Vegetable Hakka Noodles

Vegetable Hakka Noodles
Recipe for Vegetable Hakka Noodles. A very popular Indo Chinese restaurant dish. Simple restaurant style plain vegetable hakka noodles recipe. Recipe with video.

I used plain noodles for making the recipe today. If you eat eggs, use egg noodles for the recipe. Egg noodles have a different texture and are tastier too when compared to regular plain noodles. The important thing about the dish is to get the texture of the noodles right. If you cook the noodles for too long, they will stick to each other and will be very gummy.

An easy trick to getting the veggies crisp is to fry them on a high flame and add in the seasonings and the salt at the end. Adding the salt in the beginning will make the vegetables give out the moisture making it soft.

I like to use a lot of vegetables while making hakka noodles as the flavor for the dish comes from the vegetables only. I like to at least double the amount of veggies to noodles. We used 200 grams of noodles today. Use atleast 400-500 grams of veggies combined. More the better. Also use a good amount of cabbage as cabbage gives a nice flavor to the noodles.

Here are some of the things you can buy online for making this recipe

Alda Wok
Hakka Noodles
Good Quality Soy Sauce
Wood Chopping Board
Knife Used – Sakai Takayuki Hammered Damascus Vg-10 Japanese Nakiri Knife – Check Amazon USA

Here is the video of how to make Vegetable Hakka Noodles

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Vegetable Hakka Noodles

Recipe for Vegetable Hakka Noodles. A very popular Indo Chinese restaurant dish. Simple restaurant style plain vegetable hakka noodles recipe. Recipe with video.

  • Total Time: 40m
  • Yield: 3-4 servings 1x



For Boiling Noodles

200 grams plain noodles
1 teaspoon oil
2 teaspoon salt

For the Hakka Noodles

2 tablespoon Indian sesame oil
6 cloves garlic, chopped
2 spring onion, chopped
1/4 cup onion, sliced
2 carrots, julienne
2 cups cabbage, sliced
1/4 cup yellow bell pepper, sliced
1/4 cup green bell pepper, sliced
1/2 teaspoon black pepper powder
1 tablespoon soy sauce
1 teaspoon white plain vinegar
1/2 teaspoon salt
1/2 teaspoon sugar


For boiling the noodles

Bring a pot of water to a rolling boil. Add in the oil and the salt. Add in the noodles. It’s important that the water is really hot before adding the noodles. If you add the noodles to water that’s not hot, the noodles will stick to each other and the texture will also be gummy. So make sure that the water is boiling before adding the noodles.

Cook the noodles on a medium flame for about 5-6 minutes. After about 5 minutes, take a piece of noodle and try to break it between your fingers. It should break easily but still be very firm. At this stage, remove the noodles from the water.

Wash the noodles once in cold water to stop the cooking and to avoid the noodles from over cooking. This is a very important step.

Making the Vegetable Hakka Noodles

Heat sesame oil in a pan and add in the chopped garlic and white part of the spring onion. Saute for a few seconds.

Add in the sliced onion, carrots and the cabbage. Saute on high flame for 3-4 minutes.

Add in the capsicum. Saute for a minute. Capsicum doesn’t take a long time to cook. Add in the black pepper, soy sauce, vinegar, salt and the sugar. Mix well to combine.

Finally add in the cooked noodles and the spring onions. Toss well to combine.

Vegetable Hakka Noodles are ready.

  • Author: Suguna Vinodh
  • Prep Time: 20m
  • Cook Time: 20m

Keywords: vegetable hakka noodles

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