These vegetable hakka noodles are my take on the classic Indo-Chinese stir-fried noodles! The whole thing is done is under 30 minutes and results in a cozy, comforting bowl of flavorful noodles.
Back when social gatherings at Indian restaurants were possible, I loved the hakka noodles. Indo-Chinese food is basically a cuisine of its own and it’s a popular one for sure. From the name it sounds like a fusion of Indian and Chinese food, which is partially true, but it’s actually just the Indian version of Chinese food. Anyone used to authentic Chinese food would probably be pretty unfamiliar with typical Indo-Chinese dishes like these vegetable hakka noodles or manchurian. Anyways, it’s a craze that’s here to stay.
Hakka noodles feature thin long noodles with a sauce and crunchy veggies. The crunch is important and complements the soft noodles extremely well. However, a lot of the hakka noodles you find out there are pretty greasy. They’re SO easy to make just as delicious at home though, so that’s where this recipe comes in.
The Rundown
1. You can probably use any long and thin noodles for this. I used durum wheat spaghetti and it worked perfectly.
2. Thinly slice your veggies so they are long and thin just like the noodles!
3. After noodles are mostly cooked, drain them, and do the following to make sure they DON’T STICK: rinse under cold water and toss with a teeny bit of oil.
4. Heat oil in a wok or cast iron. Then keep up with the rest of the steps in the recipe, which are pretty simple. Just adding things here and there.
5. For the sauce that is poured over these noodles, I use tamari, rice vinegar, chili garlic sauce, and coconut sugar, but here are some subs: soy sauce, white vinegar, any hot sauce, and brown sugar or white sugar.
Vegetable Hakka Noodles
Ingredients
- 6 oz. spaghetti *or how much you need to serve 2
- ½ tsp turmeric
- 1 tsp sesame oil to separate noodles
- 1 tbsp avocado oil or other neutral cooking oil
- ½ onion, thinly sliced
- 3 green onion stalks, chopped
- ½ green bell pepper, thinly sliced
- ½ red bell pepper, thinly sliced
- 1 carrot, thinly sliced
- 1 tbsp minced garlic ~ 2 cloves
- 1 tsp minced ginger
- 2 green chilis, chopped
- 2 tbsp tamari or soy sauce
- 1 tbsp rice vinegar
- 1 tsp chili garlic sauce or your favorite hot sauce
- 1 tsp coconut sugar or brown/white sugar
- ½ tsp black pepper
Instructions
- Cook noodles to package instructions with the turmeric (for color purposes). Slightly undercook, drain, and rinse under cold water. Toss with sesame oil so they don’t dry up and stick together.
- Heat oil in cast iron. The next few steps go QUICK so keep up. Add garlic, ginger, green chilis, the white parts of the green onion, and onion. Stir for 1-2 minutes.
- Add carrots and bell peppers. Stir until they are mostly cooked, but still crunchy.
- Whisk sauce in a small bowl: tamari, rice vinegar, chili garlic sauce, and coconut sugar. Add noodles to the pan and pour the sauce on them.
- Fry the noodles for a couple minutes. Add black pepper, red chili flakes according to your liking, and spring onion greens.
I highly recommend that you pair these noodles with some chilli tofu! The recipe for that is right here.
