Quick Vegetable Hakka Noodles Recipe – Easy Asian-Style Stir-Fry

Last Updated on 4 months by Neha Deshmukh

Quick Vegetable Hakka Noodles Recipe – Easy Asian-Style Stir-Fry

Hey everyone! If you’re anything like me, sometimes you just need a quick, satisfying meal that hits all the right spots. And honestly, nothing does that quite like a big plate of Hakka noodles! I first made these when I was craving takeout but didn’t want to leave the house – and now it’s a regular weeknight favorite. It’s so easy to customize, and ready in under 30 minutes. Let’s get cooking!

Why You’ll Love This Recipe

This Vegetable Hakka Noodles recipe is a winner for so many reasons. It’s incredibly fast – perfect for busy weeknights. It’s packed with fresh, crunchy veggies, making it a surprisingly healthy option. Plus, the flavour is just fantastic – that perfect balance of savoury, slightly sweet, and a little bit spicy. Honestly, once you try making it at home, you might just ditch the takeout!

Ingredients

Here’s what you’ll need to whip up a batch of these delicious noodles:

• 1.5 cups Plain noodles
• 1 cup Cabbage (shredded/julienne)
• 1 medium Carrot
• 1 Capsicum (any colour!)
• 3 Spring onion sprigs
• ½ teaspoon Pepper
• 1.5 teaspoon Tomato chilli sauce
• Salt to taste
• 3 tablespoon Oil

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

• Noodles: I prefer using plain, white noodles for that authentic Hakka flavour. You can find these at most Asian grocery stores, or even in the international aisle of larger supermarkets. About 150-200g of noodles is perfect.
• High Heat is Key: Hakka noodles are all about that stir-fry technique. You need high heat to get those veggies nice and crisp-tender. Don’t be afraid to crank up the burner!
• Veggie Variations: Feel free to get creative with your veggies! Traditionally, you’ll see cabbage, carrots, and capsicum, but you can easily add beans, mushrooms, or even broccoli. My friend, Priya, always adds baby corn – it’s delicious!
• Tomato Chilli Sauce: This is the flavour base! You can adjust the amount to your liking.

Step-By-Step Instructions

Alright, let’s get down to business! Here’s how to make these amazing Hakka noodles:

1. First, cook your noodles in 4 cups of boiling water for 3-4 minutes, until al dente. Drain them well, and give them a quick rinse with cold water (this is optional, but helps remove excess starch). Toss with 1 teaspoon of oil to prevent sticking.
2. While the noodles are cooking, prep your veggies. Julienne (that means cut into thin strips!) the cabbage, carrot, and capsicum. Slice the spring onions, keeping the white and green parts separate.
3. Heat the oil in a large pan or wok over high heat. Add the white parts of the spring onions and sauté for about 30 seconds, until fragrant.
4. Now, add the vegetables one by one, starting with the carrots, then the capsicum, and finally the cabbage. Stir-fry each vegetable for about 30 seconds on high flame – you want them to stay crisp!
5. Pour in the tomato chilli sauce, add salt and pepper, and stir vigorously to coat all the vegetables evenly.
6. Add the cooked noodles to the pan and toss everything together really well. If the noodles seem a little dry, add a splash of the reserved pasta water – this helps create a nice, glossy sauce.
7. Finally, garnish with the green parts of the spring onions and serve immediately!

Expert Tips

A few little things I’ve learned over the years:

• Don’t overcrowd the pan: Work in batches if necessary to ensure the veggies get properly stir-fried.
• Prep everything beforehand: This recipe moves quickly, so having all your ingredients chopped and ready to go is a lifesaver.
• Taste as you go: Adjust the seasoning to your liking. Everyone’s palate is different!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already pretty close to vegan! Just double-check your tomato chilli sauce to make sure it doesn’t contain any fish sauce.
• Spice Level Adjustment: If you like things extra spicy, add a pinch of red chilli flakes or a dash of hot sauce.
• Addition of Protein: My family loves adding cooked chicken or shrimp to these noodles. About 1 cup of protein is perfect for this recipe.
• Restaurant-Style Hakka Noodles: For a more authentic flavour, add a teaspoon of soy sauce and a dash of vinegar along with the tomato chilli sauce.

Serving Suggestions

These Hakka noodles are fantastic on their own, but they’re even better with a side of Manchurian or your favourite Asian-style sauces. A simple spring roll or a bowl of hot and sour soup would also make a great accompaniment.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. Note that the noodles may become a little softer upon reheating.

FAQs

Let’s answer some common questions:

• Is it better to use fresh or dried noodles for Hakka noodles? While you can use dried noodles, fresh noodles will give you a more authentic texture.
• Can I prepare the vegetables ahead of time? Absolutely! You can chop the vegetables a few hours in advance and store them in the refrigerator.
• How do I prevent the noodles from becoming sticky? Rinsing the noodles after cooking and tossing them with oil are the keys to preventing stickiness.
• What sauces can I use instead of tomato chilli sauce? You can substitute with a mix of soy sauce, chilli sauce, and a touch of sugar.
• Can this recipe be doubled or tripled easily? Yes, absolutely! Just adjust the ingredient quantities accordingly.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments if you try it, and how it turns out!