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.
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.
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.
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 are:
Vegan
Quick & Easy
Delicious
Good Source of Vitamin A
Nutritious
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 with chili hot oil, or I love Trader Joe’s Chili Onion Crunch on top!
Vegetable Hakka Noodles
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!
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!!!
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.
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.