Go Back
Vegetarian Hakka Noodles served on a black plate

Vegetarian Hakka Noodles (Indo-Chinese Recipe)

Vegetarian Hakka Noodles is a popular Indo-Chinese dish made using stir-fried noodles, vegetables and sauces.

Ingredients

For preparing noodles

Veggies & Sauces

  • 2 tablespoon Oil
  • 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 Black Pepper -or to taste
  • Salt

Instructions

  • 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
  • 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 veggies
    ½ 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 Black Pepper, Salt
  • 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

Notes

  • 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.