veg hakka noodles recipe, how to make vegetable hakka noodles recipe


vegetable hakka noodles recipe with step by step photos – a popular indo chinese dish that one can get in most restaurants in india and in the roadside chinese street food joints. hakka noodles is not only popular with kids, but also with grown ups.

the veggies added to hakka noodles have to really chopped fine or cut into julienne as all the stir frying is done at a high heat. make sure to use pan with handles, so that you keep on moving the pan when tossing and stir frying the noodles.

to get an authentic taste, as always i recommend two ingredients – celery and rice vinegar. makes a lot of difference to the final dish. many readers ask me what is celery and where to get it.

celery is a herb that is easily available in most super stores and super markets in the indian metros. you can also grow celery in a pot. either buy the plant from a nursery or plant the seeds. best way is to chop the celery from its base and plant the base in the soil. here is a shrub of celery from my balcony herb garden. more info here on wikipedia.

celery shrub

rice vinegar is also easily available in most major indian cities. i started using rice vinegar recently while making chinese food and felt that it gives a distinct flavor and aroma to the recipe.

so if you don’t have celery, just skip it. if you don’t have rice vinegar, add rice wine or the easily available white vinegar. also make sure to use a good quality soy sauce.

the vegetables can be of your choice. here i have used mushrooms, carrots and french beans. i forgot to add bell pepper/capsicum and remembered when the noodles were half done. you can also add finely shredded cabbage.

veg hakka noodles can be served plain or with a indo chinese saucy dish like vegetable manchurian or sweet and sour vegetables or veg balls in hot garlic sauce or chilly mushroom.

lets start step by step veg hakka noodles recipe:

1. first finely chop all the veggies and keep aside.


2. boil enough water in a pot or pan with some salt and a few drops of oil.

boil water for noodles

3. add the hakka noodles.

add hakka noodles to water

4. cook the hakka noodles according to the package instructions.

cook the hakka noodles

5. drain in a colander and rinse the noodles in running water very well. this method stops the cooking process and removes the starch.

rinse the noodles in running water

6. add oil.

add oil to noodles

7. toss the noodles well, so that the oil gets coated evenly on the noodles. this method gets rid of stickiness from the noodles.

cooking noodles

8. heat oil in a pan or wok. on medium heat, first saute the red chilies and garlic for about a minute.

red chillies garlic for hakka noodles recipe

9. increase the flame and then add the finely chopped spring onions, french beans. stir fry on a high heat for about 3 minutes.

add french beans to noodles

10. add the mushrooms, carrots and celery and continue stir frying.

add carrots to noodles

11.  stir fry for about 5 to 6 minutes till the edges of the veggies start to slightly brown. i like the veggies to be cooked more, than what is the norm usually for this recipe. you can cut down on the stir frying time, if you prefer half cooked or more crunchy veggies.

stir fried vegetables

12. add soy sauce and stir.

add soy sauce to noodles

13. add the hakka noodles and keep on tossing and stir frying the noodles.

add the hakka noodles

14. season with salt and black pepper and rice wine.

season hakka noodles with salt

15. toss well again and stir fry for a minute. switch off the flame and add spring onion greens and mix well. or you can garnish the hakka noodles with spring onions while serving.

garnish the hakka noodles

16. serve vegetable hakka noodles plain or accompanied with a vegetable indo chinese dish like vegetable manchurian or sweet and sour vegetables or veg balls in hot garlic sauce or chilly mushroom.

veg hakka noodles

if you are looking for more indo chinese recipes then do check veg chow meinschezwan noodlesveg noodles, vegetable fried ricemushroom noodleschilli baby corn gravy and mushroom fried rice recipe.

vegetable hakka noodles recipe below:

4.6 from 14 reviews
veg hakka noodles recipe
vegetable hakka noodles - an indo chinese preparation with hakka noodles and mix vegetables.
CUISINE: indo chinese
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 200 gms hakka noodles - 1 pack of hakka noodles
  • 3 to 4 medium spring onions, finely chopped, reserve a few greens for garnish
  • 1 small to medium carrot, finely chopped or julienned
  • 8 to 10 french beans, finely chopped
  • 4 to 5 button mushrooms, finely chopped * check notes
  • 1 small to medium bell pepper - red, green or yellow, finely chopped or julienned
  • 1.5 tsp finely chopped garlic
  • 2 to 3 red chilies or green chilies, broken and deseeded
  • 1 tsp finely chopped celery
  • ¼ tsp rice vinegar or white vinegar or rice wine
  • ½ tbsp naturally fermented soy sauce or add as required
  • ½ tbsp oil for coating the noodles
  • 2 tbsp oil for stir frying
  • salt and pepper as required
  • enough water to cook the noodles
  1. heat enough water in a pan with salt and a few drops of oil, till it comes to a boil.
  2. add the hakka noodles and cook according to the package instructions.
  3. when the noodles are cooking, rinse and chop all the veggies or you can chop the veggies before you start cooking the noodles.
  4. drain and rinse the noodles in running water, so that the noodles stop cooking.
  5. then add oil and gently mix, so that the oil gets evenly coated on the noodles.
  6. keep the noodles aside.
  7. heat oil in a wok or kadai or a pan.
  8. on medium heat, first add the dry red chilies and garlic.
  9. saute for a minute, then add the finely chopped spring onions and french beans
  10. increase the flame and stir fry for 3 minutes.
  11. add the mushrooms,carrots, bell pepper/capsicum & celery. stir fry all the veggies on a high flame till the veggies start getting slightly browned from the edges. this will take about 5 to 6 mins after adding the carrots.
  12. add soy sauce and stir.
  13. add the hakka noodles and toss it well and stir fry for a minute on high heat.
  14. season with salt and pepper. also add rice vinegar or white vinegar. continue to toss and cook the noodles on a high flame for a minute.
  15. toss the whole mixture well and the add the chopped spring onion greens or garnish the hakka noodles with spring onions while serving.
  16. serve hakka noodles plain or accompanied with veg manchurian curry or vegetables in hot and sour sauce.
* the mushrooms have to be chopped fine, so that they cook quickly on a high heat while stir frying. since mushrooms are used in this recipe, there is quite some moisture while stir frying the veggies which won't be there if mushrooms are not added. you may have to reduce the time of stir frying if not using mushrooms.

{ 61 Responses }

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  1. Fahim says

    I am really curious. I did use this recipe. it turned out good.

    BUT, what i really want to know is why doesnt it taste similar to how it is when we eat outside? I just feel like it doenst taste the same. I know its unique in every restaurant, but there is some form of similarity which i dont find it when cooking home.

    Is there a reason? :/ i really need to know. been searching for recipe for restaurant style for ages.

  2. PC says

    Hi, thanks for all the amazing recipes on your site! Quick question…can I make all your Chinese noodle recipes with spaghetti instead? I find that the packaged Hakka noodles and instant noodles in the market have a lot of msg and oil. So wondering if I can use spaghetti and expect the taste to be reasonably ok?
    Separately, for the veg manchurian balls recipe, I’d like to bake instead of frying the balls. Any thoughts on how high to pre heat the oven and how long to bake? I’ll follow the rest of the recipe exactly :)
    Thanks so much!

    • says

      Welcome PC. yes you can make chinese noodles with spaghetti. the taste will be fine as it depends upon the sauces and spices you add. i have never tried baking the veg manchurian balls. you will have to give a try. just lightly brush them with oil and bake them at 180 degree celsius.

  3. Pooja says

    I tried the recipe yesterday.. and as usual it turned out fantastic.. My husband and I loved it.. Will try it more often now when my in-laws and parents visit.. I was feeling proud of myself coz I neva thought that I could cook Chinese without anything going wrong.. We clicked a few pictures and sent it to my Mum and she surely was impressed.. :) I am glad you posted this recipe. Thanks a tonn..

    • says

      thats great to know pooja. cooking chinese is pretty easy. also one can adjust the seasoning as per one’s taste. in noodles, one can do a lot of varitions, by adding different flavored sauces and veggies.

  4. Vibha says

    Tried out this with paneer manchurian, came out well.ur right adding celery makes a lot of difference in taste.tried manchurian earlier also but without celery,this time taste is no doubt far better.
    one doubt ,i used fresh celery.which is better for Chinese dishes dry or fresh celery.

    • says

      fresh celery is better. its gives a nice fresh aroma of the celery in the dish. in fact in our home science classes, we were told to include celery in the chinese cooking. that time wher i lived, we did not get fresh celery. so even with the same recipes, the taste and flavor was different.

  5. manali says

    Hi dassana
    Your recipes are fantastic
    I am nt so pro in cooking hav to keep referring to net for gd recipes of even the simplest stuff.. Earlier I visited tarla dalal etc sites bt once I happened to see ur blog n tried the recipe. Since then I hav been a Bigg fan.. the step by step instructions with photos n then consolidated recipe are a boon to pple like us. U also give valuable suggestions for trying variations. So a big big thank you… keep blogging.. al the best

    Best wishes

  6. anitha says

    Tried it came out nice……by the way
    .do u use any manure for ur home kitchen plants….if yes can u share…coz ur celery looks great

    • says

      i use natural manure (made from natural materials for composting) and vermiculture compost which i buy from outside. i don’t know which brand they are. we have an annual plant and flower exhibition here and i buy in bulk from this exhibition.

  7. priyasrinivas says

    hi dassana ,

    I tried this came well and taste also good. all your posts are good
    and easy to follow. I like the way of your presentation on the menus.It shows
    your love on cooking.keep going.we support u.


  8. neha says

    Hi Dassana,
    I hv been following your recipes since almost an year now…n I really like dis stepwise illustration.thanks alot for d wonderful recipes.i love cooking and yr blog hs made me a get fan of yours.

  9. Sonika Nayak says

    The recipe, the step by step pictorials and the end result – All outstanding! We prepared it and the vessel in which it was made has never been cleaner, after my son and husband were done eating. Loved it! Thanks for sharing.

  10. Miss red says

    I liked the idea of red chillies and garlic saute in the beginning. I did that and didnt need any hot spices after. It was a good kick!

  11. shwetambari says

    Hi dassana,
    I recently got married and staying alone with my husband. I thrive on nomveg food but my husband is totally vegetarian
    Your website is such a good guidance forme. I have started to enjoy the process so much. My mom is extremely proud of me and thankful to you.

  12. Suman says

    I am a big fan of your recipes. I try them all the time. I used to like Chinese noodle but my Ayurvedic doctor forbade me to have them as it upsets my stomach .
    Can noodles be cooked with Indian spices ?

  13. Rose says

    Thanks for all the awesome make cooking easy n fun.. I would rate all ur recipes 10/10
    Thanks for sharing it with us:)

    • says

      hi akriti. actually there are many many variations of making noodles and hakka noodles happens to be one of them. these noodles come from the hakka province in china. they were brought to india, by the chinese migrants from the hakka province. its they who have made hakka noodles popular in india. also the kind of noodles that is used for hakka noodles is different from the instant noodles.

  14. Radhika says

    Hi Dassana, Another fabulous recipe. Will try it out for sure ! :) One question…which oil do you use/recommend for stir frying chinese recipes??

    • says

      hi radhika, you can use any light non flavored oil. here i had used rice bran oil. but sometimes i use sesame oil too. you can use the regular sesame oil or the asian one. both work well in indo chinese recipes.