Vegetable Hakka Noodles

An easy to make noodle recipe that is packed with vegetables, this Hakka Noodles recipe is addictive yet easy to make.

Make this street style noodle recipe in minutes. It pairs wonderfully with Vegetable Manchurian for a complete meal.

We all LOVE noodles, don't we? Especially the ones that are easy to make and delicious. Asian cuisine has various noodle recipes. From Thai Drunken Noodles and Vegetarian Teriyaki Noodles to Chili Paneer Noodles and Pad Thai Noodles.

Serve these with a sauce on the side or with an Asian curry like Manchurian or Garlic Tofu and you have a quick but super delicious meal for busy weeknights! 

Jump to:

• What are Hakka Noodles
• Why this recipe works
• Ingredients and Substitutions
• Do you need MSG in the recipe?
• How to make this recipe
• Expert Tips and Notes
• Recipe FAQs
• Serving Suggestions 
• More Noodle Recipes to try
• Vegetarian Hakka Noodles

What are Hakka Noodles

Hakka Noodles are a really popular version of noodles in India. They are categorized as Indo-Chinese; a food category probably developed by Indians and now enjoyed across the world. 

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 popular in restaurants, weddings, parties, rood side vendors and food chains.

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

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 final dish too. Yet, it is always amazing and tastes the same each time!

Why this recipe works

• This version of noodles is a super quick one. Once the vegetables are chopped and the noodles are boiled, it can be made in under 20 minutes.
• Hakka noodles are generally not super spicy so it makes a great dish for kids. Plus, adding some spice for adults is always an option. Either way it works wonderfully.
• There are no set of vegetables that has to be added to the recipe. Apart from the regular onions, carrots and cabbage it is a great way to sneak in some more vegetables that kids probably would not eat by themselves.
• This colorful and flavorful noodle recipe is great as part of meal prep. Reheat using the microwave and works great as a make-ahead recipe.
• This recipe of Hakka Noodles is easy to scale. Make a small batch or make a large one for a gathering, it works really well.

This is by far the most popular Indian Chinese noodle recipe and making it at home is quite easy too. Super versatile, quick and delicious.

Ingredients and Substitutions

• Noodles- This is the starting point of the recipe. I use either Ching's Secret Hakka Noodles or one from the Asian store. Ching's is definitely 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. We slice the vegetables thin and even so they cook quickly on high flame. Use a julienne peeler for carrots if you like.  
• Sauces- Soy sauce and white vinegar are perfect for this recipe. Plus, we add some chili sauce. Most of the times Dark Soy sauce works the best to get the taste and slight brown color.
• Oil- Using a high smoke point oil works for the recipe. The BEST flavor comes from sesame oil. A mix of sesame and vegetable oil works too. Using a little bit of chili oil works well too.

See the recipe card for detailed ingredient information, measurements and nutrition.

Do you need MSG in the recipe?

The restaurants that serve Hakka noodles often 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 this recipe

1- Cook the noodles as per the package instructions.

2- Drain and place in a colander. Rinse with cold water and set aside. 

3- Heat sesame oil and vegetable oil in a wide pan or wok on high flame. Add green onion (whites only) and mixed peppers. 

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

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

6- Mix everything well.

7- Then transfer the cooled noodles to the wok. 

8- Next add soy sauce, vinegar, chili sauce, salt and pepper. 

9- Mix well and cook for a few minutes.

10- Once everything coats well and is cooked, remove and serve with your favorite sauce or curry.

Expert Tips and Notes

• 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. Some recipes call for adding oil at this step but I do not do that.
• 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.
• Do not skimp on the oil. Less oil will not help cook the vegetables and noodles and will result in everything sticking to each other or to the 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 at room temperature but taste the best when had fresh. To reheat after some time, simply microwave for 1-2 minutes based on the quantity. 
• To refrigerate, cool the noodles completely and transfer to glass containers. Cover and refrigerate up to 5 days.

Recipe FAQs

Serving Suggestions 

The noodles are great with some sauce on the side. If you would like an entree to go with it, try these: 

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

More Noodle Recipes to try

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