About this recipe
Veg Hakka noodles or vegetable noodles is a quick and easy Indo-Chinese dish that is very popular and loved by most Indians. It could also be the most ordered Indo-Chinese dish in Indian restaurants. It is a very common street food sold at most food trucks and roadside stalls.
This dish is made with plain wheat noodles and has a generous amount of vegetables. The most common vegetables used are carrots, bell peppers, green beans, cabbage, onion, and green onions. Mushroom, cauliflower, broccoli, baby corn, etc. also works well with this dish.
There are several brands that make these noodles and our favorite is Chings. You can buy them in Indian grocery stores or online stores. This dish tastes great on its own but can also be paired with Gobi Manchurian or chili paneer.
Indo-Chinese food is very popular not just in India, but within Indian communities outside of India. It is believed that Indian-Chinese food on Indo-Chinese food originated from a Chinese settlement in Kolkata in India. This fiery fusion of food has pungent Chinese sauces like soy sauce and vinegar combined with very Indian flavors like ginger, garlic, and chili making the most unique-tasting dishes.
Read on to make the perfect street-style Chinese Hakka noodles at home with this easy recipe. Plus, this Chinese noodles recipe is without all the added MSG or excessive use of oil.
Ingredients
Noodles: I use plain noodles made using wheat flour for this dish which works best. You may also use any other type of noodles (like egg noodles or soba noodles) if you prefer. My favorite brand is Chings, which is made using wheat flour.
Vegetables: I use carrots, bell peppers (red and green), onion, cabbage, green beans, and scallions (spring onions).
Sauces: I use soy sauce, rice vinegar, tomato ketchup, and hot chili sauce.
Aromatics: I use finely chopped ginger and garlic.
Step-by-step instructions
Cook the flat noodles in boiling water as per package instructions. Drain excess water once the noodles are cooked. Rinse with cold water and cool it (this will also help remove the excess starch). Drizzle little oil and mix the noodles using a pair of tongs. This will prevent them from clumping together.
Heat oil in a large wok (you can use a cast iron wok or a nonstick wok). Add ginger and garlic, and saute for one minute on high heat. Add onions, cabbage, carrot, green bell peppers, red bell peppers, French beans, and scallion whites.
Stir fry on high flame for 2-3 minutes.
Add red chili sauce (or hot sauce), white vinegar, soya sauce, tomato ketchup, salt, and black pepper powder. Saute for 1-2 minutes.
Add the cooked noodles and mix well.
Toss the noodles on high heat for that street-style touch.
Garnish with green onions and serve hot.
Useful tips
Keep all the ingredients ready and handy before starting cooking. Chop the vegetables, measure the sauces, and cook and cool the noodles before you begin tossing the noodles in the sauces.
Boil the noodles as per packet instructions and rinse them with cold water. This prevents it from becoming sticky. Drizzle some oil on the cooled noodles to avoid them from clumping together. Also, take care not to overcook the noodles. It should be just done, similar to al dente in pasta.
Stir-fry the vegetables for 2-3 minutes only on high heat. Do not cover them. They should have a crunch in them and get a slight char.
Chinese cooking is done on high heat very quickly. Stir-frying on high heat produces the characteristic smoky flavor - but take care not to burn the food.
You can use sesame oil instead of vegetable oil for this Chinese noodles recipe as it has a high smoke point.
Soy sauce is quite salty. So adjust the salt level accordingly.
I add tomato ketchup to balance the strong flavors. This is optional and can be skipped.
Green chilis can be added for a spicy taste. You can also deseed the green chillies to add flavor while keeping the spice level low. Alternatively, use green chilli sauce or chilli oil.
You can also make chicken Hakka noodles using this veg Hakka noodles recipe. Use thinly sliced chicken breast and saute them on high heat before adding the veggies. The rest of the recipe remains the same.
Any leftovers can be stored in an airtight container for up to 5 days.
More Indian Chinese recipes:
FAQs
While Hakka noodles are also called chow mein in many parts of India, they are both different in terms of the cooking styles and ingredients used. Hakka noodles are tossed on high flame and it has more distinctive Indo-Chinese flavors. Chowmein is stir-fried noodles and has many localized and regional versions like American chow mein, Mexican chow mein, etc.
This veggie-loaded dish tastes great just on its own. However, it can be paired with other Indo-Chinese dishes like gobi Manchurian, chili paneer, or chilli chicken.
Bonus
This Hakka noodles recipe is:
- delicious street style,
- loaded with veggies,
- tasty yet free from any nasties
If you liked this recipe, please don't forget to give a 5-star rating and leave a comment below!
Recipe card
Hakka Noodles / Veg Hakka Noodles / Vegetable Noodles
Ingredients
- 2 packtes noodles (300 grams) I used Chings brand
- 4 tablespoon oil
- ½ inch ginger finely chopped
- 3 cloves garlic finely chopped
- 1 small onion sliced
- 1 cup cabbage julienne
- 1 cup bell peppers julienne
- ½ cup carrot julienne
- ½ cup green beans julienne
- ¼ cup scallion whites thinly sliced
- 1 tablespoon tomato ketchup
- 1 tablespoon red chili sauce adjust as per taste
- 1½ tablespoon vinegar
- 3 tablespoon soy sauce
- ¼ teaspoon salt (adjust as per taste)
- ½ teaspoon white pepper
- 2 tablespoon scallion greens chopped
Instructions
Boil the noodles:
- In a large saucepan or stockpot, boil 8-9 cups of water.
- Once the water is boiling, add the noodles and cook them as per the packet's instructions.
- Pour into a colander and drain out all the water. Rinse well in cold running water and let it cool.
- Drizzle 2 tablespoons of oil on the boiled noodles and gently mix them using a pair of tongs.
Stir-fry:
- In a wok or frying pan, heat 2 tablespoons of oil. Add ginger and garlic and saute for a minute.
- Add onions, carrots, bell pepper, green beans, cabbage, and scallion whites. Stir fry on high heat for 2-3 minutes.
- Add red chili sauce, vinegar, tomato ketchup, soy sauce, salt, and pepper. Mix well.
- Add the cooked noodles and mix well. Toss it on high heat for 1-2 minutes.
- Turn off the heat and garnish with scallion greens (spring onion greens). Serve hot.
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