Hakka Noodles is a mild spicy, delicious and filling dish that can be served for breakfast, dinner, snack and as an add-on dish for lunch. Hakka Noodles Recipe is simple & quick recipe which could be made at times of sudden visitors at home or when work keeps us tight. How to make Hakka Noodles is posted here with step by step pictures.
Hakka Noodles is a popular Indo Chinese dish along with Manchurian, Fried Rice, Chilli and soup. They have become part of our day to day cooking at homes these days!
About Hakka Noodles
Hakka Noodles is made by boiling hakka noodles and then blending them with sauted veggies, soya sauce & spices. Hakka Noodles is so tasty that you need to buy at least 2-3 packets of them depending on the size of the family else the cook has to go starving haha.
Hakka Noodles is a nice add-on dish in a grand menu for parties and buffets. They get along well with saucy Manchurian or could be savoured as a one meal dish.
Hakka Noodles is a great choice of menu for bachelors & cooking beginners. Beginners can transition as matured cook by following simple tips outlined in the recipe here.
What is Hakka in Hakka Noodles? – History behind Hakka!
“Hakka” is a cuisine of Hakka people. Hakka people once a settled tribe in China lost their kingdom and migrated to different part of China. So Hakka people were like migrants and used to meet their livelihood with the available food. Noodles was one of their innovation recipe that could be carried and cooked easily anywhere. Hence the name Hakka Noodles.
Part of the Hakka tribe got settled in now called China Town of Kolkata and their cuisine was liked by the Indians and got spread to whole of India as an Indo Chinese dish for their taste & easiness.
Hakka Noodles & Instant Noodles – What is the difference?
Instant Noodles like Maggi are fried while the Hakka noodles like Chings are dried during the manufacturing process of noodles. Instant Noodles hence gets cooked in 2-3 minutes while Hakka Noodles takes slightly more time of 5-6 minutes to get cooked.
Instant Noodles come with seasonings or masala and while Hakka noodles come without seasoning or masala. Instant Noodles are stir fried with the seasonings directly while Hakka Noodles needs to be boiled and then tossed with veggies or ingredients of your choice.
Eating Instant Noodles is fine when we limit eating it once in 2-3 weeks while eating Hakka Noodles is fine till we limit eating it once a week.
Veg Hakka Noodles – A popular street food / fast food
Veg Hakka Noodles is a popular fast food which we like to make at home – Thanks to accessibility of Hakka noodles at super markets & stores these days else it will be vermicelli / semiya like in my childhood days!
At fast food outlets, they parboil (half cook) the Hakka noodles in huge volumes and store them after draining the water. They then take it in small batches as & when they receive orders & saute with veggies & sauces to make tasty noodles. We can use this for parties & in bigger families when the eating times of members of the family are different & each of them prefer hot & fresh!
- Hakka Noodles : Hakka Noodles is available in super markets, grocery stores and online. Cook them parboiled (half cooked) or al-dente (cooking firm till you feel them as bite with tooth) so that they do not end up overcooked when sautéed with veggies. Get them 3 or 4 packs so that family enjoys heartfully or becomes handy on busy days.
- Veggies : I have used cabbage, capsicum & carrots and is purely your choice. You can add any leftover veggies for this recipe. Cauliflower, broccoli, mushrooms are other veggies suggestion. Out of all, I like when I added just capsicum & cabbage to the Hakka Noodles.
- Sauce : I used Soy sauce& Chilli Sauce available in grocery outlets. You can add chilli oil as an alternative to chilli sauce & other sauces, vinegar based on your taste preferences.
- Oil : Veg Hakka Noodles tastes best with Olive oil. However it is not a compromise if you use refined oil or sesame oil.
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Hakka Noodles | Veg Hakka Noodles
- 150 gms hakka noodles
- 1/4 cup onion
- 1/2 cup carrot finely chopped (I used carrot and capsicum)
- 1/2 cup capsicum
- 3/4 cup cabbage
- 1 tsp soya sauce
- 1 tsp vinegar you can use lemon juice alternatively
- 1/2 tsp red chilli sauce
- 1/2 tsp green chilli sauce
- 1 tsp pepper powder
- 2 tbsp oil + as needed
- 2 tsp garlic chopped finely
- 1 tsp spring onion white part
- 1 tbsp spring onion green part
- salt to taste as required
- Boil 4 cups water along with salt and oil.
- Add 150 gms hakka noodles. I broke into half and added.
- Cook noodles until slightly soft but not mushy.
- It should be aldente – just cooked. I cooked for 5 mins and it was perfect.But follow pack instructions for cooking time. Drain water.
- Rinse with cold water to remove the excess starch and stop further cooking.
- Add little oil, toss it and keep aside to avoid sticking.
- To a large wok – first add 2 tsp garlic finely chopped along with 1 tsp spring onion white part. Saute for 2 mins.
- Add 1/4 sliced onion, 1/2 cup carrot,1/2 cup capsicum, 3/4 cup cabbage.
- Saute for 2 mins in medium high heat – Make sure the veggies should be crunchy.
- Keep heat in high – Add 1 tsp soya sauce, 1/2 tsp green chilli sauce, 1/2 tsp red chilli sauce, 1/2 tsp pepper, 1 tsp vinegar and required salt. You can even add 1/2 tsp sugar if you like.
- Give a quick toss so that the veggies are coated with sauces, it should be done in high heat so be quick.
- Finally add cooked noodles along with 1 tbsp spring onion green part.
- Mix it well. Using 2 laddles was very easy to mix.
- Toss it well in high flame.If you are able to carry the wok toss it well to get a mild smokey flavour just like in restaurants. But be careful if the wok is heavy you will have a tough time yes experience speaks.
- Hakka Noodles ready!
- Add oil to boiling water so that the noodles dont stick to each other once cooked.
- You can also add chilli sauce while adding soya sauce.
- After the veggies are added dont overcook as the veggies will become very soft.
- The veggies should be crunchy not soft.
- If you dont have pasta sauce, you can replace it with the maggi/top ramen masala powder that comes with the packet.
How to make Hakka Noodles
1.Boil 4 cups water along with salt and oil.
2.Add 150 gms hakka noodles. I broke into half and added.
3.Cook noodles until slightly soft but not mushy.
4.It should be aldente – just cooked. I cooked for 5 mins and it was perfect.But follow pack instructions for cooking time.
6.Rinse with cold water to remove the excess starch and stop further cooking.
7.Add little oil, toss it and keep aside to avoid sticking.
8. To a large wok – first add 2 tsp garlic finely chopped along with 1 tsp spring onion white part. Saute for 2 mins.
9.Add 1/4 sliced onion, 1/2 cup carrot,1/2 cup capsicum, 3/4 cup cabbage.
10.Saute for 2 mins in medium high heat – Make sure the veggies should be crunchy.
11.Keep heat in high – Add 1 tsp soya sauce, 1/2 tsp green chilli sauce, 1/2 tsp red chilli sauce, 1/2 tsp pepper, 1 tsp vinegar and required salt. You can even add 1/2 tsp sugar if you like.
12.Give a quick toss so that the veggies are coated with sauces, it should be done in high heat so be quick.
13.Finally add cooked noodles along with 1 tbsp spring onion green part.
14.Mix it well. Using 2 laddles was very easy to mix.
15.Toss iot well in high flame.If you are able to carry the wok toss it well to get a mild smokey flavour just like in restaurants. But be careful if the wok is heavy you will have a tough time yes experience speaks.
Hakka Noodles ready!
- Add oil to boiling water so that the noodles dont stick to each other once cooked.
- After the veggies are added dont overcook as the noodles will become very soft.
- Always fry the veggies in high flame which gives a smoky flavour as in restaurants.
- Dont try to reduce oil then the veggies will get burnt when sauted in high flame.
- Though the chinese version uses white onion, I used the normal ones. But if you have white onions then that is best to use.
- I used olive oil but you can use normal cooking oil too.Also adding more soya sauce will spoil the taste and give a dull color to the noodles.
- Ajino motto is added in restaurants – I don’t use it in my cooking for health reasons.
- Check the spice level before adding pepper as green chilli sauce is also added.
Baby Corn Hakka Noodles
Baby corn noodles is a crunchy & gooey noodle made by cooking noodles with baby corn & veggies and then tossed with spices. Baby corn noodles is a kids favourite dish with the goodness of veggies. How to Baby Corn Noodles is explained in this post with step by step pictures.
I love hakka noodles a lot more than instant noodles.Even mittu is fond of hakka noodles these days so I add a lot of veggies to serve her.As an additional benefit even hubby and amma loves noodles. so I make it once in a while to satisfy our noodles cravings.
- 1 packet noodles 150 gms
- 1/2 cup baby corn cut lengthwise and parboiled
- 1 cup carrot and cabbage finely chopped
- 1/4 cup capsicum finely chopped (I used yellow, green capsicum)
- 2 tsp garlic finely chopped
- 1/2 tsp white vinegar
- 1/2 tsp soya sauce
- 1 tsp spring onion white part
- 2 tsp spring onion green part
- 1 heaped tsp pepper powder preferably freshly ground
- 1 tbsp olive oil
- 1/2 tsp sugar
- salt to taste
How to make Baby Corn Noodles
- Boil water(well enough for the noodles to immerse fully) and add 1/2 tsp of oil in water. In boiling water add the hakka noodles. Check if its cooked then drain the water and keep the noodles aside.Chop the veggies and keep it ready.
- Heat 1 tsp oil in a pan – Add garlic and spring onion white part fry for a minute.Then add finely chopped carrot and cabbage.Keep in medium high flame and saute the veggies until raw smell leaves. Then add capsicum and stir fry for few mins.
- Then add baby corn and toss it well.Then add vinegar and soya sauce.
- Add pepper powder and toss it well.Cook in high flame for 2mins stirring continusouly.Fluff cooked noodles.
- Now add the noodles.Add remaining oil.Keep in high flame stir well then again simmer. Stir well until veggies gets mixed well with the sauces.
- Add maggi magic masala or top ramen masala to make masala noodles.
- Cook to a soupy consistency for soup likers.
- Add more sauces to make it saucey. You can even add tomato sauce for a tangy taste.
Serving & Storage Suggestions
Serve Veg Hakka Noodles hot! It does not taste great when it is cold.
Simple hack is to parboil noodles and store them – You can make Veg Hakka noodles in small batches after sautéing with tempered veggies if you need them for later use (not beyond dinner / 4-6hrs).
1.What is Veg Hakka Noodles?
Veg Hakka Noodles is a popular Indo Chinese dish & fast food made by boiling hakka noodles and then blending them with sauted veggies and sauces.
2.How to make Veg Hakka Noodles?
- Cook Hakka Noodles al-dente (slightly undercooked or cooking firm till you feel them as bite with tooth)
- Drain and rinse the cooked noodles. Toss with oil so that noodles do not get sticky
- Temper onions & veggies and add soy sauce, chilli sauce
- Blend veggies with cooked noodles and saute for 2-3 minutes.Tasty Veg Hakka Noodles ready!
3.Do I need to necessarily add veggies?
You can skip veggies – Suggest to add garlic and more of onions when you do not prefer veggies or do not have stock of veggies.
4.I do not have soya sauce or vinegar – Can I still make Veg Hakka Noodles?
You will lack that Indo Chinese flavour – However you can still make them with chilli flakes & garlic just like Aglio Olio – The dish will then taste like Indo-Chinese-Italian!
5.My Veg Hakka noodles was overcooked and also sticky – How to avoid it?
Keep an eye for 3 mins check every now and then so that noodles is not overcooked. Cookl Hakka Noodles al-dente (partially cooked / slightly undercooked) so that they do not get over cooked. Toss the noodles with 2-3 tbsp of oil so that they do not get sticky!
i did the same sharmi some couple of days back loved your photography 🙂
Deliciously prepared Hakka noodles..Agree with you about the aroma of garlic fried in olive oil…Lovely clicks..
wow super tempting noodles…
Verynice sharmilee.i hv tried to do it but always i overcook d noodles.
Indo Chinese get finished in my house asap, I personally like a bit more of soya sauce, may be bcoz it reminds me of the zillion times I have eaten these on the 'thela' Love the recipe and the clicks!
Very tempting plate !! Pictures are awesome !!
Love Hakka noodles and your looks so yum
I had already trieed veg hakka noodles from ur blog and it was a super hit.. will try this too 🙂
yummy and colorful!!!
Ongoing Event – Coconut
love these noodles anytime wid manchuri..yumm
Lip smashing noodles..looks great.
Soy sauce and green sauce always go together for me in noodles. Looks yummy.
I too love these hakka noodles. I also prepare this in almost the same way. Nice clicks.
Delicious prepared noodles.. Looks colorful and very inviting.. Love it
Divya's Culinary Journey
Tempting pics,looks so yummy
looks really yummy & nice clicks..
quick Chicken Curry – Today's Menu
Shweta in the Kitchen
We enjoy indo chinese noodles, your hakka noodles have come out so perfect, delicious
my goodness, this post was so tempting that I ended up having hakka noodles at one of my favourite eatery. Sorry, I am a bad cook, couldnt afford to try this one. Thanks for making me lusty…
very yummy and simple version of hakka noodles. nice presentation
One of my fav Chinese recipe…..looks yummy….
the pics of the hakka noodle look like the restaurant ones. i also add some chili sauce to the noodles and it changes the taste plus flavor remarkably.
I love this noodles!!!
Love to have this kind of stuff…thanks for share this wonderful thing !!
This is very nice and healthy noodles to make.
Joint Replacement India
Your recipe turned out to be good 🙂 thank you
Your recipe turned out to be good :)thank you