Vegetable hakka noodles are a popular Asian food and trendy in India. These restaurant-style hakka noodles are easy to make at home in under 30 minutes. They can be served as a meal or after-school snack.
Jump to:
Ingredients and substitutions
To make vegetable hakka noodles, I have used Costco brown rice and millet noodles. Any other noodles can be used, cook them as per the package instructions
Chopped cabbage, sliced bell pepper, and julienne-cut carrots are added.
Soy sauce and chili sauce are added for flavor and spiciness. To make it gluten-free, use tamari sauce. For garnishing, green onions are all you will need.
Steps to make veg Hakka noodles
To make vegetable hakka noodles, cook the noodles as per the package instructions. After that saute all the vegetables on high heat, mix all the spices and sauces and it is ready to be served.
Step 1: Boil water and cook the noodles as per package instructions.
Step 2: Rinse the noodles with cold water and coat them with a little oil.
Step 3: Heat a skillet and saute the veggies in sesame oil.
Step 4: Mix in the sauces, spices, and the noodles. Garnish with onion greens.
What to serve with Hakka noodles
Once the noodles are ready, turn off the heat. Adjust the sauces, salt, and black pepper to your taste. Optionally add some ketchup while serving. Garnish with onion greens and serve the noodles hot with some Gobi Manchurian, veg Manchurian, or Kung Pao chickpeas.
Variations
- Spicy - add more chili sauce while cooking or while serving.
- Spaghetti noodles - vegetable lo mein is another Asian recipe you can try.
How to store
Hakka noodles can be stored in the refrigerator for 3-4 days in an airtight container. When you want to serve it, simply reheat it in the microwave or on the stovetop.
Helpful tips
- Rinse the cooked noodles well with cold water and then coat them with oil so that the noodles do not stick to each other.
- Saute the veggies on high heat to ensure the vegetables do not release water, or else the noodles can become soggy.
Related
Don't forget to rate the recipe by clicking the stars. Also, pin the recipe by clicking the "Pin" button, for your future reference.
📖 Recipe
Vegetable Hakka Noodles
Equipment
- Large pan or wok
Ingredients
- 3 cake Ramen noodles (millet and brown rice)
- 8 cup Water
Oil, spices, and sauces
- 1 tablespoon Sesame oil
- 2 Whole Red Chili (dry)
- 1 tablespoon Dark soy sauce (tamari sauce for gluten-free)
- 1 tablespoon Chili sauce (adjust as per taste)
- 1 teaspoon Salt
- 2 teaspoon Vinegar
- ¼ teaspoon Black Pepper
Vegetables
- 3 cup Cabbage (packed, sliced)
- 1 large Bell pepper (sliced)
- 2 large Carrots (julienne cut)
- ½ cup Green onions (¼ cup whites, ¼ cup greens)
Instructions
Cooking noodles
- Add water to a large pot and bring it to a rolling boil on medium-high heat.8 cup Water
- Add the noodles and cook them as per the instructions.3 cake Ramen noodles
- Using a strainer, discard the water.
- Rinse the noodles for 2-3 minutes with running cold water until they are not sticky.
- Coat the noodles with some oil.
Making hakka noodles
- Heat a large pan or a wok on high heat.
- Once it is hot, add the sesame oil.1 tablespoon Sesame oil
- Once sesame oil is hot, whole red chili.2 Whole Red Chili
- Add carrots, onion whites, and bell pepper, and saute for about 30 seconds.1 large Bell pepper, 2 large Carrots, ½ cup Green onions
- Add cabbage and mix well.3 cup Cabbage
- Continue to saute until the veggies are well cooked.
- Add chili sauce, dark soy sauce, vinegar, black pepper, and salt. Mix well.1 tablespoon Dark soy sauce, 1 tablespoon Chili sauce, 1 teaspoon Salt, 2 teaspoon Vinegar, ¼ teaspoon Black Pepper
- Add the cooked noodles and mix well.
- Turn off the heat.
Garnishing
- Garnish with green onion greens.½ cup Green onions
- Serve hot.
Cindy says
So easy & delicious! This is my busy night go-to!
Alpa Jain says
Hi Cindy,
Glad to know you like the recipe 🙂
Cheers,
Alpa
Haka lover says
when do you put the noodles back in?
Alpa Jain says
Hi,
It is almost towards the end after the veggies are cooked and all sauces are added.
Cheers,
Alpa