Make vegan street-style Hakka Noodles, a popular Indo-Chinese dish loaded with veggies and flavors. Ready in 30 minutes, it's a quick and easy comforting meal!
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What are Hakka Noodles
Vegan Hakka Noodles is a popular Indo-Chinese street food, blending Indian and Chinese flavors into a delicious stir-fry. Packed with veggies and bold seasonings, this vegan Indo-Chinese Hakka noodles recipe is a favorite in Indian restaurants and street food stalls, and they're also widely enjoyed in Pakistan. Loved for their savory taste and quick preparation, this Indo-Chinese Vegetable Hakka Noodles recipe has become a go-to dish in this cuisine. It's one of those easy vegan noodle recipes that all love!
Are you a noodle lover, then check out these recipes - Peanut Butter Noodle Recipe, Vegan Pad Thai, Tom Yum Noodle Soup, and Cilantro Pot Noodles!
Are Hakka Noodles Chinese or Indian
Veggie Hakka Noodles recipe originated from the Hakka people, a cultural group from China's Central Plain. When they migrated to India in the 20th century, they settled in small Chinatowns and introduced their cuisine. The noodle dish is a fusion of traditional Chinese noodle preparation by the Hakka Chinese and Indian flavors, designed to attract local Indian palates.
This Indo-Chinese fusion became so successful that vegan Hakka Noodles is now a beloved staple in Indo-Chinese cuisine, enjoyed across India and beyond! Some popular vegetarian and vegan Indo-Chinese or Asian recipes on the blog are Chinese Bhel, Chilli Paneer Dry, and Chili Garlic Noddles.
Why make this
- It’s a delicious Indo-Chinese street-style noodle dish
- Vegan, gluten-free, nut-free, and soy-free
- Packed with crunchy, colorful veggies
- This Indian veg noodle recipe is quick, simple, and easy to prepare
- Made with no added MSG and less oil
- Homemade tastes way better than takeout
Ingredients needed 🧾
Noodles: I use Ching’s Veg Hakka Noodles, available at Indian grocery stores. If unavailable, you can substitute with ramen, rice, whole wheat noodles, or spaghetti.
Veggies: Basic colorful vegetables like carrots, bell peppers, scallions, onions, and cabbage make the dish hearty and flavorful. Feel free to add more veggies of your choice in this Indian-style Hakka Noodles recipe.
Sauces: Coconut amino or low-sodium soy sauce, chili sauce, and rice vinegar are essential. You can also add sriracha for extra heat.
Other Ingredients: Ginger paste, green chilies or serrano peppers, and garlic paste add a punch of flavor. If you have Aromat seasoning, you can add that too in this Indian-Chinese recipe.
Oil: Use oil with a high smoke point for authentic results. Olive oil or vegetable oil works well in this pan-fried veggie noodle recipe.
For the best taste, cook this restaurant-style Asian noodles in a large wok. I recommend a large carbon steel nonstick wok or a well-seasoned cast iron wok for that perfect street-style noodles texture.
How to make it 🔪
Prep Work
- In a pot, bring water to a rolling boil, then add salt and 1 teaspoon of oil.
- Add the dry noodles and cook according to the packet instructions.
- Once cooked, strain and rinse them under cold running water to stop further cooking. Drizzle a little oil over them and toss to coat evenly. Set aside.
- For the veggies, slice the scallions, separating the green and white parts. Cut the carrots and bell peppers into thin julienne strips, shred the cabbage finely, and slice the onions.
To Make Indo-Chinese Hakka Noodles
- Heat a wok until it's hot, then add oil and swirl it around to coat the surface. Add the garlic paste, ginger paste, and sliced serrano peppers, frying them on medium heat for about a minute.
- Next, add the sliced onions and the white parts of the scallions. Stir-fry for 2 minutes on medium flame until they begin to soften.
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- Add the cabbage, bell pepper, and carrots to the wok, tossing all the veggies together over high heat for 4-5 minutes. Chef tip - Do not overcook. The vegetables should remain crunchy.
- Next, season with salt, crushed black pepper, and a pinch of sugar. Add soy sauce, chili sauce, Aromat powder (if using), and vinegar. Stir everything well and cook for another minute to let the flavors blend.
- Now add the cooked noodles to the wok and toss until they are well coated with the sauce and veggies.
- Garnish with the green parts of the scallions and drizzle some chili oil on top. Give it a final mix, then take it off the heat.
Pro Tip
After mixing the noodles, veggies, and sauces, turn the heat to high and let it sit undisturbed for a few moments, allowing the bottom layer to develop a slight char. Once the veggies start sticking, stir everything together. This technique adds that authentic smoky flavor reminiscent of street-style cooking!
Serving suggestions 🍽
Drizzle some hot chili oil over the vegan Chinese Hakka Noodles when serving in bowls. I enjoy this Indian street food on their own, but they also pair beautifully with Veg Manchurian or Paneer Chilli gravy. For non-alcoholic drinks, consider serving Rose Lemonade, Mohabbat Ka Sharbat, Cucumber Lemonade, or Cherry Lemon Iced Tea alongside.
These flavorful fusion Indo-Chinese Hakka Noodles with vegetables are perfect for any occasion—weeknight dinners, weekend meals, parties, brunches, date nights, potlucks, or special events. They also make great additions to lunchboxes and are ideal for festive occasions like Diwali, Thanksgiving, Christmas, Holi, Valentine’s Day, baby showers, birthdays, and anniversaries.
Top recipe tips 💭
Prepare all the ingredients in advance, as you’ll need to work quickly once you start cooking. For the best flavor, cook on high flame to achieve that desirable char. Avoid overcooking the veggies; they should retain a slight crunch for the best texture and vibrant color. If you prefer it spicy, add sriracha sauce along with the other sauces. Add a tablespoon of tomato ketchup to get a mild sweet taste. Lastly, feel free to customize the recipe by adding your favorite vegetables or protein sources to suit your taste.
FAQs 📖
Ching's veg Hakka noodles are a popular choice and can be easily found in Indian grocery stores or on Amazon. They are vegan and work perfectly for this Indo-Chinese recipe.
Alternatives include whole wheat spaghetti, ramen, Udon, Chow Mein, Lo Mein, rice or whole wheat noodles, gluten-free ones, or even zoodles (a low-carb option made from zucchini). You can also adapt this recipe by swapping the noodles for rice to create Indian street-style Chinese Fried Rice, which is quite similar to Mushroom Fried Rice.
Start by adding a few drops of cooking oil to the boiling water. This helps reduce stickiness. Cook the noodles al dente to ensure they maintain their texture. After cooking, it’s essential to run cold water over them to stop the cooking process and remove excess starch, which can contribute to stickiness.
Once drained, drizzle some oil over the cooked noodles and toss to coat them evenly. This step keeps them from clumping together. Cooking on high flame is also crucial, as it helps prevent sticking to the pan. Additionally, the more you use your wok, the better seasoned it becomes, further reducing the likelihood of sticking. For that glossy, non-sticky texture reminiscent of street vendor dishes, don’t hesitate to add a little extra oil when cooking!
Simply store the leftover Indian-style Vegetable Hakka noodles in the fridge, where they will remain good for 4-5 days, provided the veggies used are fresh. When you're ready to enjoy them again, just reheat before serving.
You can also prepare the noodles in advance and store them separately. When it's time to serve, toss them with the sauces and veggies for a fresh taste.
If you want to keep them for longer, they also freeze well. Store them in an airtight bag or container for up to 3 months. To thaw, transfer them to the fridge overnight. Once thawed, you can reheat them in the microwave or in a wok for the best texture.
Start with Jain-approved Ching's Veg Hakka noodles. Skip adding garlic, and onions. Use Jain-friendly sauces like soy sauce, vinegar, and chili sauce, avoiding any with animal products.
You can enhance this Indian-Chinese recipe by adding ingredients such as green beans, tofu, broccoli, snap peas, bean sprouts, baby corn, asparagus, potatoes, mushrooms, or cashews for added flavor and texture. For a variation, you can even make it without any vegetables. Freshly crushed black pepper contributes a unique earthy flavor to these Desi Noodles.
To make Veg Schezwan Hakka Noodles recipe, incorporate Schezwan sauce along with the other sauces in the recipe. If you have Chowmein Hakka noodles masala, add it towards the end of the recipe for a delightful flavor boost—just remember to skip the salt if you include this seasoning mix.
More Popular Noodle Recipes
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Recipe 📖
Veg Hakka Noodles Recipe
Ingredients
- 400 gms Noodles
- 2 tablespoon oil
- 1 tablespoon garlic paste or garlic cloves
- 1 tablespoon ginger paste
- 1 serrano pepper or green chilly
- 1 cup sliced onion
- ¼ cup white part of the scallions
- 1 cup shredded cabbage
- 1 carrot
- 1 bell pepper
- 1 tablespoon soy sauce or coconut amino
- 1 tablespoon chili sauce or Sambal Oelek
- 1 tablespoon vinegar
- salt
- 1 teaspoon sugar
- 1 teaspoon crushed black pepper
- 2 teaspoon Aromat powder optional
- ½ cup green part of the scallions
Instructions
Prep Work
- In a pot, bring water to a rolling boil, then add salt and 1 teaspoon of oil.
- Add the dry noodles and cook according to the packet instructions.
- Once cooked, strain and rinse them under cold running water to stop further cooking. Drizzle a little oil over them and toss to coat evenly. Set aside.
- For the veggies, slice the scallions, separating the green and white parts. Cut the carrots and bell peppers into thin julienne strips, shred the cabbage finely, and slice the onions.
To Make The Hakka Noodles
- Heat a wok until it's hot, then add oil and swirl it around to coat the surface. Add the garlic paste, ginger paste, and sliced serrano peppers, frying them on medium heat for about a minute.
- Next, add the sliced onions and the white parts of the scallions. Stir-fry for 2 minutes on medium flame until they begin to soften.
- Add the cabbage, bell pepper, and carrots to the wok, tossing all the veggies together over high heat for 4-5 minutes. Chef tip - Do not overcook. The vegetables should remain crunchy.
- Next, season with salt, crushed black pepper, and a pinch of sugar. Add soy sauce, chili sauce, Aromat powder (if using), and vinegar. Stir everything well and cook for another minute to let the flavors blend.
- Now add the cooked noodles to the wok and toss until they are well coated with the sauce and veggies.
- Garnish with the green parts of the scallions and drizzle some chili oil on top. Give it a final mix, then take it off the heat.
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Julia says
Looks delicious!!
Priya says
Thank you so much.