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. I agree to be sent email.
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!
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 veggiesPreferably use the Ching’s Hakka noodles for this recipeTransfer cooked noodles to a colander, drain and run the noodles under cold water to stop the cooking processAlways 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.
Spicy Vegan Rice NoodlesAkki ShavigeBaked Spring Rolls - Vegetable Spring RollsChili GobiVeg Biryani-Instant Pot Vegetable Biryani
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