Veg hakka noodles are easy to make and pack delicious flavors of spice, garlic, ginger, with a simple sauce. The thinly chopped vegetables provide a satisfying crunchy texture in contrast to the noodles.
This dish is naturally vegetarian and vegan.
Hakka noodles are VERY popular in Indian Chinese restaurants and it can also be found as street food in India. You’ll often see them served alongside Indian Chinese food fan favorites such as Gobi Manchurian, a cauliflower dish, and Paneer Momos, a steamed veggie and paneer dumpling.
See how easy it is to make in below quick video!
What are hakka noodles?
Hakka noodles are thin noodles made of refined wheat flour. Hakka noodles are the type of noodles and also the name of the dish.
They are called hakka noodles as they were made by the Hakka people who moved from China to Kolkata and Mumbai.
The dish, veg hakka noodles, is made of hakka noodles, thinly sliced vegetables, ginger, garlic, red chili sauce, soy sauce, vinegar, and a few spices.
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 for Indian Chinese hakka noodles. 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. You can explore other varieties including udon and soba 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 bell peppers (capsicum), cabbage, and carrots. They provide the right balance in varying textures for me. Green beans and baby corn are frequently used.
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.
Spring onion (green onion): Save some spring onion greens for garnish.
White pepper powder: This is traditionally used and gives more heat than black pepper. Since a small amount is required, it’s okay to substitute it with black pepper powder if you don’t have it.
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. Apple cider vinegar can also be used in a pinch.
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.
Adding thin strips of paneer could make delicious paneer hakka noodles dish!
Tips For Cooking Hakka Noodles
How do you boil Hakka noodles without them sticking?
To boil Hakka noodles without them sticking, there are two tricks: 1) when you boil water add a little oil to it 2) once cooked noodles are drained, pour cold water on them to stop the noodles from cooking further and becoming mushy and sticky noodles.
- Undercook the noodles slightly: They’ll cook further with veggies and sauces.
- Salt is essential: Don’t forget to season the water.
- Achieve a rolling boil: Use high heat for a shorter time to avoid overcooking.
- Cool water rinse: After cooking, rinse the noodles with cool water to stop the cooking process.
Place a pot of water, ½ tbsp oil, and ½ tsp salt on the stovetop on high. Add noodles to cook until al dente per package instructions.
Once noodles are cooked per package instructions to al dente, drain noodles in a colander/strainer. Then, rinse with cold water. Set aside.
Prepping the Fresh Ingredients
Meanwhile, chop bell peppers and carrots into thin juliennes (thin strips). Chop cabbage finely. Cut spring onions, separating whites and greens. Use a garlic crusher to crush garlic and shred ginger.
This noodle stir fry is best cooked in a large wok on high heat. This enables the crunchiness of vegetables a helps give a smoky flavor.
How To Make Hakka Noodles
Heat 2 tbsp of oil in a wok on medium-high. Add ginger and garlic to the pan. Mix and let cook for 1 minute.
Add spring onion whites and greens (save some greens for later). Mix and let cook for 1-2 minutes.
Add chopped bell pepper, carrots, and cabbage. Add salt, sugar, and white pepper. Toss to mix.
Add noodles, soy sauce, and red chili sauce. Toss to mix. Let cook for 3-5 minutes on medium. Mix in between so noodles don’t stick too much.
High heat is key: Aim for almost charring the noodles. Let them sit on the hot pan base for about 20 seconds before mixing.
Add vinegar and toss to mix. Turn off the gas. Sprinkle green onions and toasted sesame seeds to finish the dish.
- Take the time to cut the bell peppers, onions, and cabbage thinly like noodles. It makes a big difference in taste!
- Second, mix the sauces and spices that go into the gravy ahead of time as noted in the recipe card.
- Don’t overcook the noodles
- Be prepared as the cooking part moves quickly
- Keep the gas on medium-high – this helps to keep the vegetables crunchy
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.
Why is it called hakka noodles?
Hakka noodles are a type of noodles prepared in the style of the Hakka Chinese, also known as Hakka Han, who are ethnically linked to the Chinese provinces of Guangdong, Jiangxi, Guangxi, Sichuan, Hunan, and Fujian. They came to Kolkata and Mumbai.
What are hakka noodles made of?
Hakka noodles are typically made with refined wheat flour. They are available in whole wheat varieties as well.
Are hakka noodles and spaghetti the same?
Hakka noodles and spaghetti are not the same because hakka noodles are generally slightly thinner. However, if you can’t find hakka noodles you can use spaghetti noodles as a substitute. They are both made with refined flour. Spaghetti is made with durum wheat (semolina), a hard-wheat variety that has a higher protein content.
Have you tried this Indian-style vegetable hakka noodles 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!
25 Minute BEST Veg Hakka Noodles Recipe (Vegan + Vegetarian)
- 1 cutting board
- 1 knife
- 1 Wok
- 150 g hakka noodles 1 packet – check size, they come in different amounts
- 2½ tbsp oil used in parts, ½ tbsp for boiling noodles, 2 tbsp when making dish
- 4-5 cloves garlic 15g
- ½ tbsp ginger shredded finely
- ¾ cup spring onions (4-5 stalks) approximately half spring onion whites and half spring onion greens. Keep a few spring onion greens to sprinkles on top.
- 1½ large bell peppers 150g, julienne
- 1 carrot 150g
- 1¼ cup cabbage 120g, cut finely
- 1 tsp salt ½ tsp used when boiling noodles, ½ tsp added when making dish
- ¼ tsp white pepper
- 1 tsp sugar
- 2 tbsp soy sauce
- 1½ tsp vinegar
- 1 tbsp red chili sauce sambal olek
- 1 tsp sesame seeds optional, for topping
- Place a pot of water, ½ tbsp oil, and ½ tsp salt on the stovetop on high. Add noodles to cook until al dente per package instructions. (Mine required placing noodles in boiling water, turning off stove, covering for 5-7 minutes)
- Meanwhile, chop bell peppers and carrots into julienne (thin strips). Chop cabbage finely. Cut spring onions, separating whites and greens. Use garlic crusher to crush garlic and shred ginger.
- Once noodles are cooked per package instructions to al dente, drain noodles in a colander/strainer. Then, rinse with cold water. Set aside.
- Heat remaining 2 tbsp of oil in a wok on medium-high. Add ginger and garlic to pan. Mix and let cook 1 minute.
- Add spring onion whites then greens (save some greens for adding later). Mix and let cook 1-2 minutes.
- Add chopped bell peppers, carrots, and cabbage. Add salt, sugar, and white pepper. Toss to mix.
- Add noodles, soy sauce and red chili sauce. Toss to mix. Let cook 3-5 minutes on medium. Mix in between so noodles don't stick too much.
- Add vinegar and toss to mix. Turn off gas. Sprinkle green onions and toasted sesame seeds to finish the dish.