Vegetable Hakka Noodles is a delicious Street-style Indo-Chinese noodle recipe made by tossing boiled noodles and stir-fried vegetables in sauces. Serve along with gobi manchurian or sweet corn soup for an Indo-Chinese dinner. Vegan and kid-approved!
Hakka noodles are a very popular street food across India, often served alongside gobi manchurian and veg fried rice by street vendors. Packed with veggies, flavorful sauces, and a delicious taste, this dish is a favorite for all ages!
I used Ching's Secret Veg Hakka Noodles in this recipe, readily available in any Indian grocery store, or you can also find them on Amazon. If you dont find them, you can use regular or whole-wheat spaghetti, millet noodles.
You can also make them in the Instant Pot and have them ready in under 20 minutes. You may also like my Instant pot garlic noodles recipe.
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Ingredients for Hakka Noodles
- Noodles: I used Ching's veg hakka noodles. You can use any variety of noodles, chowmein noodles, spaghetti, or ramen noodles.
- Vegetables: I used carrots, colored bell peppers, cabbage, red onions, spring onions, and garlic.
- Sauces: I used soy sauce, red chili sauce, green chili sauce, and white vinegar. Green chili sauce is totally optional.
- Seasonings: Salt, pepper, sugar.
How to Make Veg Hakka Noodles
Boil 3-4 cups of water in a pan. Add noodles and cook according to the package directions. Make sure the noodles are al dente (slightly firm to the bite), not overcooked.
Drain, rinse under cold water, and toss with a little oil to prevent sticking. Set aside.
Heat a large wok or wide-bottom pan over medium-high heat and add 2 tablespoons of sesame oil (or any cooking oil).
Once the oil is hot, add 1 tablespoon of minced garlic, 2-3 tablespoons of white spring onions, and stir for 30 seconds until the raw smell of garlic goes off.
Then add all your veggies (about 2 - 2.5 cups) of sliced red onion, carrot, bell peppers, cabbage, ½ teaspoon sugar, and 1 pinch of salt.
TIP: Adding a little sugar while stir-frying vegetables enhances their natural color and balances the overall flavor.
Increase the heat to high, and saute for 2-3 minutes. Vegetables should remain crunchy, so avoid overcooking.
Once veggies are cooked, reduce the heat to medium-low and add the boiled noodles (around 2 cups), 1 tablespoon of dark soy sauce, 1-2 teaspoons of red chili sauce, 1 teaspoon of green chili sauce, 1 teaspoon of white vinegar, salt, and black pepper powder. Carefully toss them so that they are well coated with the sauce and the veggies.
Remove from heat, garnish with ¼ cup of sliced spring onions, and serve veg hakka noodles hot.
Instant Pot Method
- Turn on SAUTE mode on Instant Pot. Once hot, add one tablespoon oil, minced garlic, and saute for a few seconds.
- Then add all the veggies (onion, carrot, bell pepper, cabbage), salt, and black pepper powder.
- Stir and saute for 2-3 minutes. Veggies should remain crunchy, so do not overcook.
- Once ready, turn off the saute mode and transfer the veggies to a bowl.
- Add water (or vegetable broth), sauces like soy sauce, red chili sauce, green chili sauce (optional), white vinegar, and salt (if needed). Stir well.
- Break the noodles (or spaghetti) into half or pieces and spread them in the pot. Push the noodles into the liquid.
- Close the lid on the pot, and turn the pressure valve to the SEALING position. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 4 minutes for Al dente.
- Perform a Quick Pressure Release (QPR) immediately after cooking to prevent the noodles from overcooking. Avoid Natural Release, as it will make the noodles too soft. If you prefer softer noodles, set the pressure cook time to 5 minutes.
- Stir and separate the noodles if you have any clumps. Carefully stir the noodles and the sauce with tongs. There is a possibility of some leftover water in the pot. However, they get absorbed as you stir the noodles. I did not have any water left.
- Add the stir-fried veggies, adjust the salt and pepper, and mix carefully. Cover with a lid and let it rest for 2-3 minutes. Sprinkle sliced spring onions just before serving.
Serving Suggestions
You can generally eat the Vegetable Hakka noodles on their own since they are flavorful. But they also taste great with Indo-Chinese side dishes like:
Variations
- To make spicy hakka noodles, add an extra teaspoon of hot sauces like sriracha or schezwan sauce, or black pepper powder.
- You can also add vegetables of your choice, like broccoli, snap peas, green beans, and mushrooms.
- Add cubed paneer, tofu, or steamed edamame for an extra protein boost.
- This recipe was created using Chings Hakka Noodles. You can also use Barilla Spaghetti. Adjust or experiment with water and time for other types of noodles.
Expert Tips
- Do not overcook noodles; otherwise, they will turn mushy and soft.
Also, check my Kids Lunch Box Recipes Posts
Veg Hakka Noodles + Steamed Edamame + Orange
More Asian Inspired Recipes
Vegetable Hakka Noodles (Indo-Chinese)
Ingredients
For Noodles
- 1 pack (150 gram, 5.5 oz) noodles (I used Ching hakka noodles, or use any noodles)
- 3-4 cups water
- 1 teaspoon oil
For Hakka Noodles
- 2 tablespoons oil
- 1 tablespoon minced garlic
- 2-3 tablespoons white spring onion chopped
- ½ cup red onion thinly sliced
- 1 small carrot peeled and julienned
- 1 large bell pepper (mix of red, yellow, and green)
- ½ cup cabbage shredded
- ½ teaspoon sugar optional
- 1 tablespoon dark soy sauce
- 1-2 teaspoons red chili sauce (or sriracha, schezwan sauce)
- 1 teaspoon green chili sauce optional
- 1 teaspoon white vinegar (or rice vinegar)
- salt, pepper to taste
- ¼ cup green spring onions chopped
Instructions
Stovetop Method
- Boil 3-4 cups of water in a pan. Add 1 pack of noodles and cook according to the package directions. Make sure the noodles are al dente (slightly firm to the bite), not overcooked.
- Drain, rinse under cold water, and toss with a little oil to prevent sticking. Set aside.
- Heat a large wok or wide-bottom pan on medium-high heat and add sesame oil (or any cooking oil).
- Once the oil is hot, add minced garlic, white spring onions, and stir for 30 seconds until the raw smell of garlic goes off.
- Then add all of your veggies, like sliced onion, carrot, bell peppers, cabbage, and sugar and salt. Increase the heat to high, and saute for 2-3 minutes. Vegetables should remain crunchy, so avoid overcooking.
- Once veggies are cooked, reduce the heat to medium-low and add the boiled noodles (around 2 cups), dark soy sauce, red chili sauce, green chili sauce, white vinegar, salt, and black pepper powder. Carefully toss them so that they are well coated with the sauce and the veggies.Remove from heat, garnish with sliced spring onions, and serve veg hakka noodles hot.
Instant Pot Method
- Turn on SAUTE mode on Instant Pot. Once hot, add one tablespoon oil, minced garlic, and saute for a few seconds.Then add all the veggies (onion, carrot, bell pepper, cabbage), salt, and black pepper powder.Stir and saute for 2-3 minutes. Veggies should remain crunchy, so do not overcook.Once ready, turn off the saute mode and transfer the veggies to a bowl.Add water (or vegetable broth), sauces like soy sauce, red chili sauce, green chili sauce (optional), white vinegar, and salt (if needed). Stir well.Break the noodles (or spaghetti) into half or pieces and spread them in the pot. Push the noodles into the liquid.Close the lid on the pot, and turn the pressure valve to the SEALING position. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 4 minutes for Al dente.Perform a Quick Pressure Release (QPR) immediately after cooking to prevent the noodles from overcooking. Avoid Natural Release, as it will make the noodles too soft. If you prefer softer noodles, set the pressure cook time to 5 minutes.Stir and separate the noodles if you have any clumps. Carefully stir the noodles and the sauce with tongs. There is a possibility of some leftover water in the pot. However, they get absorbed as you stir the noodles. I did not have any water left.Add the stir-fried veggies, adjust the salt and pepper, and mix carefully. Cover with a lid and let it rest for 2-3 minutes. Sprinkle sliced spring onions just before serving.
Nutrition
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