Vegetable Hakka Noodles is a chinese preparation where the boiled noodles are stir fried with vegetables and sauces. This can be customized to our liking based on the choices of vegetables, sauces and masala ingridents that we add. I have given here a basic version for the Vegetable Hakka Noodles
Vegetable Hakka Noodles is one of the commonly served dish in most of the Indian restaurants and street side eateries. It’s made with unleavened wheat or rice flour. They are thin, flat noodles. It’s liked by all age groups and they have perfect balance of nutrition and taste. This easy to make stir-fry noodles can be made to the liking of your family by choosing the right sauces, vegetables and spices. In the restaurants this will be served with vegetable manchurian. But you can also serve this with simple Tomato ketchup.
Tips to make best tasting Hakka Noodles
Cooking of the Noodles – Follow the cooking instruction in the package of Noodles. Noodles should not be overcooked. Add the noodles in the boiling water for 2-3 minutes and immediately rinse them in the cold water to stop the cooking.
Chopping your vegetable long and fine enhances taste, texture and appearance of the noodles.
Vegetables should be cooked Al-dente. Cook them on high flame by tossing them at regular interval only for about 2-3 minutes. The vegetable should be crunchy
Vegetable Hakka Noodles is a chinese preparation where the boiled noodles are stir fried with vegetables and sauces. This can be customized to our liking based on the choices of vegetables, sauces and masala ingridents that we add. I have given here a basic version for the Vegetable Hakka Noodles
Add 5 cups of water to a sauce pan and add a teaspoon of oil and ½ teaspoon of salt and bring it to rolling boil. The oil that we are adding to the water makes the noodles cook fluffy and prevent them from sticking from each other.
Add plain noodles to the boiling water and keep the flame low and and gently stir using a fork and cook the noodles for about 3 minutes (check the instructions on the pack for cook time). We don't want the noodles to be overcooked. It should be Al-dente. They should be little hard and fluffy but not too soft and sticky.
Once the noodles are cooked, remove the sauce pan from flame and drain the excess water using a colander. Keep the colander under cold running water and wash it nicely so that the cooking is immediately stopped, cooked noodles remain fluffy and not sticky.
Chopping the Vegetables
Finely chop the garlic. Make thin slices of onions and keep it aside. Peel the skin of carrots and slice it to thin pieces. In the same way finely slice and chop the capsicum and cabbage. Chop the spring onion bulbs. Finely chop the spring onion leaves and keep it aside as this is only for garnishing.
Start making the noodles
Heat a pan (preferably wok) and add oil. When the oil is hot, add chopped garlic, sliced onions and a pinch of salt and saute them till the onions turn transparent. If using spring onion bulbs, add them at this stage and mix well.
Then add the sliced vegetables and stir fry on a high flame for 3-4 minutes. The vegetables should be half done yet crunchy.
Add cooked noodles. Also add Soy Sauce, Red Chili Sauce, and crushed Pepper and mix well. Add requied salt (about ½ tsp). Toss and stir fry for about 2 minutes. We can use 2 forks or spoons to toss the noodles nicely so that it gets nicely mixed up with the cooked vegetables.
Finally add vinegar and give a final toss and garnish with chopped spring onion leaves and remove from flame
The scrumptious piping hot vegetable noodles are ready to serve with any sauce. Basically in Chinese restaurants, noodles are served with Manchurian sauce. We can also serve with simple tomato ketchup / sauce
Nutritional Info
Nutrition Facts
Vegetable Noodles | Veg Hakka Noodles
Amount Per Serving (1 serving)
Calories 277Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Sodium 722mg31%
Potassium 456mg13%
Carbohydrates 32g11%
Fiber 9g38%
Sugar 2g2%
Protein 8g16%
* Percent Daily Values are based on a 2000 calorie diet.
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Step by Step Instructions with Pictures
COOKING THE NOODLES
Add 5 cups of water to a sauce pan and add a teaspoon of oil and ½ teaspoon of salt and bring it to rolling boil. The oil that we are adding to the water makes the noodles cook fluffy and prevent them from sticking from each other.
Add plain noodles to the boiling water and keep the flame low and and gently stir using a fork and cook the noodles for about 3 minutes (check the instructions on the pack for cook time). We don’t want the noodles to be overcooked. It should be Al-dente. They should be little hard and fluffy but not too soft and sticky.
Once the noodles are cooked, remove the sauce pan from flame and drain the excess water using a colander. Keep the colander under cold running water and wash it nicely so that the cooking is immediately stopped, cooked noodles remain fluffy and not sticky.
CHOPPING THE VEGETABLES
Finely chop the garlic. Make thin slices of onions and keep it aside. Peel the skin of carrots and slice it to thin pieces. In the same way finely slice and chop the capsicum and cabbage. Chop the spring onion bulbs. Finely chop the spring onion leaves and keep it aside as this is only for garnishing.
START MAKING THE NOODLES
Heat a pan (preferably wok) and add oil. When the oil is hot, add chopped garlic, sliced onions and a pinch of salt and saute them till the onions turn transparent. If using spring onion bulbs, add them at this stage and mix well.
Then add the sliced vegetables and stir fry on a high flame for 3-4 minutes. The vegetables should be half done yet crunchy.
Add cooked noodles. Also add Soy Sauce, Red Chili Sauce, and crushed Pepper and mix well. Add requied salt (about ½ tsp). Toss and stir fry for about 2 minutes. We can use 2 forks or spoons to toss the noodles nicely so that it gets nicely mixed up with the cooked vegetables.
Finally add vinegar and give a final toss and garnish with chopped spring onion leaves and remove from flame
