Instant Pot Vegetable Hakka Noodles or Veg Chow Mein is a delicious Indo-Chinese noodles recipe made by tossing boiled noodles and stir-fried vegetables in Chinese 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.
Today, I am sharing how to make Hakka noodles in an Instant Pot DUO60 6 QT Pressure Cooker. They are so easy to make in this Instant Pot and take less than 20 minutes. You may also like my garlic noodles recipe.
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Ingredients for Hakka Noodles
- Noodles: I used Ching's veg Hakka noodles.
- Vegetables: I used carrots, beans, bell peppers, cabbage, snow peas, minced ginger, and garlic.
- Sauces: I used soy sauce, red chili sauce, and tomato ketchup.
How to Make Vegetable Hakka Noodles in Instant Pot
For Sauteeing Veggies
Firstly, chop all the vegetables and keep them ready.
Turn on SAUTE mode on Instant Pot. Once hot, add one tablespoon oil, minced ginger, and garlic, and saute for a few seconds.
Then add all the veggies (onion, carrot, green beans, bell pepper, cabbage, snow peas), 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.
Making Veg Hakka Noodles Recipe in Instant Pot
Add water or veggie broth, sauces like soya sauce, red chili sauce, tomato ketchup, vinegar, 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.
Final Garnishing for Vegetable Chow Mein
Sprinkle sliced spring onions and sesame seeds just before serving.
How to Make Veg Hakka Noodles on Stovetop
- Boil veg hakka noodles according to the package directions. Drain and rinse the noodles under cold water after they are cooked.
- Spread noodles on a large flat surface and drizzle some oil, toss so that the noodles get lightly coated with the oil and don’t stick to each other. Keep it aside.
- Heat a large wok or wide-bottom pan on medium-high heat and add 2 tablespoons of sesame oil.
- Once the oil is hot, add the minced ginger, garlic and stir until the raw smell of garlic has disappeared.
- Then add all of your veggies, increase the heat to high, and saute for 2-3 minutes. Veggies should remain crunchy, so do not overcook.
- Once veggies are cooked, reduce heat to medium-low and add the boiled noodles, soy sauce, red chili sauce, tomato ketchup, vinegar, and sugar. Carefully toss them so that they are well coated with the sauce and the veggies. Adjust salt and black pepper.
- Remove from heat, serve veg hakka noodles recipe hot, garnished with sliced spring onions and sesame seeds.
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
- Add either crushed black pepper or a few teaspoons of sriracha or schezwan sauce for a spicier version.
- You can also add vegetables of your choice, like broccoli, and mushrooms.
- If you like your noodles softer, increase the water by ¼ cup.
- 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.
- You can also cook the vegetables along with noodles, but I like my veggies to be crispy, so I stir-fry them separately and then add them to the cooked noodles.
Also, check my Kids Lunch Box Recipes Posts
Veg Hakka Noodles + Guacamole + Corn Chips
More Asian Inspired Recipes
Vegetable Hakka Noodles - (Instant Pot & Stovetop)
Equipment
Ingredients
For Sauteeing Veggies:
- 2 tablespoons sesame oil
- 3 cloves garlic minced
- ½ inch ginger minced
- ½ cup onion finely chopped
- 1 cup carrot julienned
- ½ cup green beans sliced diagonally
- 1 cup cabbage thinly sliced
- 1 cup colored bell pepper thinly sliced
- 1 cup snow peas trimmed
- black pepper salt to taste
For Instant Pot Noodles:
- 3.5 cups water or vegetable broth
- 1-2 tablespoons dark soya sauce
- 1 tablespoon red chili sauce or sriracha sauce
- 1 tablespoon tomato ketchup
- 1 teaspoon white vinegar (or apple cider vinegar)
- 16 oz hakka noodles (i used Chings secret brand)
- salt, black pepper for taste
For Garnish:
- ¼ cup spring onion (green onion or scallion) chopped
- 1 tablespoon toasted sesame seeds
Instructions
Instant Pot Method:
For Sauteeing Veggies :
- Firstly chop all the vegetables and keep them ready.
- Turn on SAUTE mode on Instant Pot. Once hot, add one tablespoon oil, minced ginger, and garlic, and saute for a few seconds.
- Then add all the veggies (onion, carrot, green beans, bell pepper, cabbage, snow peas), 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 take out the veggies into a bowl.
Making Veg Hakka Noodles in Instant Pot:
- Add water or veggie broth, sauces like soya sauce, red chili sauce, tomato ketchup, vinegar, salt (If needed). Stir well.
- Break the noodles (or spaghetti) into half or pieces and spread 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.Do QPR (Quick Pressure Release) (do not do the natural release it will cause the noodles to overcook). If you like softer noodles, pressure cook for just 5 minutes.
- Stir and separate the noodles if you have any clumps. Carefully stir the noodles and the sauce with the 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 stir-fried veggies, adjust the salt and pepper and mix carefully. Cover with lid and rest for 2-3 minutes.
Final Garnishing:
- Sprinkle sliced spring onions and sesame seeds just before serving.
Video
Notes
How to make Veg Hakka Noodles on Stovetop
- Boil veg hakka noodles according to the package directions. Drain and rinse the noodles under cold water after they are cooked.
- Spread noodles on a large flat surface and drizzle some oil, toss so that the noodles get lightly coated with the oil and don’t stick to each other. Keep it aside.
- Heat a large wok or wide-bottom pan on medium-high heat and add 2 tablespoons of sesame oil.
- Once the oil is hot, add the minced ginger, garlic and stir until the raw smell of garlic has disappeared.
- Then add all of your veggies, increase the heat to high, and saute for 2-3 minutes. Veggies should remain crunchy, so do not overcook.
- Once veggies are cooked, reduce heat to medium-low and add the boiled noodles, soy sauce, red chili sauce, tomato ketchup, vinegar, and sugar. Carefully toss them so that they are well coated with the sauce and the veggies. Adjust salt and black pepper.
- Remove from heat, serve veg hakka noodles recipe hot, garnished with sliced spring onions and sesame seeds.
Variations
- Add either crushed black pepper or a few teaspoons of sriracha or schezwan sauce for a spicier version.
- You can also add vegetables of your choice, like broccoli, and mushrooms.
- If you like your noodles softer, increase the water by ¼ cup.
- 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
Tips for making Veg Hakka Noodles:
- Do not overcook noodles otherwise, they will turn mushy and soft.
- You can also cook the vegetables along with noodles, but I like my veggies to be crispy, so I stir-fry them separately and then add them to the cooked noodles.
Nutrition
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