Vegetable Hakka Noodles

Street style Vegetable Hakka Noodles make a fantastic weeknight supper!

These are exceptional isolated or serve nearby bean stew paneer or gobi manchurian for an Indo-Chinese dinner!

My perspective on Chinese sustenance was out and out various when I was a kid. For all intents and purposes like the perspective on Indian sustenance in the western world, exceptionally far from this present reality. You get the buoy, right? Anything with soy sauce and vinegar added to it would be seen as Chinese, I construe that is the main concern.


In India, Chinese sustenance inferred noodles, paneer manchurian, sweet corn soup, stew potatoes! It similarly suggested this too superb street sustenance which was immediately open on roadside eases back down and vans and was a bit of every youngster’s birthday menu!

The Indian variation of Chinese is so acclaimed back home that it’s at present a cooking without any other person. At any rate I should acknowledge that!

From upscale bistros to sustenance trucks, this nourishment has it all in India. Kids love noodles, would it say it isn’t? [well do too adults, ask me!]

Anyway, so growing up noodles was one of my top picks things to eat and we were allowed to eat it for uncommon occasions figuratively speaking. Really, eating out and eating trash was so marvelous when I was a kid. How things have changed now!

We would reliably hold on for birthday occasions or other extraordinary occasions to eat “chow mein”. These hakka noodles are noticeably known as chow mein in India, the roadside structure that is. The chow mein is fiery, overflowing with veggies and uncommonly awesome.

Since I am an adult (and can moreover cook!), I don’t need to believe that unprecedented occasions will eat hakka noodles.

At whatever point the wants strike, I simply make them at home. They are amazingly easy to make with barely any basic fixings.

How to Make Restaurant Style Hakka Noodles At Home?

Pick the right noodles

There are a huge amount of noodles available in the market so pick the right one to make street style hakka noodles at home.

I use Ching Vegetarian Hakka noodles and I think they are essentially perfect for this equation. You can find them viably at all Indian grocery stores.

Use some extra-oil

You understand you have made the perfect noodles when each and every strand of noodle is autonomous from each other, which was not the circumstance when I made noodles since 3 years earlier.

It was a disaster area and all of my noodles amassed up togetheCold-Chinese-Sesame-Peanut-Noodles-Recipe-2-2rely any starters and missteps, I comprehended that you do need to use negligible extra oil.


First the noodles must be secured with little oil after they are gurgled and drained.This genuinely helps in preventing the determination.

In addition, second you have to use more oil than you would have required while cooking the noodles with the veggies.

I used to incorporate 1 teaspoon of oil and it never represented a flavor like the one we get in bistros. This equation uses 2 tablespoons of oil and trust me I was not able separate if this was locally developed or from an Indo Chinese restaurant! Right that extraordinary!

Use the right veggies

Conventionally, the Indian style vegetable hakka noodles have the going with vegetables in it – onion, cabbage, ring pepper and carrots.

For this recipe, I didn’t use cabbage since first I didn’t have it the day I made these noodles and second, I couldn’t care less for cabbage that much in my noodles.

Along these lines, cling to the standard veggies.

All of the veggies are cooked on high fire with the objective that they remain crunchy.

Cut all of the veggies wobbly

Use your cutting aptitudes and cut the veggies into petite juliennes. Thick cuts of vegetable don’t taste incredible in these hakka noodles.

Use the right cookware

Cook noodles in an immense wok, it has any sort of impact. Moreover reliably make a point to cook on high warmth.

These hakka noodles are staggering with scorched rice, bean stew paneer or any Indo-chinese dish like youngster corn Manchurian, gobi manchurian.

PS: Do all the prep work before you start cooking. For this hakka noodles recipe everything is cooked on high warmth and we need the veggies to remain crunchy. Immersed and over cooked veggies ruin the satisfaction in eating noodles as I might want to think. I have to eat into me veggies while eating hakka noodles.

So slice, cut and keep everything arranged before you start. You won’t get a chance to divide in the center.

Procedure – Hakka Noodles Recipe

1-Boil the noodles according to rules on the pack. I should cook my noodles for 2 minutes in a manner of speaking.

2-Drain the noodles and wash under infection running water, this stops the cooking methodology.

3-Add 1/2 tablespoon of vegetable oil to the noodles and fling so the noodles get delicately secured with the oil and don’t hold fast to each other. Put it in a protected spot.

4-In a wok heat 1 tablespoon vegetable oil and 1 tablespoon sesame oil on medium-high warmth. At the point when the oil is hot incorporate the minced garlic and ginger, cut green bean stew and hacked celery.

Saute for few seconds until the ginger garlic starts to change concealing.

5-Add cut onions and saute for a minute or two until the sides of the onion starts turning light splendid dim shaded.

6-Add in the cut carrots, ringer pepper, green onion and cook for 1 minute on high warmth. The veggies should remain crunchy.

7-Push veggies to the side, cut down the glow and incorporate soy sauce, rice vinegar, hot sauce (like sriracha) and sugar (if using).

8-Toss the veggies to combine well with the sauce. Incorporate the dim pepper, salt and white pepper.

9-Stir in the foamed noodles.


10-Using two or three tongs, mix it well so the noodles are particularly secured with the sauce.

11-As a last touch, blend in a teaspoon of bean stew oil. This is totally optional.

12-Toss the noodles well and cutting with all the all the more spring onion greens.

Serve hakka noodles in like manner or with your most adored Indo chinese dishes! I love mine with bean stew paneer.


300 grams noodles, I used Ching Hakka Noodles

1 tablespoon sesame oil

1 tablespoon vegetable oil

2 teaspoons minced garlic

1 teaspoon minced ginger

1 green stew, cut

1 stalk celery, hacked

1 medium red onion, 100 grams, cut

1 enormous carrot, 100 grams, cut

1 enormous red pepper, 200 grams, cut, can use mix of green and red

3 stalks green onion, hacked + more to beautify

2.5 tablespoons soy sauce

1 tablespoon rice vinegar, or white vinegar

1 teapoon hot sauce, as sriracha

1/2 teaspoon sugar, optional

1/4 teaspoon dull pepper powder

1/2 teaspoon salt, or to taste

press white pepper powder

1 teaspoon stew oil, optional


typically, while making any sautéed dish, the glow must be high and the fixings must be heaved and blended continually. while making such arrangements at home, its better to use a wok or a skillet with handles. so its easy to lift and hold the compartment with the handles, while flinging similarly as when blending.

if possible use toasted sesame oil. it gives a better than average smoky flavor to the veg noodles recipe.

use any incredible quality noodles. you can use whole wheat noodles or plain flour noodles. noodle recipe can in like manner be made with hakka noodles. for a gluten free noodle equation, you can use rice noodles or buckwheat flour noodles (soba noodles).


first air pocket enough water with a bit of salt and ½ to 1 teaspoon oil.

incorporate the noodles and cook them.


right when the noodles are still fairly firm or practically cooked, strain them in a colander. by then flush the noodles with fresh water. divert off the extra water.

a short time later, you can even add 1 to 2 teaspoons of oil on the cooked noodles. mix the oil carefully with the noodles and keep aside. later use the foamed noodles in any skillet singed noodle recipe.

serve the veg noodles steaming hot taking everything into account or with some dim bean sauce or tomato sauce. you can in like manner serve the noodles with bean stew paneer or mushroom manchurian or arranged vegetables.


schezwan noodles – heavenly container burned noodles made with mix veggies and schezwan sauce.

chow mein–veg chow mein are sautéed noodles with heaps of veggies.

hakka noodles – an outstanding street sustenance equation of hakka noodles and mix vegetables.

chinese bhel – this equation of chinese bhel is unreasonably brilliant and tastes correctly like a chaat snack.

american divide suey – this is one of the most popular mix chinese equation.

bean stew garlic noodles – basic equation of noodles spiced up with red bean stew sauce, garlic and dry red chilies.

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