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Cooked hakka noodles in a pan.
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4.60 from 5 votes

25 Minute BEST Veg Hakka Noodles Recipe (Vegan + Vegetarian)

Mouth watering veg hakka noodles packed with veggies and big flavors all made in one pot in 25 minutes! These Indo-Chinese noodles are popular and always a party hit!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course
Cuisine: indian chinese
Diet: Vegan, Vegetarian
Keyword: indo chinese noodles
Servings: 3 servings
Calories: 337kcal
Author: Shilpa Joshi

Equipment

  • 1 cutting board
  • 1 knife
  • 1 Wok

Ingredients

  • 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

Instructions

  • 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)
    Hakka noodles in boiling pot of water.
  • 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.
    Julienned vegetables on a cutting board.
  • Once noodles are cooked per package instructions to al dente, drain noodles in a colander/strainer. Then, rinse with cold water. Set aside.
    Hakka noodles being rinsed with water.
  • Heat remaining 2 tbsp of oil in a wok on medium-high. Add ginger and garlic to pan. Mix and let cook 1 minute.
    Heated oil with garlic and ginger in a pan.
  • Add spring onion whites then greens (save some greens for adding later). Mix and let cook 1-2 minutes.
    Spring onion whites and greens added to pan.
  • Add chopped bell peppers, carrots, and cabbage. Add salt, sugar, and white pepper. Toss to mix.
    Veggies added to pan.
  • 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.
    Noodles added to pan.
  • Add vinegar and toss to mix. Turn off gas. Sprinkle green onions and toasted sesame seeds to finish the dish.
    Cooked hakka noodles in a pan.

Nutrition

Calories: 337kcal | Carbohydrates: 50g | Protein: 8g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Sodium: 1625mg | Potassium: 403mg | Fiber: 5g | Sugar: 8g | Vitamin A: 6243IU | Vitamin C: 123mg | Calcium: 53mg | Iron: 1mg