Wednesday, July 20, 2016

Vegetable Hakka Noodles (Indo-Chinese Style)

Vegetable Hakka Noodles is a popular indo chinese fusion dish enjoyed by both kids as well as adults. It is a common street food in India and a mouthwatering snack recipe.

Serves: 3-4
Preparation Time: 15 mins.
Cook Time: 20 mins.


1 ½ packet Hakka Noodles
2-3 cloves garlic finely chopped
1 cup onion sliced
1 cup carrots sliced
1 cup cabbage shredded
1 cup capsicum (green bell pepper)
2 Tablespoon Oil
1 ½ tablespoon Soya Sauce
1 tablespoon Chilli Vinegar
Chilli Sauce to taste (optional)
Salt to taste
Black Pepper to taste
Spring Onions 1-2 sprigs for garnishing


  1. Boil water and add 1 teaspoon of oil to it. Add noodles to the boiling water, stirring occasionally.
  2. Do not over cook the noodles. It should be cooked al dente (half cooked).
  3. Drain the noodles in a colander under cold running water so that the noodles do not stick to each other.
  4. Heat the wok and add oil to it. As the oil gets heated, add minced garlic cloves and saute.
  5. Now, add onions and fry them for 2 mins, until golden brown. Then add carrots, cabbage and capsicum in order till all veggies are tender.
  6. Add soya sauce and chili sauce.
  7. Now, at a high flame,  stir in the noodles, salt and pepper to taste.
  8. Add vinegar and mix the noodles well so that all sauces and salt is mixed evenly among noodles.
  9. Turn off the flame and garnish with spring onions and serve.
  10. You can serve vegetable noodles in combination with other indo chinese dishes like, manchurian or chilli paneer. (planning to post the recipes soon)

  • Keep the flame high while mixing noodles so that they do not stick yet all sauces are coated well.
  • Skip chili sauce to make it kids friendly.

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