Veg Hakka Noodles

Veg Hakka Noodles is an Indian street-style recipe. These vegan Indo-Chinese noodles are loaded with veggies, delicious and extremely popular. In just 20 minutes, you can have this scrumptious pan-fry noodles on your dining table!

Course Main Course, noodles

Cuisine Indo Chinese

Prep Time 10

Cook Time 10

Servings people

Calories 560.32kcal

Author Priya Lakshminarayan

Equipment

Ingredients

400 gms Noodles
2 tablespoon oil
8 cloves garlic
1 tablespoon ginger paste
3 green chillies
4 scallions - 4 white separated from dark green parts
2 cups cabbage
1 carrot
8 oz mushrooms
1 bell pepper
1 tablespoon soy sauce/coconut aminos
2 tablespoon chili oil
1 tablespoon vinegar
salt

Instructions

Cook the noodles as per the instructions on the packet. Add a few drops of oil while cooking the noodles. When done, strain the water. Hold the sieve under running cold water to stop the cooking process. Drizzle oil and coat the noodles with it. Keep it aside for now.
Slice scallions and separate the green and white part. Cut carrots and bell peppers into thin long strips. Thinly shred the cabbage, slice the mushrooms, green chillies, and garlic.
Heat oil in a wok and once it's hot, fry the garlic, ginger paste, green chillies, and white part of the scallions for 2 minutes.
Then add the cabbage and carrots.
Now add the mushrooms and bell pepper. Toss all the veggies together over a high flame. Cook for 4-5 minutes.
Add coconut aminos or soy sauce, chili oil, and vinegar to the wok. Mix and cook for another minute.
Now add the cooked noodles and salt. Toss the noodles till it's well coated.
Garnish with the green part of the scallions. Drizzle some sesame oil. Mix and take it off the flame.

Notes

Keep all the ingredients ready as you need to work fast once you start cooking. Cook on high flame for the best flavor.

Don't cook the veggies till they are fully done or turn soft. They need to have a slight crunch to them.

You can cook the noodles ahead of time and then toss them with the sauces and veggies when it's time to serve them.

Nutrition