Today I am sharing this quick version of an Easy Indo Chinese Veg Hakka Noodles recipe. It is super easy and quick to whip up for an easy weeknight dinner.
Believe me, these noodles are way tastier than takeout.
Check out my Hakka noodles video below to see how to cut the veggies into julienne with a knife and also with a mandoline slicer.
I like my noodles not too oily and evenly coated with sauce, with lightly cooked crunchy veggies and not mushy.
Health benefits of the veggies used in this recipe:
- Carrots -- are crunchy, tasty, and highly nutritious. Carrots are a particularly good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants. Carrots also have a number of health benefits, they are weight-loss-friendly food and have been linked to lower cholesterol levels and improved eye health.
- Cabbage -- Is Packed With Nutrients, it is rich in vitamin B6 and folate, both of which are essential for many important processes in the body, including energy metabolism and the normal functioning of the nervous system. Also, cabbage is low in calories.
- Bell pepper: are low in calories and exceptionally rich in vitamin C and other antioxidants, making them an excellent addition to a healthy diet. The vitamins and minerals bell peppers contain are Vitamin C, Vitamin B6, Vitamin K1, Potassium, Folate, Vitamin E, Vitamin A
Note: You can also add tofu or paneer for protein.
How about putting up a delicious and healthy meal on the table in less than 15-20 minutes. Nah, I am not talking about takeaways or going to a restaurant, that takes way more time. I am talking about a meal made fresh at home with minimal work, minimal time and maximum satisfaction and taste.
- Use a little extra oil -- You know you have made the perfect noodles when each and every strand of noodle is separate from each other and that can be achieved using a little extra oil.
- Al dente noodles -- Cook noodles according to package. I prefer al dente. Do not overcook. Drain the extra water using a strainer and run it under cold water to avoid overcooking. Don’t add the noodles until the water has come to a rolling boil, or they’ll end up getting soggy and mushy.
- Do all the prep work before you start cooking -- meaning chop all the veggies and boil the noodles and keep aside. For this Hakka noodles recipe, everything is cooked on high heat and we want the veggies to remain crunchy, which can be achieved if everything is ready and handy.
- Cook noodles in a large wok -- it makes a difference. Also always remember to cook on high heat.
- Use sesame oil/peanut oil -- for the closest authentic taste.
Time required to make the Hakka noodles:
If I have to give the approximate time then I would say 6 minutes to chop all the veggies and 4 minutes to cook noodles and another 5 minutes for sauteing and the piping hot, lip-smacking Hakka noodles lunch/dinner will be ready in 15 minutes.
Let’s Check out the recipe
- Noodles -- 100 grams
- Water to boil noodles
- Oil -- 3 tbsp
- Garlic -- 1 tbsp finely minced
- 1 big onion -- thinly sliced
- 1 Carrot -- julienned
- 1 big bell pepper/capsicum -- julienned
- 1 cup cabbage -- thinly sliced
- Soy Sauce -- 1 tbsp
- Red chili powder -- 1 tsp
- Vinegar -- 1 tsp
- Black pepper powder -- 1/4 tsp
Prep the noodles:
- Fill up a big saucepan and place it on a burner over high heat. , add salt to taste and 1 tsp oil.
- Once the water starts to boil, add the noodles to the boiling water and cook for 2 minutes. cooking time depends on the noodles. Refer Noodle package. Keep an eye and do not overcook. Noodles should be al dente.
- Test to see whether the noodles are done. It should be soft enough to easily chew, but still have a bit of bite, meaning the noodle is ‘al dente
- Strain the noodles using a strainer and run some cold water to stop further cooking. Keep these aside.
Note 1: Adding salt helps flavor the noodles and helps the water boil at a higher temperature, reducing the cooking time.
Note 2: Adding oil prevents the noodles from sticking to each other.
To stir fry the noodles:
- Heat 3 tbsp oil in a kadhai or a wok.
- Add 1 tbsp minced garlic. Saute for a few seconds.
- Now add 1 big onion sliced. Saute for a minute on high flame.
- In goes, 1 julienned carrot after a minute, add 1 big julienned capsicum followed by 1 cup thinly sliced cabbage. Again sauté for a min on high flame.
- Add boiled noodles followed by 1 tbsp soy sauce, 1 tsp red chili powder, 1 tsp white vinegar, 1/4 tsp black pepper powder and some salt to taste. Mix everything well and stir fry for a minute.
- Serve these noodles piping hot and enjoy!
Serve the Hakka noodles as such or with ketchup or with your favorite Indo Chinese dishes like Gobi Manchurian or chili paneer.
Before you go…
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Links for the products I used:
- Mandoline Slicer
2. Mandoline Slicer
3. Knife Block: