Veggie Hakka Noodles (Indo-Chinese)
Thin noodles cooked with veggies and coated in minimal seasoning for a quick and enjoyable meal.
I love noodles. When I’m short on time and need to prepare something quick for my kids to eat with little fuss, this is one of my go-to dishes. Hard to resist for those picky veggie eaters!
What are Hakka Noodles?
Hakka noodles and Chow mein are pretty similar – thin noodles made from unleavened rice or wheat flour dough. The preparation method varies between the two. While Chow mein is sometimes prepared saucy or even fried, Hakka noodles are almost always less saucy. Hakka Noodles are a fusion of Indian and Chinese cuisine. I like to think of it as a Chinese dish made with an Indian touch.
You can make it with just veggies, or add chicken, egg, or a combination of those!
Veggie Hakka Noodles
Ingredients
- 1 packet 200 gm Hakka Noodles Ex: Chings Hakka Noodles
- 3 tbsp Vegetable Oil
- 1 Carrot Peeled, julienned
- Quarter Cabbage sliced thin
- 1 Bell Pepper Sliced
- 1 Onion , medium size sliced
- 2 egg beaten (optional) Skip making it Vegan.
- 1 tbsp Ginger minced
- 1 tbsp garlic minced
- 2 Thai Chilli chopped (optional)
- 1 tsp Rice vinegar OR white vinegar
- 2 tsp Red Chilli sauce (optional)
- 1 tsp Soy Sauce
- Salt & Pepper for seasoning
Instructions
- Cook the noodles in boiling water for about 6 to 8 minutes , till it's just cooked. Don't overcook it, it will turn soggy. Once it's cooked, drain the noodles and wash them under cold water to stop the cooking process. Toss it with a little oil and set it aside.
- Prep the vegetables and have the sauces ready before cooking.
- In a wide and deep wok or pan , on high heat, heat the oil, and add the ginger and garlic, and Thai chili. After a few seconds, add the onion and saute for few seconds.
- Add the veggies and stir. they have to be crisp, so don't overcook them. Move them to a side and add the eggs and scramble slightly. Mix with the veggies.
- Now add the noodles, and the sauces, salt, and pepper and toss well. Adjust the taste according to your taste preference. Turn heat off. Serve warm .
Notes
Eggs:
If preferred, eggs can be scrambled separately and added to the veggies. Omit the eggs, if a Vegan version is preferred.Chilli sauce:
I’ve made this in an Indian spicy version. Since I like a little heat. Feel free to omit or reduce the Thai chili and chili sauce if less heat is preferred.Noodles:
I get the Chings brand Hakka noodles available at Asian/Indian grocery stores. You can try it with chow mein thin noodles available at stores too. Cook the noodles according to the package instructions.Veggies:
You can add veggies of your choice. I sometimes even add broccoli, bok choy, string beans to my noodles. Whatever I have the fridge. It’s an excellent way to get kids to eat their veggies too!
