Veg Hakka Noodles

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The quick and easy Indo Chinese noodles which are very popular dish in restaurants and it is mainly served with Manchurian, Chilli Paneer, Chilli Chicken, Chilli Mushroom etc. It’s very important to chop veggies evenly as veggies are fried on high flame in Hakka Noodles. You can select veggies according to your preference. I have used green capsicum, red capsicum, broccoli, zucchini, carrots, onion, and spring onion for garnishing. You can skip zucchini and broccoli.
Serves 2

  •  2 Packs of noodles (individual packs)
  • 1 chopped onion
  • 1 Chopped green capsicum
  • 1 Chopped red capsicum
  • 1 Cup chopped broccoli
  • 3-4 Chopped baby carrots
  • 1/2 Cup chopped zucchini
  • 1 Tbsp chopped garlic cloves
  • 1 Tbsp soy sauce
  • 1 Tbsp red chili sauce
  • 1 Tbsp tomato ketchup
  • 1 Tsp cumin seeds
  • 2 Tbsp oil
  • Salt as required

Learn Step By Step Recipe With Pictures for Veg Hakka Noodles
Step 1- Boil 2-3cups of water in a pan and when it starts boiling add noodles and 1tbsp of oil. Let it boil on high flame for 2-3mins then lower the flame and boil until cooked. Do not overcook it. Strain the water and wash with cold water and add 1tbsp of oil and keep aside

Step 2- Heat oil in a wok/kadhai and let the cumin seeds splutter then add chopped garlic and sauté for 10-15secs. Then add chopped onion, carrots and broccoli and fry on high flame for 1-2mins

Step 3- Then add chopped zucchini, red capsicum and green capsicum and fry for 1-2mins on high flame. The veggies should be half cooked

Step 4- Add chili vinegar/ white vinegar, red chili sauce, soy sauce and salt. Mix well and sauté again for 1min

Step 5- Now add the boiled Hakka noodles and mix well. Serve hot with your favorite side dish


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