Veg Hakka Noodles Recipe | Easy Indo-Chinese Street Style Noodles

Hakka Noodles are a staple of Indo-Chinese cuisine, loved for their quick stir-fry method and bold flavors. This dish combines noodles with crunchy vegetables and savory sauces for a perfect weeknight meal.

Ingredients

• 250g Hakka noodles (or egg noodles)

• 2 tbsp oil (preferably sesame or vegetable oil)

• 1 onion, sliced

• 1 carrot, julienned

• 1 capsicum (bell pepper), sliced

• ½ cup cabbage, shredded

• ½ cup green beans, sliced

• 2 spring onions, chopped

• 2 tbsp soy sauce

• 1 tbsp chili sauce

• 1 tbsp vinegar

• 1 tsp black pepper

• Salt to taste

Recipe Instructions

1. Boil noodles until al dente, drain, and toss with 1 tsp oil to prevent sticking.

2. Heat oil in a wok on high flame and add onions, stir-frying for a minute.

3. Add carrots, beans, cabbage, and bell peppers. Stir-fry for 2–3 minutes.

4. Add soy sauce, chili sauce, vinegar, salt, and pepper. Mix well.

5. Toss in the noodles and spring onions. Stir-fry everything on high heat for another 2 minutes.

6. Serve hot as a main dish or with Manchurian.

Serving Tip

Add a drizzle of sesame oil at the end for an authentic restaurant-style flavor.