Vegetable Hakka Noodles



  • Hakka veg noodles (I use Ching’s which is usually 150 gm  – I use two packets)
  • Capsicum – Red, yellow and green –1 of each (small)
  • Carrot – 2
  • Cabbage – 1 (small)
  • Onion – 1 big
  • Oil – 2 tbsp
  • Soy Sauce – 2 to 3 tsp
  • Ginger garlic paste – 1 tsp
  • Black pepper powder – ½ tsp
  • Red chilli powder – ½ tsp (I use the Kashmiri variety)
  • Salt to taste



Cooking the noodles:

  1. Heat 3 cups of water with a pinch of salt until it comes to a rolling boil and you can see bubbles.
  2. Now dunk the noodles in this water and cook for 3-5 minutes, until al dente. Do not overcook, as noodles will get mushy.
  3. Drain the noodles and run it under cold tap water.
  4. Drizzle some oil and mix into the noodles, separate the noodle strands gently by hand. Set aside.

For the Vegetables:

  1. Chop all the vegetables thinly lengthwise (known as the julienne cut).
  2. Heat some oil in a wide bottomed pan. Add the ginger garlic paste and sauté for few seconds until the aromas start coming out.
  3. Add chopped vegetables and sauté well. Sprinkle little water on the vegetables, cover with lid and cook for 3-5 mins until tender.
  4. Once vegetables are firm but tender, add soy sauce, pepper powder, chilli powder, salt and mix well.
  5. Add noodles and mix well. Taste and adjust for seasoning.
  6. Serve hot with a side of tomato sauce.