Savory, delicious hakka noodle soup is inspired by the popular Indian Chinese dish Hakka Noodles. It is packed with similar flavors but the soup adds a few healthier ingredients to help round out the dish and make it more filling.
They are VERY popular in Indian Chinese restaurants and they can also be found as street food in India.
The dish, hakka noodle soup, is made of hakka noodles, thinly sliced vegetables, ginger, garlic, red chili sauce, soy sauce, vinegar, and a few spices.
Other Indian Chinese recipes like Veg Hakka Noodles, Chili Paneer Noodles and Chili Paneer Fried Rice may also interest you. Dry Gobi Manchurian is also very popular and Hakka Noodle Soup is a fusion dish I created!
Why you will love this recipe
Quick One Pot Meal | Ready in just 10 minutes of cook time
Veggie packed + clean ingredients | Use ingredients you know
Vegetarian and vegan with a gluten-free option (substitute soy sauce)
Below are ingredient notes. Full ingredients and directions are in the printable recipe card at the end of the post.
Hakka noodles: Hakka noodles are thin noodles found easily in Indian grocery stores. Ching’s hakka noodles are a popular brand.
Other types are also available online. I think the best substitute in a pinch is spaghetti noodles.
Just remember that hakka noodles are thin so try to find one similar in size for the best flavor in this dish.
Vegetables: I’ve used spinach, cabbage, and carrots. They provide the right balance in varying textures for me. You can use baby corn and really any other vegetables in this.
If you keep the proportion of vegetables (approximately 2 cups thinly sliced) the same, you can experiment with different types. Try to pick veggies you can cut into juliennes – that is important for this dish.
Tofu: You can use up to 10 oz of tofu. Remember to drain and press it ahead of time. I cut into long strips, you can also use cubes.
Spring onion (green onion): Save some spring onion greens for garnish.
Soy sauce: Substitute tamari for soy sauce. Sometimes I like to use ½ dark soy sauce and ½ regular soy sauce. Dark soy sauce provides a deeper flavor.
Red chili sauce: I use Sambal Olek. If you don’t like spicy foods you may want to use half the quantity listed in the recipe card below.
I’ve used a simple sauce. Chilli oil or green chili sauce are two additional or alternative sources of heat you can add to this dish according to your preference.
Vinegar: Regular vinegar or rice wine vinegar works.
Oil: Any neutral oil (canola, avocado, etc.) can be used for this recipe. Just make sure it has a high smoke point. Sesame oil does not have a high smoke point. You can drizzle a little on top for flavor at the end if you want.
Garnish: Set aside 1-2 teaspoons of spring onion greens for garnish. Optionally, you can also sprinkle some toasted sesame seeds.
Want more heat? Use 1/4 tsp white pepper. This is traditionally used and gives more heat than black pepper.
Vegetables: Chop carrots into small pieces. Chop cabbage finely. Cut spring onions, separating whites and greens. Use a garlic crusher to crush garlic and shred ginger.
Chop tofu – You can make strips or small cubes, up to you!
How To Make Hakka Noodle Soup
Add oil to pan on medium high heat. Add sliced tofu and mix. Saute for 3-4 minutes. Tofu should begin to brown. Add sambal olek and mix to combine. Remove tofu with a slotted spoon and set aside on a plate.
To remaining oil in pan add crushed garlic then ginger. Saute 1-2 minutes on medium heat. Then, add scallions.
Add carrots and cabbage to pan.
Add vegetable stock and spinach leaves.
Add hakka noodles to the pot. Bring to a boil then cover and let cook for 8-10 minutes or until noodles are cooked and carrots are fork tender.
Place tofu on top. Sprinkle green onions and toasted sesame seeds to finish the dish.
Chili paneer is popularly served with hakka noodles. I created a fusion Chili Paneer Noodles based on this combo.
It is also served alongside veg manchurian or gobi manchurian.
These can be stored in an airtight container in the fridge for up to a week. You can either reheat it in a wok or in a microwave.
Have you tried this hakka noodles soup recipe? If so, I would greatly appreciate it if you could take a moment to leave a comment and rate it with stars. It would mean a lot to me to hear how it turned out. If you’re on Instagram, feel free to tag me so I can see your creation. Thank you for your support!
Hakka Noodle Soup (Veg Noodle Soup)
- 1 Pot
- 1 tbsp oil
- 16 oz tofu
- 2 stalks green onions 30g
- 4 cloves garlic 13g
- 2 tbsp ginger minced
- 1 carrot
- 1 cup cabbage chopped, 70g
- 6 cups vegetable stock
- 2 tbsp soy sauce
- 1 tsp vinegar
- 1½ tbsp red chili sauce In parts, first 1/2 tbsp for tofu then to soup. I used Sambal Olek.
- 5.5 oz hakka noodles 150g
- ½ cup spinach leaves
- ½ tsp sugar
- Add oil to pan on medium high heat. Add sliced tofu and mix. Saute for 3-4 minutes. Tofu should begin to brown. Add sambal olek and mix to combine. Remove tofu with a slotted spoon and set aside on a plate.
- To remaining oil in pan add crushed garlic then ginger. Saute 1-2 minutes on medium heat. Then, add scallions.
- Add carrots and cabbage to pan.
- Add vegetable stock and spinach leaves.
- Add hakka noodles to the pot. Bring to a boil then cover and let cook for 8-10 minutes or until noodles are cooked and carrots are fork tender.
- Serve soup and top with tofu.