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May 28, 2020 5 Comments

Vegetable Hakka Noodles (vegan)

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Vegetable Hakka Noodles recipe with step by step photos. Vegetable Hakka Noodles (Veg Hakka Noodles) that you don’t have to feel bad about eating because they are made with “cleaner” noodles. A delicious and nutritious meal.
Vegetable Hakka Noodles (vegan)

What are Vegetable Hakka Noodles?

Hakka Noodles are Chinese-style noodles that are made in a wok on high heat. This dish is widely popular at most Indo-Chinese restaurants. 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. Indo-Chinese Hakka Noodles are prepared with noodles, lots of veggies, and minimal sauces. The end result is delicious and flavorful noodles.
Vegetable Hakka Noodles (vegan)

What Noodles can I use in place of Hakka Noodles?

I’ve already tried making Hakka 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 or Amazon. These particular noodles contain just 3 ingredients and they taste amazing. Alternatively, if you can’t find Ocean’s Halo Noodles, then use the Ching’s Hakka Noodles 300 grams packet that you can easily find at your local Desi grocery store. Personally, I am not a fan of the Desi instant noodles due to the terrible ingredients.
Vegetable Hakka Noodles (vegan)

What other Veggies can I add to Hakka Noodles?

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 chopped baby corn for added crunch, asparagus, french beans, snow peas, celery, or shitake mushrooms.
Vegetable Hakka Noodles (vegan)

Vegetable Hakka Noodles are:

Vegan
Quick & Easy
Delicious
Good Source of Vitamin A
Nutritious
Vegetable Hakka Noodles (vegan)

How to make Vegetable Hakka Noodles recipe step by step?

Prep

1. Boil a pot of water.
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.
3. Noodles are done.

4. Drain and rinse the noodles with cold water.
5. Set aside on a plate. Add 2 teaspoons of oil and coat the noodles. This ensures the noodles don’t stick together. Set aside.

6. Now chop the garlic and scallions – make sure you separate the white and green parts of the scallions. Slice the red onions, red, yellow, and green bell peppers. Julienne the carrots. Shred the cabbage. Set aside.

Cook the Hakka Noodles

1. Heat up a wok on medium-high heat. Once hot, add 2 tbsp avocado oil, or any flavorless oil that is suitable for high-heat (canola, vegetable work well too). Once hot, add the garlic and saute for 20 seconds.
2. Immediately after, add the white portion of the scallions. Saute for 30 seconds.
3. Add the red onions and cook for another 30 seconds.
4. Add all 3 bell peppers and carrots. Cook for 30 seconds again.
5. Lastly, add the shredded cabbage and cook for 30 seconds. Season with very little salt – like 1/4 tsp.

6. Now add the noodles. 
7. Add the sauces… dark soy sauce, red chili sauce, and rice wine vinegar. Toss well so the noodles are coated well.
8. Add black pepper. Toss. 
9. Garnish with remaining green scallions.

10. Toss.

 

Enjoy!

 

More Noodle Recipes!

  • Chili Garlic Noodles
  • Mushroom Noodles
  • Mexican Ramen Noodles
  • Drunken Noodles
  • Peanut Lime Zucchini Noodles
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Vegetable Hakka Noodles

Vegetable Hakka Noodles that you don't have to feel bad about eating because they are made with "cleaner" noodles. A delicious and nutritious meal.
5 from 5 votes
Prep Time30 mins
Cook Time7 mins
Total Time37 mins
Course Main Course
Cuisine Indo-Chinese
Diet Vegan
Servings: 4 people
Calories: 358kcal

Equipment

Stainless Steel Wok
6 Quart Pot
Fish Spatula

Ingredients

for cooking noodles

  • Ocean's Halo Organic Ramen Noodles 305 grams
  • 2 tsp avocado oil

for hakka noodles

  • 2 tbsp avocado oil
  • 6 cloves garlic chopped
  • 1/3 cup white scallions chopped
  • 1 cup red onion thinly sliced
  • 1/2 cup red bell pepper thinly sliced
  • 1/2 cup green bell pepper thinly sliced
  • 1/2 cup yellow bell pepper thinly sliced
  • 3/4 cup carrots julienne
  • 2 cups white cabbage shredded
  • 1/4 tsp salt
  • cooked noodles
  • 3 tbsp dark soy sauce
  • 1 tbsp red chili sauce or Siracha works
  • 2 tsp vinegar
  • 3/4 tsp black pepper
  • 1/2 cup green scallions chopped

Instructions

Prep

  • Boil a pot of water.
  • 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.
  • Noodles are done.
  • Drain and rinse the noodles with cold water.
  • Set aside on a plate. Add 2 teaspoons of oil and coat the noodles. This ensures the noodles don't stick together. Set aside.
  • Now chop the garlic and scallions - make sure you separate the white and green parts of the scallions. Slice the red onions, red, yellow, and green bell peppers. Julienne the carrots. Shred the cabbage. Set aside.

Cook the Hakka Noodles

  • Heat up a wok on medium-high heat. Once hot, add 2 tbsp avocado oil, or any flavorless oil that is suitable for high-heat (canola, vegetable work well too). Once hot, 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 bell peppers and carrots. Cook for 30 seconds again.
  • Lastly, add the shredded cabbage and cook for 30 seconds. Season with very little salt - like 1/4 tsp.
  • Now add the noodles.
  • Immediately add the sauces... dark soy sauce, red chili sauce, and rice wine vinegar. Toss well so the noodles are coated well.
  • Add black pepper. Gently toss.
  • Garnish with remaining green scallions.
  • Toss.

Enjoy with chili hot oil, or I love Trader Joe's Chili Onion Crunch on top!

    Nutrition

    Calories: 358kcal | Carbohydrates: 56g | Protein: 11g | Fat: 11g | Saturated Fat: 1g | Sodium: 1365mg | Potassium: 387mg | Fiber: 5g | Sugar: 7g | Vitamin A: 4858IU | Vitamin C: 94mg | Calcium: 51mg | Iron: 2mg
    Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!

     

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    Filed Under: Dairy-Free, Easy Recipes, Indo-Chinese, Main Course, One Pot Meal, Vegan, Vegetarian Tagged With: Recipes

    Previous Post: « Aloo Poha – Flattened Rice and Potatoes (healthy, vegan, gluten-free)
    Next Post: Masala Corn Spinach Toastie (vegetarian, gluten-free option) »

    Reader Interactions

    Comments

    1. Roma says

      May 29, 2020 at 9:56 pm

      5 stars
      It was so easy to make and it was delish!!!! I didn’t have any ramen noodles so I used I do mine instead. Great job Nisha!!!

      Reply
    2. Srish Arora says

      June 4, 2020 at 10:21 pm

      5 stars
      Loved this! Super simple to make and filled with veggies. I doubled the sauce (just a preference), the dish was amazing! Thank you for another great winner.

      Reply
    3. Sagun Patel says

      June 5, 2020 at 9:50 am

      5 stars
      Kids approved hand down the best noodles ever. It was easy to make and follow step by step directions. Super delicious!!!! I used the quick cooking Chinese noodle and added mushroom and broccoli.

      Reply
    4. Sakshi says

      December 12, 2020 at 7:43 pm

      5 stars
      Loved reading your blog and making these recipes! I made these hakka noodles today. I added more sauce (mostly for my taste) but my husband- who does not like noodles at all- loved them too!! I also love the fact that you linked a healthy noodle. I tried to search for a similar version at Wegmans and used that! Thanks for all the amazing recipes!
      I plan to make the gobi manchurian tomorrow 🥰 !

      Reply
    5. Nikita says

      January 14, 2021 at 7:30 pm

      5 stars
      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 particular busy weeknight. Thank
      You!

      Reply

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