Vegetarian Hakka Noodles is a popular Indo-Chinese dish made using stir-fried noodles, vegetables and sauces. These vegetarian noodles have the perfect balance of crunch from the veggies and flavors from the sauces.
Very popular in Indian restaurants and roadside stalls, these scrumptious noodles can be easily made at home and be a weekday treat, perfect for your parties and best for your Vegetarian Thanksgiving. These noodles can be enjoyed on their own or with a side of Manchurian, Paneer chilli or Crispy Tofu.
I love these noodles as they are a perfect way to add some veggies to your kid’s diet. The vegetable is tossed on high and not cooked much, so there is less loss of nutrients. They form a perfect balance of carbs from the noodles and essential nutrients from the veggies.
What are Hakka Noodles?
Hakka Noodles are thin noodles made using unleavened dough which can be made using rice or wheat flour. The noodles are typically made using flour, oil and milk.
How to cook Hakka Noodles?
These noodles are cooked in a pot of boiling water. As per the package instructions the noodles are cooked for the amount of time. Typically it varies from 7-10 minutes for a batch. Once they are cooked (al-dente) they are drained in a colander.
Why rinse noodles in cold water and toss them with oil?
They are then rinsed in cold water and tossed with 1-2 tablespoons of oil. Rinsing them in cold weather helps the noodles not cook further and tossing them with oil will keep the noodles separate and not be sticky.
Few Tips on getting the perfect crunch Vegetarian Hakka Noodles.
- The veggies need to be cooked on high so that they remain nice and crispy.
- Chop all the vegetables beforehand. Multi-tasking might be difficult here unless you are using a mandoline slicer and are really fast chopping them.
- Boil the noodles and toss them in cold water to stop the cooking process.
- Tossing them in oil helps them not stick to each other.
- Boil the noodles as per package instructions.
Recipe process of Vegetarian Hakka Noodles
Boil the Hakka noodles as per package instructions. I have used Ching’s Veg Hakka Noodles. In the meantime chop all the vegetables and keep them aside. The vegetables are generally cut lengthwise or into Julienne. A mandoline slicer or Julienne cutter is a great help for Indo-Chinese recipes.
Once the noodles are boiled and the veggies are chopped it is time to assemble. On a high wok add in the oil, veggies, sauces. Saute the veggies along with the sauces for 2-3 minutes. We do not want the veggies to be cooked completely. It needs to have a crunch.
Next, add the boiled noodles and toss the noodles along with the veggies and sauces. Once thoroughly mixed they are ready to be served.
Can boiled noodles be refrigerated?
Yes, the noodles once boiled can be refrigerated too. Keep them in an airtight container. When required toss them in vegetables and sauces and you should be good to go. However, do keep in mind that the noodles would stick to each other or form a lump. You would need to break them gently while tossing them with vegetables.
Can the cooked Vegetarian Hakka Noodles be refrigerated?
Yes, vegetarian noodles can be refrigerated. Simply store them in an airtight container. When required reheat them on slow in an open pan/pot or simply warm them in a microwave.
Vegetables one can use In Vegetarian Hakka Noodles.
Typically onion, Scallion (green onion), capsicum (Bell pepper), cabbage and carrot are used to make these scrumptious vegetarian Hakka noodles. However one can add mushrooms, asparagus or french beans.
Is the Vegetarian Hakka Noodles Vegan?
Noodles at times contain milk, so you would need to check if Vegan milk is used. Rest all the ingredients used in the recipe is Vegan and one can make delicious vegan noodles if vegan noodles are used.
Variations to Hakka Noodles
One can make egg noodles or chicken noodles using the same recipe. To make egg noodles, simply make scrambled eggs and toss it along with the noodles. Similarly for chicken, one might need to cook the chicken a bit and use it. One can use Chings Egg Noodles here.
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So here goes the recipe of Vegetarian Hakka Noodles (Indo-Chinese Recipe)
Vegetarian Hakka Noodles (Indo-Chinese Recipe)
For preparing noodles
- 1 Packet of Vegetarian Hakka Noodles – 200 grams -I have used Ching’s Veg Hakka Noodles
- Enough water for boiling
- 2 tablespoon oil
Veggies & Sauces
- 2 tablespoon oil for cooking
- ½ Cup of onion chopped finely
- 5-6 scallions -the onion part chopped thinly
- 4-5 scallions -the green part chopped finely
- 1-2 scallions -the green part chopped finely for garnish
- 3-4 small garlic cloves of minced or chopped -Around 1 tablespoon
- ½ inch ginger chopped or minced -Around 1 tablespoon
- 1 cup cabbage finely chopped
- ½ Cup Carrot julinned
- ½ Cup capsicum -Bell Peppers thinly sliced/Julienned
- 2-3 tablespoon Soy sauce
- 1 tablespoon Vinegar
- 1 tablespoon of Red schezwan chutney/Chilli garlic sauce/Red Sriracha Sauce
- ½ tablespoon of Tomato ketchup -Optional – I like the taste of this so I add. Typically it is not added
- ¼ teaspoon of black pepper -or to taste
- Salt to taste
- In a wide pot, boil the noodles as per package instructions.1 Packet of Vegetarian Hakka Noodles – 200 grams, Enough water for boiling
- Once they are al-dente, remove it in a colander.
- Rinse with cold water.
- Add 2 tablespoon of oil on the noodles and mix and keep aside.2 tablespoon oil
- In a heavy bottom wok, add in the oil.2 tablespoon oil for cooking
- Once hot add the ginger, garlic and onion, white part (onion) of scallions and saute until translucent.½ Cup of onion chopped finely, 3-4 small garlic cloves of minced or chopped, ½ inch ginger chopped or minced, 5-6 scallions
- Once done add the veggies½ Cup Carrot julinned, ½ Cup capsicum, 1 cup cabbage finely chopped
- Add the veggies in order of how fast they cook. I.e. I add carrots first and bell pepper in the last as they cook fast.
- Add the Vinegar, sauces and toss it on high for 1-2 minutes until they are slightly cooked.2-3 tablespoon Soy sauce, 1 tablespoon of Red schezwan chutney/Chilli garlic sauce/Red Sriracha Sauce, ½ tablespoon of Tomato ketchup, 1 tablespoon Vinegar
- Add black pepper and salt.¼ teaspoon of black pepper, Salt to taste
- Once done add the boiled noodles, and green scallions.4-5 scallions
- Toss them with a big spoon or a pair of tongs. Cook on high for 3-4 minutes.
- Switch off and garnish with chopped green scallions.1-2 scallions
- Standard US Size Cups Used
- Go easy on the salt as the sauces have salt in them.
- The sauces can be adjusted to taste.
- More or fewer veggies can be added.