Vegetable Hakka noodles, often known as chow mein in India, are a beloved street food and a popular menu dish in Indian restaurants. This simple yet delicious dish is perfect for a satisfying dinner or to curb your evening hunger pangs.
This recipe has been updated with new images, detailed steps, and video. The recipe is the same.
While restaurant and street versions often have a distinct flavor, you can recreate that authentic taste at home with a few key techniques.
About this Recipe
This Vegetable Hakka Noodles recipe is a simple and quick stir-fried Chinese noodles that can be prepared in just 30 minutes. Featuring fresh green vegetables that are thinly sliced, which are tossed with cooked noodles in Chinese sauces, finished with a dash of freshly ground black pepper for an extra kick of heat and flavor.
- No MSG: This Indo-Chinese Hakka noodle recipe is made without Ajinomoto aka monosodium glutamate (MSG), ensuring a healthier option without sacrificing taste.
- Add Protein: For an extra boost of protein, consider adding cubes of fried paneer to the dish, making it even more satisfying.
The secret to achieving that authentic street food or restaurant-style taste lies in the use of freshly ground, crushed, or chopped garlic and black pepper powder. The right balance of spices and sauces is crucial for replicating the rich flavors associated with traditional Hakka noodles.
With its vibrant vegetables and delicious sauce, this Vegetable Hakka Noodles recipe is not only quick to prepare but also a delightful way to enjoy a taste of Indo-Chinese cuisine right at home!
The Secret to the Perfect Restaurant-Style Hakka Noodles
The crucial factor in preparing restaurant-quality vegetable Hakka noodles lies in the cooking method:
- High Heat: Maintain a high flame throughout the cooking process. This constant high temperature is essential for achieving the characteristic flavor and texture.
- Spacious Wok: Use a large wok or kadhai to cook the noodles. This provides ample space for the ingredients to move freely, ensuring even cooking and preventing clumping.
- Cooking the Noodles: To achieve the perfect texture, cook the noodles al dente, which means they should be about 80% cooked. This prevents the noodles from breaking and ensures that each strand remains separate.
Watch the Tutorial
Ingredients and Substitutes
Noodles: Regular hakka noodles, soba noodles, or whole wheat noodles. If you eat eggs then egg noodles can also be used for this Chinese Hakka noodles recipe. Hakka noodles packets are easily available in Indian grocery stores.
Vegetables: Thin juliennes of carrot, cabbage, bell peppers, and onions. Add any crunchy vegetables like baby corn, fresh beans(green beans), or fried paneer.
Sauces: Dark Soy sauce, red chili sauce, and green chilli sauce. Green chilli sauce can be replaced with freshly chopped green chillies or green chilli paste or can be skipped completely.
Seasoning: Salt, black pepper powder, and vinegar.
Garlic: Freshly ground, crushed, or chopped.
Oil: Sesame oil. It can be substituted with any clear edible oil.
Water for boiling the noodles.
How to Make Street Style Vegetable Hakka Noodles
Step-by-Step Photos
Cooking the noodles
Boil 10 cups of water in a large pot. Add 1 teaspoon salt to the boiling water.
Then add the noodles to the boiling water on medium heat. Stir occasionally and cook al-dente (cook till 80% done). Check the noodle package instructions for cooking the noodles perfectly. Do not overcook.
Using a colander drain the hot water and rinse the noodles in cold water to stop the further cooking of the noodles.
Spread the noodles on a wide plate. Add 1 teaspoon of oil and mix the noodles gently to coat the noodles with oil, this prevents the noodles from sticking to each other.
Preparing the Hakka noodles
Heat a wok on medium-high heat and add 2 tbsp oil. When the oil is hot, add the crushed garlic and fry for a few seconds till they are highly brown.
Add the sliced onions and saute for 2 minutes, till it starts to change color. Remember to keep the flame on high throughout the cooking.
Now add the sliced vegetables and stir fry for 2-3 mins while stirring continuously. Do not overcook the vegetables, they should be slightly crunchy. Now add 1/2 tsp salt and pepper powder and toss gently.
To the crunchy veggies, add the cooked noodles, soya sauce, red chilli sauce, green chilli sauce(optional), and white vinegar(or rice vinegar). Toss everything well for 3-4 minutes.
Remove from heat and garnish with chopped spring onions and serve the noodles immediately with some hot Gobi Manchurian.
Serving Suggestions
Vegetable Hakka Noodles are incredibly versatile, making them suitable for various occasions:
- Main Course: Serve hot and spicy as a satisfying meal.
- Quick Snack: Perfect for curbing evening hunger pangs.
- Party Favorite: An excellent choice for potlucks and gatherings.
- Kid-Friendly Option: Add extra vegetables to boost nutritional value for children.
- On-the-Go Meal: Ideal for lunch boxes or picnics.
Perfect Pairings
Enhance your Vegetable Hakka Noodles experience by serving them alongside:
- Gobi Manchurian
- Paneer Chilli
Garnish
For an authentic finish:
- Garnish with fresh spring onion greens
- Serve with a side of tomato ketchup for those who enjoy an extra tangy kick
This delightful dish offers a perfect blend of flavors and textures, making it a crowd-pleaser for any occasion!
Recipe card
Vegetable Hakka Noodles
Video
Ingredients
- 150 gms noodles
- 1 cup veggies cabbage, french beans, carrots, capsicum cut into thin slices (julienne)
- 1 onion sliced
- 1 tbsp spring onions chopped
- 1 tsp garlic paste or finely chopped
- 1 tbsp soya sauce
- 1 tsp red chilli sauce
- 1/2 tsp vinegar
- 1/2 tsp black pepper
- 2 tbsp oil preferably sesame oil
- Salt to taste
- 10 cups of water for cooking the noodles
Instructions
Cooking the noodles
- Boil 10 cups of water in a large pot. Add 1 teaspoon salt to the boiling water.
- Then add the noodles to the boiling water on medium heat. Stir occasionally and cook al-dente (cook till 80% done). Check the noodle package instructions for cooking the noodles perfectly. Do not overcook.
- Using a colander drain the hot water and rinse the noodles in cold water to stop the further cooking of the noodles.
- Spread the noodles on a wide plate. Add 1 teaspoon of oil and mix the noodles gently to coat the noodles with oil, this prevents the noodles from sticking to each other.
Preparing the Hakka noodles
- Heat a wok on medium-high heat and add 2 tbsp oil. When the oil is hot, add the crushed garlic and fry for a few seconds till they are highly brown.
- Add the sliced onions and saute for 2 minutes, till it starts to change color. Remember to keep the flame on high throughout the cooking.
- Now add the sliced vegetables and stir fry for 2-3 mins while stirring continuously. Do not overcook the vegetables, they should be slightly crunchy. Now add 1/2 tsp salt and pepper powder and toss gently.
- To the crunchy veggies, add the cooked noodles, soya sauce, red chilli sauce, green chilli sauce(optional), and white vinegar(or rice vinegar). Toss everything well for 3-4 minutes.
- Remove from heat and garnish with chopped spring onions and serve the noodles immediately with some hot Gobi Manchurian.
Frequently Asked Questions(FAQs)
How to store leftover hakka noodles?
Store leftover veg hakka noodles in an air-tight container in the fridge for up to 3 days. Reheat in a wok or microwave just before serving.
Vegetable hakka noodles calories per 100g
A 50g serving of Ching’s Secret Vegetable Hakka Noodles contains 186 calories. The macronutrient composition is primarily carbohydrates at 84%, with 2% fat and 14% protein. This product has a relatively high-calorie density, providing 372 calories per 100g.
How do you make Hakka noodles not sticky?
Add uncooked noodles in boiling hot water. Cook al dente, that is, till it is 80% cooked. Then rinse the noodles under cold water, add a little oil, and mix well. Then let it cool down before being tossed in the wok with vegetables and sauces.
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