Another Indo Chinese recipe is here today, and it is the Veg Hakka Noodles. When it comes to the kid’s lunch box recipes, it is hard to skip noodles. So here I am with my share of yummylicious and a perfect restaurant style veg Hakka noodles recipe that is so addictive. Check out the detailed recipe of this toss-fried veg Hakka noodles with step by step photos.
Hakka noodles and chow mein are famous noodles recipes that everyone raves about, and you can find these in most of the restaurant menus as well. I always wonder what the difference between these two noodles is. If you ask vaandu, he will say Hakka Noodles is either white or mild red whereas chow mein is all bright red. Yes, we still color code all our food.
I know that’s not the exact explanation and instead of me explaining it, let me share the link that explains well about the difference between the Hakka noodles and chow mein. As they mention, both are open-ended dishes, which means, the sky is the limit. You can create a zillion recipes with these noodle varieties.
Like fried rice, you can serve this with a dry or gravy Manchurian side or any other spicy curry. But as vaandu loves his Hakka noodles with ketchup, I usually skip the side dish and serve it with ketchup.
Also, I use both sesame and peanut oil for this Hakka noodles preparation, and it adds that restaurant-style flavor.
The version that I am sharing here is a basic one, with minimal ingredients. For this veg Hakka noodles recipe, I prefer chopping the vegetables into juliennes. I use my julienne cutter, and it makes it easy. But you can cut the veggies finely too. Now let’s hop on and learn how to make this veg Hakka Noodles.
Hakka Noodles | Veg Hakka Noodles
A favorite Indo-Chinese fusion noodles recipe prepared in Hakka style with vegetables and sauces.
Ingredients:
- Hakka Noodles – 2 packets (I used two 5.3 oz pack)
- Garlic Cloves – 2
- Green Onions – 4
- Mixed Vegetables – 1 cup (I used cabbage, carrot, beans and bell peppers)
- Low Sodium Soy Sauce – 1 tbsp
- Rice Vinegar – 1 tsp
- Green Chili – 2
- Sweet Chili Sauce – 1/2 tsp (optional)
- Salt – 1 tsp
- Water for cooking the noodles
- Peanut Oil – 2 tsp + 1/2 tsp
- Sesame Oil – 1 tsp
Prep – Work:
- I usually follow the instruction mentioned in the noodles packet for cooking it.
- Bring about 1 quart of water to boil. Add a pinch of salt and 1/2 tsp of peanut oil.
- Add the noodles and let it cook for 3 to 4 minutes. Turn off the heat and drain the water. Immediately run it through cold water to stop cooking. Set this aside.
- Cut all the vegetables and set aside.
Steps:
- Heat a pan or wok and add the two tsps of peanut oil. When the oil is hot, add the chopped garlic and let it turn slightly brown.
- Then add the green onions and green chilies and cook for a couple of minutes.
- Next, add the vegetable juliennes and salt. Mix and saute it over a high flame for two minutes.
- After that, add the soy sauce, vinegar, and sweet chili sauce and let the veggies cook for two more minutes.
- Now add the cooked noodles and one tsp of sesame oil and toss the noodles if possible or gently fold them in.
- Let it cook for two more minutes, and that’s it. Veg Hakka noodles are ready.
Serve it hot with your favorite gravy or ketchup.
Notes:
- Make sure you cook the noodles aldente.
- Adjust the salt, spices, and sauces as per your preference.
- Do not add more than 1/2 cup of vegetables for one pack of noodles.
- Adding both sesame and peanut oil gives nice flavor but you can opt for either one. But as I mentioned in fried rice, I would prefer an oil with a high smoke point.
- Hakka Noodles - 2 packets I used two 5.3 oz pack
- Garlic Cloves - 2
- Green Onions - 4
- Mixed Vegetables - 1 cup I used cabbage, carrot, beans and bell peppers
- Low Sodium Soy Sauce - 1 tbsp
- Rice Vinegar - 1 tsp
- Green Chili - 2
- Sweet Chili Sauce - 1/2 tsp optional
- Salt - 1 tsp
- Water for cooking the noodles
- Peanut Oil - 2 tsp + 1/2 tsp
- Sesame Oil - 1 tsp
-
I usually follow the instruction mentioned in the noodles packet for cooking it.
-
Bring about 1 quart of water to boil. Add a pinch of salt and 1/2 tsp of peanut oil.
-
Add the noodles and let it cook for 3 to 4 minutes. Turn off the heat and drain the water. Immediately run it through cold water to stop cooking. Set this aside.
-
Cut all the vegetables and set aside.
-
Heat a pan or wok and add the two tsps of peanut oil. When the oil is hot, add the chopped garlic and let it turn slightly brown.
-
Then add the green onions and green chilies and cook for a couple of minutes.
-
Next, add the vegetable juliennes and salt. Mix and saute it over a high flame for two minutes.
-
After that, add the soy sauce, vinegar, and sweet chili sauce and let the veggies cook for two more minutes.
-
Now add the cooked noodles and one tsp of sesame oil and toss the noodles if possible or gently fold them in.
-
Let it cook for two more minutes, and that's it. Veg Hakka noodles are ready.
-
Serve it hot with your favorite gravy or ketchup.
- Make sure you cook the noodles aldente.
- Adjust the salt, spices, and sauces as per your preference.
- Do not add more than 1/2 cup of vegetables for one pack of noodles.
- Adding both sesame and peanut oil gives nice flavor but you can opt for either one.
- But as I mentioned in fried rice, I would prefer an oil with a high smoke point.
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