Vegetable Hakka Noodles
I still remember the first time I had Hakka noodles at a tiny street food stall during a college trip. The sizzle of the wok, the smoky aroma, and the bold flavor combo – everything about that moment stayed with me. That memory inspired this recipe.
I’ve tweaked it slightly over time, influenced by creators like Your Food Lab and Kabita’s Kitchen, making it simpler, homier, and absolutely perfect for weeknight dinners.
No professional training here – just passion, practice, and lots of slurpy noodles!
🧰 Tools Table
| Tool | Purpose | Where to Buy |
|---|---|---|
| Large Wok or Deep Pan | Stir-frying veggies and noodles | Local kitchen store, Amazon |
| Strainer | To drain boiled noodles | Supermarket, Online |
| Chef’s Knife | For chopping veggies finely | Any kitchenware shop |
⏱ Prep Time:
- Total Time: ~20 minutes
(5 min prep + 15 min cooking)
🥕 Ingredients:
| Ingredient | Amount |
|---|---|
| Water | Enough to boil noodles |
| Salt (for water) | 1 tsp |
| Dried noodles | 120g |
| Cabbage (shredded) | 50g |
| Bell pepper (sliced) | 30g |
| Carrot (julienned) | 30g |
| Green chilli (finely sliced) | 10g |
| Onion (sliced) | 50g |
| Cooking oil | 2 tbsp |
| Garlic (minced) | 10g (about 2 tsp) |
| Soy sauce | 1 tbsp |
| Tomato ketchup | 1 tbsp |
| Chili sauce | 1 tbsp |
| Water (for sauce) | 1 tbsp |
| Sugar | 1 tsp |
| Salt (to taste) | ~ÂĽ tsp |
| Black pepper | A pinch |
| Green onion (garnish) | As desired |
👩‍🍳 Instructions:
- Boil the noodles
- In a large pot, bring water to a boil. Add 1 tsp salt.
- Drop in the 120g dried noodles and cook on medium heat for 2 minutes or until al dente.
- Drain immediately and rinse under cold water. Toss with a little oil to prevent sticking.
- Prepare the veggies
- While the noodles drain, prep your veggies: shred cabbage, slice bell pepper and onion, julienne carrots, and finely slice green chili and mince garlic.
- Stir-fry the aromatics
- In a wok or deep pan, heat 2 tbsp oil over medium heat.
- Add garlic and green chili, sauté until fragrant (about 30 seconds).
- Toss in onion and cook for 1 minute.
- Cook the vegetables
- Add cabbage, bell pepper, and carrot. Stir-fry over medium heat for 2–3 minutes until just tender but still crisp.
- Add sauces and seasoning
- In a small bowl, mix soy sauce, ketchup, chili sauce, 1 tbsp water, sugar, a pinch of salt, and black pepper.
- Pour the sauce into the wok. Stir well.
- Combine noodles and finish
- Add boiled noodles to the pan. Toss everything together over medium heat for 2 more minutes.
- Make sure the noodles are coated evenly.
- Garnish & serve
- Turn off heat, garnish with freshly chopped green onions, and serve hot!
🧊 Food Storage:
- Fridge: Store in an airtight container for up to 2 days.
- Reheat: Use a skillet with a splash of water or microwave in short bursts.
- Freezing: Not recommended as noodles can become mushy.
đź’ˇ Pro Tips:
- Use high heat for a smoky flavor (just like street food vendors).
- Chili level: Adjust green chili and chili sauce for more or less heat.
- Add-ons: Tofu cubes or mushrooms can add protein.
- Oil trick: Toss boiled noodles with oil to keep them non-sticky.
- Julienne like a pro: Uniform cuts cook evenly and look prettier!
🧾 Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 290 kcal |
| Protein | 6 g |
| Carbohydrates | 45 g |
| Sugars | 6 g |
| Fat | 10 g |
| Saturated Fat | 1 g |
| Fiber | 3 g |
| Sodium | 780 mg |
| Vitamin A | 18% DV |
| Vitamin C | 35% DV |
âť“ FAQs
1. Can I use instant noodles instead of dried ones?
Yes! Just skip the flavor packet and adjust cooking time based on package directions.
2. Is this recipe vegan?
Yes, all ingredients are plant-based. Just double-check your sauces.
3. Can I make this gluten-free?
Absolutely! Use gluten-free noodles and tamari or gluten-free soy sauce.
4. How spicy is this dish?
Moderately spicy. Reduce green chili or use sweet chili sauce for a milder version.
5. Can I prep it ahead?
Yes, you can pre-chop veggies and boil noodles ahead. Just stir-fry before serving for best texture.
❤️ Final Thoughts:
This Vegetable Hakka Noodles recipe isn’t just a quick fix – it’s a bowl full of comfort.
Whether you’re cooking for yourself after a long day or impressing family with street-style flavors, this dish delivers every single time.
No matter your skill level, if you love simple and satisfying meals, this one’s for you. From one home cook to another – happy cooking, and thank you for being here! 🥢✨