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).
About Veg Hakka Noodles
Hakka Noodles is a popular Indo-Chinese dish with stir-fried noodles with lots of veggies and sauces.
You will find these on the menu of upscale restaurants, food trucks, to roadside stalls. These are also a fav 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 get to use the best ingredients, no artificial colors added to the dish, and you can customize the noodles as per your taste.
Add more or fewer veggies, adjust the sauces as per your taste, or load the noodles with protein to make them healthier; it’s all up to you.
This recipe is vegan and can be easily doubled or tripled.
If you want to try some more delicious noodle recipes, then you can even try these
- Shrimp Mei Fun
- Shrimp Chow Mein
- Chicken Pad Woon Sen Noodles
- Schezwan Noodles
- Chili Garlic Noodles
- Peanut Sesame Noodles
- Pad Thai Noodles
- Kimchi Noodles
- Gochujang Noodles
- Hibachi Noodles
Noodles – I used Hakka noodles to make this dish, but you can also use egg noodles, stir-fry noodles, soba noodles, or udon noodles,
To make the noodles healthier, 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, scallion (spring onions), carrots, bell peppers (capsicum), and green cabbage to my recipe.
Feel free to add any 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 dark soy sauce and hot sauce (or red chili sauce) to make these noodles.
Others – You will also need fresh garlic, fresh ginger, white vinegar, oil, salt, and black pepper powder to make the veg Hakka noodles recipe.
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 teaspoon 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, 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 oil, so they don’t stick together.
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 2 tablespoon oil in a wok over high heat.
Once the oil Is hot and shimmery, add 1 tablespoon minced garlic and 1 tablespoon minced ginger and saute for 4-5 seconds.
Add 2 tablespoon sliced scallion whites and 2 tablespoon chopped scallion greens and saute for 6-8 seconds.
- 1 cup of shredded cabbage
- 1 cup of finely julienned carrots
- 1 cup of thinly sliced green bell peppers (capsicum)
and saute for 1 minute.
- 2 teaspoon dark soy sauce
- 1 teaspoon white vinegar
- 1 teaspoon hot sauce
- ½ teaspoon salt
- ¼ teaspoon black pepper powder
and mix well.
Add the boiled noodles to the wok and toss well.
Check for salt and pepper and add more if required.
Garnish with 2 tablespoon chopped spring onion greens & serve hot.
Pro Tips By Neha
Noodles – Keep an eye while boiling the Noodles. Do not overcook them. Otherwise, they will become mushy and won’t 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 – Make these noodles with a wok or a cast iron pan. Keep all the ingredients ready and stir-fry them on high heat for the best result.
Spices – Adjust the spice level according to your taste. If you want it to be less spicy, you can go easy on hot sauce.
Non Veg Noodles – Add egg, chicken, or shrimp to these noodles. Check out the detailed recipe to make Chicken Hakka Noodles here.
To make it with eggs, whisk and add them to the wok, and scramble. Remix 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.
You can also serve these as a side dish for your weekend brunch along with Chinese Gravies, Starters, Fried Rice, and a dessert.
Do not forget to serve some soy sauce, vinegar, and chilli oil along with these. I have also seen many people serving tomato ketchup with these noodles.
You can also drizzle some toasted sesame oil over the noodles before serving.
If you have leftovers, store them in an airtight container, which will last for a day or two in the fridge. Reheat appropriately before serving.
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Indo Chinese Veg Hakka Noodles Recipe
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 tablespoon for garnishing)
- 1 cup finely shredded green cabbage
- 1 cup finely julienned carrots
- 1 cup thinly sliced green bell peppers (capsicum)
- 2 teaspoons dark 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 taste)
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.