Vegetable Hakka Noodles are Indo-Chinese quick stir-fry noodles prepared with onions, bell peppers, cabbage, carrots, and scallions. Here's a healthier version of Hakka Noodles where I use 3-ingredient whole-wheat ramen noodles, and they taste just as amazing. This dish comes together in just 30 minutes and makes great leftovers.
"Great recipe for Hakka noodles! Really appreciate the fact that I can add/substitute veggies based on what I have in the fridge. Also appreciate the use of healthier noodles in this one. This came together quickly and easily for me on a particularly busy weeknight. Thank You!."
Indo-Chinese cuisine is the BEST kind of Chinese food in my opinion. Yeah, it's not your typical Chinese food, but rather an Indian style of making Chinese food flavored with soy sauce, vinegar, Indian chili sauce, and sometimes even tomato ketchup.
Finding an Indo-Chinese restaurant is no easy task, and while they're super popular in India, they're not as commonly found here in the United States.
I'm originally from New Jersey which has a high Indian population so you'll still manage to find a few good Indo-Chinese spots. Now that I live in Southern California, I haven't yet been to a single Indo-Chinese restaurant here because they are a rarity.
Needless to say, I miss Indo-Chinese cuisine a lot, hence why I make it at home.
Table of Contents
What are Vegetable Hakka Noodles?
Indo-Chinese Hakka Noodles are prepared with noodles, lots of veggies, and minimal sauces. The end result is delicious and flavorful noodles.
These Indian-style Hakka Noodles are made in a wok on high heat. For this type of cooking, the prep work needs to be done ahead of time and the entire cooking process should take no longer than 7 minutes. The key is to cook the Hakka Noodles quickly on high heat so the veggies remain crunchy.
Why You'll Love This Recipe
- Quick & Easy Recipe that comes together in 30 minutes.
- Scrumptious, nutritious, and loaded with veggies.
- Versatile - Customize this recipe. and add your favorite veggies and any protein of your choice.
- Clean Noodles - This recipe uses clean 3-ingredient ramen noodles, not the traditional hakka noodles with not-so-clean ingredients.
- Vegan dish!
- Gluten-free option available by using gluten-free soy sauce and gluten-free millet and brown rice ramen noodles - love this brand!
Noodles: I love using my favorite 3-ingredient clean ramen noodles which you can find at Walmart or Whole Foods. They're my favorite and CLEAN! Alternatively, you may use the traditional Hakka Noodles which you can find at your local Indian grocery store.
Garlic: You'll need lots of garlic for this dish which adds a ton of flavor.
Veggies: Sliced Onions (red or white work), Sliced Red, Green, and Yellow Bell Peppers, Thinly Julienned Carrots, Shredded Cabbage, and Chopped Scallions (spring onions).
Spices: A little salt and black pepper powder. Don't overdo the salt as the sauces already contain a high amount of sodium.
Oil: You'll need to work with a high-heat and flavorless oil such as avocado oil. Canola and sunflower oils are other options.
*See the recipe card below for full information on ingredients and quantities.*
How to Make Vegetable Hakka Noodles Recipe?
Step 1 - Boil Noodles
1. Boil a pot of water. (Image 1)
2. Once hot, add instant ramen noodles. I love Ocean's Halo Organic Ramen Noodles which contains only 3 ingredients. Cook the noodles according to the package instructions. Alternatively, you can use Ching's Hakka Noodles - 300 grams. (Image 2)
3. Once the noodles are done, drain them and run them under cold water. (Image 3)
4. Set aside on a plate. Add 2 teaspoons of oil and coat the noodles. This ensures the noodles don't stick together. Set aside. (Image 4)
Step 2 - Cook the Hakka Noodles
1. Heat up a large wok on medium-high heat. Once the wok is hot, add 2 tablespoons of oil - one that is suitable for high heat (avocado, canola, vegetable oil work well too). Once the oil reaches a high smoke point, add the garlic and saute for 20 seconds. (Image 1)
2. Immediately after, add the white portion of the scallions. Saute for 30 seconds. (Image 2)
3. Add the red onions and cook for another 30 seconds. (Image 3)
4. Add all 3 colored bell peppers and carrots. Cook for 30 seconds again. (Image 4)
TIP: Do NOT overcook the veggies - work quickly cooking the veggies for only about 30 seconds.
5. Lastly, add the shredded cabbage and cook for 30 seconds. Season with just a pinch of salt. (Image 5)
6. Now add the noodles. (Image 6)
7. Add the sauces... dark soy sauce, red chili sauce, and rice wine vinegar. Toss well so the noodles are coated well. (Image 7)
8. Add the green scallions and black pepper. Gently toss. (Image 8)
Expert Tips for the Best Hakka Noodles
✓ Prep your Veggies in advance - chop your garlic and scallions, and thinly slice your remaining veggies. Again, make sure to thinly slice the veggies.
✓ Sauces - Keep your sauces ready to go - you can combine them in a small bowl and add them when it's time.
✓ Boil Noodles ahead of time and rinse under cold water which prevents the noodles from sticking.
✓ High-Heat Wok - Use a wok when making these noodles - avoid using nonstick, a stainless or iron walk will give you the best results and flavor.
✓ Don't Overcook Veggies - Work quickly and don't overcook veggies. We are looking for crunchy veggies.
✓ Spicy Noodles - You can add 1-2 green chilies along with the chopped garlic or add an additional tablespoon of red chili sauce.
✓ Gluten-free option - Use gluten-free soy sauce and gluten-free millet and brown rice ramen noodles - love this brand!
Yes, these Hakka Noodles are already vegan.
I've already tried making these noodles with whole-wheat spaghetti and it DOES NOT work. The taste and texture will be off.
I highly recommend using Ocean's Halo Organic Ramen Noodles found at Whole Foods, Walmart, or Amazon. These particular noodles contain just 3 ingredients and they taste amazing.
For a gluten-free option, I also love Lotus Foods Millet & Brown Rice Noodles which are delicious.
Personally, I'm not a fan of Ching's Hakka Noodles that you can find at your local Desi grocery store due to the terrible ingredients. I feel lethargic after eating them given the ingredients. With that said, these noodles will still work well if you choose to use them.
Veg Hakka Noodles are generally prepared with bell peppers, onion, scallions, cabbage, and carrots. In addition to these veggies, you can also throw in some baby corn for added crunch, asparagus, green beans, snow peas, celery, or shitake mushrooms.
You can also throw in some protein - tofu, shrimp, and chicken would all work well. Just make sure to saute your choice of protein separately, and then add it in towards the end of this dish.
Tried this recipe? If so, please leave a comment & rate this recipe. That would mean so much to me. If you’re on Instagram, please tag me so I can see your creations. I'm happy to share and mention you. Thank you!
📖 Recipe Card
Vegetable Hakka Noodles
for hakka noodles
- 2 tablespoon avocado oil
- 6 cloves garlic, chopped
- ⅓ cup white scallions, chopped
- 1 cup red onion, thinly sliced
- ½ cup red bell pepper, thinly sliced
- ½ cup green bell pepper, thinly sliced
- ½ cup yellow bell pepper, thinly sliced
- ¾ cup carrots, julienne
- 2 cups white cabbage, shredded
- ¼ teaspoon salt
- cooked noodles
- 3 tablespoon dark soy sauce
- 1 tablespoon red chili sauce, or Siracha works
- 2 teaspoon vinegar
- ¾ teaspoon black pepper
- ½ cup green scallions, chopped
Step 1 - Boil Noodles
- Boil a pot of water. Once hot, add noodles. I love Ocean's Halo Organic Ramen Noodles which contains only 3 ingredients. Cook the noodles according to the package instructions. Alternatively, you can use Ching's Hakka Noodles - 300 grams. Once the noodles are done, drain them and run them under cold water. Transfer them to a plate and add 2 teaspoons of oil and coat the noodles. This ensures the noodles don't stick together. Set aside.
Step 2 - Cook the Hakka Noodles
- Heat up a large wok on medium-high heat. Once the wok is hot, add 2 tablespoons of oil - one that is suitable for high heat (avocado, canola, vegetable oil work well too). Once the oil reaches a high smoke point, add the garlic and saute for 20 seconds.
- Immediately after, add the white portion of the scallions. Saute for 30 seconds. Add the red onions and cook for another 30 seconds. Add all 3 colored bell peppers and carrots. Cook for 30 seconds again. Lastly, add the shredded cabbage and cook for 30 seconds. Season with just a pinch of salt.
- Next, add the noodles. Add the sauces... dark soy sauce, red chili sauce, and chili vinegar. Toss well so the noodles are coated well. Add the black pepper and green scallions. Gently toss.