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Home » Recipes » Kids Lunch Box

Veg Hakka Noodles + Guacamole + Corn Chips

May 24, 2022. by Bhavana Patil. No Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Veg Chow Mein + Guacamole + Corn Chips

Disclaimer: I am not a nutritionist or a dietician,  I am doing what is best for my kid to create a balanced lunch.

KIDS LUNCH BOX #56 – Veg Hakka Noodles + Guacamole + Corn Chips

Some kids school lunch box ideas to try…

  1. Spinach Corn Sandwich + Orange + Almonds & Pistachios
  2. Carrot Rice + Cucumber + Fruittellas
  3. Spinach Coin Dosa + Peanut Chutney + Pineapple
  4. Potato Spinach Pancakes + Sprouted Moong & Corn Salad+ Grapes
  5. Avocado Parathas + Beetroot Kurma + Mini Pretzels

Here is what I packed for school lunch…

LUNCH – Veg Hakka Noodles – I have prepared this chow mein in the instant pot pressure cooker but I have also shared the stovetop method in the blog. Here is the Recipe Link for Veg Hakka Noodles.

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veg_hakka_noodles

Instant Pot Vegetable Hakka Noodles

Bhavana Patil
Vegetable Hakka Noodles or Vegetable Chow Mein is a delicious Indo-Chinese noodles made by tossing boiled noodles and stir fried vegetables in Chinese sauces
5 from 10 votes
Print Recipe Pin Recipe
Servings: 6
Calories : 457
Course: Main Course
Cuisine: Indian-Chinese
Diet: Vegan, Vegetarian
Method: Instant Pot/Pressure Cooker
Prep Time : 10 minutes
Cook Time : 10 minutes
Total Time : 20 minutes

Equipment

  • Instant Pot/Pressure Cooker

Ingredients
  

Measuring cup used 1 cup = 250 ml

    For Sauteeing Veggies:

    • 2 tablespoons sesame oil
    • 3 cloves garlic minced
    • ½ inch ginger minced
    • ½ cup sweet 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
    • 2 tablespoon dark soya sauce
    • 1 tablespoon red chili sauce or sriracha sauce
    • 1 tablespoon tomato ketchup
    • 1 teaspoon 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

      I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT.

      How to make Veg Hakka Noodles on Stovetop

      1. Boil veg hakka noodles according to the package directions. Drain and rinse the noodles under cold water after they are done cooking.
      2. 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.
      3. Heat a large wok or wide bottom pan on medium high heat and add 2 tablespoon sesame oil.
      4. Once the oil is hot, add the minced ginger, garlic and stir until the raw smell of garlic has disappeared.
      5. 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.
      6. 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.
      7. 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.
      8. Remove from heat, serve hot garnished with sliced spring onions and sesame seeds.
       

      Variations for making Veg Hakka Noodles

      1. Boil veg hakka noodles according to the package directions. Drain and rinse the noodles under cold water after they are cooked.
      2. 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.
      3. Heat a large wok or wide bottom pan on medium-high heat and add 2 tablespoons sesame oil.
      4. Once the oil is hot, add the minced ginger, garlic and stir until the raw smell of garlic has disappeared.
      5. 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.
      6. 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.
      7. 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.
      8. Remove from heat, serve veg hakka noodles recipe hot garnished with sliced spring onions and sesame seeds.

       

      Tips for making Veg Hakka Noodles:

      1. Do not overcook noodles otherwise, they will turn mushy and soft.
      2. 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!
       
      Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

      Nutrition

      Calories: 457kcalCarbohydrates: 24gProtein: 8gFat: 10.2gSaturated Fat: 1gSodium: 1671mgPotassium: 504mgFiber: 5gSugar: 8gVitamin A: 3780IUVitamin C: 74.2mgCalcium: 50mgIron: 2mg
      Keyword chings hakka noodles, chow mein, hakka noodles, instant pot chow mein recipes, lo mein, veg hakka noodles, vegetable lo mein
      Tried this recipe?Share your photo and tag @indianveggiedelight or #indianveggiedelight

      SNACK – Guacamole – In a large bowl, combine the mashed avocados, onion, chili, cilantro, lime juice, salt, and pepper. Stir well. Do not add tomato it will release water when stored for long.

      SNACK – Corn Chips – Got these store brought corn chips from traders joe.

      Prep Work For The Previous Evening

      1. You can cut veggies for veg chow mein previous day itself.

      Notes

      • Always add lime juice to guacamole else it will turn black
      • Packed in a stainless steel tiffin box called Lunchbots which is Eco-Friendly, Dishwasher Safe, BPA-Free and is easily available on Amazon. Do not use plastic lunch boxes to your kids, they are toxic.
      • You can increase or decrease quantity based on your child’s appetite.

      More Healthy Kids Lunch Box Recipes

      • Beetroot Paratha + Yogurt + Pear
      • Aloo Masala Puri + Aamras + Grapes
      • Masala Pasta + Rice Krispies + Apple
      • Sweet Potato Paratha & Yogurt + Banana Chips + Peach
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      Hi There! Welcome to my blog! I’m Bhavana. Here you’ll find easy recipes for your Instant Pot, Kids Lunch Box ideas, Keto/LowCarb, Air-fryer recipes plus more wholesome, easy Vegetarian/Vegan Indian recipes that your family will love. More about me →

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