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!
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.
This dish is very popular across India, and street vendors often sell spicy variations known as chow mein. The chow mein is spicy, full of veggies, and delicious. 'Chow' means stir-fried or sautéed, and 'mein' means noodles.
I have 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.
Also check my Kids Lunch Box Series Posts
Veg Hakka Noodles + Guacamole + Corn Chips
Ingredients for Hakka Noodles
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 take out the veggies into 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 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 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/Vegetable Chow Mein 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 tablespoon 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 in the soy sauce, red chili sauce, tomato ketchup, vinegar, and sugar. Stir well to incorporate all ingredients together.
- Add the boiled noodles and 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 Vegetable Hakka noodles recipe 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.
- Use either coconut oil or sesame oil for this recipe
- You can also add vegetables of your choice, like broccoli, and mushrooms.
- If you like your noodles softer, increase the water by ¼ cup.
- 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.
- 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.
- 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
- Do not overcook noodles; otherwise, they will turn mushy and soft.
- Try to use low-sodium soya sauce, and if you are looking for gluten-free, use Tamari, or also Coconut Aminos to replace the soy sauce, and it’s the best!
More Asian Recipes
- Mushroom Fried Rice
- Thai Peanut Noodles
- Pineapple Fried Rice
- Paneer Fried Rice
- Cauliflower Fried rice
- Garlic Noodles
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 done cooking.
- 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 tablespoon sesame oil.
- Once the oil is hot, add the minced ginger, garlic and stir until the raw smell of garlic has disappeared.
- Next add all of your veggies, increase the heat to high and saute for 2-3 minutes. Veggies should be almost cooked and remain crunchy but not mushy.
- Once veggies are cooked, reduce heat to medium low and add in the soy sauce, red chili sauce, tomato ketchup, vinegar and sugar. Stir well to incorporate all ingredients together.
- Stir in the boiled noodles and carefully toss the noodles so that they are well coated with the sauce and the veggies.Adjust salt and black pepper.
- Remove from heat, serve hot garnished with sliced spring onions and sesame seeds.
Variations for making Veg Hakka Noodles
- 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 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 in the soy sauce, red chili sauce, tomato ketchup, vinegar, and sugar. Stir well to incorporate all ingredients together.
- Add the boiled noodles and 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.
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Tips for making Veg Hakka Noodles:
- Do not overcook noodles otherwise, they will turn mushy and soft.
- Try to use low sodium soya sauce and if you are looking for gluten-free use Tamari or also Coconut Aminos replaces the soy sauce and it’s the best!
Nutrition
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