Vegetable Hakka Noodles

Street style Vegetable Hakka Noodles make a great weeknight meal!

These are great on their own or serve along with chili paneer or gobi manchurian for an Indo-Chinese dinner!

hakka noodles in a black bowl with a pair of chopsticks

My perception of Chinese food was very different when I was a kid. Almost similar to the perception of Indian food in the western world, quite far from reality. You get the drift, right? Anything with soy sauce and vinegar added to it would be considered Chinese, I guess that’s the long and short of it.

In India, Chinese food meant noodles, paneer manchurian, sweet corn soup, chili potatoes! It also meant this super flavorful street food which was readily available on roadside stalls and vans and was a part of every kid’s birthday menu!

The Indian version of Chinese is so popular back home that it’s now a cuisine on its own. At least I would like to believe that!

From upscale restaurants to food trucks, this cuisine has it all in India. Kids love noodles, isn’t it? [well so do adults, ask me!]

Anyway, so growing up noodles was one of my favorites things to eat and we were allowed to eat it for special occasions only. Yes, eating out and eating junk was so uncommon when I was a kid. How things have changed now!

We would always wait for birthdays or other special occasions to eat “chow mein”. These hakka noodles are popularly known as chow mein in India, the roadside version that is. The chow mein is spicy, full of veggies and very delicious.

Now that I am an adult (and can also cook!), I don’t need to wait for special occasions to eat hakka noodles.

Whenever the cravings strike, I simply make them at home. They are really easy to make with few basic ingredients.

vegetarian hakka noodles in a small wooden bowl

How to Make Restaurant Style Hakka Noodles At Home?

Choose the right noodles

There are a lot of noodles available in the market so choose the right one to make street style hakka noodles at home.

I use Ching Vegetarian Hakka noodles and I think they are just perfect for this recipe. You can find them easily at all Indian grocery stores.

Use a little extra-oil

You know you have made the perfect noodles when each and every strand of noodle is separate from each other, which was not the case when I made noodles for the first time 3 years ago.

It was a mess and all my noodles clumped up together. After few trials and errors, I realized that you do need to use little extra oil.

First the noodles must be coated with little oil after they are boiled and drained.This really helps in preventing the stickiness.

And second you have to use a bit more oil than you would have wanted while cooking the noodles with the veggies.

I used to add 1 teaspoon of oil and it never tasted like the one we get in restaurants. This recipe uses 2 tablespoons of oil and believe me I couldn’t tell the difference if this was homemade or from an Indo Chinese restaurant! Yup that good!

Use the right veggies

Typically, the Indian style vegetable hakka noodles have the following vegetables in it – onion, cabbage, bell pepper and carrots.

For this recipe, I did not use cabbage because first I didn’t have it the day I made these noodles and second, I don’t like cabbage that much in my noodles.

So, stick to the traditional veggies.

All the veggies are cooked on high flame so that they remain crunchy.

sliced vegetables like carrot, pepper on a black board

Chop all the veggies thin

Use your chopping skills and slice the veggies into thin juliennes. Thick slices of vegetable don’t taste good in these hakka noodles.

Use the right cookware

Cook noodles in a large wok, it makes a difference. Also always remember to cook on high heat.

These hakka noodles are great with fried rice, chili paneer or any Indo-chinese dish like baby corn Manchurian, gobi manchurian.

PS: Do all the prep work before you start cooking. For this hakka noodles recipe everything is cooked on high heat and we want the veggies to remain crunchy. Soggy and over cooked veggies spoil the fun of eating noodles in my opinion. I want to bite into me veggies while eating hakka noodles.

So chop, slice and keep everything ready before you start. You will not get the time to chop in between.

 

Method – Hakka Noodles Recipe

1- Boil the noodles according to instructions on the package. I was supposed to cook my noodles for 2 minutes only.

2- Drain the noodles and wash under cold running water, this stops the cooking process.

3- Add 1/2 tablespoon of vegetable oil to the noodles and toss so that the noodles get lightly coated with the oil and don’t stick to each other. Set it aside.

4- In a wok heat 1 tablespoon vegetable oil and 1 tablespoon sesame oil on medium-high heat. Once the oil is hot add the minced garlic and ginger, sliced green chili and chopped celery.

Saute for few seconds until the ginger garlic starts to change color.

5- Add sliced onions and saute for a minute or two until the sides of the onion starts turning light golden brown.

6- Add in the sliced carrots, bell pepper, green onion and cook for 1 minute on high heat. The veggies should remain crunchy.

7- Push veggies to the side, lower the heat and add soy sauce, rice vinegar, hot sauce (like sriracha) and sugar (if using).

8- Toss the veggies to combine well with the sauce. Add in the black pepper, salt and white pepper.

step by step pictures of vegetable hakka noodles being made

9- Stir in the boiled noodles.

10- Using a pair of tongs, mix it well so that the noodles are well coated with the sauce.

11- As a final touch, stir in a teaspoon of chili oil. This is totally optional.

12- Toss the noodles well and garnish with more spring onion greens.

step by step pictures of vegetable hakka noodles being made

Serve hakka noodles as such or with your favorite Indo chinese dishes! I love mine with chili paneer.

pair of hands holding a bowl of hakka noodles with chopsticks

If you’ve tried this Hakka Noodles Recipe then don’t forget to rate the recipe! You can also follow me on FacebookInstagramPinterest and Twitter to see what’s latest in my kitchen!

This post has been updated from the recipe archives, first published in 2014.

Vegetable Hakka Noodles

Street style Hakka Noodles are easy to make at home! These spicy noodles are great for a quick meal. Pair them with your favorite Indo-Chinese recipe to make a complete meal.

hakka noodles in a black bowl with a pair of chopsticks
Course Main Course
Cuisine Indo-Chinese
Keyword hakka noodles
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 3
Calories: 517 kcal
Author: Manali
5 from 4 votes
Print

Ingredients

  • 300 grams noodles, I used Ching Hakka Noodles
  • 1 tablespoon sesame oil
  • 1 tablespoon vegetable oil
  • 2 teaspoons minced garlic
  • 1 teaspoon minced ginger
  • 1 green chili, sliced
  • 1 stalk celery, chopped
  • 1 medium red onion, 100 grams, sliced
  • 1 large carrot, 100 grams, sliced
  • 1 large red pepper, 200 grams, sliced, can use mix of green and red
  • 3 stalks green onion, chopped + more to garnish
  • 2.5 tablespoons soy sauce
  • 1 tablespoon rice vinegar, or white vinegar
  • 1 teapoon hot sauce, like sriracha
  • 1/2 teaspoon sugar, optional
  • 1/4 teaspoon black pepper powder
  • 1/2 teaspoon salt, or to taste
  • pinch white pepper powder
  • 1 teaspoon chili oil, optional

Instructions

  1. Chop all the veggies before you start making the noodles.

  2. Boil the noodles according to instructions on the package. I was supposed to cook my noodles for 2 minutes only.


  3. Drain the noodles and wash under cold running water, this stops the cooking process. Add 1/2 tablespoon of vegetable oil to the noodles and toss so that the noodles get lightly coated with the oil and don’t stick to each other. Set it aside.


  4. In a wok heat 1 tablespoon vegetable oil and 1 tablespoon sesame oil on medium-high heat. Once the oil is hot add the minced garlic and ginger, sliced green chili and chopped celery.


  5. Saute for few seconds until the ginger garlic starts to change color.

  6. Add sliced onions and saute for a minute or two until the sides of the onion starts turning light golden brown.


  7. Add in the sliced carrots, bell pepper, green onion and cook for 1 minute on high heat. The veggies should remain crunchy.


  8. Push veggies to the side, lower the heat and add soy sauce, rice vinegar, hot sauce (like sriracha) and sugar (if using).


  9. Toss the veggies to combine well with the sauce. Add in the black pepper, salt and white pepper.

  10. Stir in the boiled noodles. Using a pair of tongs, mix it well so that the noodles are well coated with the sauce.


  11. As a final touch, stir in a teaspoon of chili oil. This is totally optional. Toss the noodles well and garnish with more spring onion greens.

  12. Serve hakka noodles as such or with your favorite Indo chinese dishes! I love mine with chili paneer.

     

Recipe Notes

You may use any veggies of choice here. Tofu, broccoli would work well too!

Nutrition Facts
Vegetable Hakka Noodles
Amount Per Serving
Calories 517 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 4g 20%
Sodium 1322mg 55%
Potassium 514mg 15%
Total Carbohydrates 84g 28%
Dietary Fiber 6g 24%
Sugars 8g
Protein 15g 30%
Vitamin A 118%
Vitamin C 92.5%
Calcium 5%
Iron 11.9%
* Percent Daily Values are based on a 2000 calorie diet.

Street style Hakka Noodles are easy to make at home! These spicy noodles are great for a quick meal. Pair them with your favorite Indo-Chinese recipe to make a complete meal. #vegan #vegetarian

45 thoughts on “Vegetable Hakka Noodles

  1. Can people please comment on the dish if they have tried it, it no use untill you try it for your self. Empty comments don,t help.

  2. Hi Manali,

    This looks amazing and waiting to try it. Just wanted to understand that I have an electric glass ceramic stove at home. Can you please advice how to go about cooking on high flame and what sort of cookware would be ideal for this recipe?

    Thanks in Advance

    1. Hiral, I would still suggest using a wok..I don’t have much experience cooking at glass ceramic store but cook on high heat and have everything ready/chopped to go before you start making the recipe. You need to act quickly and fry the veggies only for few seconds to a minute! Hope you like it!

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