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.
Few Tips
- 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
Ingredients
- 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
Instructions
- 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!
Manju @ Manju's Eating Delights
Oh my goodness....my all time fav!!! Love it anytime...
dfolstad58
This is a great post. Excellent pictures ,nice commentary and even a printablerecipe which is something that many food blogs failed to include. Great job you made me really curious and I will probably try to make this I love vegetables and noodles and being able to make it with Indian spices sounds ingenious. Thank you
Shema George
Looks so good..perfectly coked noodles and veggies too..Love the clicks...
myninjanaan
omggggggggggggg thank God! I have been looking for a decent hakka noodles recipe and you have nailed it! Fabulous job Tanvi!
Kiran @ KiranTarun.com
Yummy and a perfect comfort food!! Who doesn't love Hakka noodles are definitely missing something so delicious in their life 😀
Deepa
Wonderful pics of hakka noodles.
Deepa
Joyti
I've never had hakka noodles. But that looks and sounds delicious. I'm glad you didn't use sherry-soaked cherries though!
Gorgeous pix, as always!
foodfashionparty
This is so perfect looking, reminds me of my college days. Great pictures.
Sublime Palate
Huge fan of Hakka noodles here and 'am loving it:) I remember noting down the recipe when I made it last. That was a few months ago. For some reason, I haven't made it lately.. Time to use the wok again!;-) Love the pictures!
Reem
Beautiful n Yummmm!
Rosa Mayland
A wonderful dish! Noodles are o addictive.
Gorgeously moody shots!
Cheers,
Rosa
Kulsum
So pretty. Gorgeous. My husband absolutely adores hakka noodles and I havent made any in a while! Thanks for this pretty reminder. xo
Shri
Love the tones in the snapshots Ranvi.
Shri
Oops, type- Tanvi! :-)!
dassana
loved the dark tones in the pic. i haven't made hakka noodles in a long time.
Archana @FeedingTheFoodie
oh yumm! Hakka noodles were a favorite growing up.. Interesting to see your very different sauce. I've never made one like that. Need to add hakka noodles to my dinner list for this week ..
beautiful shots.
Namrata
Beautiful clicks. Love your photography.
And yes, hakka noodles are a big time fav of any Indian.. but you add garam masala.. wow! Now thats explosive 🙂
Poornima
I could have his for meal everyday and I wouldn't be bored. Super tempting and awesome shots!
Poornima
I could have this at every meal everyday and I wouldn't be bored. Super tempting and awesome shots!
Kumar's Kitchen
AWESOME NOODLES, WAY BETTER THAN WHAT WE GET OUTSIDE...LOVED THE USE OF GARAM MASALA AND HONEY...IT WILL BOOST UP THIS YUMMY NOODLES A LOT 🙂
uglicoyote
Reblogged this on Vegan,Vegan.
paradiseseven
Reblogged this on 7 is mine.
forgottenmeadows
was looking for a good hakka recipe and yours is one of the better ones I have found so far 🙂 Will def give it a try this weekend! yummy pics making me hungry haha 🙂
Tanvi
I hope you like the recipe. Let me know
forgottenmeadows
I tried it and it was pretty good : )Thank you!
Paul
Just had this dish at an Indian restaurant last night and it was also served with 2 small sides of sauce, as your picture shows. What is the light, spicy sauce? Is it just chiles and vinegar? And is the other just soy sauce?
Tanvi
You are right Paul. Thats chilies are pickled in the refrigerator with vinegar,salt & a clove or two of garlic (we do not serve the garlic but it enhances the flavor of pickling liquid) for 1-2 days. The other one is just soy sauce, in case someone wants to add it to the noodles. If you go to India,you might seldom see red chili flakes and sesame oil served along side too.
Chowringhee
Wow! It is such an interesting guide to cooking good food.This recipe looks easy and one I will add to my list!
Lisa Mastrangelo
Hi! This sounds wonderful but I have a question. The sauce ingredients call for tomato paste or tomato purée but when I go to the printable version, it's not listed in the recipe anywhere. I know you said you made some changes to the recipe so I'm not sure which is correct. Do we add the tomato to the sauce or leave it out? Thanks so much...can't wait to try this!
Tanvi
Yes the tomato sauce is needed. As you mentioned, I changed the recipe and missed noting that down. SO sorry, Will correct the printable version.