Vegetable Hakka Noodles (Indo-Chinese)

Vegetable hakka noodles served in a bowl, with side of chopped green spring onions, chings hakka noodles packet and chop sticks

5 from 10 votes

Vegetable Hakka Noodles (Indo-Chinese)

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

Course Main Course

Cuisine Indian-Chinese

Keyword chings hakka noodles, veg hakka noodles, vegetable hakka noodles

Diet Vegan, Vegetarian

Method Instant Pot/Pressure Cooker

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 220kcal

Author Bhavana Patil

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