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Veg Hakka Noodles Recipe
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Hakka Noodles Stir Fry

Tossed with bouncy noodles, crisp veggies, aromatic garlic, and flavourful sauces, this easy Veg Hakka Noodles Recipe is a delicious choice for lunch, dinner, or whenever you crave the irresistible taste of street-style noodles! 🍜🥢
The only downside with stir fry noodles is that there are no leftovers for next day! This stir-fried noodle recipe boasts a flavorful stir-fry sauce along with carrots, cabbage, greenbeans, bell peppers, and spring onions. Feel free to swap out some of the vegetables for favorites, or add a bit of protein such as chicken, tofu, or shrimp (or a combination).
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner, Main Course Vegetarian
Cuisine: Indo-Chinese
Servings: 6
Calories: 205kcal
Author: Shil

Ingredients

For the noodles:

  • 400 grams noodles
  • 1 tbsp salt
  • 1 tbsp+1tsp oil
  • 3 litres water

For the veggies:

  • 2 ½ tbsp. oil
  • 1 tbsp garlic chopped
  • ½ cup onion sliced
  • 1/3 cup carrot
  • 1 cup cabbage
  • 1/2 cup capsicum 3 colours
  • 1/3 cup spring onions
  • 8 green beans
  • 1 ½ tsp salt
  • 1/8 tsp sugar
  • ¾ tsp ajinomoto
  • 1 ½ tsp pepper
  • 1 ½ tbsp soya sauce
  • 1 tsp vinegar
  • 1 ½ tbsp red chilli sauce

Instructions

  • For this noodles recipes, heat a large pot of salted boiling water. Add a tablespoon of oil to the boiling water.
  • Drop in the noodles and cook until just tender or al dente, about 4 minutes or according to instructions. Drain and rinse the noodles under cold water.
  • Transfer the noodles to a colander. Toss the noodles with 1 teaspoon of the vegetable oil and spread in an even layer.
  • In a large wok, heat vegetable oil. Add the garlic and stir-fry over moderately high heat for about 30 seconds.
  • Add the onion and spring onion whites and sauté for 2 minutes.
  • Then add the carrot and beans and stir-fry over moderately high heat until the carrots are almost tender, about 4 minutes.
  • Add the cabbage and capsicum, ¾ of the spring onion greens (keep the remaining for garnishing) and stir-fry until all the vegetables are crisp-tender, about 5 minutes.
  • Sprinkle salt, sugar, pepper and ajionomoto. Mix well.
  • Add the noodles to the wok in batches, stirring well after each addition.
  • Add the sauces and stir-fry until the noodles are warmed through, 3 minutes.
  • Remove from heat. Garnish with spring onion greens.
  • Serve Veg Hakka Noodles hot with stir-fry tofu.