Hakka noodles are a famous and delicious Indo-Chinese Noodle dish served as a main course or a side dish with other Indo-Chinese-style dishes. It is a satisfying and easy-to-make Chinese dish that is quite popular amongst vegetarians in India.
These noodles are typically stir-fried with either vegetables or meats like chicken, shrimp, or beef, along with sauces, and other seasonings. It has a unique fusion of Chinese and Indian flavors.
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Table of contents
Hakka Noodles are popular in many parts of the world, specifically in India, where it is one of the most common Indo-Chinese dishes found in Chinese restaurants.
They are also popular street foods in India where they are often served as stir-fried with vegetables and meats along with a spicy tomato sauce.
It is such a versatile and tasty side dish for those who are looking for something new to add to their noodle collection.
About Hakka Noodles
Veg Hakka noodles are a type of Chinese-style stir-fried noodles that originated from the Hakka people in China, who are known for their distinctive cooking techniques. These noodles are usually made from rice or wheat flour and are generally thin and long, and have a texture similar to spaghetti but slightly chewier.
They are customarily stir-fried with vegetables, meats, and a variety of sauces and spices to prepare a flavorful and filling dish. They can also be served as soup when made with sauce.
On this page, I have shared vegetarian and vegan Hakka Noodles which are delicious and easy to make, comforting and enticing. If you want a straightforward weeknight dinner that is both delicious and filler, Hakka noodles are the perfect solution for you.
How to Make Hakka Noodles
You might be wondering how to make Hakka Noodles at home. Don’t worry, this noodles recipe is super simple. To make Hakka noodles, you need to start by boiling the noodles according to the package instructions. Next, veggies such as garlic, ginger, spring onions, carrots, bell peppers, and cabbage are stir-fried in a wok or a large pan until they are slightly cooked yet still crunchy. Other than veggies you can also add some protein sources like chicken, paneer, tofu, or shrimp to this noodle to make it more filler.
Then a combination of sauces and spices like soy sauce, chili sauce, vinegar, and ground black pepper is added to the pan to make it flavorful. Lastly, the boiled noodles are tossed in stir-fried veggies until the noodles are well coated with the sauce.
And your most enjoyable lunch box meal or a weeknight dinner is ready to serve
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So next time you are in the mood of having noodles, you should try whipping a batch of hakka noodles at home, I am sure they won’t disappoint you.
These Veg Hakka Noodles
✓ are delicious, comfy, and inviting
✓ makes a satisfying lunch or dinner
✓ are simple and easy-to-make
✓ are vegetarian and vegan
✓ can also be made gluten-free
✓ are perfect for lunch box
✓ is a versatile recipe
✓ make a comfy and delicious meal
✓ can be made with vegetables or meat
✓ can be customized to suit your taste preferences
Ingredients
Veg Hakka noodles are super delicious noodles made with noodles, vegetables, spices, and a combination of sauces. Here is what you’ll need to make this popular Indo-Chinese Veg Hakka Noodles recipe:
- Noodles – They are the key ingredient of this recipe. Usually, hakka noodles are used for making this dish. They are easily available at Asian grocery stores.
But you can surely use other noodles such as chow mein noodles, soba noodles, whole grain noodles, or udon noodles. Basically, you can use any of our favorite spaghetti or noodles.
No matter what type of noodles you are using, make sure to cook the noodles according to package instructions.
- Vegetables – Crunchy and colorful vegetables add a pop of color, nutrition, and crunch to this noodle recipe. The common vegetables that are used in this noodle recipe are spring onions/scallions, bell peppers, carrots, garlic, ginger, green chili, and cabbage.
You can also use other veggies such as mushrooms, broccoli, bok choy, snow peas, celery, french beans, zucchini, and sprouts.
- Oil – For this stir-fry noodles recipe you can either use neutral vegetable oil. The oils that taste in this noodle recipe are peanut oil, sunflower oil, safflower oil, or toasted sesame oil.
I have also used a splash of chili oil for heat, but adding chili oil is completely optional here.
- Sauces – For this recipe, you will need a combination of a variety of sauces. The sauces you will need for this recipe are soy sauce, hot sauce (optional), and vinegar are the most commonly used sauces.
When buying soy sauce make sure to buy naturally fermented organic sauce which is less processed and doesn’t have harsh chemicals. For a different flavor profile, you can also use oyster or hoisin sauce.
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Vinegar – Indo-Chinese dishes require a splash of vinegar to add a tang and balance to the spicy taste. I have used white vinegar here, but you can also use rice vinegar or apple cider vinegar for this recipe.
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Spices – This recipe commonly uses salt and ground black pepper for seasoning. If you want it extra hot, then feel free to add a pinch of red chili flakes or Sichuan peppercorns.
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Sugar – A dash of sugar is added to the sauce. The sweetness from the sugar balances the spicy and tangy flavors.
Variations
Hakka noodles are a fun and versatile noodle dish that can be prepared and enjoyed in many ways. We have some variations of hakka noodles that You can try at home:
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Protein Hakka Noodles – For a protein-rich version of noodles you can add some protein sources such as grilled tofu, grilled chicken, fish, boiled egg, beans, shrimp, or even peanut sauce, or cheese.
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Paneer Hakka Noodles – For this type of noodles, you can add fried or grilled paneer along with the vegetables.
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Hakka Noodle Soup – If you are into warm and comfy soups, then you can make a soupy version of this noodle by adding a vegetable to chicken broth to the noodles and vegetables.
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Schezwan Hakka Noodles – For this variation, add some schezwan sauce to the noodles along with other sauces. The Schezwan sauce is a Chinese-style hot sauce. It has a nice heat, garlicky flavor, and a spicy kick to this noodle recipe.
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Egg Hakka Noodles – For making these noodles, you can add scrambled eggs or fried eggs to the noodles along with vegetables.
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Chicken Hakka Noodles – They are a favorite variation of this noodle amongst chicken lovers. Not only does it add extra protein to this dish, but it also makes it filler and satisfying.
Simply marinate chicken in soy sauce, ginger, and garlic, and then pan-fried before adding it to the noodles.
Serving Suggestion
These noodles taste great when served as a standalone dish. This can also be served to guests at dinner parties. For making it an experience for your guests you can add hakka noodles to the Chinese dinner party menu and serve it as a side dish along with Chow-Mein Style Macaroni, schezwan fried rice, veg schezwan noodles, Gobi Manchurian, Paneer Manchurian, and Hot and Sour Soup.
These noodles stay good for some hours, and this makes them a perfect and delicious go-to meal. Pack it in a lunch box, and whenever you want to eat, you can either eat it cold or reheat it in a microwave.
Storage suggestions
Hakka noodles can be stored in different ways. Here are some storage suggestions for these noodles:
They stay fresh for up to 4 days when stored in an airtight container in the refrigerator. To store, let noodles cool at room temperature and then transfer them to an airtight container and store them.
Whenever you are planning to serve, reheat them in a microwave or a stovetop pan. You can add 1-2 tablespoons of water if the noodles have dried out.
Freezing: Though fresh noodles taste the best, if you want to freeze these noodles then you can surely do that. To freeze, let the noodles cool completely and then transfer them to a Ziploc bag or a freezer-safe container.
Then place them in a freezer, and freeze them for up to 2-3 months. When you want to eat them, simply thaw them overnight in the refrigerator. Then reheat them in a microwave or a pan.
Pro Tips and Tricks to make the Best Hakka Noodles
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Prepping veggies: For this hakka noodles recipe, you need to stir-fry the veggies. So either cut the vegetables into julienne or shred them. You can also thinly chop the veggies. This speeds up the cooking process and also this way they cook evenly and blend beautifully well with the noodles.
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Cooking noodles: To get the perfect texture, it is advised to boil the noodles till they are al dente (until they are just cooked and are firm to bite), or according to the package instructions. It is very important to boil them less because they get cooked with stir-fried veggies and if overcooked they get mushy.
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Rinse the noodles: After boiling them, rinse them with cold water to remove excess starch and to immediately stop the cooking process. Then toss and mix the cooked noodles with some oil so they do not stick or turn lumpy.
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Use High heat: When making vegetable hakka noodles recipes, it is suggested to use high heat to cook vegetables. This way they get cooked quickly and without getting soggy.
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Frying pan or Wok: You need to keep tossing and stir-frying constantly. So for making Hakka noodles it is best to use a large wok as it allows quick and even cooking. However, you can also use a cast iron pan, a regular Indian kadai, or a frying pan with handles.
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Garnishing: For a final touch, you can garnish the noodles with some toasted sesame seeds and spring onions.
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Flavoring: Sauces are spices that make or break the taste of noodles and make them flavorful. Make sure the sauce you are using is of good quality. You can adjust the sauce and seasoning to get the desired taste.
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Stir fry on high heat: Vegetables are the star of this veg hakka noodles recipe. When sautéeing vegetables, make sure to stir-fry them on high heat to get the crunchy vegetables with a smoky flavor. Also keep stirring to avoid them from burning and cook them until they are slightly cooked because overcooked vegetables won’t give a good taste.
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Don’t overcrowd the wok: When stir-frying the vegetables you should use a large wok to make sure that you don’t overcrowd the wok. This step ensures that all the ingredients get evenly cooked.
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Oil: The amount of oil depends on the type of vessel you are using. Some utensils require more oil, so feel free to adjust the amount of oil. Mine didn’t require much oil, but if your vegetables seem dry, then add more oil to the pan to get the best flavor.
Faq
What is a hakka noodle?
Hakka noodles are a kind of Indo-Chinese style stir-fry noodles that hail from the Hakka region of China.
Can I make hakka noodles ahead of time?
They stay fresh for 3-5 days in the refrigerator, so you can definitely prepare vegetable hakka noodles in advance. For a longer shelf life, you can also store them in the freezer. Just remember to thaw and reheat them before serving.
Are hakka noodles vegetarian?
My recipe for Hakka noodles is vegetarian. Though it can also be made non-vegetarian. To make non-veg hakka noodles you can add any of your preferred meat to this recipe.
How do I prevent the noodles from sticking together?
Rinse the noodles under cold water after boiling to remove the starch and prevent the noodles from clumping and sticking together. And also, drizzle them with a few drops of oil and toss them. This step will make them non-sticky.
What can I serve with hakka noodles?
Hakka noodles can be served as it is without anything. To make an elaborate meal you can pair it with other Chinese, Indo-Chinese or Indian dishes.
What are the ingredients in hakka noodles?
Hakka noodles need some really simple and handy ingredients like hakka noodles, oil, vegetables, sauce, and seasonings.
Can I make hakka noodles spicy?
Yes, definitely. Making these noodles spicy is very easy. Just add some red chili flakes or chili oil to increase the heat.
Can I use other types of noodles instead of hakka noodles?
Traditionally hakka noodles are used for making this recipe, but there is no harm in using other types of noodles. You can use any spaghetti or noodles of your choice. Just keep in mind that every noodle has a different texture and taste.
So the overall taste of the dish will depend on the type of noodles you’ve used.
Vegetable Hakka Noodles (Step-by-step photo instructions)
Prep Veggies
- For making veg hakka noodles, you will first need to prepare all the veggies. Start by placing bell peppers on a chopping board. Slice them thinly lengthwise. Bell pepper juliennes are ready. Next, divide the onion into equal halves and thinly slice it. Then mince or finely chop 4-5 garlic cloves. Finely chop 1-inch ginger piece. Slice green chili. After that, thinly slice two medium-sized carrots. Carrot juliennes are ready. Then start cutting cabbage into thin shreds. Cabbage chiffonade is ready. Keep all the veggies aside.
Boiling noodles
- Add boiling water to the pan, or bring it to a rolling boil. Next, add 1/2 teaspoon of salt and 1 teaspoon of oil. Add the noodles and boil until al dente or according to package instructions. Make sure that you do not overcook the noodles. Once done, discard the water and drain them into a colander. Then rinse them with cold or running tap water to remove the starch and to stop the cooking process. Pour 1 teaspoon of oil and mix using fingers to prevent them from sticking to each other.
How to Make Hakka Noodles
- Heat oil in a large wok or kadai over high heat. Add oil, chopped garlic, chopped ginger, and chopped green chilies and sauté them for a minute.
- Next, add sliced onions and fry for a minute. After that, add julienned bell peppers/capsicum, julienned carrots, and cabbage chiffonade. Mix well and sauté all the veggies for 2-3 minutes or until veggies are slightly tender yet remain crunchy.
- Then add 1 tablespoon of spring onion greens, salt and pepper to taste, and hot sauce (if using). Mix well and cook for a minute. Then add a pinch of sugar, soy sauce, and vinegar and mix.
- Lastly, add cooked noodles and chili oil. Toss everything well, taste, and add more seasoning or sauce if needed. Toss well for 3-5 minutes. Your veg hakka noodles are ready, garnish with spring onion greens, and serve hot with Schezwan sauce, Paneer Manchurian, or any of your favorite Indo-Chinese dishes.
Recipe Card
Vegetable Hakka Noodles [Recipe]
★★★★★
(Rating: 5 from 4 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 35 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Main | Indo-Chinese | 4 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 379 calories | 1 |
INGREDIENTS
For Vegetable Hakka Noodles
- 1 packet (300 grams) of Hakka Noodles
- 1 1/2 large-sized bell peppers (I used red, green, and orange)
- 2 medium-sized carrots, peeled
- 1/2 head of cabbage, about 2 cups
- Boiling water for noodles
- Salt to taste
- 3 tablespoons + 2 teaspoons oil
- 4-5 garlic cloves
- 1/2 inch ginger piece, peeled (optional)
- A handful of spring onion greens, chopped
- 1 medium-sized onion, peeled
- Salt, and pepper to taste
- 1.5 tablespoon Soy sauce
- 1 teaspoon hot sauce, optional
- 1 teaspoon chili oil, or to taste
- 1 medium-sized green chili
- 1 tablespoon vinegar
- Pinch of sugar
For serving
- Spring onion greens, chopped
INSTRUCTIONS:
Prep Veggies
- For making veg hakka noodles, you will first need to prepare all the veggies. Start by placing bell peppers on a chopping board. Slice them thinly lengthwise. Bell pepper juliennes are ready. Next, divide the onion into equal halves and thinly slice it. Then mince or finely chop 4-5 garlic cloves. Finely chop 1-inch ginger piece. Slice green chili. After that, thinly slice two medium-sized carrots. Carrot juliennes are ready. Then start cutting cabbage into thin shreds. Cabbage chiffonade is ready. Keep all the veggies aside.
Boiling noodles
- Add boiling water to the pan, or bring it to a rolling boil. Next, add 1/2 teaspoon of salt and 1 teaspoon of oil. Add the noodles and boil until al dente or according to package instructions. Make sure that you do not overcook the noodles. Once done, discard the water and drain them into a colander. Then rinse them with cold or running tap water to remove the starch and to stop the cooking process. Pour 1 teaspoon of oil and mix using fingers to prevent them from sticking to each other.
How to Make Hakka Noodles
- Heat oil in a large wok or kadai over high heat. Add oil, chopped garlic, chopped ginger, and chopped green chilies and sauté them for a minute.
- Next, add sliced onions and fry for a minute. After that, add julienned bell peppers/capsicum, julienned carrots, and cabbage chiffonade. Mix well and sauté all the veggies for 2-3 minutes or until veggies are slightly tender yet remain crunchy.
- Then add 1 tablespoon of spring onion greens, salt and pepper to taste, and hot sauce (if using). Mix well and cook for a minute. Then add a pinch of sugar, soy sauce, and vinegar and mix.
- Lastly, add cooked noodles and chili oil. Toss everything well, taste, and add more seasoning or sauce if needed. Toss well for 3-5 minutes. Your veg hakka noodles are ready, garnish with spring onion greens, and serve hot with Schezwan sauce, Paneer Manchurian, or any of your favorite Indo-Chinese dishes.
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NOTES:
- Rinse the noodles: After boiling them, rinse them with cold water to remove excess starch and to immediately stop the cooking process. Then toss and mix the cooked noodles with some oil so they do not stick or turn lumpy.
- Use High heat: When making vegetable hakka noodles recipes, it is suggested to use high heat to cook vegetables. This way they get cooked quickly and without getting soggy.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/vegetable-hakka-noodles/