hakka noodles

Street style Hakka Noodles are easy to make at home! These spicy noodles are great for a quick meal. Pair them with your favorite Indo-Chinese recipe to make a complete meal.

Vegetable Hakka Noodles

noodles (I used Ching Hakka Noodles)

sesame oil

vegetable oil

garlic

ginger

green chili (sliced)

celery

red onion (100 grams, sliced)

carrot (100 grams, sliced)

red pepper

green onion (chopped + more to garnish)

soy sauce

rice vinegar (or white vinegar)

hot sauce (like sriracha)

sugar (optional)

black pepper powder

salt (or

white pepper powder

chili oil (optional)

Chop all the veggies before you start making the noodles.

Boil the noodles according to instructions on the package. I was supposed to cook my noodles for 2 minutes only.

Drain the noodles and wash under cold running water, this stops the cooking process.&nbsp;Add 1/2 tablespoon of vegetable oil to the noodles and toss so that the noodles get lightly coated with the oil and don’t stick to each other. Set it aside.

In a wok heat 1 tablespoon vegetable oil and 1 tablespoon sesame oil on medium-high heat. Once the oil is hot add the minced garlic and ginger, sliced green chili and chopped celery.

Saute for few seconds until the ginger garlic starts to change color.

Add sliced onions and saute for a minute or two until the sides of the onion starts turning light golden brown.

Add in the sliced carrots, bell pepper, green onion and cook for 1 minute on high heat. The veggies should remain crunchy.

Push veggies to the side, lower the heat and add soy sauce, rice vinegar, hot sauce (like sriracha) and sugar (if using).

Toss the veggies to combine well with the sauce. Add in the black pepper, salt and white pepper.

Stir in the boiled noodles.&nbsp;Using a pair of tongs, mix it well so that the noodles are well coated with the sauce.

As a final touch, stir in a teaspoon of chili oil. This is totally optional.&nbsp;Toss the noodles well and garnish with more spring onion greens.

Serve hakka noodles as such or with your favorite Indo chinese dishes! I love mine with chili paneer.&nbsp;

https://www.youtube.com/watch?v=XdafiU-23gg

Street style Vegetable Hakka Noodles make a great weeknight meal! These are great on their own or serve along with chili paneer or gobi manchurian for an Indo-Chinese dinner!

Full Recipe: https://www.cookwithmanali.com/vegetable-hakka-noodles/

Veg Hakka Noodles

Do you ever have one of those nights where you want just want everyone to sit at the table and happily eat dinner, no complaining? This Instant pot Vegetable Chow mein recipe is my go-to recipe for that night. When I make these noodles everyone gobbles them up. They are so easy to make in this instant pot!

Instant Pot Vegetable Chow Mein

Hakka noodles - 16 oz

Snow peas trimmed - 1 cup

Celery/ chopped - 1/2 cup

Cabbage / thinly sliced - 1 cup

onion

Bell peppers /

carrots peeled and sliced into matchsticks - 2

vinegar - 1 tbsp

sriracha sauce / any red chilli sauce

Ketchup - 1 tbsp

brown sugar - 1 tbsp

In a medium bowl, add veggie broth, soy...

In a medium bowl, add veggie broth, soy sauce, vinegar, ketchup, sriracha sauce, sesame oil, and brown sugar. Whisk until evenly combined. Taste and adjust as needed.

Pour the above sauce into the pot.Spread noodles...

Pour the above sauce into the pot.Spread noodles in the pot. Add ginger,garlic and vegetables on top( except broccoli and snap peas)

Seal your Instant Pot and set to manual,...

Seal your Instant Pot and set to manual, high pressure, 5 minutes.

When Instant Pot is done cooking, do a...

When Instant Pot is done cooking, do a quick release (do not do the natural release as it will cause the noodles to overcook).

Open the lid and Stir the noodles with...

Open the lid and Stir the noodles with tongs several times, breaking up any that may have clumped together during cooking. During this stirring,add in the broccoli florets and snap peas and close the lid for 1 minute.

Open the lid and dish out .Sprinkle some...

Open the lid and dish out .Sprinkle some sesame seeds and green onion and serve.

https://mediavine-res.cloudinary.com/video/upload/ucw5gnyxf6zpvsohylsc.mp4

Vegetable Hakka noodles are a spicy Indo-Chinese style noodle in a spicy oil based sauce with cabbage and bell peppers.

Hakka Noodles

noodles ((about 8 cups cooked) any long thin noodle will work)

cabbage ((chopped small)

carrot ((shredded))

medium bell pepper

oil ((any neutral-flavored cooking oil))

garlic chile sauce

garlic ((minced))

seasoned rice vinegar

soy sauce ((or Tamari or Bragg's Liquid Aminos))

onions

Cook noodles of choice according to package directions, drain and rinse.

While the noodles are cooking, wash and chop up the onion, pepper into small pieces and shred the cabbage and carrots (or use a bag of pre-shredded cabbage.)

Heat 2 tablespoons of oil in a large wok and stir fry the onions for 1 minute, then add the remaining veggies and 1/4 teaspoon salt, and cook over a high heat for 3 more minutes before transferring to a large bowl.

Turn the heat to low and add 1/3 cup of oil, 1/4 cup garlic Chile sauce, and 3 cloves of garlic and stir.  Allow the garlic Chile sauce and oil to warm for about 5 minutes to let the flavors blend.

Add 2 tablespoons of soy sauce and 2 tablespoons of seasoned rice wine vinegar to the oil and stir.

Then toss in the cooked noodles and veggies and mix well.

Garnish with 1/4 cup of chopped green onions.

Chicken Hakka Noodles makes for quick and easy delicious lunch/dinner. A popular Indo Chinese street food which packs a big flavour punch.

Chicken Hakka Noodles

400 g Noodles (I used Egg Noodles)

Sesame Oil

tbsp Vegetable Oil

½ inch Ginger (grated/crushed)

Garlic (minced/crushed)

tsp Red Chilli Flakes

Onions (Sliced finely)

tsp Cumin Powder

400 g Mixed Stir Fry Vegetables (Such as Carrots, Cabbage and Peppers)

tsp Black Pepper

Rotisserie Chicken (Shredded)

tbsp Dark Soy Sauce

tbsp Rice Vinegar (Or any other White vinegar)

tbsp Crisp Chilli Oil (Optional)

Boil noodles until al dente. Around 3 - 4 minutes. Drain then drizzle over a little oil.

Heat oil in a wok or deep pot.

Add ginger, garlic and red chilli flakes. Cook on medium low for a minutes.

Add sliced Onions and cook for 7 - 8 minutes till light golden brown.

Add Cumin and saute for 30 seconds.

Add stir fry Veg. Cook for 4 minutes on medium heat.

Stir in Black Pepper and shredded Chicken.

Add the Soy Sauce and Vinegar.

Add noodles to wok. Toss everything together. Taste and adjust as needed.

Optional - Add 1 tbsp Chilli Crisp Oil on top.

A popular Indian Chinese dish made by stir frying hakka noodles with veggies, sauces and garlic. Serve it with a Indo-Chinese sides like gobi manchurian, chilli chicken or chilli paneer.

Hakka Noodles Recipe

pack hakka noodles ((150 grams))

oil ((preferably sesame oil))

garlic (chopped finely)

spring onion stalks ((greens & whites separated))

onion (sliced)

green chilli (chopped (optional))

carrot (thin juliennes)

capsicum ((bell pepper) julienne)

french beans (chopped finely)

cabbage (finely shredded (optional))

soya sauce (organic)

rice vinegar ((substitute with apple cider))

black pepper

Salt ((adjust

hot sauce ((Use your favorite sauce) (optional))

chilli oil ((optional))

Rinse the veggies and slice the onions. Chop chilli and garlic. Chop carrots, cabbage, french beans and bell peppers to thin juliennes. Keep this aside.

Bring 6 to 8 cups of water to a rapid boil. Add noodles and cook till al dente. Follow the instructions on the pack for cook time.

Drain them to a colander and rinse under running water to remove excess starch.

Add 1 tsp oil to the noodles and smear it well to prevent them from turning sticky.

Cooking noodles

Heat oil in a large wok or pan on a high flame.

Add garlic and fry for 30 seconds. Then add spring onion whites, onions and chilli. Fry until the onions turn transparent for a minute.

Next add in carrots, capsicum and cabbage. Saute for 1 to 2 minutes until the veggies are partially cooked yet remain crunchy.

Add noodles &amp; sprinkle salt. Then pour soya sauce, hot sauce, chili oil and vinegar.

Toss everything well and fry for about 1 to 2 minutes. Add black pepper and spring onion greens. Taste test and add more salt or sauces if needed

Serve hakka noodles hot with gobi manchurian or chilli paneer.

How to make hakka noodles

https://www.youtube.com/watch?v=Za9WAyve2eM

Hakka noodles is a popular Indo-Chinese dish made by stir frying boiled noodles with veggies and sauce. Serve it with any Indo-Chinese side like gobi manchurian, chilli chicken or chilli paneer.

Recipe - https://www.indianhealthyrecipes.com/hakka-noodles-recipe/

This hakka noodles taste delicious and will have you craving for more. A vegan recipe loaded with veggies and button mushrooms.

hakka noodles (or 1 pack of Ching's hakka noodles)

water

sesame oil (-

sunflower oil oil

red chilies

greens

french beans (- finely chopped)

button mushrooms (- finely chopped * check notes)

carrot (- small to medium, finely chopped or shredded)

bell pepper

cabbage (- optional)

celery (- optional)

rice vinegar white vinegar

soy sauce ((naturally brewed)

salt (as required)

black pepper (as required)

Heat enough water in a pan with salt and a few drops of oil, till it comes to a boil.

Add the hakka noodles and cook according to the package instructions.

When noodles are cooking, rinse and chop all the veggies or you can chop them before you start cooking noodles.

Drain and rinse noodles in running water, so that the noodles stop cooking.

Then add toasted sesame oil and gently mix, so that the oil gets evenly coated on them.

Set the cooked noodles aside.

Heat oil in a wok or kadai or a frying pan.

On medium-low to medium heat, first add the dry red chilies and garlic.

Saute for a minute, then add the finely chopped spring onions and french beans

Increase the flame a bit and stir fry for 3 minutes. For non-stick frying pans, keep the heat to medium and for cast iron or carbon steel pans or wok, use medium-high to high heat.

Add the mushrooms, carrots, bell pepper (capsicum) and celery.&nbsp;

Stir fry all the veggies on a high flame till they start getting slightly browned from the edges. This will take about 5 to 6 mins after adding the carrots.

Add soy sauce and mix well.

Stir-frying

Add noodles and toss it well and stir fry for a minute or two on high heat.

Season with salt and pepper. Also, add rice vinegar or white vinegar. Continue to toss and cook on a high flame for a minute.

Toss the whole mixture well and add the chopped spring onion greens or garnish with spring onions while serving.

Serve hakka noodles plain or accompanied with manchurian curry or gobi manchurian or chilli mushroom.

Making hakka noodles

https://content.jwplatform.com/videos/gFOOKH15.mp4

This hakka noodles recipe taste delicious and will have you craving for more. A vegan hakka noodles recipe loaded with veggies and button mushrooms.

Hakka Noodles, the Desi version of Chow Mein, are an Indo-Chinese staple. This easy recipe has a balanced yet bold flavor and is ready in less than 40 minutes (including veggie prep). Omit chicken to make it vegetarian. Tested to perfection!

Top 8 hakka noodles recipes from across the web

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Hakka noodles recipe

Top 8 hakka noodles recipes from across the web

The most viewed hakka noodles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegetable Hakka Noodles

Instant Pot Vegetable Chow Mein

Hakka Noodles

Chicken Hakka Noodles

Hakka Noodles Recipe

Hakka Noodles

Hakka Noodles (Desi Chow Mein)

Hakka noodles recipe

The most viewed hakka noodles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine