Restaurant Style Hakka Noodles At Home

Restaurant Style Hakka Noodles At Home

Posted on Sep 17, 2023

Stir-Fry Sensation: Easy Veg Hakka Noodles Recipe at Home

Welcome to the world of Veg Hakka Noodles – the delicious Indo-Chinese noodle dish that's super easy to make at home, even if you're not a pro in the kitchen! Imagine a plate of long, thin noodles stir-fried with colourful veggies in a flavorful sauce. It's like taking your taste buds on a quick trip to Asia.
This article will show you how to quickly whip up this mouthwatering dish. You only need basic ingredients, a wok, or a big pan. So, whether you're a busy student, a working professional, or just craving a tasty meal, let's dive into the world of Veg Hakka Noodles and create a mouthwatering dish that will satisfy your hunger and taste buds.

Veg Hakka Noodles Recipe

Noodle is a dish loved by people of all ages. The soft rope-like structure mixed with flavourful spices makes the Veg Hakka Noodles a special type. Understand the simple recipe and learn how to make Hakka Noodles at home. 

For Cooking Hakka Noodles:

Two hundred grams of Hakka noodles or 1 pack of Hakka noodles. Most of the noodles are made up of refined flour. So, choose the one that has the most nutrition and health benefits. 

For Noodles:
• 4.5 to 5 cups water
• 1.5 teaspoons toasted sesame oil (for coating the noodles)

Other Ingredients:
• 2 tablespoons sunflower oil or any neutral-tasting oil (for stir-frying)
• 2 to 3 dry red chillies (broken and deseeded) or fresh green chillies, chopped
• 1.5 teaspoons finely chopped garlic
• 3 to 4 small-sized finely chopped spring onions. Keep aside some quantity of them for garnish.
• 8 to 10 finely chopped French beans
• 4 to 5 finely chopped button mushrooms (optional)
• 1 small to finely chopped medium-sized carrot
• 1 small to thin sliced medium-sized red, green, or yellow bell pepper
• 1/2 cup finely chopped cabbage (optional)
• 1/4 teaspoon vinegar
• 1.5 teaspoons soy sauce
• Salt 1/2 teaspoon
• Crushed black pepper - a little bit is fine. But if you want it spicy, you can add more.
• 1 to 2 tablespoons of chopped spring onions and coriander leaves for garnish

Step-By-Step Veg Hakka Noodles Recipe

The first step to do is Miss En Place. Follow the steps below. 
Preparing Veggies and Cooking Noodles:
→ Start by finely chopping all the veggies you plan to use. Common choices include carrots, french beans, spring onions, capsicum, and cabbage. Mushrooms are optional. 
→ Bring 4.5 cups of water to a boil in a non-stick pan, adding ½ teaspoon of salt and a few drops of oil.
→ Add 200 grams of Hakka noodles to the boiling water.
→ Cook the Hakka noodles according to the package instructions, ensuring they are cooked until al dente or just about done.
→ Drain the cooked noodles in a colander, then rinse them thoroughly with fresh water. It stops the cooking process and removes excess starch.
→ Add 1.5 teaspoons of oil to the cooked noodles and toss them well to prevent stickiness.

Stir-Frying Spices and Vegetables:

→ Heat 2 tablespoons of sunflower or any neutral-tasting oil in a frying pan over medium-low to medium heat.
→ For about a minute, begin by sautéing 2 to 3 dry red chillies (broken and seeds removed) and 1.5 teaspoons of finely chopped garlic.
→ Increase the heat slightly and add 3 to 4 small spring onions (finely chopped) and 8 to 10 finely chopped French beans. Stir-fry for about 3 minutes.
→ Add 1 small to medium-sized chopped carrot. Add 4-5 chopped mushrooms and celery if you like the flavour. Continue stir-frying. You can also include ½ cup of finely chopped cabbage and 1 small to medium capsicum at this stage.
→ Stir-fry for about 5 to 6 minutes until the edges of the veggies start to slightly brown. You can adjust the stir-frying time based on your preference for the doneness of the veggies.
→ Add 1.5 teaspoons of soy sauce and mix well.

Making Hakka Noodles:

→ Add the cooked noodles to the vegetable mixture. Mix and toss them while stir-frying for 1 to 2 minutes.
→ Season the noodles with salt and crushed black pepper according to your taste. Add ¼ teaspoon of rice vinegar, white vinegar or rice wine.
→ Toss everything well once again and stir-fry for an additional minute. Turn off the heat and mix 1 to 2 tablespoons of spring onion greens. Alternatively, you can garnish with spring onions when serving.
→ Place the noodles on the dinner plate using tongs and sprinkle the finely chopped onions and corianders for a perfect garnish. This recipe will serve 1 person. You can simply double or triple the quantity as per your needs. 

Expert Tips to Remember When Cooking Veg Hakka Noodles

Preparing the Vegetables: 

It's essential to finely chop the vegetables because the stir-frying process is done at medium to high heat and quickly. Also, chop the carrots and onions as thin-sliced. They will have a similar structure to the noodles.

Cooking Noodles: 

Carefully boil until they are al dente, meaning they should bite slightly. Since the noodles will be stir-fried again at high heat, you don't want them to be overcooked or become pasty.

Preventing Stickiness: 

To avoid sticky noodles, rinse the cooked noodles thoroughly with fresh water when you boil them. It not only stops the cooking process but also removes excess starch. Toss and mix the cooked noodles with oil to prevent lumpiness.

Choosing Cookware: 

Opt for a kadai or a frying pan with handles so you can easily move the pan while tossing and stir-frying. While cast iron or carbon steel pans are excellent for high-heat stir-frying, you can still make these noodles in a regular Indian kadai or frying pan.

Authentic Chinese Flavors: 

While optional, adding toasted sesame oil, celery, rice vinegar, or wine can elevate the dish's taste and authenticity.


In restaurants and street stalls, ingredients are stir-fried at very high heat, imparting a smoky flavour. It's challenging to replicate such high heat in a regular home kitchen. You can use a medium to high or high heat setting for this recipe on your burner stove. When using non-stick pans, opt for a medium heat setting for stir-frying.


In conclusion, serving Veg Hakka Noodles will taste the best with gobi, paneer, or mushroom manchurian gravy. With this recipe, you can ignore all the sides and taste these delicious, flavourful noodles with just tomato ketchup. They will leave you with a delightful blend of savoury, umami-rich flavours with a satisfyingly hearty and slightly spicy taste.

Frequently Asked Questions

1. Why should I cook Hakka Noodles in high flame?

Cooking Hakka Noodles in high flame is essential as it makes the vegetables a bit crispier, half-cooked, and gives out a smokey flavour. Achieving this flavour in smell and taste is essential when cooking Hakka Noodles.

2. Can I store Hakka Noodles in the refrigerator?

You can use an air-tight glass container and store the noodles in the refrigerator. You can store them for upto a month in the freezer. When you want to taste them, simply reheat the noodles in a pan or microwave for 3 minutes.

3. Is it a must to add vinegar to Hakka Noodles?

Adding vinegar gives a slightly tangy taste to the dish. But here's the thing: you don't have to use vinegar if you don't want to. You can use lime juice instead for that tangy kick.

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