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5 from 1 vote

Hakka Noodles | Veg Hakka Noodles

A favorite Indo-Chinese fusion noodles recipe prepared in Hakka style with vegetables and sauces.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Fusion, Indo-Chinese
Servings: 3
Author: Srividhya G


  • 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.


  • 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.