Quick Vegetable Hakka Noodles Recipe – Indian-Style Stir-Fry

Last Updated on 2 months by Neha Deshmukh

Quick Vegetable Hakka Noodles Recipe – Indian-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. This recipe is my go-to when I’m craving something flavorful, veggie-packed, and ready in under 20 minutes. It’s a little slice of Indian-Chinese comfort food, made easy for your kitchen!

Why You’ll Love This Recipe

This isn’t your average noodle dish. It’s a vibrant, colorful stir-fry bursting with fresh veggies and a deliciously savory sauce. It’s super customizable, so you can easily swap in your favorite vegetables. Plus, it’s a fantastic way to use up any leftover veggies you have hanging around. Trust me, once you try this, it’ll become a weeknight staple!

Ingredients

Here’s what you’ll need to whip up a batch of these amazing Hakka Noodles:

• 2 tbsp oil
• 2 cloves garlic, finely chopped
• 1 red chilli, chopped (adjust to your spice preference!)
• 2 spring onions, chopped (separate the white and green parts)
• 2 tbsp onion, finely chopped
• Green capsicum (amount to your liking), thinly sliced
• 2 tbsp carrot, julienned or finely chopped
• Red capsicum (amount to your liking), thinly sliced
• 1 tbsp chilli sauce
• 1 tbsp soy sauce
• Pepper to taste (about ½ tsp)
• 1 tbsp vinegar
• Sugar to taste (about ½ tsp)
• Salt to taste
• 440 gm rice noodles (pre-cooked)
• Chilli flakes, for garnish (optional)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Oil: I prefer using refined vegetable oil for stir-fries because of its high smoke point. But you can also use sunflower oil or even peanut oil if you like.
• Rice Noodles: Pre-cooked rice noodles are a lifesaver for a quick meal. They save so much time! You can find them in most Asian grocery stores or even in the international aisle of larger supermarkets.
• Chilli Sauce & Soy Sauce: Now, this is where things get fun! There are so many brands of chilli sauce and soy sauce available in India. I usually go with a local brand of chilli sauce that has a good balance of sweet and spicy. For soy sauce, I like a dark soy sauce for a richer flavor, but regular soy sauce works just fine too. Feel free to experiment and find your favorites!
• Veggies: Don’t be shy with the capsicum and carrots! They add a lovely crunch and sweetness.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a large kadai or wok on high flame. This is important – you want that wok hot for a good stir-fry.
2. Sauté the chopped garlic and red chilli until fragrant. This usually takes about 30 seconds. Don’t let the garlic burn!
3. Add the white parts of the spring onions and finely chopped onion. Stir-fry for 1-2 minutes, until the onion starts to become translucent.
4. Toss in the carrots, green capsicum, and red capsicum. Cook on high flame for another 2-3 minutes, stirring constantly. We want to keep those veggies nice and crunchy!
5. Now for the sauce! Mix in the chilli sauce, soy sauce, vinegar, crushed pepper, sugar, and salt. Give it a good stir to combine everything well.
6. Add the pre-cooked rice noodles. Gently toss to coat the noodles evenly with the sauce and veggies. Be careful not to break the noodles!
7. Sprinkle the remaining spring onions and chilli flakes (if using) over the top. Give it one final mix.
8. Serve immediately!

Expert Tips

• High Heat is Key: Seriously, don’t skimp on the heat. A hot wok is essential for a good stir-fry.
• Prep Everything First: Before you start cooking, have all your ingredients chopped and measured out. Stir-fries move quickly, so you won’t have time to chop veggies mid-cook.
• Don’t Overcrowd the Wok: If you’re making a larger batch, cook the noodles in batches to avoid overcrowding the wok. This will ensure that everything cooks evenly.

Variations

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

• Vegan Adaptation: This recipe is already pretty close to vegan! Just double-check that your soy sauce and chilli sauce don’t contain any hidden animal products.
• Spice Level Adjustment: If you like things extra spicy, add more red chillies or a dash of hot sauce. If you prefer a milder flavor, reduce the amount of chilli sauce or omit the red chilli altogether.
• Adding Protein – Chicken/Shrimp: My family loves adding some protein. Cubed chicken or shrimp, marinated in a little soy sauce and ginger-garlic paste, are fantastic additions. Add them to the wok after the onions and cook until cooked through before adding the veggies.
• Festival Adaptations – Street Food Style: For a street food vibe, serve with a side of fried wontons or spring rolls!

Serving Suggestions

Hakka Noodles are delicious on their own, but they also pair well with other Indian-Chinese favorites. I love serving them with Gobi Manchurian or Chilli Paneer. A simple side salad also adds a nice freshness.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, the noodles will tend to absorb the sauce and become a little sticky, so they’re best enjoyed fresh.

FAQs

Let’s answer some common questions:

• Is this recipe suitable for meal prepping? While you can meal prep the sauce and veggies, I wouldn’t recommend prepping the entire dish. The noodles tend to get soggy when stored.
• Can I use different vegetables in this Hakka Noodles recipe? Absolutely! Feel free to swap in your favorites. Broccoli, mushrooms, cabbage, and snow peas all work well.
• What is the best type of rice noodle to use? I recommend using medium-width rice noodles. They hold the sauce well without becoming mushy.
• How can I adjust the spice level of this dish? Easily! Reduce or increase the amount of chilli sauce and red chillies to suit your taste.
• Can I make this recipe gluten-free? Yes! Just make sure to use a gluten-free soy sauce.

Enjoy your homemade Hakka Noodles! I hope this recipe brings a little bit of joy to your kitchen. Let me know in the comments how it turns out for you!