Ramya cooks: Indo Chinese

Indo Chinese noodles recipe

Hakka Noodles (Veg) is another Indo-Chinese recipe which is a favorite among kids and adults. In this the boiled noodles are stir fried with vegetables and sauces. It is very simple to make and can be done in a few minutes time, if all the vegetables are cut and kept ready. Today we will learn how to make/cook Hakka Noodles following this easy recipe.

Hakka Noodles-How to prepare Veg Hakka Noodles

Prep Time : 15 mins
Cook Time :
Serves: 2
Recipe Category: Breakfast-Dinner
Recipe Cuisine: Indo Chinese
Author:Padhu Sankar

Ingredients needed

Hakka Noodles -150 grams/1 packed (made of durum wheat)
Oil - 3 tbsp
Garlic - 2 tbsp very finely chopped
Onion - 1 medium sized finely chopped
Ginger - 1 tsp very finely chopped


Carrot - 1 cut it into thin strips (julienne)
Cabbage - 3/4 cup thinly sliced
Spring onion greens - 1/4 cup finely chopped
Capsicum - 1 medium size

Soya sauce -1 tbsp or as needed
Red Chilli sauce - 2 tsp or as needed
Vinegar -1 tsp
Salt and pepper powder to taste

For Garnishing

Spring onion greens - 2 tbsp


Boil noodles in plenty of water until 3/4 cooked or al dente. (al dente means- cooked just enough to retain a somewhat firm texture). Do not over cook. Drain the water and pour cold water on top of the noodles or immerse it in cold water for a few seconds. Drain the water completely, toss noodles with a tsp of oil and keep it aside.This is done to prevent the noodles from sticking together. Now boiled noodles is ready.

Finely chop onion, ginger and garlic.

Cut carrot, capsicum and cabbage into thin strips.


Before going to the method, I will make it clear that the whole cooking process should be done on high flame and continuous tossing is required.

Heat oil in a pan, add finely chopped onion, garlic, ginger and saute on a high flame for a few seconds until onion turns transparent.

Add the carrots, stir fry for 2-3 seconds and then add cabbage and spring onion greens.

Stir fry for a few seconds and add capsicum.

Then add soya sauce, chilli sauce, vinegar, salt needed, pepper powder and stir fry for a second.

Add boiled noodles and toss on high flame for a few seconds. Adjust the sauces according to your taste.

Garnish with spring onion greens, toss and serve noodles piping hot.

Note - If you planning to use beans, cut it into very thin strips and add before adding carrots as beans will take a longer time to get cooked.

Enjoy preparing more from Padhuskitchen.
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