Veg Hakka noodles recipe is the most popular noodles recipe that is served in almost all indo chinese restaurants or stalls. You can replicate the dish at home very easily.
For making hakka noodles to the perfection, you need to saute or toss the vegetables on medium to high heat. Also veggies should stay crunchy and slightly raw. For that cook them for only few minutes not longer.
What kind of vegetables to use is up to you. You can add what you like. Here I have used capsicum, cabbage, carrot, beans and onion. You can add mushrooms, baby corn, colored bell pepper etc.
The color of the noodles depends on the what kind and brand of the chilli sauce you are using.
Making any indian chinese dish is easy. But the prep work like chopping the veggies and measuring the sauces, boiling the noodles takes most of your time. Once you have that ready, this hakka noodles will be ready in just 10 minutes.
Serve this noodles with veg manchurian to get the best taste out of it. This combination is just fantastic.
Step By Step Photo Instructions:
1) Bring the 4-5 cups of water to a rolling boil. Add noodles in that and cook as per package instruction of till just cooked, not mushy.
2) Drain all the water, run through the cold water to stop the cooking process. Then add little bit of oil and toss the noodles. Keep it aside.
3) Prepare all the veggies.
4) Heat the sesame oil in a pan or wok on medium-high heat. Once hot add ginger, garlic and celery. Saute for few seconds or till the raw smell of ginger garlic goes away.
5) Now add all the vegetables (capsicum, carrot, cabbage, green beans, spring onion whites).
6) Mix and cook on HIGH heat for 2-3 minutes. Toss in between.
7) The vegetables should be still crunchy and little raw, not cooked all the way through.
8) Now lower the heat and add soy sauce.
9) Also add chilli sauce.
10) Mix well.
11) Add salt, pepper and red chili flakes and mix.
12) Add noodles and spring onion greens. Again crank the heat to high.
13) Toss the noodles and cook for 1-2 minutes.
14) Lastly add vinegar and again toss well.
Serving suggestion: serve hakka noodles with indo chinese gravy dishes like veg manchurian, gobi manchurian gravy or chilli paneer gravy.
Check out more noodles recipes
Schezwan noodles // Chilli garlic noodles // Veg chow mein
Did you try this hakka noodles recipe? I’d love to hear about it! Leave a review in the comment section below.
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Veg Hakka Noodles
Ingredients
- 150 grams Noodles Hakka style
- 4-5 cups Water
- 2 tablespoons Sesame oil
- 1 teaspoon Ginger finely chopped
- 2 teaspoons Garlic finely chopped
- 2 teaspoons Celery finely chopped
- ½ cup Capsicum (Green bell pepper) julienned
- ½ cup Carrots julienned
- ½ cup Cabbage shredded
- ¼ cup Green beans (French beans) cut into thin strips diagonally
- ½ cup Spring onion (green onion or scallion) White part cut into thin strips diagonally
- 1 tablespoon Soy sauce
- 1 tablespoon Chilli sauce
- Salt to taste
- ¼ teaspoon Black pepper powder or to taste
- ¼ teaspoon Red chilli flakes or to taste
- 2 tablespoons Spring onion (green onion or scallion) Green stalk, chopped
- 1 teaspoon White distilled vinegar
Instructions
- Bring the 4-5 cups of water to a rolling boil.
- Once it starts boiling, add noodles in that and cook as per package instruction of till just cooked, not mushy. It may take around 4-5 minutes.
- Drain all the water, run through the cold water to stop the cooking process.
- Then add little bit of oil and toss the noodles. Keep it aside.
- Heat the sesame oil in a pan or wok on medium-high heat.
- Once hot add ginger, garlic and celery. Saute for few seconds.
- Now add all the vegetables. Mix and cook on HIGH heat for 2-3 minutes. Toss in between.
- The vegetables should be still crunchy and little raw, not cooked all the way through.
- Now lower the heat and add soy sauce and chilli sauce.
- Alos add salt, pepper and red chili flakes and mix.
- Add noodles and spring onion greens. Again crank the heat to high.
- Toss the noodles and cook for 1-2 minutes.
- Lastly add vinegar and again toss well.
- Then turn off the stove.
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