• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Recipe Index
  • Contact
  • Subscribe
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
simplyvegetarian777

Hakka Noodles – Meatless Monday

Published on December 6, 2015 by simplyvegetarian777

image

Such a popular Indo-Chinese dish and so much adored by all the noodle lovers. Once, you dig in, can’t stop eating!!

Hakka Noodles

Hakka Noodles

The medley of Chinese and  Indian cuisne is another wonder that amazes me to the nth extent, after the Mughlai and Middle Eatern medley with desi ingredients!

image

Served with regular condiments of soy sauce and chili vinegar on the sound, it’s no less than the heaven in the mouth. A full on food-coma.

Hakka Noodles

Hakka Noodles

You may see umpteenth number of school and college kids feeding on this dish, from Chinese van street vendors and socializing with each other with some “Chinese food” in India. I have such fond memories from my time, involved in such an activity ;). When the boarding school mess served the Hakka noodles for dinner, that used to be the best meal of the month.

Hakka Noodles

Hakka Noodles

In America, we order this dish as Veg Lo-mein. But I have to say that it doesn’t taste even closer to the Indo-Chinese Version. Boiled noodles tossed in loads of stir fried vegetables and seasoned with dark soy sauce and chili vinegar does the trick. It’s a complete meal in itself or can be served with Veg Manchurian in Hot Garlic Sauce or Veg Manchurian in Sweet & Sour Sauce or Kung Pao Tofu  or a curry of your choice.

This is how I made it!

Hakka Noodles

  • Servings: 6-8
  • Difficulty: easy
  • Print

image

Kitchen Equipments Required

Chopping Board, knife, colander or sieve to wash and drain the noodles, a big boiling pot to boil the noodles, a big wok or a pot to cook vegetables, a stirring spoon, a fork and spoon.

Ingredients

Noodles – 4 cups, cooked. See *notes for tips.

Garlic – 1 tbsp, finely chopped

Vegetables – 4 cups, either julienned or thinly or diagonally sliced. I used carrots, cabbage, spring onions, bell peppers and young tender green beans. You may use all or 1-2. See *notes for further tips.

Oil & Spices

Vegetable Oil – 1&1/2 tbsp

Dark Soy Sauce – 1&1/2 tbsp

Chili Vinegar – 3 tbsp. See *notes for more information.

Salt to taste

Method

Refer to the pictogram given at the end.

  1. Boil the noodles in the big pot and wash them under cold water thoroughly. Always under cook your noodles a little. Set aside. Refer notes for more information.
  2. Take the wok and heat oil in it. Add garlic in it and cook on high flame for few seconds till slightly golden.
  3. Keep the flame high and add all the vegetables together. Keep tossing and stirring the vegetables continuously for 3-4 minutes. The point is to make cook them while keeping them crispy and not make them mushy and wimpy.
  4. Now add the cooked noodles, dark soy sauce, little salt and chili vinegar to the wok. Toss and stir again on high flame for another 2 minutes.
  5. Serve it hot along with the side of chili vinegar and soy sauce. An amazingly delicious meal is ready!

Notes

  1. Noodles – Use the Hakka noodles as available in the market or egg or rice noodles or noodles of your choice. For other choices, udon and soba noodles can be used as well. I always use Angel Hair Pasta for making my Hakka noodles. This pasta doesn’t get sticky like other noodles and uses less oil in overall recipe. The taste is still really good. Also, always always cook your noodles little less than the required time for 2 reasons – first, they retain their shape when cooked further with vegetables and second, when cooked under, their carb availability to your body is reduced.
  2. Washing the noodles – If you are using the regular noodles which are starchy, after washing them in the cold water, toss them in 1tbsp oil so that they don’t stick.
  3. Vegetables – Make sure that all your vegetables are cut in even size and thinly sliced for even cooking. If you are using tender green beans, they can be added whole. If you are using bigger beans, cut them diagonally or matching to the other vegetables.
  4. Chilli Vinegar – For a good kicking taste, rice wine vinegar or even wine vinegar is recommended. In case you don’t have either, a regular distilled white vinegar would also do. To make chili vinegar, simply take 1/4 cup vinegar and add 1 long or 2 small chopped green chillies to it. Let it sit for 15 minutes before use.

Enjoy this dish as a lunch box, lunch or dinner. Treat your kids and friends over this comfort food. Take it as a potluck dish to picnics and get togethers. It’s easy enough to whip over a busy weekday night too!

Enjoy some Hakka noodles from my Indian American Kitchen in yours!

Submitting this for my Meatless Monday!

Sonal

Related

Filed Under: 30 minutes and under Recipes, Indo-Chinese, Meatless Mondays, Pasta, Rice, Noodles, Quinoa, Couscous and other whole grain recipes, Uncategorized

Search on Amazon for your favorite products.

Previous Post: « Very Savory Skillet Corn Bread with Chillies, Corn & Olives
Next Post: Methi Pyaaz ki Kadhi »

Reader Interactions

Comments

  1. bedak pixy

    December 17, 2015 at 3:35 am

    that’s looks very tasty. I want to make it at home and give it to my husband and son.

    Reply
    • simplyvegetarian777

      December 17, 2015 at 4:12 am

      I am glad that you liked it 🙂

      Reply
  2. Sowmiasgalley

    December 9, 2015 at 9:33 am

    Looks so good and yummy.. Amazing clicks

    Reply
    • simplyvegetarian777

      December 9, 2015 at 10:28 am

      Thank you

      Reply
  3. Julie is Hostess At Heart

    December 8, 2015 at 8:30 am

    I just love this dish. I’ve fallen in love with soba noodles, and this dish will be a quick and easy dinner! The light you’ve captured in these photos is amazing. Are you using natural or artificial? Either way you’re a pro!

    Reply
    • simplyvegetarian777

      December 8, 2015 at 8:34 am

      Julie
      I have used natural!
      I have no idea to use the commercial settings or camera.
      I take all my pictures with my iPhone and then edit them further.

      Reply
      • Julie is Hostess At Heart

        December 8, 2015 at 11:46 am

        I wondered if you were using your iPhone. Your pictures are every bit as good as someone with all of the gadgets! Well done my friend.

        Reply
        • simplyvegetarian777

          December 8, 2015 at 7:13 pm

          Thank you so much

          Reply
  4. Lynz Real Cooking

    December 7, 2015 at 1:05 pm

    This looks so good! I love noodles and all of these flavors!

    Reply
    • simplyvegetarian777

      December 7, 2015 at 2:07 pm

      Me too Lynz ❤️

      Reply
      • Lynz Real Cooking

        December 7, 2015 at 3:05 pm

        yummm

        Reply
  5. Loretta

    December 7, 2015 at 3:15 am

    Such a beautiful and colorful dish Sonal… love those turquoise and blue plates. Were those from the thrift store too? 🙂

    Reply
    • simplyvegetarian777

      December 7, 2015 at 3:49 am

      Thank you Loretta
      Not from thrift store but almost frugal ;). Picked for under $1.00 from Kroger, the local grocery chain like acme here!!

      Reply
      • Loretta

        December 10, 2015 at 3:35 am

        Yes I remember Kroger only too well Sonal, we used to live in Texas. I’m kicking myself now for getting rid of so many great dishes/pots etc. when we downsized. I want to go back to Goodwill and demand that I have them all returned to me :).

        Reply
        • simplyvegetarian777

          December 10, 2015 at 4:22 am

          Hahaha Loretta!
          Goodwill is actually another great place to shop for props sometime 🙂

          Reply
    • simplyvegetarian777

      December 7, 2015 at 3:50 am

      By the way
      I am making the fresh chai masala today and will parcel along.
      Do you want some Kadhai masala as well?

      Reply
      • Loretta

        December 10, 2015 at 3:35 am

        Thank you, thank you, thank you…..can’t wait!

        Reply
  6. Aruna Panangipally

    December 6, 2015 at 7:13 am

    Great minds think alike. This was my lunch yesterday and my scheduled post for Thursday!

    Your version of Hakka Noodles look so delicious.

    Reply
    • simplyvegetarian777

      December 6, 2015 at 7:59 am

      Yay 🙂
      Great minds do think alike !
      Can’t wait to see your version!

      Reply

Trackbacks

  1. Instant Pot Wonton Soup Recipe - Vegetarian - simplyvegetarian777 says:
    March 7, 2020 at 2:05 pm

    […] rolls, or any vegetarian Asian appetizer. Or make it a bigger meal and combine with Fried Rice or Noodles or Kung Pao […]

    Reply
  2. Easy Hot and Sour Soup Instant Pot Recipe -simplyvegetarian777 says:
    February 21, 2020 at 5:39 am

    […] Hakka Noodles, Honey Chili Lime Noodles, Kung Pao Spaghetti, Fried Rice, etc. […]

    Reply
  3. Vegetarian Fried Rice | simplyvegetarian777 says:
    February 23, 2016 at 7:28 pm

    […] not come with eggs in it. Whereas, in America, Basic Fried Rice is always, well almost, egg based. Veg Noodles , is another very popular dish from the cuisine which is equally loved, if not […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Top Posts

how to make baby potatoes in air fryer?
how to make crispy broccoli in air fryer?

 

 

 

 

Hello!! Thanks for being here!


I am a born & raised Indian, now living in USA since last 20 years. Raising 2 beautiful girl and a puppy with my amazing husband.
Read More

COPYRIGHT © 2022 · SIMPLY VEGETARIAN 777 · PRIVACY/DISCLOSURE