Vegetable Hakka Noodles are street-style stir-fried noodles loaded with crunchy veggies and that unmistakable Indo-Chinese kick. Often called desi chowmein, they’re spicy, savory, and full of texture in every bite. Super easy to make and ready in about 30-40 minutes (including veggie prep)!
Noodles always put us in a good mood, particularly these desi hakka noodles remind me of streets of Delhi. What is it about these? the sauce? spices? or is it the union of cuisines?
Hakka noodles are the perfect example of what happens when chinese cooking techniques meets Indian flair. There’s soy sauce and vinegar, sure, but there’s also green chilies, ginger, and sometimes even a touch of garam masala, depending on who’s making them.
In indo chinese recipes, there is lot of room for innovation. Everyone has their own take, and no two plates will ever taste the same. On my recent trip to Delhi, I was flabbergasted to spot a ‘chef’s special’ version of Hakka noodles tossed with cashew nuts and sherry-soaked cherries. Now that’s some next-level, imaginative cooking!
Building Blocks (Noodles, Sauces & Veggies)
For this recipe I use Ching’s Hakka noodles that I buy from the Indian grocery store. But if you don’t have them, you can totally use thin egg noodles, fine spaghetti, or even yakisoba noodles like the ones I use in my chicken hakka noodles recipe. Just avoid thick noodles because those aren’t really popular in desi chinese cooking.
When it comes to veggies, the classic trio that shows up in most Indo-Chinese recipes is green cabbage, green bell pepper, and carrots. But I also like to add mushrooms, corn or sometimes broccoli depending on what’s in my fridge.
In India, when we say “vegetable hakka noodles,” we usually mean pure vegetarian, not even eggs. So the more colors and textures you can include, the better the overall taste turns out. We’re only relying on vegetables here, so might as well make them count.
Stir Frying - High heat is everything for this recipe! You need that sizzle to really bring the flavors to life. When the wok is hot enough, the vegetables cook fast and stay crisp without getting soggy. That’s how you keep the color and crunch. Plus, the noodles get that amazing smoky taste which you just won’t get on low heat. It’s what makes desi Chinese so addictive, right? If the heat’s too low, the veggies start sweating, and the noodles go soft. So turn the heat all the way up and keep tossing. That’s how you build flavor.
Tips That Make All the Difference
- Prepare everything before you start stir frying. Trust me, once the heat goes up, there’s no time to stop and chop. Cut your vegetables in similar sizes if they take the same time to cook. If not, adjust accordingly, finer cuts for harder veggies, thicker ones for soft or quick-cooking ones.
- Let noodles air dry for 10-15 minutes after cooking. This dries them a bit and they remain crunchy after cooking. Keep in mind that any water on noodles or veggies will cool down your pan and lead to steaming instead of “frying”.
- Now, a word of advice about sauces. Don’t go overboard. I am telling you from experience because it just muddles the flavors. What you really need is just four things: a good dark soy sauce, a hot red chilli sauce (or sriracha),vinegar and a bit of ketchup. Yes, ketchup. It’s a must for that classic indian street-style taste.
- Like I always say for my Indo-Chinese recipes, using condiments(like Ching's Secret brand) made specifically for this cuisine makes a big difference. That said, there are no hard and fast rules. Use easily available ingredients or whatever you have on hand and make it work for you. Think sriracha, or rice vinegar.
- Don't skimp on oil. If you use less oil, the right texture of the dish wont come through
Note About Cooking Pan : The key is high-heat stir frying to develop that signature smoky flavor. A Chinese wok works best for this. The next best is stainless steel pan. I personally avoid using cast iron for these kinds of dishes because the condiments are high in vinegar plus even ketchup is quite acidic. By the time you’re done, you might end up with a weird metallic taste, and that’s not what we’re going for.
How To Make Veg Hakka Noodles
Step 1: Cook the noodles as per package instructions. Drain the noodles, rinse under cold water and rub with ½ tablespoon oil. Set aside to cool down.
Step 2: 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.
Step 3: In a wok, heat up the oil on high. Add garlic, ginger, scallions (white part), cilantro stems and green chillies to the oil. Stir-fry for 5-8 seconds till you smell the aroma (don't let brown).
Step 4: Add all the chopped vegetables to the wok and stir fry for 1 to 1.5 minutes. We want the vegetables to sweat very lightly and retain their color and crunch.
Step 5:Add the cooked noodles and pour over the sauce we mixed earlier. Give it all a good toss so the noodles get evenly coated.
Step 6: Stir fry on high heat for 1-2 minutes. Don’t keep cooking too long after adding the sauces or they’ll lose their punch. Sprinkle with chopped green scallions & cilantro (a must for desi chinese). Serve!
Vegetable Hakka Noodles
Ingredients
For Cooking Noodles
- 1 packet (140 g) Ching's hakka noodles (note#1)
- ¼ teaspoon salt
- 2 teaspoon oil to rub the noodles after cooking
- boiling water for cooking the noodles
For The Stir Fry Sauce
- 1 tablespoon dark soy sauce
- 1.5 tablespoon red chilli sauce or sriracha, adjust to taste
- ½ tablespoon tomato ketchup
- ½ tablespoon vinegar (I use rice vinegar) adjust to taste (note
- ¼ teaspoon black pepper powder
- 1 teaspoon chilli oil optional
- ½ teaspoon toasted sesame oil optional (it has a strong flavor, reduce to ¼ teaspoon or skip if desired)
- ½ teaspoon salt adjust to taste, add at the very end after tasting
To Stir Fry Veg Hakka Noodles
- 2-3 tablespoon cooking oil any neutral oil
- 1.5 tablespoon garlic finely chopped
- 2 tablespoon white scallion parts
- ½ tablespoon cilantro stems finely chopped
- 3 indian green chillies (super hot!, sub with thai chillies)finely chopped, these bring the main heat, adjust quantity as needed
- 1 teaspoon ginger finely chopped
- ½ cup green cabbage finely shredded
- 1 medium carrot julienned
- ¾ cup bell peppers thinly sliced (I used a mix of colors)
- 8-10 florets broccoli optional (cut small)
To Garnish
- 1 tablespoon fresh cilantro leaves chopped
- 2 tablespoon green scallion parts chopped, to garnish
Instructions
Cook The Noodles
- Bring a large pot of salted water to a boil and cook the noodles according to the package instructions. Once they’re just done, drain them right away. Rinse the noodles under cold running water to stop the cooking and prevent clumping.
- Drizzle about half a tablespoon of oil over the noodles and gently rub or toss them to coat. Spread on a baking sheet or plate and set aside to let them cool down while you prep for the stir fry.
Mix The Stir Fry Sauce
- In a bowl, mix together all the ingredients(except salt) listed under the sauce section. Give it a quick taste and adjust the salt as well as any other condiment if needed. It should taste bold, sharp, salty, and spicy at this point. That’s exactly what we want.
- Set the sauce aside and let it sit for about 15 minutes so the flavors can come together. While sauce and noodles are resting, you can prep the vegetables.
Stir Fry The Noodles
- Once ready to stir fry, place all the ingredients close to the stove and begin. Heat your wok on high heat until it’s hot.
- Add oil and let it heat up for a few seconds. Then quickly add the aromatics— garlic, ginger, the white parts of the scallions, chopped cilantro stems, and green chillies. Stir everything for about 5 to 8 seconds. You’ll know it’s ready when that incredible aroma hits you. Don't let brown.
- Next, add all the chopped vegetables- cabbage, carrots, broccoli and bell peppers. Stir-fry them for just 1 to 1.5 minutes. The goal is not to overcook them. We just want them to start sweating ever so slightly while keeping their vibrant colors and natural crunch intact.
- Now, add the boiled noodles to the wok. Pour the sauce you had set aside all over the top. Using tongs or two forks, toss everything together gently but thoroughly. Make sure the noodles are evenly coated and the vegetables are nicely mixed in.
- Stir fry on high heat for 1-2 minutes. Don’t keep cooking too long after adding the sauce or it’ll lose its punch. Sprinkle with chopped green scallions & cilantro. Serve! (See note# for serving suggestions)
Video
Notes
- Note #1 - For this recipe I use Ching’s Hakka noodles that I buy from the Indian grocery store. But if you don’t have them, you can totally use thin egg noodles, fine spaghetti, or even yakisoba noodles
- Serve these noodles with chilli chicken, vegetable manchurian or paneer in hot garlic sauce for a hearty meal.
- If you want to add egg to this recipe. Cook the 2 eggs separately in a pan and add when you add the noodles & stir fry sauce to the wok. Toss together.
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 🙂
forgottenmeadows
I tried it and it was pretty good : )Thank you!
Meenu
just awesome....