If you are also a chinese food lover then you must try veg hakka noodles recipe once because it is best in taste. It is full of veggies, spicyness and flavorful. Veg Hakka Noodles is one of the most loved Indo-Chinese dish.
In this blog post we will discuss how veg hakka noodles recipe can be made at home with very simple and easy steps. Whether you are cooking this for guests, kids, or yourself, this recipe will never fail to impress. Let’s see how it is made:-
Ingredients
For Boiling Noodles:
- Hakka noodles – 150 to 200 grams
- Water – 5 Cups
- Oil – 1 Tsp (so noodles don’t stick)
- Salt – 1 Tsp
For Stir-Fry:
- Oil – 2 Tbsp (any veg oil)
- Ginger – 1 inch (finely chopped)
- Garlic – 4 cloves (finely chopped)
- Green chili – 1 (optional)
- Capsicum – 1 (sliced thin)
- Onion – 1 medium (sliced thin)
- Carrot – 1 small (long thin slices)
- Cabbage – 1 Cup (finely chopped)
- Spring onion – 2 tbsp chopped
Sauces & Spices:
- Tomato ketchup – 1 tbsp
- Green chili sauce – 1 tsp (optional)
- Vinegar – 1 tsp
- Soy sauce – 1 tbsp
- Salt – as per taste
- Black pepper – ¼ tsp
How to Make Veg Hakka Noodles Recipe:
Step 1: Boil the Noodles
- Take a big pan boil water and add salt and little bit oil.
- Add noodles and cook until 90% done.
- Drain it and wash with cold water and add a little oil and toss so they don’t stick.
Step 2: Stir-Fry Veggies
- In a large wok or pan heat oil and add chopped garlic, ginger, and green chili. Saute it for a few seconds.
- Add onions and cook it on a high flame for 1 min.
- Add carrots, capsicum, cabbage and stir-fry it on a high flame for 2–3 minutes so that veggies should stay crunchy.
Step 3: Add Noodles & Sauces
- Add boiled noodles to the veggies.
- Add soya sauce, vinegar, chili sauce, ketchup and sprinkle salt and black pepper.
- Toss everything very well using tongs or 2 big spoons. Mix fast on high heat.
Step 4: Final Touch
- Garnish it with chopped spring onions.
- Taste and adjust salt or sauces according to your taste.
- Serve hot.
Serving Suggestion:
- Serve hot with manchurian gravy or chilli paneer recipe.
- It goes great with vegetable spring rolls or crispy chili potatoes too.
Tips:
- Use good quality noodles for the best texture.
- Always stir-fry on high flame for smoky street-style flavor.
- Cut veggies thinly for fast cooking.
- Use a large pan so the noodles don’t turn soggy.
- Add mushrooms, baby corn, or tofu for a twist.
Conclusion:
Every bite is a burst of spice, crunch, and saucy deliciousness that is veg hakka noddles. Colorful veggies, bold flavors, and soft noodles and the perfect Indo-Chinese combo is ready.
Quick, tasty, and better than takeout now make this Chinese street-style veg hakka noodles at home. Impress your family and loved ones by trying this recipe at home with very simple ingredients and with very easy steps.
Thankyou food lovers ❤️ stay tuned for more and don’t forget to comment your experience with this recipe.
FAQ (Frequently Asked Questions)
- Q.1 Can I make Hakka noodles without a wok?
- A.1 Yes by using a wide non-stick pan or kadhai. Just make sure to cook on high flame for that authentic stir-fry taste.
- Q.2 Are Veg Hakka noodles healthy?
- A.2 You can use whole wheat or millet noodles and when it is made at home with fresh veggies and less oil, they are healthier than restaurant versions.
- Q.3 How to avoid sticky noodles after boiling?
- A.3 Boil until 90% cooked, rinse with cold water, and toss with 1 tsp oil to prevent sticking.
- Q.4 What’s the difference between Veg Hakka noodles and Chowmin?
- A.4 Both are stir-fried noodle dishes, but Hakka noodles are less oily, lightly sauced, and more veggie-loaded, while Chowmin often has more soy sauce and is greasier.
- Q.5 Which noodles brand is best for this recipe?
- A.5 Brands like Ching’s Secret, Weikfield, or any plain Hakka/Chinese noodles work great. Choose the one that cooks firm and doesn’t turn mushy.
