Hakka Noodles

By DK on Jun 21, 2010
Indo Chinese Vegetarian Hakka Noodles recipe
I try to incorporate as many different varieties of vegetables as I can, in a day to day meal. I also love to add as many colors as possible. The colors not only add to the vibrancy of the dish but they also denote the type of nutrition that particular vegetable is rich in. So more the colors, better it is for you.  I tend to buy those vegetables that I can easily use in my day to day cooking in bulk. Like these Baby bell peppers.
Indo Chinese Vegetarian Hakka Noodles recipe
I saw a big batch of them at local Cost Co store and I couldn't stop myself from getting one. They look so adorable, don't they. It has yellow, orange and red mini bell peppers. Among the various recipes I made that week with these peppers, was this dish, which has a crazy fan following in India - Hakka Noodles. The name brings back memories of street foods and fast food stalls. This is an Indo- Chinese creation. It is one of my go to meals when time is short and inspiration is sorely lacking. Easy, quick to make, it is one of those delicious meals which plays a regular role in my house.
Indo Chinese Vegetarian Hakka Noodles recipe
There are immense varieties of this famous dish available with each cook adding his/her own touch of creativity to it. I don't have a specific version since I tend to add ingredients whatever I have in hand on that particular day. Each time I make it tends to taste a little different. I sometimes add pan fried Tofu to this dish to add protein. On this particular day, I was inspired by colors and added as many different colors as I could.
Indo Chinese Vegetarian Hakka Noodles recipe
The purple cabbage, the multi colored bell peppers, beans and spring onions came together to make this beautiful dish. You can use any vegetables you have on hand on that day. Like tofu? Add few cubed tofu while stir frying to add protein to this dish.

my kitchen notes

Basic Information
Prep Time: Under 15 min
Cook Time: Under 15 min
Serves: 2 people
  • 1 packet Hakka Noodles (200gms, 7 Oz )
  • 4 spring onions, sliced crosswise, greens and whites separated
  • about 1 cup purple cabbage, shredded
  • 1/4 cup frozen beans
  • about 1 cup thinly sliced multi colored capsicum
  • 1 medium carrot, julienned
  • 1 medium celery, thinly sliced
  • 1/2-1 cup bean sprouts
  • 1-2 garlic, finely minced
  • 1-2 tbsp low sodium soy sauce (depending on the brand, you might need less/more)
  • 1 tsp vinegar(optional)
  • 1-2 tbsp chilli sauce, as per taste (optional)
  • salt and pepper to taste
Note: Try whatever vegetables you have on hand. Add Vinegar little by little depending on your taste buds. You can also add 1-2 tbsp Ketchup to the stir fry. If you want to create like the roadside stalls, add in more oil to the noodles in the middle of cooking. I have avoided excess oil to keep it healthy
Boil the noodles as per the package instruction. Add salt, oil  to the water.
Indo Chinese Vegetarian Hakka Noodles recipe
When it is about 85-90% cooked, drain the noodles and toss it lightly with cold water. Drain it completely and set aside until ready to use.
Indo Chinese Vegetarian Hakka Noodles recipe
Meanwhile heat a wide skillet. If you own a Wok, then it is best to use it for this.  Heat about 1 tsp of oil until it smokes. Make sure you have all the vegetables ready by the side since its all about quick cooking. Add the garlic followed by spring onion greens, bell peppers, cabbage, celery, carrots and beans. Toss on high flame for 2 minutes. Don't leave the vegetables on their own since at this stage they can easily burn. You would want to keep tossing them.
Indo Chinese Vegetarian Hakka Noodles recipe
When you find the vegetables softening slightly , add the noodles, soy sauce, vinegar, salt, pepper, chilli sauce (and ketchup if using) , bean sprouts along with spring onion greens.
Indo Chinese Vegetarian Hakka Noodles recipe
Give it a good toss and saute for another minute or so.
Indo Chinese Vegetarian Hakka Noodles recipe
Serve hot and immediately. Indo Chinese Vegetarian Hakka Noodles recipe
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64 Responses to “Hakka Noodles”
  1. The hakka noodles taste great I just kept eating

  2. Tenzin dhondup (Tibetan)

    I am going to open one good pure vegetarian small fast food restaurant only different types of veg noodle. so try to improve my skill. Thats why learning webside related to veg noodle so thanx for this wonderful webside for us:) good bless who made this type of food and webside :)

  3. KIRAN


  4. Ravinder kumar

    A very nice dish I like it :) :oops: :mrgreen: :-o :-D :lol:

  5. prit

    :-P my child likes very much


    LOOKS YUMMY & DELICIOUS… :lol: :oops: 8) :roll:

  7. sreha

    ca use olive oil ?

    Not authentic, but you sure can. –DK

  8. I’ve chopped all the veggies… now heading ahead..!! Hope it will taste awesome

  9. archana nair

    :-P superb.yummmmmmmmmyyyyyyyy

  10. samiksha
  11. wow…yummy…………delicious looking $u^@rn@

  12. It’s literally awesome..mmmmmmmm ;-) :-)B-)

  13. shraddha

    I made these noodles. Were delicious. Just like the stalls in India. Reminded me of India so much. Thank you for sharing this recipe. I made it twice already in just two days. Please post more easy indo chinese recipes like vegetarian manchurian and crispy chilli potatoes

  14. disha

    :wink: i also note your receipe and i also try at my home this sunday

  15. :) :) Its jst sooo awesum..pls ppl try it..:-)

  16. Sandhya

    Where can I buy Hakka noodles? I do not see that in the regular US grocery stores such as Ralphs. May be in the Indian Stores? Thanks!

    I remember seeing it local stores, although I buy mine from the Indian stores :) Force of habit –DK

  17. jenny

    looking forward to trying this Hakka Noodles …just wondering if you have a recipe that i’m trying to look for. i love Hakka Hum Char which i tried when i was in Malaysia and would love to try make it. would you be able to provide the recipe please. everytime i look at my basil leaves, i remember the taste…

  18. R

    which noodles do u use? rice noodles? these looks thin.

    I have used Ching’s Hakka Noodles for this recipe. –DK


  20. anuja

    Great recipe.. made it.. tastes yummy :) totally rocks (y)

  21. We can add herbs like oregano n basil for great taste

  22. prasanna jay
  23. The picturw seems awesome and i’m intending to use it in a conpetition.
    I hope its helpful :twisted:

  24. Awesome Recipe looking very nice…I have packets of Shirataki Noodles & i’ll going to try this recipe in weekends.

  25. Shraddha

    Hey..dude…. I jus’ prepared this recipe…and it’s literally awesome…..!!! Dont need to go to the chinese stalls anymore…..

  26. Debu

    Looks like a great recipe. Can i get hakka noodles in any standard supermarket in the UK ?

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