Veg Hakka Noodles

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Famous in India Indo-Chinese recipe, commonly consumed with Manchurian or/ and Spring Rolls. Also known as Chow Mein in India and often sold as a street food. It’s a vegan recipe.


  • Hakka noodles – 120g;
  • Salt – 1.5 tsp;
  • Black pepper – 1/4 tsp;
  • Cooking oil – 3 tbsp;
  • Water – 6 cups;
  • Garlic – 2 cloves, finely chopped;
  • Ginger – 1 inch, finely chopped;
  • 1 onion – sliced;
  • 1/2 of capsicum, sliced;
  • 1/2 of carrot, chopped;
  • Cabbage – 50-70 g, shredded;
  • Soy sauce – 2 tbsp;
  • Tomato sauce/ ketchup – 2 tbsp;
  • Vinegar – 1 tsp;
  • 1 green chili – to taste;
  • Chili sauce – 1 tsp – to taste;
  • Spring onion – 3 tbsp – to taste


  • Boil the noodles in a water with 1 tsp of salt and 1/2 tbsp of oil. Cook the noodles until they are ready, following the instructions on the noodles pack (different noodles can require different amount of timing);
  • Drain off the water from the noodles and rinse them with a cold water;
  • Add 1/2 tbsp of oil to the noodles and mix them – it will prevent the noodles from sticking;
  • Take another pan, heat it with 2 tbsp of oil;
  • Add garlic, ginger and green chili (if adding) to the pan, cook it for 30 seconds;
  • Add onions and 2 tbsp of spring onions, cook them on medium flame until they turn golden;
  • Add all the other vegetables and cook them on low flame until they become soft;
  • Then add soy sauce, vinegar, tomato sauce, chili sauce (if adding), black pepper and 1/2 tsp of salt;
  • Cook the vegetables until sauces combine well;
  • Add your boiled noodles to the vegetables, mix it well and cook for another 2 minutes;
  • The Veg Hakka Noodles are ready! When serving, you can sprinkle it with 1 tbsp of spring onions/ other greenery to taste on the top.

Bon Appetit!

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