Vegetable Hakka noodles are an all-time favorite at my home. The noodles I use are t Ching's Hakka noodles available in the groceries stores. You can also use angel hair noodles or any other of your choice.
Why you will love this?
- This dish is quite healthy as you have many veggies like onions, carrots, beans, and bell peppers. I have also learned over time not to miss adding cabbage and garlic to this recipe as it imparts a unique flavor. Make sure to have all these ingredients beforehand before making this dish.
- The taste is out of the world and everyone usually loves it.
- It's a great food item for parties, get-togethers and picnics.
- You can use the Ching's noodle masala available in the stores for flavoring, but it is optional and one can substitute with pepper powder, chili flakes, and salt.
Ingredients you will need
- Ching's Hakka Noodles
- Shallots halved
- Onion chopped finely
- Veggies - carrots, beans, red and green bell peppers, cabbage, mushrooms
- scallions, green chilies, garlic, red chili flakes
- Sauces - soy sauce, green chili sauce, vinegar, red chili sauce, salt to taste, Ching's Noodle masala
- Spices- black or white pepper
- Oil
How to make Vegetable Hakka Noodles?
Cook Hakka noodles al-dente (until half cooked) in a big pan of water with a drop of oil and salt. Drain to a colander and add running cold water to stop cooking. Cut the noodles with scissors to about an inch long (optional).Heat oil in a deep-bottomed pan. Add shallots, garlic, green chilies, onions, shallots, and sautée for 10 minutes.
Add half the scallions from the bottom part and save the top portion for garnish. Next, add the vegetables and sautée for a while. Add all the sauces. Close the lid and cook covered until the veggies are half cooked. Add the noodle masala (if using), pepper and salt. Now add the noodles and mix well. Garnish with finely cut green onions (scallions).
If you are looking for more recipes with a variety of mixed vegetables, do check the best pav bhaji recipe or the Vegetable biryani layered.
Vegetable Hakka noodles
Ingredients
- 1 packet Noodles Ching's Hakka
- 5-6 shallots halved
- 1 medium onion chopped finely
- 2 carrots chopped lengthwise
- 5-6 beans
- ½ bell peppers red and green
- ½ cabbage
- 5-6 mushrooms
- 1 bunch scallions
- 3-4 green chilies
- 3-4 pods garlic
- 2 tbsp soy sauce
- 1 tbsp green chili sauce
- 1 tbsp vinegar
- 1 tbsp red chili sauce
- 1 tsp salt to taste
- 2 tsp Ching's Noodle masala
- ½ tsp black or white pepper
- 4 tbsp oil
Instructions
- Boil a big pan of water with a drop of oil and salt.
- Add the Hakka noodles and cook al-dente (until half cooked)
- Drain to a colander and add running cold water to stop cooking
- Cut the noodles with scissors to about an inch long (optional)
- Heat oil in a deep bottomed pan
- Add shallots, garlic, green chilies, onions, shallots, and sautée for 10 minutes.
- Add half the scallions from the bottom part and save the top portion for garnish.
- Add the vegetables (cut lengthwise about an inch long ) and sautée for a while.
- Add all the sauces
- Close the lid and cook covered until the veggies are half cooked
- Add the noodle masala (if using), pepper and salt
- Now add the noodles and mix well
- Garnish with finely cut green onions (scallions)
- Turn off heat. Vegetable Hakka noodles are ready!
Nutrition
I need to make these vegetable Hakka Noodles for my Dad as this is one of his favorite recipes. This recipe looks fantastic!
Quick, tasty, and packed with veggies—these Hakka noodles are a winner!