Vegetable Hakka Noodles

An easy to make noodle recipe that is FULL of vegetables, Asian sauces and perfectly cooked noodles. 

Hakka Noodles from the Indo-Chinese cuisine is a noodle recipe for EVERYONE!

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We all LOVE noodles, don't we? Especially the ones that are easy to make and delicious. 

Noodles are such a versatile thing to make. They are loved by people of all ages and can be customized in SO many ways. 

Serve it with a sauce on the side or with an Asian curry and you have a quick but super delicious meal for weeknights! 

What are Hakka Noodles?

Hakka Noodles are a really popular version of noodles in India. They are categorized as Indo-Chinese; a food category only available in India! 

Hakka Noodles is the name of the final dish and also the MOST popular noodle type used to make it.

A mix of Asian flavors and Indian ingredients; these noodles are found in restaurants, banquets, rood side vendors and popular food chains.

Hakka noodles is a mix of noodles with vegetables like carrots, peppers, onions, cabbage and spring onions. Flavored with dark soy sauce and vinegar; these pair really well with all kinds of curries. 

My favorite memories of Hakka Noodles are definitely from the street vendors of Mumbai. They have a super huge wok to make the noodles. Throw in some thin sliced vegetables in hot oil, mix it around and season with spices and sauces. Then add the noodles and toss it to mix everything well. 

The sound of their ladle against the wok and the smell of freshly made noodles is unmatched. They NEVER have to taste their stuff too. It is always amazing and tastes the same each time!

What all you need to make Hakka Noodles?

Noodles- This is the starting point of the recipe. I use either Ching's Secret Hakka Noodles or one from the Asian store. 

The Asian store noodles are a hit or miss but Ching's NEVER disappoints. It is my go-to brand. 

If you cannot find them, pick a kind that is not flat but not as thick as Udon. Something in between would be great.

Vegetables- The recipe can be made with whatever vegetables you have at hand. Peppers, cabbage, carrots and onions are the most popular vegetables to make this. 

The vegetables are sliced super thin and even so they cook quickly on high flame.

Use a julienne peeler for carrots if you like.  

Sauces- Soy sauce and vinegar are needed for this recipe. Most of the times Dark Soy sauce works the best to get the taste and slight brown color. Again for this, Chings' Secret is the brand I prefer. 

Oil- Using a high smoke point oil works for the recipe. The BEST flavor comes from sesame oil or a mix of sesame and vegetable oil. Using a little bit of chili oil works well too.

Do you need MSG in the recipe?

The restaurants that serve Hakka noodles use MSG (ajinomoto) to a great extent. 

This flavoring salt is popular in Indian style Chinese food. However, it is believed to have a ton of harmful effects on the body.

I do not add any MSG in the recipe. If you would like the authentic taste, you can add a pinch along with salt. 

How to make them perfect each time?

• The MOST important part here is the ensure the noodles are perfect. Cook them as per the packet instructions and make sure they only cook al-dente and do not turn mushy. 

• Drain the noodles and place them in a wide pan to cool completely. 

• The noodles are best made in a thick wide pan or wok. The large surface area helps cook all the vegetables at once and fast. Plus, it is easy to mix everything around in a wide pan.

• Cook the vegetables such that they do not burn and are crunchy. Do not over cook them as they will turn mushy. 

• Add whatever vegetables you have or like. Broccoli, mushroom, red cabbage, baby corn and even jalapeños can be added. 

• The noodles do stay well for a few hours but taste the best when had fresh. To reheat after some time, simply microwave for 1-2 minutes based on the quantity. 

Serving Suggestions 

The noodles are great with some sauce on the side. 

If you would like an entree to go with it, try one of these: 

• Babycorn Chilli
• Black Pepper Tofu
• Gobi Manchurian
• Spicy Orange Tofu
• Non-Fried Vegetable Manchurian

To complete the meal serve it with Vegetable Manchow Soup, Burnt Garlic Fried Rice and Super Simple Baked Spring Rolls.

Steps

1- Cook the noodles as per the package instructions. Drain and place in a colander. Rinse with cold water and set aside. 

2- Heat sesame oil and vegetable oil in a wide pan or wok on high flame. Add green onion and peppers. 

3- Once they cook a little, add carrots and cook for a minute.

4- Add the cabbage and mix well. Let it cook for another minute.

5- Transfer the cooled noodles to the wok. 

6- Add soy sauce, vinegar, chili sauce, salt and pepper. 

7- Mix well and cook for a few minutes. Once done, remove and serve with your favorite sauce or curry.

Yield: 4

Author: Smruti

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Vegetarian Hakka Noodles

An easy to make noodle recipe that is FULL of vegetables, Asian sauces and perfectly cooked noodles. Hakka Noodles from the Indo-Chinese cuisine is a noodle recipe for EVERYONE!

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

• Hakka Noodles200 grams (2 noodle pack)
• Spring Onion 4-5 stalks (white and greens separate)
• Green, red and yellow peppers ½ each, julienned
• Carrot 1 medium, julienned 
• Cabbage ¼ medium, sliced thin
• Sesame Oil 2 tbsp
• Vegetable Oil 1 tbsp
• Soy Sauce 2 tsp
• Vinegar 1 tsp
• Chili Sauce 1 tsp
• Salt 1 tsp
• Cracked Pepper ¾ tsp

Instructions

1. Cook the noodles as per the package instructions. Drain and place in a colander. Rinse with cold water and set aside.
2. Heat sesame oil and vegetable oil in a wide pan or wok on high flame. Add green onion and peppers.
3. Once they cook a little, add carrots and cook for a minute.
4. Add the cabbage and mix well. Let it cook for another minute.
5. Transfer the cooled noodles to the wok.
6. Add soy sauce, vinegar, chili sauce, salt and pepper.
7. Mix well and cook for a few minutes. Once done, remove and serve with your favorite sauce or curry.

Notes:

• Cook the noodles as per the packet instructions and make sure they only cook al-dente and do not turn mushy. 
• Drain the noodles and place them in a wide pan to cool completely. 
• The noodles are best made in a thick wide pan or wok. The large surface area helps cook all the vegetables at once and fast. Plus, it is easy to mix everything around in a wide pan.
• Cook the vegetables such that they do not burn and are crunchy. Do not over cook them as they will turn mushy. 
• Add whatever vegetables you have or like. Broccoli, mushroom, red cabbage, baby corn and even jalapeños can be added. 
• The noodles do stay well for a few hours but taste the best when had fresh. To reheat after some time, simply microwave for 1-2 minutes based on the quantity. 

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