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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!.”
– Nikita
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.
More Noodle Recipes
If you love noodles, you must try these delicious recipes –
Manchurian Noodles, Chili Garlic Noodles, Mushroom Noodles, Spinach and Mushroom Ramen Noodles, and Pav Bhaji Noodles.
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!
Ingredients
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).
Sauces: Dark Soy Sauce for color and saltiness, Ching’s Red Chili Sauce, Chili Vinegar (or white vinegar, rice vinegar).
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!
Serving Suggestions
→ Vegetable Noodles are great on their own, but you can make some Baked Gobi Manchurian and Indo-Chinese Fried Rice to go with them.
→ Chili Oil – top with some chili oil on top, I love Trader Joe’s Chili Onion Crunch.
Recipe FAQs
Yes, these Hakka Noodles are already vegan.
For gluten-free Hakka Noodles, use these Millet and brown Rice Ramen Noodles – they’re clean and so delicious.
Additionally, make sure you use gluten-free soy sauce.
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.
More Noodles Recipes!
Pasta & Noodles
Manchurian Noodles (vegan, gluten-free option)
Vegetarian
Spinach Mushroom Ramen Noodles (vegan)
Pasta & Noodles
Chili Garlic Noodles (Spicy, Quick, Vegan)
Pasta & Noodles
Mushroom Noodles (10 Ingredients, vegan option)
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
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.
Healthy and delicious, I’ve made this recipe a few times now and love it! Sometimes I add tofu or eggs to get a bit more protein, but we really enjoy the peppery flavor!
Love Hakka food and it’s often so hard to find, will definitely try this recipe!
This was such a hit with my little brother!! Super easy to make and came together in 30ish minutes!
I love hakka noodles and this recipes was so easy to recreate and tasted absolutely delicious! Thanks Nisha!
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!
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 🥰 !
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.
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.
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!!!