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Vegetable Hakka Noodles

Tanvi Srivastava
Make easy & delicious indo chinese street-style veg hakka noodles at home with bold sauces, crisp veggies, and smoky stir-fry flavor.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 10 minutes
Noodle Air Drying Time 15 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian
Servings 3 servings
Calories 579 kcal

Ingredients
  

For Cooking Noodles

  • 1 packet (140 g) Ching's hakka noodles (note#1)
  • ¼ teaspoon salt
  • 2 teaspoon oil to rub the noodles after cooking
  • boiling water for cooking the noodles

For The Stir Fry Sauce

  • 1 tablespoon dark soy sauce
  • 1.5 tablespoon red chilli sauce or sriracha, adjust to taste
  • ½ tablespoon tomato ketchup
  • ½ tablespoon vinegar (I use rice vinegar) adjust to taste (note
  • ¼ teaspoon black pepper powder
  • 1 teaspoon chilli oil optional
  • ½ teaspoon toasted sesame oil optional (it has a strong flavor, reduce to ¼ teaspoon or skip if desired)
  • ½ teaspoon salt adjust to taste, add at the very end after tasting

To Stir Fry Veg Hakka Noodles

  • 2-3 tablespoon cooking oil any neutral oil
  • 1.5 tablespoon garlic finely chopped
  • 2 tablespoon white scallion parts
  • ½ tablespoon cilantro stems finely chopped
  • 3 indian green chillies (super hot!, sub with thai chillies)finely chopped, these bring the main heat, adjust quantity as needed
  • 1 teaspoon ginger finely chopped
  • ½ cup green cabbage finely shredded
  • 1 medium carrot julienned
  • ¾ cup bell peppers thinly sliced (I used a mix of colors)
  • 8-10 florets broccoli optional (cut small)

To Garnish

  • 1 tablespoon fresh cilantro leaves chopped
  • 2 tablespoon green scallion parts chopped, to garnish

Instructions
 

Cook The Noodles

  • Bring a large pot of salted water to a boil and cook the noodles according to the package instructions. Once they’re just done, drain them right away. Rinse the noodles under cold running water to stop the cooking and prevent clumping.
  • Drizzle about half a tablespoon of oil over the noodles and gently rub or toss them to coat. Spread on a baking sheet or plate and set aside to let them cool down while you prep for the stir fry.

Mix The Stir Fry Sauce

  • In a bowl, mix together all the ingredients(except salt) listed under the sauce section. Give it a quick taste and adjust the salt as well as any other condiment if needed. It should taste bold, sharp, salty, and spicy at this point. That’s exactly what we want.
  • Set the sauce aside and let it sit for about 15 minutes so the flavors can come together. While sauce and noodles are resting, you can prep the vegetables.

Stir Fry The Noodles

  • Once ready to stir fry, place all the ingredients close to the stove and begin. Heat your wok on high heat until it’s hot.
  • Add oil and let it heat up for a few seconds. Then quickly add the aromatics— garlic, ginger, the white parts of the scallions, chopped cilantro stems, and green chillies. Stir everything for about 5 to 8 seconds. You’ll know it’s ready when that incredible aroma hits you. Don't let brown.
  • Next, add all the chopped vegetables- cabbage, carrots, broccoli and bell peppers. Stir-fry them for just 1 to 1.5 minutes. The goal is not to overcook them. We just want them to start sweating ever so slightly while keeping their vibrant colors and natural crunch intact.
  • Now, add the boiled noodles to the wok. Pour the sauce you had set aside all over the top. Using tongs or two forks, toss everything together gently but thoroughly. Make sure the noodles are evenly coated and the vegetables are nicely mixed in.
  • Stir fry on high heat for 1-2 minutes. Don’t keep cooking too long after adding the sauce or it’ll lose its punch. Sprinkle with chopped green scallions & cilantro. Serve! (See note# for serving suggestions)

Video

Notes

  1. Note #1 - For this recipe I use Ching’s Hakka noodles that I buy from the Indian grocery store. But if you don’t have them, you can totally use thin egg noodles, fine spaghetti, or even yakisoba noodles
  2. Serve these noodles with chilli chicken, vegetable manchurian or paneer in hot garlic sauce for a hearty meal. 
  3. If you want to add egg to this recipe. Cook the 2 eggs separately in a pan and add when you add the noodles & stir fry sauce to the wok. Toss together.

Nutrition

Calories: 579kcalCarbohydrates: 77gProtein: 15gFat: 25gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 63mgSodium: 1863mgPotassium: 666mgFiber: 8gSugar: 14gVitamin A: 8072IUVitamin C: 102mgCalcium: 91mgIron: 3mg
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