on Sep 10, 2022, Updated Oct 29, 2023 If you want to try more delicious noodle recipes, you can try these: Shrimp Mei Fun, Shrimp Chow Mein, Chicken Pad Woon Sen Noodles, Chicken Mei Fun, Schezwan Noodles, and Chili Garlic Noodles.
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You will find these on the menu of upscale restaurants, food trucks, and roadside stalls. They are also a favorite to cook for birthday parties, brunches, and potlucks. Making Indo-Chinese Takeout Copycat Veg Hakka Noodles at home is a breeze, and once you make these using my easy recipe, you will never go back to spending your dollars on expensive takeout. The best part about making these at home is that you use the best ingredients, no artificial colors are added to the dish, and you can customize the noodles to your taste. You can add more or fewer veggies, adjust the sauces to your taste, or load the noodles with protein to make them healthier; it’s all up to you. Serve soy sauce, vinegar, and chili oil along with these. I have also seen many people serve tomato ketchup with these noodles. To make the noodles healthier, use whole wheat flour noodles or gluten-free noodles. There are many brands of Hakka noodles available in the market these days. I like to use Leong noodles. They are slightly thinner than other noodles and soak the flavor without tasting starchy. Ching’s Secret is also a good brand. Check out any Indian grocery store to source these noodles. Vegetables – I like adding onions, green chilies, scallions (spring onions), carrots, bell peppers (capsicum), and green cabbage to my recipe. Feel free to add veggies you like and skip those you don’t. Other options include mushrooms, broccoli, purple cabbage, zucchini, green beans, and bok choy. Sauces – You will need dark soy sauce and hot sauce (or red chili sauce) to make these noodles. Others – To make the vegetarian Hakka noodles recipe, you will also need fresh garlic, ginger, white vinegar, oil, salt, and black pepper powder. White vinegar can be replaced with rice vinegar or apple cider vinegar. To make the noodles spicier, you can add some chopped green chilies. Add 2 teaspoon salt and 7 oz (200 g) Hakka noodles to the pan. Cook for 2-3 minutes, stirring a few times, until the noodles are just cooked (al dente). Do not overcook; otherwise, they will become mushy. Drain in a colander and rinse the noodles with cold water to stop the cooking. Toss the cooked noodles with 1 tablespoon of oil so they don’t stick together. Set them aside. Heat 2 tablespoon oil in a wok over high heat. Once the oil Is hot and shimmery, add 1 tablespoon minced garlic and 1 tablespoon minced ginger and saute for 4-5 seconds. Add 2 tablespoon sliced scallion whites and 2 tablespoon chopped scallion greens and saute for 6-8 seconds.
1 cup of shredded cabbage 1 cup of finely julienned carrots 1 cup of thinly sliced green bell peppers (capsicum)
Now add the following ingredients and mix well.
2 teaspoon dark soy sauce 1 teaspoon white vinegar 1 teaspoon hot sauce ½ teaspoon salt ¼ teaspoon black pepper powder
Check for salt and pepper and add more if required. Garnish with 2 tablespoon chopped spring onion greens & serve hot. Vegetables – You can load it with as many vegetables as you want. Thinly slice the vegetables instead of chopping them. Do not overcook the vegetables. We want them to be crunchy and not soggy. Cook them on high heat to keep the crunch. Chop the veggies in thin juliennes. I used a julienne peeler for carrots and a sharp knife for capsicum and cabbage. Cookware – Use a wok or a cast iron pan. Stir-fry the ingredients on high heat for the best result. Spices – Adjust the spice level according to your taste. If you want it less spicy, reduce the hot sauce. Non Veg Noodles – Add egg, chicken, or shrimp to these noodles. Check out the detailed recipe for making chicken hakka noodles here. To make it with eggs, whisk and add them to the wok, scrambling. Then, mix them with the ready noodles. To make the stir-fried noodles with shrimp, add the shrimp to the hot oil and cook for 3-4 minutes. Then, add the remaining ingredients.
