East Asian Recipes

Veg Hakka Noodles

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I don’t know about you but Indo-Chinese food is my favorite type of Chinese food. It’s my husband’s too. We especially love noodles! There are many delicious flavors of Indo-Chinese style noodles. My husband’s favorite is classic Veg Hakka Noodles.

Check out my tried and true version of this classic dish. Scroll down for a detailed recipe and a VIDEO TUTORIAL! 🙂

These noodles are flavored with a very simple sauce made from vinegar, soy sauce, and green chilis. Together, these ingredients plus a few choice vegetables create a classic noodle recipe. It took me a couple tries to get this recipe the way I want it. But, this combination of veggies and flavors takes me back to the classic Indo-Chinese noodles that I fell in love with for the first time in India!

Veg Hakka Noodles tastes absolutely bomb with Gobi Manchurian. Check out the recipe here.

Veg Hakka Noodles
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Veg Hakka Noodles

Recipe by Chaitra KCuisine: Indo-Chinese
Servings

4

servings
Prep Time

15

minutes
Cooking Time

15

minutes
Calories per Serving

350

kcal

Hakka noodles tossed with stir fried veggies and simple Indo-Chinese flavors

Ingredients

  • 2 large blocks or 4 small blocks Hakka Noodles (I used 2 large blocks of Ching’s Secret Veg Hakka Noodles)

  • 3 tbsp oil

  • 2 cloves garlic (minced/crushed)

  • 1 inch ginger (minced/grated)

  • 2 green chilis (minced/crushed)

  • 4 scallions/ spring onions (sliced into thin circles and separated into white and green parts)

  • 1 medium carrot (julienne)

  • 1/2 small cabbage (shredded)

  • 4 baby corn (sliced into circles)

  • 1 green bell pepper/ capsicum (thinly sliced)

  • 1/2 tsp salt

  • 1/2 tsp ground black pepper

  • 2 tbsp soy sauce

  • 1/4 tsp white rice vinegar

Instructions

  • Cook hakka noodles (2 large blocks or 4 small blocks) per package instructions. Strain the noodles, rinse with cold water, toss with a bit of oil, and keep aside.
  • Heat 3 tbsp oil in a wok at a medium flame.
  • Add 2 cloves garlic (minced/ crushed) and 1 inch ginger (minced/ grated). Sauté till aromatic.
  • Then, add 2 green chilis (minced) and the white part of 4 scallions/ spring onions (thinly sliced into circles).
  • Next, add vegetables: 1 medium carrot (julienne), 1/2 small cabbage (shredded), 4 baby corn (sliced into circles), and 1 medium green bell pepper/capsicum (thinly sliced).
  • Cook vegetables on high heat for a few minutes.
  • Once all the vegetables are cooked, add 1/2 tsp salt and 1/2 tsp ground black pepper.

  • Then, add in the cooked noodles.
  • Before you mix the noodles, add 2 tbsp of soy sauce and 1/4 tsp of vinegar. Then, toss!
  • Take off flame, garnish with the green part of the scallions/spring onions (thinly sliced into circles) and serve hot. Enjoy! 😊

Notes

  • Feel free to use any brand of Hakka Noodles you prefer. I used Ching’s Veg Hakka Noodles. These usually come in larger blocks. Please note that this is different than Ching’s Desi Instant Noodles which come in smaller blocks.
  • Please note that this recipe requires more oil than most other recipes. This prevents the noodles from being too dry. I use standard vegetable oil. Alternatively, you can use sesame oil or chili oil for additional flavor.
  • Instead of minced ginger and garlic, you could use a pre-made ginger/ garlic paste.
  • I prefer to mince my green chilis in a grinder. However, you can finely mince them by hand or even just slit them.
  • There are many versions of this recipe. This is my tried and true version that I came up with.  I hope you love it!
  • Vegan Option: This recipe is Vegan! 🙂

Did you try this recipe?

I hope you all try this recipe out! I would love to see your own adventures in cooking! Please take a pic and share them with me on Instagram/Facebook @chaitrascreations.

 

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