Hakka Noodles Veg Recipe Easy and Delicious to Make

If you’re craving a quick, delicious, and colorful meal that bursts with fresh flavors, this Hakka Noodles Veg Recipe is your perfect go-to dish. Originating from the vibrant streets of India, Hakka noodles have become a beloved Indo-Chinese classic loved for their perfect balance of crunchy vegetables, savory sauces, and springy noodles.

Whether you’re cooking for a busy weeknight dinner or a casual get-together with friends, this recipe promises a satisfying, wholesome meal that comes together in under 30 minutes.

This vegetarian take on Hakka noodles is packed with fresh garden vegetables, aromatic garlic, and a hint of soy sauce, making it a healthy yet indulgent comfort food. The best part?

You can customize it easily by adding your favorite veggies or protein alternatives. Plus, it’s a fantastic way to sneak in extra nutrients without compromising on taste.

So grab your wok, and let’s dive into making these vibrant and tasty noodles that will surely become a staple in your recipe collection.

Why You’ll Love This Recipe

Hakka noodles veg is a dish that combines simplicity with bold flavors, making it a hit for all ages. Here’s why you’ll want to keep this recipe handy:

• Quick and Easy: Ready in just 20-25 minutes, perfect for busy schedules.
• Nutritious and Colorful: Loaded with crunchy vegetables like bell peppers, carrots, and cabbage, it’s a feast for both eyes and body.
• Customizable: Easily swap or add veggies and sauces to suit your taste buds and pantry.
• Vegetarian & Vegan Friendly: Naturally plant-based and adaptable for vegan diets.
• Great for Leftovers: Tastes just as good the next day, making it a perfect lunchbox meal.

Ingredients

• 200 grams Hakka noodles (or any thin Chinese-style noodles)
• 1 tbsp vegetable oil (or sesame oil for extra flavor)
• 3-4 garlic cloves, finely chopped
• 1 small onion, thinly sliced
• 1 medium carrot, julienned
• 1/2 cup cabbage, shredded
• 1/2 cup bell peppers (red, yellow, or green), thinly sliced
• 1/4 cup spring onions, chopped (separate whites and greens)
• 1 tbsp soy sauce
• 1 tbsp chili sauce (adjust to taste)
• 1 tsp vinegar
• Salt, to taste
• Black pepper powder, to taste
• Optional: 1 tsp sesame seeds for garnish

Equipment

• Large pot for boiling noodles
• Colander or strainer
• Wok or large non-stick frying pan
• Sharp knife and cutting board
• Wooden spoon or silicone spatula
• Measuring spoons

Instructions

1. Cook the noodles: Bring a large pot of water to a boil. Add a pinch of salt and 1 tsp oil to prevent sticking. Add the Hakka noodles and cook according to package instructions (usually 3-4 minutes) until just al dente.
2. Drain and rinse: Drain the noodles in a colander and rinse under cold water immediately. This stops the cooking process and keeps the noodles from sticking together. Set aside.
3. Prepare the vegetables: While noodles are cooking, chop all your vegetables: garlic, onion, carrot, cabbage, bell peppers, and spring onion whites and greens separately.
4. Heat the wok: Place your wok or large pan over medium-high heat. Add 1 tbsp vegetable oil or sesame oil. Once hot, add the chopped garlic and sauté for 30 seconds until fragrant.
5. Add onions and veggies: Toss in the sliced onions and spring onion whites. Stir-fry for 1-2 minutes until slightly translucent.
6. Cook the vegetables: Add the julienned carrots, shredded cabbage, and bell peppers. Stir-fry vigorously for 3-4 minutes until the vegetables are crisp-tender but still vibrant in color.
7. Add sauces and seasoning: Lower the heat to medium. Add soy sauce, chili sauce, vinegar, salt, and black pepper powder. Mix well, coating the vegetables evenly with the sauces.
8. Toss in noodles: Add the cooked and drained noodles to the wok. Using tongs or a spatula, gently toss the noodles with the vegetables and sauce for 2-3 minutes. Ensure everything is well combined and heated through.
9. Finish with spring onion greens: Sprinkle the chopped spring onion greens on top and give the noodles a final quick toss.
10. Serve hot: Transfer to a serving dish, garnish with sesame seeds if using, and enjoy your flavorful Hakka noodles veg immediately.

Tips & Variations

“To maintain the perfect noodle texture, avoid overcooking them and rinse with cold water right after boiling.”

• Add protein: For a non-vegetarian twist, toss in cooked chicken, shrimp, or tofu cubes while stir-frying the vegetables.
• Spice it up: Add finely chopped green chilies or a dash of Sriracha for extra heat.
• Use different sauces: Mix in hoisin sauce, oyster sauce (vegetarian versions available), or black bean sauce for diverse flavors.
• Vegetable swaps: Try adding baby corn, mushrooms, snow peas, or bean sprouts to diversify the textures.
• Make it gluten-free: Use rice noodles or gluten-free noodles and tamari instead of soy sauce.

Nutrition Facts

Serving Suggestions

Serve your Hakka Noodles Veg piping hot, straight from the wok for the best texture and flavor. Pair it with:

• Steamed or fried dumplings for a full Indo-Chinese feast
• Low Calorie Vegetable Soup Recipe for Healthy Eating to start your meal light
• Lipton Vegetable Dip Recipe: Easy Party Favorite as a fun snack or appetizer
• Vegetarian Date Cake Recipe: Moist, Easy, and Delicious as a sweet dessert to round off your dinner

Conclusion

With its vibrant colors, fresh vegetables, and irresistible flavors, this Hakka Noodles Veg Recipe is a wonderful dish to add to your culinary repertoire. It’s not only quick and easy to prepare but also highly nutritious and adaptable for various dietary preferences.

Whether you’re a beginner or a seasoned cook, these noodles offer a perfect balance of taste and health, satisfying cravings without the guilt.

Next time you want a fuss-free meal packed with flavor and texture, remember this recipe. It’s a celebration of simple ingredients coming together to create something truly delicious.

For more tasty vegetarian recipes, check out our Vegetarian Swiss Chard Recipes for Healthy Meals and Vegetable Alfredo Recipes for Creamy, Healthy Dinners. Happy cooking and enjoy your flavorful journey with Hakka noodles!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Hakka Noodles Veg Recipe”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A quick and flavorful stir-fried noodle dish loaded with fresh vegetables and tangy sauces. Perfect for a satisfying meal in under 30 minutes.”, “prepTime”: “PT15M”, “cookTime”: “PT15M”, “totalTime”: “PT30M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“200g Hakka noodles”, “2 tbsp vegetable oil”, “1 cup shredded cabbage”, “1/2 cup julienned carrots”, “1/2 cup sliced bell peppers”, “1/4 cup chopped spring onions”, “2 cloves garlic, minced”, “1 tbsp soy sauce”, “1 tbsp chili sauce”, “1 tsp vinegar”, “Salt to taste”, “Black pepper to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Cook noodles according to package instructions, drain and set aside.”}, {“@type”: “HowToStep”, “text”: “Heat oil in a pan and saut\u00e9 garlic until fragrant.”}, {“@type”: “HowToStep”, “text”: “Add cabbage, carrots, and bell peppers; stir-fry for 3-4 minutes.”}, {“@type”: “HowToStep”, “text”: “Add cooked noodles and mix well with vegetables.”}, {“@type”: “HowToStep”, “text”: “Pour soy sauce, chili sauce, vinegar, salt, and pepper; toss everything together.”}, {“@type”: “HowToStep”, “text”: “Garnish with chopped spring onions and serve hot.”}], “nutrition”: {“calories”: “320 kcal”, “proteinContent”: “8 g”, “fatContent”: “10 g”, “carbohydrateContent”: “50 g”}}