Vegetable Hakka Noodles (vegan)

Vegetable Hakka Noodles are Indo-Chinese noodles prepared with onions, bell peppers, cabbage, carrots, and scallions. Great for meal-prep.

Indo-Chinese cuisine is the BEST Chinese food. 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 ketchup.

Indo-Chinese food is a street food that you can easily find on the streets of India. Roadside food in India is just delicious. 

Finding an Indo-Chinese restaurant is no easy task. While they’re super popular in India, they’re not that common 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 been to a single Indo-Chinese restaurant here because they’re barely any. 

Needless to say, I miss Indo-Chinese cuisine a lot, and that’s why I make it at home.

What is Vegetable Hakka Noodle?

These Indian-style Hakka Noodles are made in a wok on high heat. This dish is widely popular at 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 are:

• Scrumptious
• Flavorful
• Vegan
• Quick & Easy
• Good Source of Vitamin A
• Nutritious
• Gluten-free – options available
• Great for Meal prep

Ingredients for Vegetable Hakka Noodles

Ramen Noodles: I love using my favorite 3-ingredient clean ramen noodles. They’re my favorite and CLEAN!

Garlic: You’ll need lots of garlic for this dish which adds a ton of flavor.

Veggies: Onion, Red, Green & Yellow Bell Peppers, Carrots, Cabbage, Scallions.

Sauces: Dark Soy Sauce for color and saltiness, Ching’s Red Chili Sauce, Vinegar.

Spices: A little salt and black pepper. Don’t overdo the salt as the sauces already contain a high amount of sodium.

Avocado Oil: You’ll need to work with a high-heat and flavorless oil such as avocado oil. Canola and sunflower oils are other options.

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.

Serving Suggestions

Vegetarian Noodles are great on their own, but you can make some Baked Gobi Manchurian and Indo-Chinese Fried Rice to go with it. 

For a spicy finish, top with some chili oil on top, I love Trader Joe’s Chili Onion Crunch.

Tips on making Perfect Hakka Noodles

• Prep all your veggies in advance – chop your garlic and scallions, and thinly slice your remaining veggies. Again, make sure to thinly slice the veggies.
• Boil your noodles ahead of time and rinse under cold water which prevents the noodles from sticking. 
• Use a wok when making these noodles – avoid using nonstick, a stainless or iron walk will give you the best results and flavor.
• Follow this recipe to a T and you won’t mess it up.
• Work quick, don’t overcook the veggies for long because you want to retain some crunch.

Frequently Answered Questions

1. What other Noodles can I use in these Hakka Noodles?

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. 

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 so I’m not a fan of these cheap noodles. With that said, these noodles will work well if you choose to use them.

2. 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 baby corn for added crunch, asparagus, french beans, snow peas, celery, or shitake mushrooms.

3. Can I make Vegan Hakka Noodles?

Good news – these Hakka Noodles are already vegan.

4. Can I make Gluten-free Hakka Noodles?

For gluten-free Hakka Noodles, use these Millet & Brown Rice Ramen Noodles – they’re clean and so delicious. 

Additionally, make sure you use gluten-free soy sauce.

5. How can I meal-prep Hakka Noodles?

Simply, chop up all the ingredients a couple of days prior. The day you’re ready to cook your noodles, boil your noodles, cook your veggies, and toss. Simple!

6. Can I make Healthy Hakka Noodles?

Sure. Make these noodles even healthier by using Millet & Brown Rice gluten-free noodles. You can also throw in some protein – tofu, shrimp, and chicken would all work well. Just make sure to grill up your choice of protein separate and then add it in towards the end.

More Noodles 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 are Indo-Chinese noodles prepared with onions, bell peppers, cabbage, carrots, and scallions. Great for meal-prep.

5 from 6 votes

Prep Time23 mins

Cook Time7 mins

Total Time30 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

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