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Vegetable Hakka Noodles

Vegetable Hakka Noodles

These Vegetable Hakka Noodles are just perfect for easy, quick delicious dinners just like from the restaurants.
5 from 1 vote
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Course: Main Course
Cuisine: Indian
Keyword: 20 mins Easy Recipe, Indo-Chinese Cuisine, Vegan Recipes, Vegetarian Recipes
Prep Time: 10 minutes
Total Time: 20 minutes
Servings: 3 People
Author: Aayushi Patel- The Whisk Addict

Equipment

  • Wok

Ingredients

Cook the Noodles

  • 4 Cups Water
  • 1 Tsp Salt
  • 1 Tsp Vegetable Oil
  • 300 Gms Chings Noodles

Make the Hakka Noodles

  • 1 Tbsp Grape-seed Oil / Vegetable Oil Any oil with high smoke point
  • 10 Cloves Finely Chopped Garlic
  • 1 inch Finely Chopped Ginger
  • 1 Serrano Pepper / Green Chilli Finely Chopped
  • 1 Medium Red Onion Thinly Sliced
  • 1/4 Cup Green Onion Chopped
  • 2 Tbsp Soy Sauce
  • 1 Tsp Green Chili Sauce
  • 1 Tsp Red Chili Sauce
  • 1/2 Tsp Sugar
  • 1 Medium Green Bell Pepper Thinly Sliced
  • 1 Cup (Packed) Finely Shredded Cabbage
  • 1 Medium Carrot Thinly Sliced
  • 2 Tsp White Vinegar/ Chili Vinegar
  • 1/4 Tsp MSG (optional) If you want the typical restaurant style this will work as the flavor enhancer, I don't add it unless making it for a party.
  • 1 Tsp Salt

Instructions

Cook the Noodles

  • Add water in a big pot. Once the water starts to boil, add salt and oil. Now add the noodles.
  • The noodles will soon soften, with the help of tongs separate them. Cook them for 2 mins.
  • Strain them using a strainer. Next wash them with cold water and add oil. Give it a mix. Set them aside.

Make the Hakka Noodles

  • Place the Wok on the stove on high heat. Add oil with high smoking point. Like vegetable oil or grape-seed oil.
  • To this add freshly minced garlic, ginger and green chillies. Saute them till they start to brown.
  • Next add in the onions and little bit of salt, to help onions start to cook evenly. Next goes in the spring onions.
  • Now either mix soy sauce, green chili sauce, red chili sauce and sugar in a bowl or add them one by one. Give it a mix.
  • Next goes in the all the thinly sliced veggies along with ground black white pepper and MSG. Give it a thorough mix. Let the spices cook through.
  • The final step is to add the cooked noodles. Mix the noodles using two spatulas, as it is easy to mix everything well this way. Adjust the salt. Give it a mix again and done.

Notes

To Boil The Noodles
You want your noodles to be cooked Al-Dante. This means that they should be a little raw, not cooked thoroughly. The heat while cooking the Hakka Noodles finally will cook them well. If you mess this step, your noodles will be soggy and wobbly and Hakka Noodles won't come out the way you want them to be. So, I suggest to be very attentive while cooking the noodles.
To Make the Hakka Noodles
Measure and prep all the ingredients before hand. You have to work super fast on high flame so if you have your ingredients prepped it will be easier and faster and your veggies won't burn.
How to use MSG or its Alternatives
If you are adding MSG , add 1/4 Tsp of MSG right before adding the boiled noodles. If you are addding 1 Tsp Umami Mushroom Seasoning from TJs then add it with salt right before adding the noodles. If you choose to add mushrooms (1/2 Cup) , add them with the veggies. and If you add concentrated tomato paste (1 Tsp), add it after adding ginger garlic and green chilies.