Hakka Noodles Recipe | Vegetable Hakka Noodles Recipe

Hakka Noodles is one of the most popular Indo-Chinese dishes that people love to eat at restaurants, street food stalls, and even at home. It is made with boiled noodles, fresh crunchy vegetables, and tasty sauces, all quickly stir-fried on high heat to give that classic smoky flavor. The story of Hakka Noodles goes back to the Chinese community, especially the Hakka people, who settled in Kolkata many years ago. They brought their cooking style to India, and over time, the Hakka Noodle Recipes were changed a little to match Indian tastes. This is how Indo-Chinese food was born, and dishes like Hakka Noodles, Manchurian, and Chilli Chicken became very famous. The best part about this dish is that it is simple to cook, healthy, and can be customized in many ways. You can make it only with vegetables or add chicken, egg, or paneer to suit your liking. Hakka Noodles tastes even better when served with sides like Veg Manchurian, Chilli Paneer, Gobi Manchurian, Chilli Chicken, or Hot and Sour Soup. These dishes add more flavor and make the meal feel complete and satisfying. In this blog, we will learn an easy step-by-step recipe to make delicious Vegetable Hakka Noodles at home, so you can enjoy this street-style flavor right in your own kitchen.

What is Vegetable Hakka Noodles Recipe

Vegetable Hakka Noodles is a popular Indo-Chinese dish made with boiled noodles, colorful vegetables, and flavorful sauces, all stir-fried on high flame. It is one of those Hakka Noodle Recipes that is loved by both kids and adults because it is tasty, filling, and quick to prepare.

This Vegetable Hakka Noodles Recipe is very simple and uses common ingredients like noodles, carrots, beans, capsicum, cabbage, spring onion, soy sauce, vinegar, chili sauce, and a little pepper. The vegetables are cut into thin strips and stir-fried quickly on high heat so they stay crunchy and fresh. Then boiled noodles are added and tossed with sauces to give that restaurant-style smoky taste. The beauty of Vegetable Hakka Noodles is that you can customize it the way you like.

Vegetable Hakka Noodles is not just a restaurant or street food dish, but also a comfort food that can be easily cooked at home. It is perfect for lunch, dinner, or even for kids’ tiffin. You can enjoy it on its own or serve it with tasty sides like Veg Manchurian, Chilli Paneer, Gobi Manchurian, or Hot and Sour Soup.

How to Make Hakka Noodles

Hakka Noodles is a very popular Indo-Chinese dish that is loved by both kids and adults. It is made by cooking noodles with fresh vegetables, sauces, and spices on high heat to bring out that delicious street-style flavor. The best part is, it is very easy to prepare at home with just a few simple ingredients. You don’t need any special cooking skills, just follow the steps and you can enjoy tasty and healthy Hakka Noodles right in your own kitchen.

Cook the Noodles

Step 1:- Take a large pot and fill it with enough water so the noodles can move freely while boiling. Place it on the stove and let the water come to a rolling boil.

Step 2:- Once the water starts boiling, add about ½ teaspoon salt and 1 tablespoon oil. The salt gives flavor to the noodles, and the oil prevents them from sticking together.

Step 3:- Now gently add the Hakka noodles into the boiling water. Stir once with a spoon so they spread evenly and do not clump together.

Step 4:- Let the noodles cook for about 5–7 minutes on medium heat. Stir occasionally so they don’t stick at the bottom. The noodles should be soft but still firm to bite. Do not overcook, or they will turn mushy when stir-fried.

Step 5:- Once done, immediately drain the noodles using a strainer or colander. Shake off extra water. Quickly run cold water over the noodles. This stops the cooking process and keeps them from becoming sticky.

 
Step 6:- (Optional): If you are not using the noodles right away, drizzle a teaspoon of oil and toss them lightly. This will keep the noodles separate until stir-frying.

Now your noodles are perfectly cooked and ready to be used for making delicious Vegetable Hakka Noodles.

Prepare the Stir Fry

Step 7:- Place a large wok or a wide pan on high flame. Add 2 tablespoons of oil and let it become hot. Stir-frying works best on high heat because it gives a smoky flavor, just like restaurant noodles.

Step 8:- Once the oil is hot, add 1 tablespoon of finely chopped garlic and 1 slit green chili (optional). Stir them for a few seconds until you smell the nice aroma. Do not let the garlic burn.

Step 9:- Now add 1 medium-sized sliced onion. Stir-fry for about 30 seconds on high flame until it becomes slightly soft but still crunchy.

Step 10:- Next, add 1 thinly sliced carrot and 6–7 beans cut into thin strips. Add 1 small sliced capsicum (green bell pepper) and 1 cup shredded cabbage. Toss everything together quickly. Stir-fry for 1–2 minutes. The vegetables should look bright in color and slightly cooked but not soft.

Step 11:- While cooking on high flame, keep tossing or stirring the vegetables continuously so they cook evenly and don’t burn. The vegetables should be lightly cooked yet crunchy. This crunchy texture is what makes Hakka Noodles taste fresh and delicious.

Add Sauces and Noodles

Step 12:- Once your vegetables are stir-fried and still crunchy, lower the heat just a little so you can add the sauces without burning them. Now gently add the boiled and drained noodles into the pan. Spread them evenly over the vegetables.

Step 13:- Using two large spoons or tongs, lift and toss the noodles with the veggies and sauces. Do this on high flame for 2–3 minutes. Keep tossing gently so the noodles don’t break.Pour in 1 tablespoon soy sauce. Stir quickly so it coats the vegetables evenly.

Step 14:- Add 1 teaspoon vinegar. This adds a slight tangy taste which is very important for Hakka noodles. Mix it well with the veggies.  Now add 1 teaspoon green chili sauce and 1 teaspoon red chili sauce (optional if you want it spicy). These sauces bring a nice balance of spice and flavor. Stir everything well.

Step 15:- Sprinkle ½ teaspoon black pepper powder and a little salt. Be careful with salt because soy sauce already has some salt in it. Mix nicely. Stir and toss the vegetables on high flame for 1–2 minutes so they soak in the sauce flavors but still remain crunchy.

Step 16:- Taste once and adjust salt, chili, or vinegar if needed. Give everything one last quick toss on high heat for that perfect smoky street-style flavor.

Serving Suggestion

Step 17:- Once the noodles are ready, switch off the flame and carefully transfer them to a large serving plate or bowl. Use a tong or wide spoon so the noodles stay long and do not break.

Step 18:- Sprinkle some freshly chopped spring onion greens on top. This adds freshness, color, and a nice crunch to the dish.

Step 19:- Hakka Noodles taste best when served hot straight from the wok. Do not let them sit too long, or they may turn sticky.

Step 20:- Serve the noodles with popular Indo-Chinese side dishes like Veg Manchurian, Chilli Paneer,, Gobi Manchurian, Chilli Chicken, or Hot and Sour Soup. These combinations make the meal more filling and flavorful.

Step 21:- You can also serve Vegetable Hakka Noodles alone as a complete meal for kids’ tiffin or as a light lunch/dinner option.

Step 22:- Keep some extra soy sauce, chili sauce, or tomato ketchup on the side so everyone can adjust the taste according to their liking.

Step 23:- If serving at a party or family gathering, place the noodles in a large flat dish, garnish with spring onions, and keep small bowls of side dishes nearby so guests can serve themselves.

Step 24:- (Optional) Some people also enjoy noodles with spring rolls, momos, or crispy fried wontons as a snack combination.

By following these serving suggestions, you can enjoy Vegetable Hakka Noodles in many different ways, whether as a simple meal or as part of a big Indo-Chinese feast.

Expert Tips

Making Vegetable Hakka Noodles at home is simple, but a few smart tips can make a big difference in taste and texture. If you follow the right steps, you can get the same restaurant-style flavor with perfectly cooked noodles and crunchy vegetables. These expert tips will guide you to avoid common mistakes and help you make noodles that are tasty, fresh, and full of flavor every time.

✅ Do Not Overcook the Noodles:- Always cook the noodles only until they are just soft (al dente). Overcooked noodles become sticky and break while stir-frying.

✅ Rinse with Cold Water:- After boiling, always rinse the noodles with cold water. This stops the cooking process and keeps the noodles separate and firm.

✅ Toss with a Little Oil:- If you are not using the noodles immediately, toss them with 1 teaspoon of oil. This prevents them from sticking together.

✅ Use a Wok or Wide Pan:- For best results, cook the noodles in a wok or wide pan. This gives more space for tossing and creates a smoky street-style flavor.

✅ Cook on High Flame:- Always stir-fry vegetables and noodles on high heat. This helps to keep vegetables crunchy and gives the noodles that authentic restaurant taste.

✅ Cut Vegetables Thin:- Slice the vegetables into thin strips. Thin pieces cook quickly and stay crisp without becoming soggy.

✅ Do Not Overcrowd the Pan: Stir-fry in small batches if needed. Too many vegetables in the pan at once will release water and spoil the texture.

✅ Balance the Sauces:- Add sauces little by little and taste as you go. Soy sauce, chili sauce, and vinegar should balance each other without overpowering the noodles.

✅ Adjust Spice as You Like:- For kids, reduce chili sauces and use more ketchup or soy sauce. For spicier noodles, add extra green chili or red chili sauce.

✅ Serve Immediately:- Hakka Noodles taste best when eaten hot and fresh. If left for too long, the noodles may dry out or clump together.

By keeping these small but useful tips in mind, you can make Vegetable Hakka Noodles that are just as good as the ones from your favorite restaurant or street stall.

Recipe Card

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Hakka Noodles Recipe | Vegetable Hakka Noodles Recipe

Prep Time 15 minutes Cook Time 15 minutes Total Time 30 minutes

1 Cup= 240 ml, 1 Tablespoon = 15ml, 1 Teaspoon = 5ml

Ingredients

For Noodles:

• Hakka Noodles:                           200 grams

• Oil:                                               1 tablespoon

• Salt:                                             ½ teaspoon

For Stir Fry

• Oil:                                              2 tablespoons

• Garlic (finely chopped):             1 tablespoon

• Green Chili (slit):                       1 (optional)

• Onion:                                        1 medium (sliced)

• Carrot:                                        1 medium (thin strips)

• Capsicum (green bell pepper):   1 small (thin strips)

• Cabbage:                                     1 cup (shredded)

• Beans:                                         6–7 (thin strips)

• Spring Onion:                              2 (chopped, for garnish)

Sauces & Seasoning

• Soy Sauce:                                   1 tablespoon

• Vinegar:                                        1 teaspoon

• Green Chili Sauce:                        1 teaspoon

• Red Chili Sauce:                            1 teaspoon (optional)

• Black Pepper Powder:                    ½ teaspoon

• Salt:                                                to taste

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Step by Step Instructions

Cook the Noodles

Step 1: Boil water in a pan, add noodles, oil, and salt.

Step 2: Cook until just soft (do not overcook). Drain and rinse with cold water. Keep aside.

 

Prepare the Stir Fry

Step 3: Heat oil in a wok or pan on high flame.

Step 4: Add chopped garlic and green chili, sauté for a few seconds.

Step 5: Add onion, carrot, beans, capsicum, and cabbage. Stir fry for 2–3 minutes (keep them crunchy).

 

Add Sauces and Noodles

Step 6: Add soy sauce, vinegar, chili sauces, salt, and pepper. Mix well.

Step 7: Add boiled noodles and toss everything quickly on high flame for 2–3 minutes.

 

Serve

Step 8: Garnish with spring onion greens.

Step 9: Serve hot with Veg Manchurian, Chilli Paneer, or any Indo-Chinese curry.

 

Tips:

• Do not overcook the noodles; they should be firm (al dente).
• Use a wok or wide pan for a smoky street-style flavor.
• Cut vegetables into thin strips so they cook fast and stay crunchy.
• You can also add paneer, egg, or chicken for variation.

Enjoy your tasty and colorful homemade Vegetable Hakka Noodles.

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Nutrition Facts

Vegetable Hakka Noodles is not just tasty and colorful but also provides energy, essential nutrients, and a good balance of carbs, protein, and vitamins from fresh vegetables. Made with boiled noodles, crunchy veggies, and flavorful sauces, this dish is filling and satisfying. If you want a quick, street-style meal that is delicious and wholesome, Hakka Noodles is a great choice. Let’s look at the nutrition facts for one serving (about 1 cup, ~200 grams).

Nutrient	Amount per Serving	% Daily Value (Based on a 2,000-Calorie Diet)	Health Benefits
Calories	220–250 kcal	11–12%	Provides energy and keeps you full.
Protein	6 g	12%	From noodles and veggies; supports muscle health.
Carbohydrates	35 g	12%	Gives quick energy.
– Sugars	3 g	–	Naturally from vegetables.
Total Fat	7 g	10%	From oil; provides essential fats.
– Saturated Fat	1.5 g	8%	Should be taken in moderation.
Cholesterol	0 mg	0%	Plant-based dish, cholesterol-free.
Sodium	450 mg	20%	Comes from sauces; enjoy in moderation.
Potassium	200 mg	6%	Supports muscle and nerve function.
Calcium	40 mg	4%	Helps maintain bone strength.
Iron	2 mg	10%	From noodles and veggies; helps oxygen flow.
Vitamin A	800 IU	15%	From carrots and beans; supports vision and skin.
Vitamin C	12 mg	20%	From capsicum and cabbage; boosts immunity.
Vitamin B6	0.1 mg	6%	Supports energy metabolism.
Magnesium	20 mg	5%	Helps with muscle relaxation and energy.
Phosphorus	90 mg	9%	Supports bone strength and energy production.
Zinc	0.5 mg	5%	Helps improve immunity.

Vegetable Hakka Noodles is a balanced dish that combines the goodness of vegetables with the comfort of noodles. It is filling, flavorful, and a great choice for lunch, dinner, or even a party meal. Serve it hot with Manchurian, Chilli Paneer, or Soup for a complete Indo-Chinese feast.

How to Store and Reheat

Sometimes we cook a big batch of Vegetable Hakka Noodles and cannot finish it in one meal. The good news is, you can easily store and reheat the noodles without losing their taste and texture. With the right method, the noodles will stay fresh, non-sticky, and just as delicious when you enjoy them later.


How to Store Hakka Noodles

✅ Cool the Noodles First:- After cooking, let the Hakka Noodles cool down completely at room temperature. Do not store hot noodles directly, as steam will create moisture and make them soggy.

✅ Use an Airtight Container:- Transfer the cooled noodles into a clean airtight container. This keeps them fresh and prevents them from drying out.

✅ Refrigerate Properly:- Store the container in the refrigerator. The noodles will stay good for up to 2 days.

✅ Avoid Storing with Garnish:- Do not store spring onion garnish with noodles. Always add it fresh while reheating or serving.

✅ Do Not Freeze:- Freezing noodles can change their texture and make them mushy after thawing, so refrigeration is better.


How to Reheat Hakka Noodles

✅ Heat a Pan or Wok:- Place a non-stick pan or wok on medium flame. Add 1 teaspoon of oil to prevent sticking.

✅ Add the Noodles:- Take out the stored noodles from the fridge and add them directly to the heated pan. Break them gently with a spoon or fork if clumped.

✅ Sprinkle Some Water:- If the noodles look dry, sprinkle 1–2 tablespoons of water over them. This helps to bring back moisture.

✅ Toss on High Heat:- Stir-fry the noodles for 3–4 minutes on high flame until they are hot and regain their fresh texture.

✅ Add Fresh Garnish:- Once reheated, add freshly chopped spring onion greens before serving for better taste and freshness.

✅ Serve Immediately:- Reheated noodles should be eaten right away. Do not store again, as repeated heating can spoil the taste and texture.

By following these simple storage and reheating steps, you can enjoy your Hakka Noodles the next day without any worry.

Conclusion

Vegetable Hakka Noodles is one of the most loved Indo-Chinese dishes that can turn a simple meal into something exciting and full of flavor. In this recipe, we have learned step by step how to cook noodles properly, how to stir-fry the vegetables, how to mix sauces, and how to get that perfect restaurant-style taste at home. We also covered some useful tips, storage methods, and serving suggestions that will help you make this dish even better. With a little practice, you can make these noodles taste just as good as your favorite street-side stall or restaurant.

So, if you are someone who loves quick, tasty, and satisfying food, this Vegetable Hakka Noodles Recipe is a must-try. You don’t need too many fancy ingredients, and the whole process is simple and fun. Cooking at home also means you can control the oil, spices, and add lots of healthy vegetables.

So, gather your ingredients, and start cooking this delightful treat today. Share your feedback and let us know how your Hakka Noodles turned out.

Frequently Asked Questions (FAQs)

1. What type of noodles should I use for Hakka Noodles?
Ans:- It is best to use plain Hakka noodles or chow mein noodles made with wheat flour. These are non-sticky and cook well on high flame. If you don’t find them, you can also use regular spaghetti as a substitute.

2. How do I stop noodles from sticking together?
Ans:- Do not overcook the noodles. After boiling, rinse them with cold water and drizzle 1 teaspoon of oil. Toss gently so they stay separate until stir-frying.

3. Why are my noodles turning soggy?
Ans:- This happens if the noodles are overcooked or stir-fried on low flame. Always cook them al dente (slightly firm) and stir-fry on high heat to keep them fresh and firm.

4. Which oil is best for Hakka Noodles?
Ans:- Any neutral oil like sunflower, canola, or vegetable oil works well. For a restaurant-style smoky taste, you can also use sesame oil or peanut oil in small amounts.

5. How to keep vegetables crunchy in Hakka Noodles?
Ans:- Cut the vegetables into thin strips and stir-fry them quickly on high flame. Do not overcook, as they should stay slightly crunchy to balance the soft noodles.

6. Can I make Hakka Noodles without sauces?
Ans:- Yes, you can. Simply stir-fry noodles with vegetables, garlic, and pepper. The taste will be milder but still delicious. Sauces add extra flavor, but they are not mandatory.

7. Are Hakka Noodles healthy?
Ans:- They can be healthy if you use less oil and load them with more vegetables. You can also use whole wheat noodles or millet noodles for a healthier version.

8. Can I add protein to Hakka Noodles?
Ans:- Yes! You can add scrambled eggs, chicken strips, prawns, paneer, or tofu along with vegetables. This makes the dish more filling and balanced.

9. Why should I use a wok for making noodles?
Ans:- A wok has a wide base and high sides, which gives space for tossing noodles quickly on high flame. This helps get that smoky, restaurant-style flavor.

10. Can I prepare Hakka Noodles in advance?
Ans:- Yes, you can boil the noodles and cut vegetables in advance. Store them separately in the fridge. At the time of serving, just stir-fry everything together on high flame for fresh and hot noodles.