Veg Hakka Noodles is one of the most popular Indo Chinese dish, made by tossing noodles with stir fried vegetables in Chinese Sauces. Veg Hakka Noodles is favorite among all age groups. Veg Hakka Noodles is easily available in most restaurants in India and in the roadside Chinese street food stalls. Veg Hakka Noodles is very quick, easy and simple to make.
Ingredients:
• 1 Packet Hakka Noodles
• 1 cup Shredded Cabbage
• 1 cup Bell Peppers/Capsicum Thinly Sliced (Used Red, Yellow & Green)
• 1 cup Carrot Thinly Sliced
• 1 bunch Chopped Spring Onion
• 1 tsp Grated Ginger
• 2-3 Cloves Garlic Minced
• 1-2 Green Chili Chopped
• 1 tbsp Chili Sauce
• 1-2 tbsp Soy Sauce
• 1 tbsp White Vinegar
• 1 tsp Black Pepper Powder
• 3-4 tbsp Oil
• Salt
• MSG/Aji-No-Moto (Chinese salt optional)
• Chopped Spring Onion for Garnishing
Method:
1. Boil the noodles in water as per instructions (on packet). When doing so, add 1 tsp of oil, so they don’t stick.
2. Once boiled, drain and Run cold water through the noodles.
3. Heat the oil in wide pan/wok, add ginger, garlic, green chilis, add all vegetable (cabbage, spring onion, capsicum and carrot) and stir fry for 2-3 minutes on high flame (Chinese recipe always cook on high flame).
4. Add soy sauce, chili sauce, vinegar, MSG and mix well with stirring.
5. Add noodles, toss it, add salt & pepper, while stirring and tossing continuously cook it for 2 minutes on high flame.
6. Garnish with spring onion and Serve hot.
Tips
- You can skip or add more veggies like broccoli, sweet corn, peas etc.
- Add 1-2 tsp tomato ketchup if you like sweet tangy taste.
- Always stir fry the veggies and noodles on high flame to avoid it become soggy or soupy.
- 1 Packet Hakka Noodles
- 1 cup Shredded Cabbage
- 1 cup Bell Peppers/Capsicum Thinly Sliced (Used Red, Yellow & Green)
- 1 cup Carrot Thinly Sliced
- 1 bunch Chopped Spring Onion
- 1 tsp Grated Ginger
- 2-3 Cloves Garlic Minced
- 1-2 Green Chili Chopped
- 1 tbsp Chili Sauce
- 1-2 tbsp Soy Sauce
- 1 tbsp White Vinegar
- 1 tsp Black Pepper Powder
- 3-4 tbsp Oil
- Salt
- MSG/Aji-No-Moto (Chinese salt optional)
- Chopped Spring Onion for Garnishing
- Boil the noodles in water as per instructions (on packet). When doing so, add 1 tsp of oil, so they don't stick.
- Once boiled, drain and Run cold water through the noodles.
- Heat the oil in wide pan/wok, add ginger, garlic, green chilis, add all vegetable (cabbage, spring onion, capsicum and carrot) and stir fry for 2-3 minutes on high flame (Chinese recipe always cook on high flame).
- Add soy sauce, chili sauce, vinegar, MSG and mix well with stirring.
- Add noodles, toss it, add salt & pepper powder, while stirring and tossing continuously cook it for 2 minutes on high flame.
- Garnish with spring onion and Serve hot.
Add 1-2 tsp tomato ketchup if you like sweet tangy taste.
Always stir fry the veggies and noodles on high flame to avoid it become soggy or soupy
8 Responses to “Veg Hakka Noodles”
What brand noodles do you use and where to buy them ? Thank you.
Those are from Indian store! its ching brand! 🙂
Lovely recipe. Thank you.
Thanks Praveen 🙂
How much MSG do we need to put?
you can use MSG like salt as per your taste bcz MSG is a chinese salt.
My Fav noodles .Such a nice presentation binjal.
thanks Sathya!!