This Vegetable Hakka noodles recipe is an all-time favorite at my home. I use Ching's Hakka noodles easily available in grocery stores. You can also use angel hair noodles or any other similar noodles of your choice. The blend of spicy sauces, fresh veggies, and mild tangy spices makes these Hakka noodles an irresistible dish that delights every palate.
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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.
- The taste is out of the world and everyone usually loves it and tastes even better when refrigerated and heated the next day!
- It's a great food item for parties, get-togethers, and picnics as most folks usually love them as appetizers or main course. Serve along with beetroot cutlets and a main course like vegetable biryani, and paneer tikka masala, and finish with a dessert like gulab jamun from gits mix and you have a great feast!
- 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, garlic powder, chili flakes, and salt.
Ingredients you will need
- Hakka Noodles ( I used Ching's brand)
- Veggies - onions, carrots, beans, red and green bell peppers, cabbage, mushrooms, scallions, green chilies, garlic, red chili flakes
- Sauces - soy sauce, green chili sauce, vinegar, and red chili sauce also used in the Gobi Manchurian dry recipe.
- Spices- black or white pepper, red chili flakes, salt to taste, Ching's Noodle masala
- Vegetable Oil - Avocado oil or any other oil that has a neutral taste
Vegetable Hakka Noodles recipe - How to make?
Cook the noodles
There are two ways to cook the Hakka noodles:
- Cook Hakka noodles al-dente (until half cooked) in a big pan of boiling water with a drop of oil and salt. Drain to a colander and add running cold water to stop cooking.
- Boil water with salt and oil. Once it starts rolling boiling add noodles, switch off flame, and cover with a lid for about 10 to 12 minutes. Drain to a colander and add cold water.
Cut the noodles with scissors to about an inch long (optional).
Sautee Vegetables with sauces and combine
Heat oil in a deep-bottomed pan. Add onions or shallots, garlic, green chilies, scallions (bottom halves, save the top portion for garnish), and sautée for 10 minutes. Next, add the vegetables and sautée for a while. Add all the sauces. Close the lid and cook the veggies halfway through. Add the noodle masala (if using), pepper, red chili flakes and salt. Now add the noodles and mix well. Garnish with finely cut green onions (scallions).
- Step 1: Add noodles to boiling water which has salt and a drop of oil in it.
- Step 2: Cover with a lid for about 10 to 12 minutes, then drain to a colander run cold water on it, and keep aside.
- Step 3: Heat oil in a pan and add chopped garlic, onions, shallots, and green onions until they wilt out a little.
- Step 4: Add the rest of the vegetables and saute well.
- Step 5: Add all the sauces, spices and seasonings.
- Step 6: Mix well and get the drained noodles next to it.
- Step 5: Gently mix them, use two wooden ladles if it helps in mixing well.
- Step 6: Garnish with green onions and serve.
If you are looking for more recipes with a variety of mixed vegetables, do check out the best pav bhaji recipe or the Vegetable biryani layered.
Recipe FAQs
Hakka has a firmer texture than the softer noodles and they both taste different when the similar sauces and spices are mixed due to this.
A variety of vegetables like carrots, beans, cabbage, bell peppers, mushrooms, and tofu can be added .
They can be served with any gravies like Indian chili chicken, chicken 65, gobi manchurian, or chicken Manchurian. You can also have it as is with some ketchup on the side.
Related Recipes
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Vegetable Hakka Noodles Recipe
Ingredients
- 1 packet Noodles Ching's Hakka
- 5-6 shallots halved (optional)
- 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
- 4-5 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. Transfer to serving bowl and serve.
Notes
- Add oil and salt to boiling water so the noodles don't stick to each other
- Use a pair of scissors to chop the noodles after cooking so it's easier to mix the sauces and combine everything well.
- Adding noodle masala is optional, you can substitute wit ith black pepper, salt, chili flakes, and garlic powder.
- Adjust the oil, spices, and sauces as necessary to make it spicier or milder.
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!