Veg hakka noodles

Here’s a quick and tasty Veg Hakka Noodles recipe — a popular Indo-Chinese dish that’s full of flavor, stir-fried veggies, and street-style flair. Perfect as a main or side dish!


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🍜 Veg Hakka Noodles Recipe

Serves: 2–3 | Prep + Cook Time: ~30 mins


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🥕🌶️ Ingredients

200g noodles (Hakka noodles or any plain boiled noodles)

2 tbsp oil (preferably sesame or any neutral oil)

1 tbsp garlic – finely chopped

1 tsp ginger – finely chopped

1–2 green chilies – slit or finely chopped (optional)

1/4 cup carrot – julienned

1/4 cup capsicum (bell pepper) – sliced

1/4 cup cabbage – shredded

2 tbsp spring onion whites – chopped

2 tbsp spring onion greens – for garnish


Sauces & Seasonings:

1 tbsp soy sauce

1 tsp vinegar

1 tsp green chili sauce (optional)

1/2 tsp black or white pepper

Salt – to taste



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🔪 Preparation

1. Boil the noodles according to package instructions.

Rinse with cold water and toss with 1 tsp oil to prevent sticking.



2. Chop all vegetables finely or into thin strips.




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🍳 Cooking Instructions

1. Heat Wok:

Heat oil in a large pan or wok over high heat.

Add garlic, ginger, green chilies. Sauté for 30 seconds.


2. Add Veggies:

Add spring onion whites, carrot, capsicum, and cabbage.

Stir-fry on high heat for 2–3 minutes. Veggies should remain slightly crunchy.


3. Add Sauces & Spices:

Add soy sauce, vinegar, chili sauce (if using), pepper, and salt.

Mix well.


4. Add Noodles:

Add boiled noodles and toss everything gently but thoroughly.

Stir-fry on high heat for 1–2 minutes to combine and heat through.


5. Finish:

Garnish with chopped spring onion greens.

Serve hot!



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✅ Tips:

Use a carbon steel wok or wide pan for better stir-fry results.

Don’t overcook the noodles — al dente is best.

Add tofu or paneer strips for protein, or scrambled egg for variation.



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Would you like recipes for Schezwan noodles, chili garlic noodles, or egg noodles next?


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