Veg Hakka Noodles (Indo-Chinese Style)

5 from 60 votes

Veg Hakka Noodles (Indo-Chinese Style)

Noodles are always a crowd-pleaser, but have you tried Hakka noodles yet? If not, you're in for a treat! Made with chewy and flavorful wheat noodles stir-fried with fresh veggies, street style vegetable Hakka noodles are a beloved staple in Indian-Chinese cuisine. They're easy to make, hearty, and satisfying, making them a great option for a weeknight dinner or entertaining guests.

Prep Time15

Cook Time20

Total Time35

Course: Main Course, Snack

Cuisine: Indian

Diet: Hindu, Vegan, Vegetarian

Servings:

Calories: 297kcal

Author: Shilpa Kerur

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.

Notes

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.

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.

Nutrition