Veg Hakka Noodles, Indo-Chinese
If you want a quick, fulfilling meal that doesn’t skimp on the flavour, you’ve found just the right recipe! Veg hakka noodles — an Indo-Chinese main or side dish — boast tender, stir-fried noodles tossed with crisp vegetables and a peppery, spicy sauce. It’s ready in less than 15 minutes, miles healthier than street food stalls or restaurants, and much tastier. What are you waiting for?
Indo-Chinese cuisine (a mix of traditional Indian flavours with classic Chinese ingredients) was created decades ago by Chinese immigrants, who set up street food stalls around Calcutta. The idea was to create dishes that appealed to the local Indian population, while still including East Asian elements like umami-rich soy sauce. And oh boy, did it work.
Indo-Chinese food is now widespread all over India. It’s responsible for cravings left right and center!
And talking of cravings, all it takes is one thought for me to start craving these vegetable hakka noodles. They’re irresistible! Named after the Hakka Chinese people, veg Hakka noodles are a mainstay of the cuisine — delicious enough to serve as a main course or side dish alongside recipes like chilli paneer and mushroom Manchurian.
However, don’t expect authentic Chinese flavours like plain chow mein. The best way I can describe vegetable Hakka noodles is like Indian chow mein … the same chewy, tender noodles you love, just infused with tongue-tingling spice.
🍜 Ingredients for Veg Hakka Noodles
I’ve found it’s best to keep things simple. My ingredients list may be shorter than other recipes on the web, but there’s no downgrade in flavour — just less hassle for you!
Most of these ingredients will be available in your local supermarket, although you may need to seek out a specialist Indian store for the sauces and noodles, or shop on Amazon.
- Noodles are the foundation, and you must pick the right sort. Read more on this below.
- Oil is essential for that wok-hei or authentic Indo-Chinese taste. It gives everything a smokey aroma and coats the noodles with flavour.
- Garlic is buttery and slightly sweet, contrasting with the chilli heat.
- Green chilli builds heat. I use jwala chillis, an Indian variety with a distinctly crisp, fruity flavour and moderate spice levels.
- Red onions are crunchy and mild, spreading a delicious aroma throughout the veg Hakka noodles.
- Spring onions (scallions or green onions) are used in the dish and for garnishing. Fry the whites and use the milder greens for serving.
- Ginger offers a punchy, warm flavour that melds well with the spices.
- Vegetables such as green bell peppers, carrots, and white cabbage add crunch to the noodles. These are the traditional additions, but you can go wild with substitutions — more on that below.
- Black pepper adds a citrusy heat notably distinct from the green and red chilli.
- Dark soy sauce provides the deeply complex, caramelised, salty nuance that gives this sauce a full-bodied flavour.
- Chilli masala sauce rounds out our Hakka stir-fry sauce with tangy, burning heat. I use the Maggi brand, “masala chilli sauce.”
🥡 Which Noodles to Use
Listen closely: This is the key to the most amazing veg Hakka noodles.
I’ve made vegetable Hakka noodles countless times, with all sorts of noodles. I even made them with spaghetti once (we’ve all been there … right?) All this to say, there’s 100% a right choice and a wrong choice.
Usually, I recommend heading to your local Asian market and buying chow mein noodles. But these are Hakka noodles we’re making, not chow mein. And only one brand fits the bill: Ching’s veg Hakka noodles.
Ching’s veg Hakka noodles are specifically made for Indo-Chinese dishes. They’re perfectly shaped to capture all that yummy sauce, and most importantly, they don’t clump together after cooking. Plus, Ching’s veg hakka noodles are egg-free, which is important for Indian vegetarians — and that’s not always the case with chow mein noodles.
It’s worth the trip to find this brand. However, if you really can’t get ahold of them, it’s still better to head to a specialist Asian market and find chow mein noodles. They’re much better quality than the Western brands you’ll find in standard stores.
🔄 Allergies and Substitutions
If you can believe it, veg Hakka noodles are 100% vegan and nut free! I get so excited about recipes like this because it’s so hard to find plant-based takeaway-style food, especially with Asian flavours.
Unfortunately, though, it’s not possible to make veg Hakka noodles gluten free or soy free. While you can replace the wheat-based noodles with rice noodles and switch dark soy sauce for tamari, this will pretty significantly alter the texture and taste of the finished dish.
However, veg Hakka noodles are certainly extremely adaptable. You can play around with the vegetables you add — try sliced baby corn, broccoli florets, or beansprouts, for instance. You could even add proteins: egg if you’re not vegan, homemade tofu for an option packed with plant-powered protein, or paneer.
🧑🍳 How to Make Veg Hakka Noodles
Every time I make this recipe, I can’t believe how straightforward and quick the process is. It takes less than 15 minutes from start to finish, including all the prep-work!
I remember stir-fried noodles were one of the first things I ever learnt to cook, and it’s right — this recipe is ideal for anyone from beginners to expert cooks.
Don’t get overwhelmed by using a wok. Just remember to have everything prepped beforehand (more expert tips are below), and everything will fall into place.
- Cook the noodles according to package directions, until just al dente. Immediately drain and toss with oil.
- Mix the stir-fry sauce in a small bowl: black pepper, dark soy sauce, chilli masala sauce, and salt or sugar to taste.
- Heat oil in your wok and stir fry the aromatics: ginger, garlic, green chilli, and white parts of the spring onions.
- Add the vegetables and stir-fry for a minute, then add the cooked noodles to the pan.
- Toss with the stir-fry sauce until everything is coated. Cook on high heat to give the noodles a smoky flavour.
As always, there are more detailed instructions in the recipe card below if you have any doubts (along with the ingredient quantities).
Cookware You Need
💡 Expert Tips for that Better-Than-Takeout Taste
- Prep everything beforehand for a smooth cooking experience. Whenever we cook anything in a wok over high heat, things move fast — so it’s important to have all your vegetables sliced and sauces mixed before we turn on the stove.
- Coat the noodles with oil after cooking. While it may seem unnecessary, it’s not! It makes a huge difference to the texture and keeps the noodles from sticking together.
- Cook over high heat for that real restaurant-style flavour.
- Don’t overcrowd your wok. The key to success is in the name, “stir fry.” If you have too many ingredients in the wok, you’re technically steaming the food — not frying it. You want plenty of room to toss those noodles around and get a little char.
😍 Why You’ll Want to Make These Veg Hakka Noodles:
Veg Hakka Noodles, Indo-Chinese
Ingredients
Noodles
- 200 g hakka noodles
- ½ tablespoon oil to coat the noodles
For the Hakka Noodle Sauce
- ½ teaspoon black pepper freshly ground
- 1 tablespoon dark soy sauce
- 1 tablespoon chilli masala sauce I like Maggi
- sugar to taste, optional
- salt to taste, optional
For the Stir Fry
- 1 tablespoon oil neutral
- ½ inch ginger minced
- 3 cloves garlic minced
- 1 green finger chillies finely sliced
- 40 g spring onion whites finely sliced
- 40 g red onion julienned
- 60 g bell pepper capsicum in the U.S., mixed colours, julienned
- 60 g carrot julienned
- 100 g white cabbage finely shredded
Instructions
- In a large saucepan, bring salted water to a boil. Cook 200 g hakka noodles according to package directions, until just al dente. Once done, immediately drain and toss with ½ tablespoon oil.
- In a small bowl, mix ½ teaspoon black pepper (ground), 1 tablespoon dark soy sauce, and 1 tablespoon chilli masala sauce, along with sugar and salt to taste, optionally.
- Heat 1 tablespoon oil in a large wok over high heat. Once smoking, add ½ inch ginger, 3 cloves garlic, 1 green finger chillies, and s40 g spring onion whites, all minced. Stir-fry for a few seconds.
- Add 40 g red onion, 60 g bell pepper, 60 g carrot, and 100 g white cabbage (all julienned) to the pan and continue to stir-fry, tossing for around 30 seconds. Add the cooked noodles to the pan along with the stir-fry sauce, and toss to coat. Cook for a further minute or so, so everything develops a smoky flavour and the slightest of char.
