Jump to Recipe
Veg hakka noodles is quick and easy to make at home. Learn how to make a perfect, flavor packed recipe at home that will satisfy your street food cravings.
I used to think making veg hakka noodles is complicated until I tried fried rice, which I make often now a days.
Best when cooking for one or for a weekend one pot dish. Do check my spicy version schezwan noodles recipe in my website.
Jump to:
- Ingredients
- My notes
- Top tip
- Variations
- Indian street style
- Step by step photos
- Recipe card
Ingredients
Veg hakka noodles Ingredients
Noodles - There are ready to cook hakka noodles sold commercially. Ching's is available widely and I too used the same. You can use something sold as plain noodles as well.
Vegetables - Basic vegetables used in hakka noodles are cabbage, carrot, beans, capsicum, spring onion, onion.
Sauces - I keep it simple or even without sauces as I love that way. In south Indian restaurants I used to have, they do not add any sauce at all, yet turns out so flavorful.
So I too started making that way. If you want you can add a dash of chilli sauce, soya sauce and vinegar in this recipe.
Oil - Though any neutral oil like sunflower oil can be used. Olive oil is healthier choice as we are using generously. Peanut oil, sesame oil can also be used.
Spring onion - Just a little bit of garnish is enough, use white part along vegetables, this can also be skipped if you just want to use regular onion.
My notes
I, at times keep it really simple by using regular onion and veggies alone. No sauce or spring onion and only black pepper.
You can add tastemaker (checkout my homemade noodles masala). You can also add commercially available Asian curry powder at the end as replacement.
Top tip
- Cabbage gives a good flavor in this dish.
- I use my mandoline slicer for shredding cabbage in no time for this.
- For carrot, I first use julienne grater (not usual grater) to get strips. Hold carrot lengthwise to get long strips. Stack these and cut as needed.
- You can cut beans into diagonals, because chopping into usual is too mainstream, haha.
Variations
How to make hakka noodles healthy?
Now a days millet noodles are available at the market. You can prepare this same recipe with that and there is no change in taste mostly. Check out my reel in my instagram, making .
Indian street style
So what is the secret to the smoky flavor that we get in restaurants or street food?
I love the smoky flavour we get when we toss the vegetable. I feel the wok they use in the restaurants also play a significant roll in the flavour.
Tossing in high flame so that it catches fire gives a smoky flavor, which I feel is the secret to hakka noodles Indian street style.
I too try to recreate the same at home. Though we do not have high ranges that will give this effect, here are some things to note:
- Use generous oil.
- Bring vegetables to edge of the pan, and in full flame, if you fry in slanting way, it does get exposed to oil and gives smoky flavor to an extent. Try it out.
- Cook the noodles just 3-4 minutes maximum.
Step by step photos
1. To make veg hakka noodles, cook noodles firstly as per the instructions given in the pack or boil 4 cups of water and cook noodles for 3-4 minutes. Make sure it's not over cooked. Then drain water and reserve 3-4 tablespoon for using later.
Add 1 teaspoon oil now and mix gently to avoid noodles sticking.
2. Then, cut veggies into fine thin strips, chop the spring onion finely (green part) and chop the white part separately. After that, heat a pan with oil and fry white part of the spring onion.
3. Then add the veggies one by one frying each for half minute. In goes the sauce, salt and pepper. Give a quick stir.
4. After that, add the drained noodles and mix well. If needed you can add reserved water to loosen up the noodles. Finally add the chopped spring onion to garnish.
Serve veg hakka noodles hot with any Manchurian or as such with sauce.
Platter Suggestions
- Indo Chinese lunch menu - Platter 60
- Hakka noodles, Chilli paneer dry and mango sago - Lunch menu 35
Recipe card
Hakka noodles recipe
Quick and easy to make vegetable Hakka noodles recipe. Tossing in high flame so that it catches fire gives a smoky flavor just like the the street food / restaurants style.
Course Main Course
Cuisine Indian, Indo Chinese
Prep Time 15 minutes minutes
Cook Time 20 minutes minutes
Author Raks Anand
Servings 2
Cup measurements
Ingredients
- 1.5 cups Plain noodles
- ¾ Cabbage Shredded / julienne
- 1 Carrot Medium
- ½ Capsicum
- 3 Sprigs Spring onion
- ½ teaspoon Pepper
- 1.5 teaspoon Tomato chilli sauce
- Salt
- 3 tablespoon Oil
Instructions
Cook noodles as per the instructions given in the pack
Boil 4 cups of water and cook noodles for 3-4 minutes. Make sure its not over cooked.
Drain water and wash it to remove the excess starch optionally. Reserve som noodles cooked water (2-3 tbsp) to use later.
Add 1 teaspoon oil and mix to avoid sticking.
Cut veggies into fine thin strips, chop the spring onion finely (green part) and chop the white part separately.
Heat a pan with oil and fry white part of the spring onion.
Add the veggies one by one frying each for half minute. Add the sauce, salt and pepper. Give a quick stir.
Add the drained noodles and mix well. If too sticky, or if you want to deglaze the pan, add the reserved pasta cooked water.
Finally add the chopped spring onion to garnish.
Notes
- Use oil generously. You can use any cooking oil or olive oil the better for health.
- Fry always in high flame. If you can, try tossing the veggies in such a way that it catches fire. This gives the smoky flavor as in restaurants. Oil should be more to do this.
- You can also add white pepper or ajinomoto in this. Adding a dash of vinegar also enhances the taste.
YoutubeDo you like short videos? Subscribe now!
InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.
