Hakka Noodles- Veg!

4 People
30 min

Indo Chinese Hakka Noodles is a quite popular street food in India. It is equally loved by adults & kids and it is super simple to cook. We love to eat during the evening time for as snacks as well!

Noodles boiled and tossed with with sauces to make this all time favorite.

Enjoy Hakka Noodles along with Chilli Baby Corn for a weekend dinner.

Noodles will take on a new meaning altogether once you have tried the extremely popular Vegetable Hakka Noodles. Commonly served in most Indian restaurants and street-side eateries. You can add shrimp or chicken if you want.



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Recipe details
  • 4  People
  • Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min
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Items required
  • 6 cups noodles hakka noodles
  • 3 tablespoons oil
  • 1 small yellow onion thinly sliced
  • 8 garlic cloves minced
  • 1 cup green cabbage finely chopped
  • 1 cup purple cabbage finely chopped
  • ½ cup red peppers thinly sliced
  • ½ cup green peppers thinly sliced
  • 1 cup carrots
  • 1 tablespoon white vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon chili sauce schezwan chutney
In a large pot bring 8 cups of water to boil.
Add a teaspoon of oil and cook the noodles according to the instructions on the package.
Pour the noodles into a large colander and drain out the water. Run cold water over it so the noodles don't overcook. Once all the water is drained out, spread the noodles in a large tray, pour 1 teaspoon of oil, mix in and keep aside
Heat remaining oil in a large pan or wok.
Add garlic and onions, saute for 2 minutes. Add peppers, carrots, and cabbage. Stir well and cook for 2-3 mins or just until the veggies are partially cooked.
Add vinegar, soy sauce, chili sauce, and mix well. Add the cooked noodles and mix well using a pair of tongs.
Cook on high heat until the noodles are heated through really well, about 5 to 7 minutes.
Turn the heat off and garnish with scallions. Enjoy hot!
  • Do not overcook as you want the veggies to stay crunchy