Hakka Noodles are an extremely popular indo chinese dish of stir fried noodles, colorful vegetables and bold & spicy chinese sauces. These street style indian noodles originated in eastern parts of India when chinese travellers settled there.
Veg Hakka noodles is a popular street food in India. Cooked with Chinese condiments and Indian spices & vegetables, it is a treat for noodle lovers. Thin noodles are tossed in a flavorful sauce and served on their own or as a side to other chinese dishes.
What is it about these? the sauce? spices? or is it the union of cuisines?
Again, like with most indian cooking, there are no set rules regarding how these should be made. No two recipes will be the same, everyone makes them the way they like it. On my recent trip to Delhi, I was flabbergasted to see 'chef's special' hakka noodles tossed with cashew nuts and sherry soaked cherries. Now beat that imaginative cooking!
My simple recipe uses Ching's hakka noodles that I purchase from indian grocery store. You could use thin egg noodles or yakisoba noodles as well. Use any kind of vegetables you like. Toss together a bunch of indo chinese sauces and use it to flavor everything.
This recipe gets ready in about 30 minutes and like most chinese style dishes, the main effort goes in prepping. The stir frying part takes 8-10 minutes only.
- Prepare everything before you start stir frying.
- Let noodles stand for 20-30 minutes after boiling. This cools and dries them down and they remain crunchy after cooking.
- Using a wok really brings out the texture of such indian chinese dishes.
- Dont skimp on oil. If you use less oil, the right texture of the dish wont come through.
Vegetable Hakka Noodles
- 150 g Ching's hakka noodles
- 1 tablespoon toasted sesame oil
- 2 tablespoon cooking oil
- 3 garlic cloves finely chopped
- 3 stalks scallions white & green part chopped separately
- ½ tablespoon cilantro stems finely chopped (optional)
- 2-3 thai green chillies finely chopped
- 1 medium onion sliced
- ½ cup cabbage finely shredded
- 1 large carrot julienned
- ¾ cup bell peppers julienne (I used a mix of colors)
For The Sauce
- 1.5 tablespoon dark soy sauce
- 1.5 tablespoon red chilli sauce or sriracha
- 1 tablespoon ketchup
- 1 tablespoon rice vinegar
- ½ teaspoon black pepper powder
- ¼ teaspoon red chilli flakes
- ½ teaspoon salt
- ¾ teaspoon honey or brown sugar
- In a bowl, mix together the ingredients listed under the sauce. Taste and adjust. At this point this sauce would taste sharp salty and spicy! Set aside for 15 minutes.
- Cook the noodles in salted water as per package instructions. Drain the noodles, rinse under cold water and rub with ½ tablespoon oil. Set aside to cool down.
- In a wok, heat up the oil on high. Add garlic, ginger, scallions (white part), cilantro stems and green chillies to the oil. Stir for 5-8 seconds till you smell the aroma.
- Add all the vegetables- onions, cabbage, carrots, bell peppers to the wok and saute for 1 to 1.5 minutes. We want the vegetables to sweat very lightly and retain their color and crunch.
- Add the boiled noodles and pour over the sauce we mixed.
- Toss everything together using tings or two fork such that noodles are coated very well.
- Sprinkle with green scallions. Serve!