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Vegetable Hakka Noodles Recipe

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Hakka noodles are a street style Indo-Chinese noodle dish just bursting with flavor and color. Featuring a savory, spicy sauce and loads of vegetables, you’ll love eating this dish and serving it to your family. This quick meal is perfect for the busiest of weeknights with just a few minutes of prep needed. (Instant Pot & Stove top recipe) 

Soniya Saluja

Soniya Saluja

vegetable Hakka noodles

What are Hakka Noodles?

Hakka noodles are a blend of Indian and Chinese cooking. After cooking the noodles in water, you traditionally quickly cook all the veggies and sauce in a wok and then add the noodles at the end.

You’ll love this recipe because the noodle prep is super easy and it only takes a few minutes to sear the veggies before serving to your hungry family these savory noodles.

vegetable Hakka noodles

What you’ll need for this recipe

When you are ready to make these mouth-watering noodles, you’ll need to have the following ingredients on hand for the noodles and for the sauce.

Here’s what you’ll need for the noodles:

  • Ching's hakka noodles ( 2 single packs)
  • Sesame oil
  • Oil - olive oil, canola oil, or vegetable oil all work
  • Garlic cloves - minced
  • Ginger - minced
  • Thai green chili - chopped finely
  • Sweet onion - finely sliced
  • Carrot - julienned
  • Green beans - sliced diagonally
  • Cabbage - thinly sliced
  • Green & red bell peppers - thinly sliced
  • Sugar- just a dash
  • Black pepper
  • Salt to taste

For the sauce, you’ll need to have the following on hand:

  • Soy sauce
  • Rice vinegar or distilled vinegar
  • Sriracha sauce or any Asian spicy sauce
  • Chili oil 

How to make Hakka Noodles

While you work on the noodles, prep up the sauce. For the sauce, add in the soy sauce, chili sauce, vinegar, salt, and pepper and mix it all together well and keep it aside

Before mixing all the ingredients in your wok, you’ll need to prepare your noodles. 

vegetable hakka noodles step by step instructions

To make the noodles, follow the instructions on the Ching's package. Though the instructions will vary some, you first need to boil the water. Once the water has boiled, turn it off the heat and add the noodles to the water.

You’ll need to let them sit in the water for about 5 minutes, but make sure to check the instructions on your package. Finally, strain the noodles and rinse with cold water. 

After we cool them down, we sprinkle some oil on top to help keep them fresh until we are ready to saute them.

When you are ready, get all the ingredients out and chopped because it won’t take long to cook up once the wok or skillet is hot and ready.

Once the ingredients are ready, heat your wok over high heat and add the oil, sesame oil, garlic, ginger, and chilies. When they are all added, give them a stir and fry for only a few seconds.

vegetable hakka noodles step by step instructions

Next, add the onions and sauté on high heat for 30 seconds. Then, add the cabbage, carrots, green beans, and bell peppers and sauté on high heat for 1 minute.

Then,  add the sauce to the mixture. Finally, add the boiled noodles and give it a nice toss. 

Right before serving, sprinkle on the green onion and chili oil and give it a final quick toss.

vegetable hakka noodles step by step instructions

Serve the hakka noodles hot off the pan.

How do I serve Hakka Noodles

Hakka noodles are a great tasting Chinese inspired dish. You can serve them with some of your other favorite Chinese dishes. Some of our favorite Chinese inspired dishes include:

With all these options, you’ll have something everyone in the family will enjoy!

vegetable hakka noodles

Pro tips and tricks

Here are some great tips and tricks to help you make the best hakka noodles.

  • Make sure you prepare all the vegetables before heating up your wok. The recipe cooks quick and you won’t have time before things start to burn to cut up any more vegetables.
  • If you are using a non-stick pan, you can cook over medium heat.
  • If you use a heavy bottom pan or wok, you can use a medium-high to high heat.
  • Cut the vegetables very thin for the best cooking time and results.
  •  Make sure you rinse the noodles in cool water to avoid sticky noodles.
  • Only allow the noodles to cook until they are tender, but firm. This is referred to as al dente.
  • If you want to make this gluten free, use rice noodles and tamari as a substitute for soy sauce.
  • For the most authentic Chinese flavors, add in celery, toasted sesame oil, and rice wine vinegar.

vegetable hakka noodles

What kind of noodles can I use

We prefer using Ching's Hakka Noodles. We find they have the best texture and are super easy to prepare. But if you can’t find Ching's, Wai Wai is another great brand you should be able to find at most Indian or Chinese grocery stores.

If you can’t find hakka noodles, you could use angel hair pasta. When cooked, it has a similar flavor and the right texture. 

Other good choices of noodles include wheat or rice vermicelli noodles. The thin noodles have a similar texture and taste.

vegetable hakka noodles

How do I make this in an Instant Pot?

If you love your Instant Pot (and who doesn’t?), you can definitely get it out to make these hakka noodles. Here’s what you’ll need to do.

  • First, start by whisking the sauce ingredients in a small bowl. Next, pour the sauce into the inner pot. 
  • After the sauce is in place, spread the noodles on the bottom of the pot, then add the rest of the ingredients on top of the noodles. Finally, add two cups of water to the pot.
  • When all the ingredients are added, place the lid on top and  set to cook on high pressure for 5 minutes. After Instant Pot is done cooking, do a quick release to avoid overcooking the noodles.
  • Once all the pressure has released, open the lid and stir the noodles with a pair of tongs. Finally, top with green onions and chili oil.

vegetable Hakka noodles

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vegetable Hakka noodles

Hakka Noodles Recipe

Yield: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Hakka noodles are a street style Indo-Chinese noodle dish just bursting with flavor and color. Featuring a savory, spicy sauce and loads of vegetables, you’ll love eating this dish and serving it to your family. This quick meal is perfect for the busiest of weeknights with just a few minutes of prep needed.

Ingredients

  • Chings hakka noodles ( 2 single packs) - 10 oz
  • Sesame oil - 1 tsp
  • Oil - 1 tbsp
  • Garlic, minced - 3 cloves
  • Ginger, minced - ½-inch
  • Thai green chili, chopped finely - 2
  • Sweet onion, finely sliced - ½ cup
  • Carrot, julienned - 1 cup
  • Green beans, sliced diagonally - ½ cup
  • Cabbage, thinly sliced - 1 cup
  • Green & red bell peppers, thinly sliced - 1 cup
  • Sugar - 1 tsp
  • Black pepper - 1 tsp
  • salt to taste

Sauce

  • Soy sauce - 3 Tbsp
  • Rice vinegar or distill vinegar - 1 Tbsp
  • Siracha sauce or any Asian spicy sauce - 1 tsp
  • chili oil (optional) - 1 tsp

Instructions

Stove top method

Boil the noodles

  1. Add water to boil as per the quantity mentioned in the Chings package.
  2. Add the noodles to the hot water.
  3. Strain the noodles when cooked.
  4. Immediately Rinse it with cold water
  5. Drizzle some oil on it and mix and keep it aside

Prepare the Hakka Noodles

  1. Chop everything before you start.
  2. Since we are going to cook on high heat, it is important to have everything ready to go.
  3. In a hot wok, add the oil and sesame oil, add garlic, ginger and chilies and fry for few seconds.
  4. Add onions and sauté on high heat for 30 seconds.
  5. Then, add, cabbage, carrots, green beans, bell peppers and sauté on high for 1 minute.
  6. Next add in the soy sauce, chili sauce, vinegar, salt, and pepper and mix well.
  7. Add the boiled noodles and give it a nice toss.
  8. Finally, sprinkle the green onion and chili oil, toss once.
  9. Dish it out and serve hot.

Instant pot method

  1. whisk the sauce ingredients in a small bowl. Next, pour the sauce into the inner pot. 
  2. After the sauce is in place, spread the noodles on the bottom of the pot, then add the rest of the ingredients on top of the noodles. Finally, add two cups of water to the pot.
  3. When all the ingredients are added, place the lid on top and  set to cook on high pressure for 5 minutes. After Instant Pot is done cooking, do a quick release to avoid overcooking the noodles.
  4. Once all the pressure has released, open the lid and stir the noodles with a pair of tongs. Finally, top with green onions and chili oil.



Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 216Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 7mgSodium 450mgCarbohydrates 19gFiber 6gSugar 7gProtein 7g

All information and tools presented and written within this site are intended for informational purposes only. We are not a certified nutritionist and any nutritional information on TheBellyRulesTheMind.net should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though we try to provide accurate nutritional information to the best of our ability, these figures should still be considered estimates.

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Mona

Thursday 25th of February 2021

Your all recipes r explained very nicely. But we Moms don’t have patience to read so long scripts like Hakka Noodles. Can u plz give us all the informations in Concised form?

Maria

Tuesday 26th of January 2021

Where would i find thai green chili?

Soniya Saluja

Tuesday 26th of January 2021

Hi Maria, it's easily available in any asain store.

Uma

Monday 4th of January 2021

Very nice recipe.. Thanks for sharing.. can you please share the link where you bought the wok

Sheila Hill

Wednesday 30th of December 2020

I can’t wait to try this dish. I love all of he veggies.

Soniya Saluja

Wednesday 30th of December 2020

Awesome! Do share your experience after you try it. :)

Jess

Tuesday 29th of December 2020

I love that this flavorful dish can be made in the Instant Pot or on the stovetop. So versatile and tasty!

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