a tablespoon of salt.
Cook the noodles for 3-4 minutes just till they are al dente. Do not overcook.
Once noodles are cooked, drain the water and rinse the noodles with cold water which helps to stop the cooking process.
Add a tablespoon of oil to prevent the noodles from sticking to each other.
Set them aside to cool a bit.
Letโs start making Vegetable Hakka Noodles
Heat oil and add finely chopped garlic. Saute garlic for a few seconds till the raw smell fades away.
Add chopped spring onion white and cook for about 1-2 minutes on medium-high flame.
Add sliced onions and carrots and saute for about 2-3 minutes.
Add sliced green bell peppers (capsicum) and saute for another 3 minutes. Make sure to cook these vegetables on medium-high flame.
Now add shredded cabbage and cook for 4-5 minutes. If you like vegetables to be too crunchy cook for less time.
Once vegetables are half cooked, add black pepper powder & salt to taste.
Add soya sauce and red chilli sauce.
Mix the sauces with the vegetables.
Add the boiled noodles & mix well.
Lastly, add spring onion greens.
Vegetable Hakka Noodles are ready. Serve hot. You can serve them alone as they are or with vegetable Manchurian or paneer chilli.
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Recipe Card
Hakka Noodles | How To make Vegetable Hakka Noodles Recipe
Ingredientsย ย
To Cook Noodles
- 200 grams Hakka Noodles
- 1 teaspoon Oil
- 6-8 cup Water
For Stir Fry
- 1 tablespoon Garlic, finey chopped
- 1/4th cup Spring Onions Whites
- 1/2 cup Spring Onion Greens, to garnish
- 1 large Onion, sliced
- 1 cup Carrots, thinly sliced
- 1/2 cup Green Bell peppers (Capsicum), thinly sliced
- 1 cup Shredded Cabbage
- 1 teaspoon Black Pepper Powder
- 1 teaspoon Dark Soy Sauce
- 1 teaspoon Red Chilli Sauce
- Salt to taste
Instructionsย
To Cook Noodles
- Heat 6 cups of water in a deep pan until it comes to a boil.
- Add hakka noodles to the boiling water. At this stage, you may also add a tablespoon of salt.
- Cook the noodles for 3-4 minutes just till they are al dente. Do not overcook.
- Once noodles are cooked, drain the water and rinse the noodles with cold water which helps to stop the cooking process.
- Add a tablespoon of oil to prevent the noodles from sticking to each other.
- Set them aside to cool a bit.
Making Hakka Noodles
- Heat oil and add finely chopped garlic. Saute garlic for a few seconds till the raw smell fades away.
- Add chopped spring onion white and cook for about 1-2 minutes on medium-high flame.
- Add sliced onions and carrots and saute for about 2-3 minutes.
- Add sliced green bell peppers (capsicum) and saute for another 3 minutes. Make sure to cook these vegetables on medium-high flame.
- Now add shredded cabbage and cook for 4-5 minutes. If you like vegetables to be too crunchy cook for less time.
- Once vegetables are half cooked, add black pepper powder & salt to taste.
- Add soya sauce and red chilli sauce.
- Mix the sauces with the vegetables. Add the boiled noodles & mix well.
- Lastly, add spring onion greens.
- Vegetable Hakka Noodles are ready. Serve hot. You can serve them alone as they are or with vegetable Manchurian or paneer chilli.
