--- title: "Veg Hakka Noodles" url: https://www.whiskaffair.com/chinese-vegetable-hakka-noodles/ date: 2022-09-10 modified: 2023-10-29 lang: en author: "Neha Mathur" description: "Make Indo-Chinese takeout copycat Veg Hakka Noodles at home using my easy recipe. They come together in under 30 minutes using simple ingredients. If you want to try more delicious..." categories: - "Chinese" - "Indo Chinese" - "Main Course" image: https://www.whiskaffair.com/wp-content/uploads/2020/10/Veg-Hakka-Noodles-2-3.jpg word_count: 1194 --- # Veg Hakka Noodles Make Indo-Chinese takeout copycat **Veg Hakka Noodles** at home using my easy recipe. They come together in under 30 minutes using simple ingredients. If you want to try more delicious noodle recipes, you can try these: [Shrimp Mei Fun](https://www.whiskaffair.com/shrimp-mei-fun-noodles-recipe/), [Shrimp Chow Mein](https://www.whiskaffair.com/shrimp-chow-mein-recipe/), [Chicken Pad Woon Sen Noodles](https://www.whiskaffair.com/chicken-pad-woon-sen-recipe/), [Chicken Mei Fun](https://www.whiskaffair.com/chicken-mei-fun/), and [Chili Garlic Noodles](https://www.whiskaffair.com/chilli-garlic-noodles-recipe/). ![Vegetable hakka noodles served in a bowl.](https://www.whiskaffair.com/wp-content/uploads/2020/10/Veg-Hakka-Noodles-2-1-1200x1800.jpg) ## About Vegetable Hakka Noodles **Hakka Noodles** is a popular Indo-Chinese dish with stir-fried noodles and many veggies and sauces. You will find these on the **menu** of upscale restaurants, food trucks, and roadside stalls. They are also a favorite to cook for birthday parties, brunches, and potlucks. Making **Indo-Chinese Takeout Copycat Veg Hakka Noodles** at home is a breeze, and once you make these using my easy recipe, you will never go back to spending your dollars on expensive takeout. The best part about making these at home is that you use the best ingredients, no artificial colors are added to the dish, and you can **customize the noodles to your taste.** You can add more or fewer veggies or adjust the sauces to your taste. Serve soy sauce, vinegar, and chili oil along with these. I have also seen many people serve tomato ketchup with these noodles. ## Ingredients ![Vegetable hakka noodles ingredients list 1.](https://www.whiskaffair.com/wp-content/uploads/2022/09/Veg-Hakka-Noodles-Ingredients-1.jpeg) ![Vegetable hakka noodles ingredients list 2.](https://www.whiskaffair.com/wp-content/uploads/2022/09/Veg-Hakka-Noodles-Ingredients-2.jpeg) **Noodles** - I used Hakka noodles to make this dish, but you can also use egg noodles, stir-fry noodles, soba noodles, or udon noodles, You can also use whole wheat flour noodles or gluten-free noodles. There are many brands of Hakka noodles available in the market these days. I like to use Leong noodles. They are slightly thinner than other noodles and soak the flavor without tasting starchy. Ching's Secret is also a good brand. Check out any Indian grocery store to source these noodles. **Vegetables **- I like adding onions, green chilies, scallions (spring onions), carrots, bell peppers (capsicum), and green cabbage to my recipe. Feel free to add veggies you like and skip those you don't. Other options include mushrooms, broccoli, purple cabbage, zucchini, green beans, and bok choy. **Sauces **- You will need soy sauce and hot sauce (or red chili sauce) to make these noodles. **Others **- To make the vegetarian Hakka noodles recipe, you will also need fresh garlic,** **ginger, white vinegar, oil, salt, and black pepper powder. White vinegar can be replaced with rice vinegar or apple cider vinegar. To make the noodles spicier, you can add some chopped green chilies. ## How To Make Veg Hakka Noodles ### Cook The Noodles Heat 5 cups of water in a pan over high heat until it comes to a rolling boil. Add 2 tsp salt and 7 oz (200 g) Hakka noodles to the pan. Cook for 2-3 minutes, stirring a few times, until the noodles are just cooked (al dente). Do not overcook; otherwise, they will become mushy. Drain in a colander and rinse the noodles with cold water to stop the cooking. Toss the cooked noodles with 1 tbsp of oil so they don’t stick together. Set them aside. ![Cooked noodles.](https://www.whiskaffair.com/wp-content/uploads/2020/10/Veg-Hakka-Noodles-Step-1.jpg) ### Stir Fry The Noodles Start by gathering all the ingredients near the gas hob. The noodles must be stir-fried over high heat, and the ingredients must be handy so you can quickly add them to the wok one after the other. Heat 2 tbsp oil in a wok over high heat. Once the oil Is hot and shimmery, add 1 tbsp minced garlic and 1 tbsp minced ginger and saute for 4-5 seconds. ![Ginger and garlic added to hot oil.](https://www.whiskaffair.com/wp-content/uploads/2020/10/Veg-Hakka-Noodles-Step-3.jpg) Add 2 tbsp sliced scallion whites and 2 tbsp chopped scallion greens and saute for 6-8 seconds. ![Scallion white and greens added to the wok.](https://www.whiskaffair.com/wp-content/uploads/2020/10/Veg-Hakka-Noodles-Step-4.jpg) Add the following ingredients and saute for 1 minute. - 1 cup of shredded cabbage - 1 cup of finely julienned carrots - 1 cup of thinly sliced green bell peppers (capsicum) ![Veggies added to the wok.](https://www.whiskaffair.com/wp-content/uploads/2020/10/Veg-Hakka-Noodles-Step-5.jpg) Now add the following ingredients and mix well. - 2 tsp soy sauce - 1 tsp white vinegar - 1 tsp hot sauce - 1/2 tsp salt - 1/4 tsp black pepper powder ![Soy sauce, vinegar, hot sauce, salt and pepper added to the wok.](https://www.whiskaffair.com/wp-content/uploads/2020/10/Veg-Hakka-Noodles-Step-6.jpg) Add the boiled noodles to the wok and toss well. ![Noodles added to the wok.](https://www.whiskaffair.com/wp-content/uploads/2020/10/Veg-Hakka-Noodles-Step-7.jpg) Check for salt and pepper and add more if required. Garnish with 2 tbsp chopped spring onion greens & serve hot. ![Ready veg Hakka noodles.](https://www.whiskaffair.com/wp-content/uploads/2020/10/Veg-Hakka-Noodles-Step-8.jpg) ## Pro Tips By Neha **Noodles **- Watch the noodles while boiling. Do not overcook them; otherwise, they will become mushy and not taste good. **Vegetables** - You can load it with as many vegetables as you want. Thinly slice the vegetables instead of chopping them. Do not overcook the vegetables. We want them to be crunchy and not soggy. Cook them on high heat to keep the crunch. Chop the veggies in thin juliennes. I used a julienne peeler for carrots and a sharp knife for capsicum and cabbage. **Cookware **- Use a wok or a cast iron pan. Stir-fry the ingredients on high heat for the best result. **Spices **- Adjust the spice level according to your taste. If you want it less spicy,** **reduce the hot sauce. **Non Veg Noodles** - Add egg, chicken, or shrimp to these noodles. Check out the detailed recipe for making [chicken hakka noodles](https://www.whiskaffair.com/chicken-hakka-noodles-recipe/) here. To make it with eggs, whisk and add them to the wok, scrambling. Then, mix them with the ready noodles. To make the stir-fried noodles with shrimp, add the shrimp to the hot oil and cook for 3-4 minutes. Then, add the remaining ingredients. ![Make Indo-Chinese takeout copycat Veg Hakka Noodles at home using my easy recipe. They come together in under 30 minutes using simple ingredients (vegan).](https://www.whiskaffair.com/wp-content/uploads/2020/10/Veg-Hakka-Noodles-2-3-150x150.jpg) [ Print Recipe](https://www.whiskaffair.com/wprm_print/veg-hakka-noodles-recipe) - 4.10 from 10 votes ## Veg Hakka Noodles Recipe Make Indo-Chinese takeout copycat **Veg Hakka Noodles** at home using my easy recipe. They come together in under 30 minutes using simple ingredients. Prep Time10 minutes minsCook Time20 minutes minsTotal Time30 minutes mins Course: Main CourseCuisine: Chinese, Indo ChineseDiet: Vegetarian Servings: 4 people Calories: 252kcal Author: [Neha Mathur](https://www.whiskaffair.com/about-me/) ### Ingredients #### To Cook The Noodles 7 ounces Hakka noodles 200 g- 2 teaspoons salt- 1 tablespoon oil #### For The Stir Fry - 2 tablespoons oil- 1 tablespoon minced garlic- 1 tablespoon minced ginger- 2 tablespoons sliced scallion whites- 2 tablespoons chopped scallion greens plus 2 tbsp for garnishing- 1 cup finely shredded green cabbage- 1 cup finely julienned carrots- 1 cup thinly sliced green bell peppers (capsicum)- 2 teaspoons soy sauce- 1 teaspoon white vinegar- 1 teaspoon hot sauce or red chili sauce- ½ teaspoon salt or to taste- ¼ teaspoon black pepper powder or to tasteUS Customary - Metric ### Instructions #### Cook The Noodles - Heat 5 cups of water in a pan over high heat until it comes to a rolling boil.- Add salt and noodles to the pan.- Cook for 2-3 minutes, stirring a few times in between until the noodles are just cooked (al dente). Do not overcook otherwise, the noodles will become mushy.- Drain in a colander and rinse the noodles with cold water to stop the cooking.- Toss the cooked noodles with 1 tablespoon of vegetable oil so that they don’t stick to each other.- Set them aside. #### Stir Fry The Noodles - Start by gathering all the ingredients near the gas hob. The noodles must be stir-fried over high heat, and the ingredients must be handy so you can quickly add them to the wok one after the other.- Heat oil in a wok over high heat.- Once the oil Is hot and shimmery, add garlic and ginger and saute for 4-5 seconds.- Add scallion whites and scallion greens and saute for 6-8 seconds.- Add cabbage, carrots, and bell peppers and saute for 1 minute.- Now add soy sauce, vinegar, hot sauce, salt, and black pepper powder, and mix well.- Add the cooked noodles to the wok and toss well.- Check for salt and pepper and add more if required.- Garnish with 2 tablespoons of chopped scallion greens & serve hot. ### Video ### Notes     ### Nutrition Calories: 252kcal | Carbohydrates: 39g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 2693mg | Potassium: 330mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5570IU | Vitamin C: 41mg | Calcium: 47mg | Iron: 3mg