Hakka Noodles are easy and delicious wok-tossed noodles. Thin noodles are tossed with veggies and sauces on high flame to make this Indo Chinese delicacy. Serve it with Veg Manchurian or Paneer Chilli and you are sorted. Here is how to make it.
What are Hakka Noodles?
I can define Noodles as my cheer up mood food! Every time I feel low on energy or dull, I make myself a bowl of spicy noodles and it cheers me up instantly. And one of my favorite and easiest Noodle recipe to make is this Veg Hakka Noodles.
Hakka Noodles are basically stir-fried noodles with 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.
Not only me, even my son beams with joy, when I say, but there is also “Hakka Noodle” for dinner. It is also a win-win situation for me, as I can load it with a lot of vegetables and my son eats it without making a fuss. This dish is a good mix of vitamins, proteins and Carbs packed in one bowl and is perfect to serve as a main meal.
This Hakka Noodle Recipe is,
- Easy to make
- Favourite among kids
- Great for potlucks
- Loaded with vegetables
Noodles – I mostly use Ching’s Hakka Noodles to make this dish. These noodles are made of refined flour, so if you are looking for a healthier option, you can use whole wheat flour noodles. Spaghetti, gluten-free noodles or any variety of noodles will work in this recipe.
Vegetables – I usually add onions, Green Chillies, Scallion, Carrot, Capsicum, Cabbage, and Spring Onions Greens in my noodles. Feel free to add any veggies that you like and skip the ones that you don’t. Mushroom, Broccoli, Purple Cabbage Zucchini, Pok Choy are some other options.
Sauce – To make these Noodles, only two sauces are used – Soy Sauce and Green Chilli Sauce. Some people even add tomato sauce, to add that little spicy-sweet flavor.
MSG – This is completely optional, but it does add a nice umami flavor when it comes to Chinese recipes.
Oil – Use the combination of Sesame Oil and Chilli Oil to make this dish. If you do not have these oils, you can use any vegetable oil too.
Other Ingredients – Other than the above-mentioned ingredients, you will need Garlic, ginger, vinegar, salt, and black pepper powder.
How to make Hakka Noodles?
Heat sesame and chilli oil in a wok.
Once the oil is hot, add garlic and ginger and fry for a few seconds.
Add onion, green chillies and white part of spring onion and fry for a minute.
Add carrot, capsicum and cabbage and fry for another minute.
Now add soy sauce, vinegar, green chili sauce, salt, pepper, ajinomoto (optional), and boiled noodles and toss nicely.
Garnish with spring onion greens. Serve hot.
Frequently Asked Questions
Take out the noodles from the packet and break it into 2 so that it can easily fit into the pan.
If you want longer noodles in the recipe, do not break it. It will automatically fit into the pan once the noodles start becoming soft.
Boil water in a big heavy-bottomed pan. And once it starts boiling, add the noodles, and ½ teaspoon salt.
Boil the noodles for about 5 to 6 minutes or until soft.
Make sure you do not over boil the noodles, as it will stick to your mouth and won’t taste good.
Stir occasionally in between.
Turn off the flame and add the noodles to a colander to drain the excess water.
Pour 1-2 cups cold water over boiled noodles to stop cooking from heat and drain again to remove excess stickiness. Toss the noodles with 1 tablespoon oil to avoid sticking with each other. Your noodles are ready to use in your dish.
You can boil the noodles before tossing them in sauces and veggies.
Just toss the boiled noodles with a teaspoon of oil and they are good to keep for a few hours.
Yes, this dish is completely vegan. All the ingredients used in this recipe can be included in a vegan diet. Make sure the noodles you are using are vegan too.
You can serve these noodles on its own or along with any Indo-Chinese starter or a gravy such as Indo Chinese Veg Manchurian, Sweet, and Sour Veg, Vegetables In Chilli Garlic Sauce, and Indo Chinese Chilli Chicken.
You can also serve these as a side dish for your weekend brunch along with Chinese Gravy, Starter, Fried Rice, and a dessert.
If you have leftovers, store in an airtight container and it will last for a day or two in the fridge. Reheat it properly before serving.
Pro Tips By Neha
Noodles – Keep an eye while boiling the Noodles. Do not over boil it, otherwise, it will become sticky and won’t taste good. You can buy Hakka noodles at any Indian grocery store or even online.
Vegetables – You can load it with as many vegetables as you want. Thinly slice the vegetables, instead of chopping it. 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 sharp knife for capsicum and cabbage.
Cookware – Use a wok or a cast iron pan to make these noodles. Keep all the ingredients ready and just stir fry them on high heat for best result.
Spices – Adjust the spice level according to your taste. If you want it to be less spicy, you can go easy on green chilies and green chili sauce.
Non Veg Noodles – You can 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 eggs and add them in the wok and scramble. take them out and mix them again in the ready noodles. To make with shrimp, add the shrimp and cook for 3-4 minutes. then add the remaining ingredients.
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Hakka Noodles Recipe
- 150 g Noodles
- 2 tablespoon Sesame Oil
- 1 tablespoon Chilli Oil
- 2 teaspoon Garlic (Minced)
- 1 teaspoon Ginger (Minced)
- ½ cup Onion (Cubed)
- 3-4 Green Chilies (Slit into half)
- 1.4 cup White part of scallion (Chopped)
- ¼ cup carrot (Julienned)
- ¼ cup Capsicum (Julienned)
- ½ cup Cabbage (Shredded)
- 1 teaspoon Soy Sauce
- 1 teaspoon Vinegar
- 1 teaspoon Green Chilli Sauce
- ¼ teaspoon MSG (Optional)
- Salt to taste
- ½ teaspoon Black pepper Powder
- 2 tablespoon Spring Onion Greens (Chopped)
- Heat sesame and chilli oil in a wok.
- Once the oil is hot, add garlic and ginger and fry for a few seconds.
- Add onion, green chillies and white part of spring onion and fry for a minute.
- Add carrot, capsicum and cabbage and fry for another minute.
- Add soy sauce, vinegar, green chilli sauce,, MSG if using, salt and pepper and boiled noodles and toss nicely.
- Cook for 2-3 minutes.
- Garnish with spring onion greens.
- Serve hot.