Vegetable Hakka Noodles

Vegetable hakka noodles is one of the most popular dishes served in Indian restaurants. Its an Indo-Chinese dish made with hakka noodles, vegetables and Chinese sauces. The noodles is very mildly flavored with spices and sauces, so it’s usually paired with manchurian like gobi manchurian or vegetable manchurian or other Indo-Chinese gravies. But it’s tastes good by itself too. 

Recreating a restaurant style Indo-Chinese dish at home is quite easy and healthier too. A good wok plays an important role in getting the smokey flavor we get in restaurants. Other key things are not to overcook the noodles and vegetables, and use the right quantity of sauces. After a few trial and errors, I think I got it almost like how it tastes in restaurants. So if you love Indo-Chinese give this a try at home and let me know how u like it.

Vegetable Hakka Noodles

Print Pin Recipe

Servings 2

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Ingredients

• 150 gm hakka noodles
• 2 tbsp olive oil
• ¼ cup spring onion white part, chopped
• 1 tbsp finely chopped garlic
• ½ tbsp finely chopped ginger
• 1 small carrot cut into matchsticks
• 1 small green capsicum cut into strips
• 5-6 green beans sliced thinly
• 1 cup shredded cabbage
• 2 tsp soy sauce
• 1 tsp green chilly sauce
• 1 tsp pepper powder
• ½ tsp sugar
• ¼ cup spring onion green part, chopped
• 1 tsp white vinegar
• Salt to taste

Instructions

• Cook the noodles according to the instructions in the packet. Drain and wash in cold water. Drain well and spread on a plate. Drizzle 1 tsp oil.
• Heat a large wok in medium-high heat and add garlic, ginger and white part of spring onion. Fry for a minute.
• Add the carrot, beans and fry for a minute. Then add cabbage, capsicum and fry for 2-3 minutes.
• Add the soy sauce, green chilly sauce, pepper powder, sugar, salt. Cook for 1 minute.
• Add the noodles and toss well. Cook for 2 minutes and add the green part of spring onion and white vinegar.

Notes

• Make sure the veggies are not overcooked and retain their crunchiness.
• Adjust the green chilly sauce and pepper powder according to you spice preference.

Course: Main Course

Cuisine: Indian, Indo-Chinese