Thursday, February 11, 2016

Veg Hakka Noodles

Noodles/Veg Hakka Noodles Recipe - Indo Chinese dish recipe

Vegetable Hakka noodles is a popular Indo Chinese dish that you can get in most of the restaurant. Often served with other popular Indo Chinese dishes like Chilli paneer, Chilli chicken, Chicken manchurian, Chilli mashroom, Gobi manchurian. To give a good flavor to the Veg hakka noodles, the entire sauting of the noodles has to be done in wide pan on high flame.

Cuisine: Indo-Chinese
Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 2


  • Hakka Noodles - 1 packet / 150 grams
  • Oil- 1 tbsp
  • Salt- to taste
  • Water- to cook noodles

For Noodles:

  • Oil - 1 tbsp
  • Ginger - 1 tbsp minced
  • Garlic - 1 tbsp minced
  • Green chillies (chopped) - 2-3
  • Onions (thinly sliced) - 1 medium
  • Carrots (thinly sliced) - 1 medium size
  • Beans (finely chopped) - 8-10
  • Capsicum (sliced) - 1/2
  • Salt - to taste
  • Sugar - 1 tsp
  • Soy Sauce - 1 tbsp
  • Pepper Powder - 2 tsp
  • Spring Onion (finely chopped) - 2 tbsp
  • Coriander leaves (chopped) - 1 tbsp

1. Boil enough water in a pot or pan with some salt and a few drops of oil.

2. Add Hakka noodles. Cook as per package directions. Once cooked, drain it and wash with cold water. (This method stops the cooking process and removes the starch)

3. Drizzle 1 tbsp oil over it and toss the noodles well, so that the oil gets coated evenly on the noodles. This method gets rid of stickiness from the noodles.

4. Heat oil in a large wok on medium heat. Add ginger, garlic and green chillies, sauté for a min.

5. Add onions, beans, carrot and capsicum, mix well. Stir fry for about 5 to 6 minutes till the edges of the veggies start to slightly brown. (You can cut down on the stir frying time, if you prefer half cooked or more crunchy veggies)

6. Add in salt, sugar and pepper powder, mix well.

7. Add soy sauce and mix well.

8. Add the cooked Hakka noodles and keep on tossing and stir frying the noodles for 2 minutes.

9. Switch off the flame. Add spring onion greens and mix well.

10. Garnish with coriander leaves and serve hot.

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