In this article, you’ll discover a quick and delicious recipe for restaurant-style veg noodles, also known as vegetable hakka noodles. With minimal ingredients and preparation, you can make these noodles in less than 20 minutes.
It’s a hit with kids who often ask for second or even third helpings. This recipe is especially handy for bachelors, beginners, or anyone away from home craving the taste of desi street-style veg hakka noodles. Enjoy a perfect and easy dish without the need for complicated sauces or spices!
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What are Hakka Noodles?
Hakka noodles are slender, flat noodles crafted from rice or wheat flour dough. To prepare them, boil the noodles until they’re al-dente, then drain and mix them with your preferred vegetables and sauces.
Prepping Veggies for Hakka Noodles
The way you chop the veggies is crucial for this recipe! Vegetable Hakka noodles are visually appealing, with vibrant vegetables contrasting against the light-colored noodles. Cutting your veggies into long, fine pieces elevates the flavor, texture, and overall appearance of the noodles. Here are some tips for preparing the veggies:
- For perfectly thin slices of onions and peppers, use a sharp knife.
- Utilize a julienne peeler to get thin strips of carrots.
- When stir-frying, ensure you partially cook the vegetables over high heat to maintain their crispness and crunchiness.
Tips for cooking the perfect vegetable Hakka noodles:
Use Ching’s Hakka Noodles for best results.
Follow the instructions on the noodle packet for cooking.
Avoid overcooking; cook them al dente to prevent sogginess.
After cooking, drain the noodles using a colander and rinse with cold water.
Toss the noodles in some oil on a large platter to prevent sticking.
Cooking Hakka noodles is fast, so avoid multitasking.
Prepare the veggies before boiling the noodles and have all the other ingredients ready as well.
Easy 3-Step Street-Style Hakka Noodle Recipe
1. Cook the Noodles
2. Sauté Veggies and Add Sauces
3. Toss in the noodles
High in Protein: Hakka noodles are made from protein-rich wheat flour, making them a valuable source of protein for vegetarians. Low in Fat and Calories: With only 150 to 200 calories, Hakka noodles are an excellent choice for weight-conscious individuals seeking a low-fat option.
This recipe isn’t suitable for diabetics, heart health, or weight loss. The noodles are made from plain flour (maida), which is a refined carb unsuitable for a healthy lifestyle.
Instant noodles come with seasonings, while Hakka noodles come without them. Instant noodles are stir-fried with the seasonings, whereas Hakka noodles need to be boiled before being tossed with your preferred vegetables or ingredients.
VEGETABLE HAKKA NOODLES
- 6 cup Noodles chings hakka noodles (300 grams)
- 3 tbsp Oil
- 1 Small yellow onion thinly sliced
- 8 Garlic cloves minced
- 1 cup Green cabbage finely chopped
- 1 cup Purple cabbage finely chopped
- ½ cup Red peppers thinly sliced
- ½ cup Green peppers thinly sliced
- 1 cup Carrots julienned
- 1 tbsp White vinegar or rice vinegar
- 2 tbsp Low sodium soy sauce
- 1 tbsp Chili sauce schezwan chutney, chili garlic sauce or sriracha sauce
- ½ cup Green scallions finely chopped
- Boil 8 cups of water in a large pot. Cook the noodles with a teaspoon of oil according to package instructions. Drain the noodles in a colander and rinse with cold water to prevent overcooking. Spread the drained noodles on a tray, mix with a teaspoon of oil, and set aside.
- In a large pan or wok, heat the remaining oil. Sauté garlic and onions for 2 minutes. Add peppers, carrots, and cabbage and cook for 2-3 minutes, ensuring they remain slightly crunchy.
- Mix in vinegar, soy sauce, and chili sauce. Add the cooked noodles and toss using tongs. Cook on high heat for about 5 to 7 minutes until the noodles are thoroughly heated. Turn off the heat, garnish with scallions, and enjoy the dish while it's hot!