If you are looking for a quick Indo-Chinese meal option, look no further. I have an easy Vegetable Hakka Noodles recipe for you that you will want to try right away. It's super easy and has a full serving of vegetables on every plate.
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About this Hakka noodles
Veg Hakka Noodles are basically stir-fried wheat noodles with veggies and sauces. You will find these on the menu of Indo-Chinese restaurants and also as popular street food. As a homemade dish, it's a good option to prepare for kids' birthday parties, brunches, or potlucks.
Veg Hakka Noodles are prepared with unleavened wheat or rice flour and go well with boiled vegetables paired with savory sauces. I like to use spicy sauces like Szechuan sauces. But the noodles pair well with any combination of spices and soy sauce.
If you like to make these Hakka noodles in an instant pot check out below in the recipe card for detailed instructions.
Ingredients notes
- Hakka Noodles: Hakka noodles can sometimes be hard to find. Check the ethnic aisles in grocery stores for these noodles. I used Ching's brand veg Hakka noodles. You could choose any brand of your choice.
- Oil: The choice of oil doesn't make a big difference for this recipe. I used corn oil to keep it light. Feel free to use your choice of oil. Adding toasted sesame oil at the end will give some extra flavor to the noodles recipe.
- Vegetables: I used green and red bell pepper, spring onions, and shredded carrots. You can use any vegetable of your choice too. Shredded cabbage, parsnips, and shredded broccoli Rae other good options.
- Soya sauce: Use organic soya sauce to avoid cheap quality sauces and chemicals. If you are allergic to soy sauces, you can always substitute them with tamari.
- Vinegar: Many recipes out there include white or rice vinegar. I used apple cider vinegar and it actually seems like a better fit for this recipe.
- Chili sauce or paste: Add chili sauce to suit your taste. This is one of the key ingredients that will define the character of the recipe. So it is important that you choose the sauce that you love.
Step by step method
Boil the hakka noodles according to the directions on the package. Add 2 teaspoon of cooking oil as the noodles boil. This will stop the noodles from sticking to each other. Be sure to rinse noodles under cold water after they are done cooking and set it aside.
Heat a large wok or wide bottom pot over high heat and add 2 tablespoon oil. Once the oil is hot add chopped garlic, spring onions and saute for 30 seconds.
Add green and red bell pepper and saute for another 30 seconds. Then add salt and black pepper. Add soya sauce, apple cider vinegar, chili sauce, or paste, and stir well. Continue to cook for 1 -2 minutes.
Reduce the heat to low and toss the noodles into your pot. Use tongs or two mixing spoons to toss everything together very well. If necessary- use scissors to cut the noodles. Garnish the noodles with the remaining green parts of the spring onions. Taste for salt and adjust as needed. Give the noodles a quick toss and serve hot!
Recipe FAQs
Hakka noodles are made from leavened wheat or rice flour.
Hakka noodles are parboiled, to begin with. So it doesn't take as much time to cook as other noodles.
Yes, you can microwave or place it on a pan to reheat it. Just be sure not to overcook the noodles. Mushy Hakka noodles can turn bland rather quickly.
Leftover noodles store well inside the refrigerator for up to 3 days. Beyond that, the freshness starts to disappear.
Top tips
- Always prepare the noodles for any Indo-Chinese recipe on high flame. However, do not overcook the vegetables and try to keep their crunchiness.
- Veg noodles are an open-ended recipe. It can be cooked to suit your preferred spice level required and with the choice of vegetables.
- Use a sharp knife to cut perfect sliced veggies
- Preferably use the Ching's Hakka noodles for this recipe
- Transfer cooked noodles to a colander, drain and run the noodles under cold water to stop the cooking process
- Always add 2 teaspoon of oil while cooking the noodles, this will stop them from being sticking to each other.
If you like Veg Hakka noodles why not try these below recipes.
Related recipes
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📖 Recipe
Veg Hakka Noodles
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 16 oz chings Veg Hakka noodles - 1 pack
- 2 tablespoon oil
- 2 garlic cloves chopped
- 3 to 4 small to medium spring onions - finely chopped - reserve a few greens for garnish
- 1 green bell peppers chopped lengthwise
- 1 red bell pepper chopped lengthwise
- 1 carrot shredded
- Salt to taste
- ½ teaspoon black pepper
- 2 tablespoon soya sauce or add as required
- 1 teaspoon apple cider vinegar
- 1 tablespoon red chili sauce or sriracha sauce add according to your taste
- 1 tablespoon spring onions for garnish
Instructions
Stovetop method
- Boil the Hakka noodles according to the directions on the package. Add 2 teaspoon of cooking oil as the noodles boil. This will stop the noodles from sticking to each other. Be sure to rinse noodles under cold water after they are done cooking and set it aside.
- Heat a large wok or wide bottom pot over high heat and add 2 tablespoon oil. Once the oil is hot add chopped garlic, spring onions, and saute for 30 seconds.
- Add green and red bell pepper and saute for another 30 seconds. Then add salt and black pepper. Add soya sauce, apple cider vinegar, chili sauce, or paste, and stir well. Continue to cook for 1 -2 minutes.
- Reduce the heat to low and toss the noodles into your pot. Use tongs or two mixing spoons to toss everything together very well. If necessary- use scissors to cut the noodles.
- You are almost done! Just garnish the noodles with the remaining green parts of the spring onions. Taste for salt and adjust as needed. Give the noodles a quick toss and serve hot!
Instant Pot method
- Turn on SAUTE mode on Instant Pot and add 2 tablespoon oil. Once the oil is hot add chopped garlic, spring onions, saute for 30 seconds. Add green and red bell pepper, chopped carrots, and saute for another 30 seconds.
- Veggies should be almost cooked but remain crunchy and not mushy. As they appear to be done, turn off the saute mode and place the veggies in a separate bowl.
- Add water (3- 3.5 cups or until it covers the noodles), sauces like soy sauce, red chili sauce, vinegar, salt. Stir well.
- Break the noodles into halves or smaller pieces and mix them in with the water in the inner pot. Close the lid on the pot, and turn the pressure valve to a SEALING position. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 4 minutes for al dente.
- As the time expires, do a QPR (Quick Pressure Release) to avoid overcooking the noodles with a natural pressure release. If you think the noodles are a little watery, then let them rest for a few more minutes over the heat and let the water dry up a little.
- Now carefully stir the noodles and the sauce with tongs. Add stir-fried veggies, adjust the salt and mix carefully. Cover with lid and let it rest for 2 minutes.
- Now garnish with spring onions and serve hot with a side of baked spring rolls.
Video
Notes
- Always prepare the noodles for any Indo-Chinese recipe on high flame. However, do not overcook the vegetables and try to keep their crunchiness.
- Veg noodles are an open-ended recipe. It can be cooked to suit your preferred spice level required and with the choice of vegetables.
- Use a sharp knife to cut perfect sliced veggies
- Preferably use the Ching's Hakka noodles for this recipe
- Transfer cooked noodles to a colander, drain and run the noodles under cold water to stop the cooking process
- Always add 2 teaspoon of oil while cooking the noodles, this will stop them from sticking to each other.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Melanie says
This was super delicious and my kids loved it. That's a big win for us!! Thank you for sharing!
Mama Maggie's Kitchen says
Yum! I would love to have a taste of Indo-Chinese meal recipe. This Veg Hakka Noodles looks absolutely scrumptious.
Loreto and Nicoletta Nardelli says
What's better than noodles and veggies? Love it! Will look for these Hakka noodles on our next trip to the Asian grocery store! Want to make this dish soon!
Leslie says
Such a delightfully delicious recipe! Love the veggies and pasta combination! This one couldn't be any more perfect!
Linda says
I love noodles, especially hakka noodles. And this version will be perfect for Meatless Monday, too!
Sharon says
This is a wonderful side dish or main dish for meatless Mondays. The addition of the sriracha on top gives it a little spice too.
Heidy says
This recipe for Vegetable Hakka Noodles was really amazing! The hubby and kids enjoyed trying something new, and I was thrilled there were no complaints at dinner. I will be adding this to our menu more often. Have a wonderful week!!!
veenaazmanov says
This Veg Noddle platter sounds tasty and healthy. So easy and a perfect Dinner option. My family to love it.
Journa says
Love this noodle recipe! So quick and simple to make but looks absolutely delish!!
HEATHER PERINE says
This was an easy delicious dinner! We enjoyed this - lots of great flavor 🙂 And adding the oil to the noodles was perfect while cooking - no sticking!
Uma Raghupathi says
Thank you, Heather!Glad you enjoyed it 🙂