Veg Hakka Noodles/Indo-Chinese hakka noodles recipe

Veg Hakka Noodles/Indo-Chinese hakka noodles recipe

Veg Hakka Noodles

Veg Hakka Noodles, an Indo-Chinese dish, is relished by everyone irrespective of age. You can get these anywhere and everywhere, whether it is a road side street food joint or a fine dine restaurant.


You can modify it in a number of ways to suit your taste buds. Different sauces used like garlicsauce, chili sauce, tomato sauce or the ingredients like eggs, chicken, tuna etc. impart different flavors to the same dish; but the basic methodology remains the same i.e. the veggies have to be either chopped or cut into julienne (keep in mind that these should be of equal sizes). However, the whole dish has to be cooked on a high flame. You can use any vegetable like spring onion, carrot, beans, mushrooms, baby corn, capsicum, bell pepper and cabbage. I have used spring onion, carrot, capsicum, red bell pepper and cabbage.

Another important point to be taken care of is the noodles. These should be cooked well in advance and drained completely. If any amount of water remains in the noodles, then the final outcome will be pasty and you won’t get those restaurant style noodles.

Step wise pictorial description

Take water in a pan. Add salt to it and bring it to a boil. There are two types of noodles available in market – dry noodles and fresh noodles. If you are using dry noodles, then boil according to package instruction. If using fresh noodles, then just blanch those in boiled water. The noodles should be cooked al dante.

Drain the noodles completely. Run through cold water to cool the noodles and to remove the starch. Add 1 tablespoon oil and mix. This will prevent sticking of noodles.

In the meanwhile chop all the vegetables.


Take oil in a wok or a broad pan with handles and heat it till it starts sizzling. Add garlic and stir fry on high heat till fragrant. Add chopped onion whites and cook till glossy. Green part of spring onion can be used for garnishing.


Add carrots followed by capsicum, bell pepper and cabbage and continue stir frying till the edges start turning brownish. Here individual preferences matter. Depending upon your taste you can keep the veggies half cooked and crunchy or fully cooked.

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Now add soya sauce giving it a quick stir. Then add chili sauce and keep stirring.chow3

Season it with salt and pepper. Add the noodles and keep stir frying on high heat till all the veggies are properly mixed with noodles


Add vinegar and mix properly.

Garnish with spring onion greens and serve hot either alone or with Manchurian or cheese chili.


Veg   Hakka Noodles



  • Noodles                 200 grams
  • Spring onion         2, chopped
  • Carrot            ½ cup, chopped
  • Capsicum            ½ cup, chopped
  • Red bell pepper ¼ cup, chopped
  • Cabbage ½ cup, shredded
  • Garlic 5-6 cloves, chopped finely
  • Oil 4 tablespoons
  • Soy sauce 1-2 teaspoon
  • Chili sauce 1 teaspoon
  • Pepper 1 teaspoon
  • Vinegar 1 tablespoon
  • Salt to taste


  1. Boil noodles acc. to package instructions.
  2. Drain and run through cold water to cool and remove starch.
  3. Add 1 tablespoon oil and mix it properly to prevent sticking of noodles together.
  4. Meanwhile chop the vegetables.
  5. Take oil in a wok and heat it. Add garlic and stir fry it.
  6. Add onion and cook till glossy.
  7. Add carrots followed by capsicum, bell pepper and cabbage.
  8. Stir fry on high flame till half cooked.
  9. Add soy sauce, chili sauce, salt and pepper and saute it.
  10. Add the noodles and stir it to mix all the veggies and noodles.
  11. Finely add vinegar and continue stir frying for 1-2 minutes.
  12. Serve hot garnished with spring onion greens.

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