hakka noodles recipe with step by step photos. hakka noodles is a popular indo chinese dish that one can get in most restaurants in india and in the roadside chinese street food joints. this veg hakka noodles recipe taste delicious and will have you craving for more.

hakka noodles is not only popular with kids, but also with grown ups. few more popular noodles recipes on blog are:

a few pointers to make tasty hakka noodles:

  • the veggies added to hakka noodles have to really chopped fine or cut into julienne or grated as all the stir frying is done at a high heat.
  • make sure to use a wok or kadai or a pan with handles, so that you keep on moving the pan when tossing and stir frying the noodles.
  • to get an authentic chinese like taste, i recommend three ingredients – toasted sesame oil, celery and rice vinegar or rice wine. adding these ingredients makes a lot of difference to the final dish.
  • celery is not available everywhere in india. so if you do not have celery, then just skip it.
  • also instead of rice vinegar add white vinegar or apple cider vinegar.
  • instead of toasted sesame oil, use sunflower oil or any other oil.
  • also try to use naturally fermented soy sauce as it gives a lovely fermented taste and flavor to the noodles.

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 for hakka noodles recipe

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

the vegetables can be of your choice. in this hakka noodles recipe 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.

if you are looking for more indo chinese recipes then do check fried rice, spring roll, gobi manchurian and schezwan fried rice.

hakka noodles recipe below:

veg hakka noodles recipe
4.58 from 21 votes
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hakka noodles recipe | vegetable hakka noodles recipe

veg hakka noodles recipe - an indo chinese preparation with hakka noodles and mix vegetables.

course main course
cuisine indo chinese
prep time 30 minutes
cook time 20 minutes
total time 50 minutes
servings 3
author dassana amit

ingredients (1 cup = 250 ml)

  • 200 grams hakka noodles - 1 pack of hakka noodles
  • 3 to 4 small to 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 teaspoons finely chopped garlic
  • 2 to 3 dry red chilies (broken and deseeded) or fresh green chilies (chopped)
  • 1 teaspoon finely chopped celery
  • ¼ teaspoon rice vinegar or white vinegar or rice wine
  • ½ tablespoon naturally fermented soy sauce or regular soy sauce or add as required
  • ½ tablespoon oil for coating the noodles
  • 2 tablespoons oil for stir frying
  • salt and pepper as required
  • enough water to cook the noodles

how to make recipe?

preparation for hakka noodles recipe:

  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.

making hakka noodles recipe:

  1. heat oil in a wok or kadai or a pan.
  2. on medium heat, first add the dry red chilies and garlic.
  3. saute for a minute, then add the finely chopped spring onions and french beans
  4. increase the flame and stir fry for 3 minutes.
  5. add the mushrooms, carrots, bell pepper (capsicum) and celery. 

  6. 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.

  7. add soy sauce and stir.
  8. add the hakka noodles and toss it well and stir fry for a minute on high heat.
  9. season with salt and pepper. also add rice vinegar or white vinegar. continue to toss and cook the hakka noodles on a high flame for a minute.

  10. toss the whole mixture well and the add the chopped spring onion greens or garnish the hakka noodles with spring onions while serving.
  11. serve hakka noodles plain or accompanied with veg manchurian curry or vegetables in hot and sour sauce.

recipe notes

  • * 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.


how to make hakka noodles recipe:

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

veggies for veg hakka noodles recipe

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

boil water for veg hakka noodles recipe

3. add the hakka noodles.

hakka noodles for making veg hakka noodles recipe

4. cook the hakka noodles according to the package instructions. the noodles have to be cooked till al dente or just about cooked. you can also cook them more if you want.

cooking hakka noodles - making veg hakka noodles recipe

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

rinse noodles - preparing hakka noodles recipe

6. add oil.

noodles for preparing hakka noodles recipe

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 - making veg hakka noodles recipe

making hakka noodles recipe:

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 - hakka noodles recipe

10. add the mushrooms, carrots and celery and continue stir frying. if using cabbage and capsicum, you can add at this step.

add carrots - veg hakka noodles recipe

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 for hakka noodles recipe

12. add soy sauce and stir.

add soy sauce to hakka noodles recipe

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

add hakka noodles

14. season with salt and black pepper and rice vinegar or white vinegar or 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 - hakka noodles recipe

16. serve vegetable hakka noodles plain or accompanied with a indo chinese dish like gobi manchurian or veg manchurian or paneer manchurian or baby corn manchurian or chilly mushroom or mushroom manchurian.

veg hakka noodles recipe, hakka noodles recipe




83 thoughts on “hakka noodles recipe, how to make hakka noodles | veg hakka noodles recipe”

  1. Wow,excited to cook.
    Do you have page where we can find easy and simple Indian recipe where the ingredients are easy yo find.

    Please…thank you

  2. Hello Mam, i want to know the difference in taste among soya, light soya and dark soya sauce? How these 3 different varities make a difference in dish?

    1. meenakshi, the taste is different. light soya sauce is a lighter and milder version of soy sauce. whereas dark soy sauce has obviously more stronger flavor and color. regular soy sauce compared between the two. dark soy sauce is good for marinating. whereas for stir fries, light soy sauce or regular soy sauce works well. taste is different of all three.

  3. Your site is like my recipe book… any veg item i want to try… i just check ur space and i have it… each one comes out delicious and fantastic… thanks to ur detailed steps.

  4. Made hakka noodles for the first time using this recipe and they came out fantastic! Thanks a ton! 🙂

  5. hi dassana..made hakka noodles but they came out to be sticky…otherwise was superb..thanks a lot… thumbs up ?

  6. Hello Mam,

    Can you please share the vegetable chopper you are using. Cutting the veggies to such thin slices is a nightmare for me. Electric chopper or hand chopper which is better? Can you please help me. I really want to make these kind of stuff. But the veggie chopping puts me off.

    1. rachna, i do not use any electric chopper. i use a knife to cut the veggies. i do not know which is a good brand for electric chopper, so unable to help you.

  7. thanks for the receipe.
    i wanted to make noodle for my Daughter B Day party.
    so i wanted to know hwithout getting dry or sticky, how i keep boiled noodle fresh for long time.

    1. welcome chitra. adding a few drops of oil while the noodles are cooking, helps in making then non sticky. even adding oil after the noodles are strained, keeps them non sticky and dry. also cover the cooked noodles with a lid.

  8. hi dasana,
    I have tired a few receipes of yours and today i am going to try hakka noodles tomorrow.
    I wanted to tell u that many times I do no get the leave response section.

  9. 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.

    1. thanks fahim for the feedback. in restaurants msg is added. hence the taste is not same. home cooked chinese without msg will not taste like restaurant ones. another factor is they heat the pans/woks etc on a very very high flame which gives a smoky aroma & flavor to the stir fried food. this cannot be achieved while making at home.

      1. thats Interesting. How much MSG would you suggest adding?

        But thank you for the reply :). appreciate it

  10. 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!

    1. 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.

  11. 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..

    1. 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.

  12. Hi,
    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.
    Thnx

    1. 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.

  13. Hi dassana
    Your recipes are fantastic
    I am nt so pro in cooking ..so 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
    Manali

  14. 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

    1. 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.

  15. hi dassana ,

    I tried this recipe.it 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.

    regards,
    priya.

  16. 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.

  17. 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.

  18. 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!

  19. 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 of.cooking so much. My mom is extremely proud of me and thankful to you.

  20. 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 ?
    Bye
    Suman

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

  22. Hello

    Wow what a recipe. Yum Yum Yummy…Definitely going to try this at my own.

    Thanks for sharing this such an awesome recipe.

    Cheers
    Sakshi

    1. 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.

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

    1. 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.

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