veg hakka noodles recipe | chinese noodles recipe | restaurant style hakka noodles recipe
I have a nice surprise today for those who love Indo-Chinese AKA the desi-chinese cuisine. A recipe that’s so simple, basic, and wholesome – Veg hakka noodles. I got quite a few request for this one, some of which were from the foodies who had already tried my Gobi Manchurian and Chicken Chilli Recipe, that they wanted to know how I make hakka noodles at home.
From what I understood, they needed a restaurant style recipe of the classic hakka noodles that’s made with just the basic ingredients and not a lot of fancy sauces and vinegars. So that’s what I have for you guys. A very easy and healthy hakka noodles recipe that looks, smells, and tastes like how you get them at a good Indian restaurant.
preserving the tastes of vegetables in the hakka noodles recipe
This is a very quick Chinese noodles dish that’s made within minutes by stir-frying everything on a very high flame. So they veggies are tender but they still have a beautiful crunch and color. The noodles are bathed in a ton of sauces. There is just enough light soy sauce and chili oil for that beautiful light hue where you can still figure out the color of the noodles and the vegetables.
You can feel the taste and flavours of the individual vegetables in each bite without anything else overpowering them. The noodles have soaked the flavours of soy and chili oil really well too.
what to serve with hakka noodles
You can have hakka noodles on its own as a snack or maeal a meal by pairing it with some yummy sides. I personally love gobi manchurian or chicken chilli with hakka noodles. If you want some contrasting flavours, then the spicy schezwan chicken tastes really nice with hakka noodles.
making chinese vegetable hakka noodles at home
Making perfect hakka noodles at home calls for a few pointers which I will be sharing with you here. What kind of noodles you should use, how to boil them, how to prevent them from sticking together, and so on. There are a couple of ingredients like the vinegar and the oil that will give you an authentic restaurant like taste for the hakka noodles. So let’ see what are the tips to make perfect, restaurant style hakka noodles at home.
choosing the right noodles
I have tried a lot of dried noodles that are available in the market. I think that the locally made ones, which do not belong to any popular brand, are the best tasting noodles. They are thin and don’t clump up upon boiling. They don’t release a lot of starch either. They are very easy to handle upon boiling.
Make sure the noodles you use are thin. If you are unable to find locally made thin hakka noodles, then go for Ching’s. They are quite decent and will serve the purpose well.
how to boil the noodles
It is always a good idea to under-cook the noodles. They should still have a bite to them. When the bunch of dried noodles untangles in the boiling water, watch closely. You will need to strain them after a few seconds.
These thin noodles need to be boiled for 1 minute. Ching’s hakka noodles take about 2 minutes to reach the perfect level of doneness.
how to prevent the noodles from sticking
Making noodles at home calls for using a little bit of extra oil. I sometime add oil to the water in which I boil the noodles. Then I strain the noodles and refresh them with fresh cold water. This stops the cooking process and the noodles stay a bit under-cooked. Then depending on the noodles, I drizzle some more oil over them, may be a couple of teaspoons, and coat them well with oil by tossing them around gently using my fingers. You can use sesame oil to coat the noodles for a better taste.
You will need to use a little more oil like the restaurants do while stir-frying the noodles with the veggies, so that each strand stays separate.
use a wok or a big kadhai
Using a wok made from thin sheet metal that also has a single handle is just the thing you cook perfect hakka noodles at home. It’s available in various sizes in the market that sell utensils for commercial use. They come in very cheap, 200-300 INR depending on the size.
Nevertheless, not all of us can have a wok at home. You can make this recipe in a big kadhai so that you have plenty of space to toss the noodles and the veggies in forward and backward motion.
stir-fry the noodles on high flame
This is the most important thing to remember. The cook time of hakka noodles recipe is just a few minutes. Everything is stir-fried on high flame as one ingredient goes into the wok after another within a matter of seconds. That’show the veggies retain their crunch while still being tender. And the noodles will get cooked completely within a few seconds as well. The sauces give out a nice flavour and smokiness when they hit the super-hot wok.
Cooking hakka noodles on low flame will give you soggy veggies and bland tasting noodles. So always heat up your wok or kadhai really well and keep the flame on high while you stir-fry the veggies and noodles.
using naturally fermented soy sauce
Naturally fermented soy sauce has the finest taste and flavour. It’s not just salty but umami, which is what makes it so great. Other cheap soy sauces just have a ton of salt in them. Thye lack the depth of flavours that only naturally fermented soy sauce has. I highly recommend the Lee Kum Kee products and their soy sauces, both light and dark are fantastic.
using sesame oil
Using sesame oil to give a finish touch to your noodles in the end is the way to go. Some like to use the sesame oil directly to stir fry the veggies and the noodles. I like to add it towards the end. But sine I am using chili oil in this recipe, I have used one that’s made with sesame oil. So using sesame oil to directly stir-fry, or add it in the end, whichever way you prefer.
using rice vinegar
Rice vinegar is way better than the regular synthetic white vinegar. It has a milder sourness but a very deep, slightly pungent fragrance. In addition to sourness, it has umaminess. I have Sakura brand rice vinegar as of now and its just so good. If you not able to find rice vinegar, add regular white vinegar, just add less of it because it is very sharp and sour in comparison to the rice vinegar.
choose the right vegetables for making hakka noodles
The choice of vegetables can make or break the dish. Carrots, capsicum, cabbage, and french beans are the standard norm when it comes to making any kind of Chinese noodles recipe. Apart from that you can add mushrooms and babycorn. For those who have access to exotic vegetables, you can add thinly sliced bok choi and choy sum to add an extra element of fresh taste and crunchy texture to your hakka noodles.
So there you! Those were the tips to make perfect Chinese noodles at home. Now let’s take a look at the hakka noodles ingredients and the preparation.
how to make veg hakka noodles recipe
- Noodles - 1 packet (200 grams)
- Oil - 1 tbsp
- Salt - 1 tsp
- Oil - 2 tbsp
- Spring onion whites - ½ cup, finely chopped
- Garlic - 2 tbsp, minced
- Ginger - 1 tbsp, minced
- Cabbage - ½ cup, shredded
- Capsicum - ½ cup, julienned
- Carrot - ½ cup, julienned
- French beans - ¼ cup, finely chopped
- Green chilies - 4, split lengthwise
- Light soy sauce - 3 tbsp
- Chilli oil - 2 tbsp or to taste
- Rice vinegar - ½ tbsp
- Salt - to taste
- Crushed white pepper - ½ tsp
- MSG - ½ tsp (optional)
- Spring onion greens - ¼ cup + for garnish
- To make the hakka noodles, first of all boil sufficient water in a pot. Add in the salt and oil.
- Add in the noodles and boil them for 1-2 minutes. Do not over cook the noodles. They should be still a bit raw and have a bite to them.
- Strain the noodles and refresh them with cold water to stop the cooking process. You may pour oil over the noodles and gently toss the noodles to coat them with oil.
- In a wok or kadhai, heat the oil really well a on high flame.
- Add the spring onion whites, greens, ginger and garlic. Saute for a minute on high heat stirring often. Do not let the color change.
- Add in all the vegetables; french beans, carrots, capsicum, cabbage, and green chilies. Stir-fry on high flame for a minute.
- Season the veggies with salt, MSG, and white pepper. Toss well.
- Toss in the boiled noodles, soy sauce, vinegar, and chili oil.
- Toss well. Stir-fry the noodles on high heat for 2 minutes.
- Garnish with some spring onion greens.
- Chinese style vegetable hakka noodles is ready. Serve hot on its own or with your favorite side. Enjoy!
veg hakka noodles recipe with step by step pictures below
To make the hakka noodles, first of all boil sufficient water in a pot. Add in 1 tsp salt and 1 tbsp oil.
Add in 1 packet (200 g) of hakka noodles and boil them for 1-2 minutes. Do not over cook the noodles. They should be still a bit raw and have a bite to them.
Strain the noodles and refresh them with cold water to stop the cooking process. You may pour oil over the noodles and gently toss the noodles to coat them with more oil, if you wish.
In a wok or kadhai, heat 2 tbsp oil really well a on high flame. Add 1/2 cup sliced spring onion whites, 1/4 cup chopped spring onion greens, 1 tbsp ginger, and 2 tbsp minced garlic. Saute for a minute on high heat stirring often. Do not let the color change a lot.
Add in all the vegetables; 1/4 cup finely chopped french beans, 1/2 cup julienned carrots, 1/2 cup julienned capsicum, 1/2 cup shredded cabbage, and 4 slit green chilies. Stir-fry on high flame for a minute.
Season the veggies with salt to taste, 1/2 tsp MSG (optional), and 1/2 tsp white pepper. Toss well.
Toss in the boiled noodles, 3 tbsp light soy sauce, 1/2 tbsp rice vinegar, and 2 tbsp chili oil. If rice vinegar is not available, use 1 tsp synthetic white vinegar.
Toss well. Stir-fry the noodles on high heat for 2 minutes.
Garnish with some spring onion greens.
Restaurant style veg hakka noodles is ready. Serve hot on its own or with your favorite side. Enjoy!