Veg Hakka Noodles Recipe

There is only one dish that has captured the hearts and taste buds of people around the world, i.e., the Hakka Noodle recipe. Going to any Chinese restaurant, our first choice of noodles to order is mostly Hakka noodles, be it plain Hakka or chilli, veg or non-veg that varies.

This Veg Hakka Noodle Recipe is a very popular street food Indo-Chinese dish that combines the flavors of Chinese stir-fried noodles with Indian spices and vegetables. Therefore, the tantalizing combination of flavors, vibrant colors, and satisfying textures helps this recipe stand out as a crowd favorite in the province of Indo-Chinese cuisine. From kids to adults, Veg Hakka Noodles has created a special place in the hearts of every generation, and what’s better than making it at home for them?

About Veg Hakka Noodle 

This Veg Hakka Noodle  is a pleasant fusion of Indian and Chinese cuisines and a popular street food known for its versatility and ability to be customized with different sauces and spices.

Going back to the history of Hakka noodles, the recipe that we eat in India is a mix of Chinese and Indian cuisine. Triggered by Mao Zedong and the First World War, the Hakka Chinese community migrated from China and came to the ports in Kolkata and Madras. It was also a migration of flavors. They settled in East Kolkata, giving India its only Chinatown, and hence the legacy of the Indian version of Hakka noodles started here.

It is typically cooked by tossing boiled noodles with different types of colorful vegetables such as carrots, bell peppers, cabbage, and onions, giving it a vibrant color, a crunchy texture, and a burst of freshness. Then, with the addition of soy sauce, garlic, ginger, and other aromatic spices, it is seasoned to create a delicious and palatable meal, making it an all-time favorite among both vegetarians and non-vegetarians.

This Veg Hakka noodle is a very easy and quick meal option. If you are a student, a working professional, or a busy parent, these yummy Hakka noodle recipes offer a convenient solution without compromising on taste. It is a satisfying meal that could be ready within a minute.

You can enjoy it as a quick snack, packed as a tiffin, or as dinner. Vegetable hakka noodles never fail to impress with their tantalizing aroma and delightful mix of flavors.

Ingredients

• Oil – 1 tbsp
• Garlic- 1 tbsp(chopped)
• Onions-1/3 cup
• Carrots -1/3 cup
• Capsicum- 1/3 cup
• Cabbage-1/3 cup
• Sugar- a pinch
• Spring onion greens -1/4th cup (chopped)
• Hakka Noodles – 1 packet (eggless)
• Salt- as per taste
• White pepper powder -a pinch
• Light soy sauce -1/2 tsp
• Chilli oil -1 tbsp
• Vinegar -1/2 tsp

How to make Veg Hakka Noodle Recipe

Step 1: Cut all the veggies

• Cut the capsicum into 3–4 parts; now you can cut them lengthwise or widthwise. Place the skin side down and just cut in juliennes.
• Peel the carrots, place them on the chopping board, trim the head and tip, and cut them into juliennes.
• Take off one layer of cabbage, divide the cabbage into two equal halves, place the flat side down, & again cut it into two halves.
• Trim off the stem and remove some leaves from the core. Then start cutting thin shreds moving in one direction.
• Peel and chop the garlic cloves.
• Peel the onions and cut them into two equal halves. Place the flat side down on the chopping board and cut the onion slices evenly lengthwise.
• Take a bunch of spring onions and cut them into 1-inch-long strips.

Step 2: Noodle Preparation

• Switch on the flame and place a pan. Bring the water to a rolling boil, then add salt and oil.
• Then add the noodles to the boiling water and only boil them for 1 minute, or until all the noodles have separated. Further, switch off the flame and cover it for two to two & a half minutes. Do not overcook.
• Transfer the noodles into a sieve, rinse them with cold water immediately, and drizzle some oil over them to prevent them from sticking to each other.

Step 3: Preparing Veg Hakka Noodle

• Place a wok on medium flame and add oil. Coat the oil on the surface of the wok.
• Then, add garlic and sliced onions and sauté for a minute.
• Add the shredded cabbage, julienned carrots, and capsicum, and toss all the veggies on high flame for 30 seconds.
• Next, add sugar, chili oil, and some freshly chopped spring onion greens & boiled noodles to it.
• Then, add salt as per taste, white pepper powder, light soy sauce, and vinegar. Toss and combine it well, and cook it for 2 minutes.
• The delicious Veg Hakka noodles recipe is ready to be served and garnished with some finely chopped spring onion greens.

Serving Suggestions

• Veg Hakka noodles can be enjoyed as a standalone dish or paired up with chili paneer or dry Manchurian for a perfect meal.
• You can enjoy it hot with Schezwan sauce and tomato ketchup.

Tips

• Avoid overcooking while boiling the Hakka noodles to prevent them from turning mushy.
• You can add as many vegetables as you want and slice all the vegetables evenly, making sure that the slices are neither too thick nor too thin.
• Stir-frying on high heat to ensure the retention of crispiness and prevent vegetables from becoming soggy.
• For best results, try to use Wok. Or you can use thin kadhai, you need to heat the kadhai on high flame and then use it for cooking the Hakka noodles.
• Adjust the quantity of sauces to suit your preferred level of spiciness and saltiness.

Plain Noodles v/s Hakka Noodles

Plain or normal noodles, also called chowmein, are a popular dish in Chinese cuisine. The main difference between plain and hakka noodles lies in their preparation and flavor profiles. Generally, to prepare Hakka noodles we must toss-fried whereas Chowmein or plain noodle is a stir-fried noodle dish.

Hakka noodles are thin, flat noodles made with rice or wheat flour. Chowmein or Plain noodles can be prepared with any type of noodles made up of all purpose refined flour or wheat flour.