Hakka Noodles (with veggies + veg)
Street Style Vegetable Hakka Noodles make a great weeknight meal!
These are great on their own or served with Chili Cheese or Gobi Manchurian for an Indo-Chinese dinner!
Hakka Noodles recipe step by step photo. Hakka noodles is a popular Indo Chinese dish, which can be found in most restaurants in India and at street-side Chinese street food joints. A vegetarian recipe.
This Hakka Noodles recipe is delicious in taste and you will like it more.
In this recipe I have used mushrooms, carrots and French beans. I forgot to add bell pepper (capsicum) and remembered when the noodles were halved. You can also add finely chopped cabbage.
Tips for making delicious Hakka Noodles
- The veggies added to the Hakka noodles are actually finely chopped or sliced or grated into julienne as all the stir fry is done over a high heat.
- Be sure to use a wok or kadai or pan with the handle, so that you keep shaking the pan and fry the noodles while tossing.
- To get an authentic Chinese like flavor, I recommend three ingredients – sesame oil, celery and rice vinegar or rice wine.
- Adding these ingredients makes a lot of difference in the final dish.
- Celery is not available everywhere in India. So if you don’t have celery, just leave it.
- Also add white vinegar or apple cider vinegar to rice vinegar.
- Instead of toasted sesame oil, use sunflower oil or any other oil.
- Also try to use naturally fermented soy sauce as it gives the noodles a beautiful fermented taste and flavor.
- Many readers ask me what celery is and where to get it. Celery is an herb that is easily available in most super stores and super markets in Indian metros.
You can also grow celery in a pot. Either buy a plant from nursery or plant seeds. The best way is to cut the celery from its base and apply the base to the soil. Here is a bush of celery from my balcony herb garden.
Rice vinegar is also readily available in most major Indian cities. I recently started using both rice vinegar and rice wine when making Chinese food and realized that they give the recipe a different taste and aroma.
Hakka noodles can be served with an Indo Chinese saucy dish like plain or manchurian.
How to make Hakka Noodles
1. First cut all the vegetables finely and keep aside
2. Boil enough water in a pot or pan with a little salt and a few drops of oil.
3. Add Hakka Noodles.
4. Cook Hakka noodles according to the package instructions. Noodles are cooked or just cooked until al dente. You can cook them even more if you want.
5. Noodles cooked in a colander. Then rinse the noodles thoroughly in running water. This method stops the cooking process and removes the starch.
6. Add oil.
7. Beat the noodles thoroughly, so that the oil on the noodles rises evenly. This method relieves the stickiness from the noodles.
Making Hakka Noodles
8. Heat oil in a pan or pan. On medium heat, first fry red chillies and garlic for about a minute.
9. Increase the flame and then add finely chopped spring onion, French beans. Fry on high heat for about 3 minutes.
10. Add mushrooms, carrots and celery and continue stir fry. If using cabbage and capsicum (bell pepper), you can add at this stage.
11. Fry for about 5 to 6 minutes until the edges of the wedges begin to turn slightly brown. I think the veggies are much more cooked than what is usually eaten for this recipe. You can cut the stir fry time, if you prefer half-cooked or more crispy veggies.
12. Add soy sauce and shake.
13. Add Hakka noodles and keep stirring and stirring the noodles.
14. Season with salt and pepper and rice vinegar or white vinegar or rice wine.
15. Toss again well and fry for a minute. Remove from heat and add spring onion greens and mix well. Or you can garnish with spring onions while serving.
16. Serve Hakka Noodles with an Indo Chinese dish like Gobi Manchurian or Paneer Manchurian or Chilli Mushroom or Mushroom Manchurian.
How to make restaurant style Hakka Noodles at home?
Choose the right noodles
There are lots of noodles available in the market, so choose the right one to make street style hakka noodles at home.
I use Ching Vegetarian Hakka Noodles and I think they are perfect for this recipe. You can easily find them at all Indian grocery stores.
Use a little bit of extra oil
You know you’ve made perfect noodles when each strand of noodle is different from each other, which was not the case when I first made noodles 3 years ago.
It was a mess and all my noodles clashed. After some trials and errors, I realized that you need to use a little extra oil.
After boiling and removing the noodles first, apply them with a little oil. This actually helps prevent stickiness.
And second you will need to use a little more oil while cooking the noodles with the wood.
I used to add 1 teaspoon of oil and it never tasted like we get in restaurants. This recipe uses 2 tablespoons of oil and I believe I could not tell the difference whether it was homemade or from an Indo Chinese restaurant! Yes, it is good!
Use the right veggies
Typically, Indian style vegetable Hakka noodles contain the following vegetables – onion, cabbage, bell peppers and carrots.
For this recipe, I did not use cabbage because at first I did not have the day when I made these noodles and second, I was not like cabbage in my noodles.
So, stick to traditional veggies.
All the vegetables are cooked on high heat so that they remain crisp.
Thinly chop all the vegetables
Use your chopping skills and pour the wedges into thin julians. Thick slices of vegetable do not like these Hakka noodles.
Use the right cookware
Cook the noodles in a large pan, it makes a difference. Always remember to cook on high heat as well.
These Hakka Noodles are very good with any Indo-Chinese dish like Fried Rice, Chili Cheese or Baby Corn Manchurian, Gobi Manchurian.
PS: You do all the prep work before you start cooking. Everything is cooked on high heat for this Hakka Noodles recipe and we want the veggies to be crispy. In my opinion eating noodles spoils the fun. I eat Hakka noodles and bite me in veggies.
So cut, slice and have everything ready before you start. You will not get time to fuck in between.