Indian-styled Veg Hakka Noodles

Veg hakka noodles – one of the most popular Indo-chinese street food that has its following across age groups. Easy to make, full of flavours, decent vegetable intake and easily classified as a healthy junk food. Hakka noodles get their origin from Taiwan but have been adapted in India very well – cooked in a wide wok, spicy in nature (but one can adjust to their liking), cooked on a high flame by tossing vegetables well

One can use any type of noodles in it – but rice noodles are recommended


  • 2 packs of noodles / 200 gm noodles
  • Water
  • Oil
  • Salt
  • 1 tbsp garlic – finely chopped
  • ½ tsp ginger garlic paste
  • ½ cup spring onion – greens diagonally chopped
  • 1 cup thinly sliced carrot
  • 1 cup thinly sliced capsicum (mix of red and green)
  • ½ cup sliced cabbage
  • 2 tbsp soy sauce
  • 1.5 tbsp vinegar
  • 1.5 tbsp chili sauce or sriracha (adjust to spice level)
  • 2 tbsp tomato sauce
  • Salt to taste
  • 1 tsp white pepper powder


  • Cook noodles al dente in hot water with addition of salt and oil (to prevent from it getting clumped up)
  • When cooked, run through cold water and keep aside – if you feel it’s clotting up, drizzle some oil
  • In a wok, take 2 tbsp oil and add garlic and ginger-garlic paste. When garlic starts turning light brown, add all the vegetables (except green spring onion) and toss them well on high flame. Make sure they don’t get overcooked or burnt – important to keep some crunch intact
  • When vegetables are done (when they start shrinking), add all the sauces and seasoning and toss well to mix them all well
  • Add noodles and stir fry and add little spring onion for final garnish
  • Serve hot with chili sauce and soy sauce on the side

Note: if you like it spicy hot, then you can add 1 small red chili padi in the beginning


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