Vegetable Hakka Noodles
Course: Indo-ChineseCuisine: Main Course / Side DishDifficulty: EasyServings
4
servingsPrep time
15
minutesCooking time
17
minutesCalories
300
kcalVegetable Hakka Noodles is a quick and flavorful stir-fried noodle dish made with fresh vegetables, soy sauce, vinegar, and a hint of chilli. Popular in street food stalls and restaurants, it delivers a perfect balance of crunch, spice, and umami flavour. Best served hot, straight from the wok, it’s a crowd-pleaser for kids and adults alike.
Ingredients
200 g Hakka noodles
1 cup cabbage (shredded)
1 cup carrot (julienned)
1/2 cup capsicum (sliced)
1/2 cup beans (thinly sliced)
1 onion (sliced)
3–4 spring onions (chopped)
2–3 garlic cloves (minced)
2 tbsp soy sauce
1 tbsp vinegar
1 tbsp green chilli sauce
1 tbsp tomato ketchup (optional)
2 tbsp oil
Salt and pepper to taste
Directions
- Boil noodles according to packet instructions, drain, and toss with a little oil to prevent sticking.
- Heat oil in a wok on high flame. Add minced garlic and sauté for a few seconds.
- Add onion, cabbage, carrots, capsicum, and beans. Stir-fry for 2–3 minutes (vegetables should remain crunchy).
- Add soy sauce, vinegar, chilli sauce, and ketchup (if using). Mix well.
- Toss in boiled noodles and stir-fry on high flame for 2–3 minutes.
- Season with salt and pepper.
- Garnish with chopped spring onions and serve hot.