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Veg Hakka Noodles

Classic & Quick: Easy Veg Hakka Noodles

This Veg Hakka Noodles recipe is a classic Indo-Chinese favorite, perfect for a quick and satisfying meal. Featuring a medley of fresh vegetables tossed with perfectly cooked noodles, this dish is packed with savory flavors and comes together in under 20 minutes. It’s an ideal solution for busy weeknights or a delicious way to use up leftover vegetables, offering a wholesome and flavorful experience that’s better than takeout.

Noodles are lifted from the plate with a fork.

Veg Hakka Noodles

This Veg Hakka Noodles recipe is a classic Indo-Chinese favorite, perfect for a quick and satisfying meal. Featuring a medley of fresh vegetables tossed with perfectly cooked noodles, this dish is packed with savory flavors and comes together in under 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 3
Course: Main Course
Cuisine: Indo-Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

Ingredients:
  • 200 g Hakka noodles or any other egg-free noodles
  • 1 tbsp cooking oil vegetable or sesame oil recommended
  • 4-5 cloves garlic minced
  • 1 inch ginger finely chopped
  • 1/2 cup sliced carrots
  • 1/2 cup sliced cabbage
  • 1/2 cup sliced bell peppers any color
  • 1/4 cup sliced onions
  • 2 tbsp soy sauce light
  • 1 tbsp dark soy sauce optional, for color
  • 1 tsp white vinegar
  • 1/2 tsp black pepper powder
  • Salt to taste
  • 2 tbsp spring onion greens chopped (for garnish)

Method
 

Instructions:
  1. Cook Noodles: Cook Hakka noodles according to package instructions until al dente. Drain immediately, rinse with cold water to prevent sticking, and toss with a little oil. Set aside.
  2. Heat Wok & Sauté Aromatics: Heat 1 tbsp cooking oil in a large wok or heavy-bottomed pan over high heat until it begins to smoke. Add minced garlic and finely chopped ginger. Stir-fry for 30-45 seconds until fragrant.
  3. Add Vegetables: Add sliced carrots, cabbage, bell peppers, and onions. Stir-fry on high heat for 3-4 minutes until vegetables are crisp-tender. Avoid overcooking to retain their crunch.
  4. Combine Noodles & Sauce: Add the cooked noodles to the wok with the vegetables. Pour in the light soy sauce, dark soy sauce (if using), white vinegar, black pepper powder, and salt to taste. Remember that soy sauce is salty, so add additional salt cautiously.
  5. Final Stir-fry: Toss everything together vigorously for 2-3 minutes, ensuring all ingredients are well combined and the noodles are evenly coated with the sauce. The noodles should be heated through and slightly charred.
  6. Garnish and Serve: Garnish with chopped spring onion greens. Serve hot as a complete one-pot meal.

Notes

This Indo-Chinese noodle dish is incredibly versatile. You can customize it by adding other vegetables like mushrooms, baby corn, or snow peas, or even tofu or paneer for extra protein. The straightforward instructions make it accessible for cooks of all skill levels, ensuring a delicious outcome every time. Say goodbye to expensive takeout and embrace the convenience and superior taste of homemade Veg Hakka Noodles, a guaranteed winner for any meal.
FAQs
  • Can I use other noodles? Yes, any stir-fry noodles like lo mein or egg noodles work well.
  • How to make it spicier? Add more green chilies or a dash of chili oil.
  • Can I add protein? Yes, add pan-fried tofu or paneer for extra protein.
Storage & Reheating
  • Best served fresh. Can be refrigerated in an airtight container for up to 1 day. Reheat gently in a pan or microwave, adding a splash of water if needed.
Serving Suggestions
  • Pair with: Veg Manchurian, Chilli Paneer, or Soya Manchurian.
Make-Ahead
  • Prepare vegetables and sauce ingredients ahead of time. Cook noodles just before serving.
Substitutions & Variations
  • Vegetables: Customize with your favorite stir-fry vegetables like mushrooms, baby corn, or snow peas.
  • Sauce: Adjust sweetness/spiciness to your preference. Add a pinch of Szechuan peppercorns for a unique flavor.