Veg Hakka Noodles Recipe | Street Style Chinese Vegetable Noodles at Home


Veg hakka noodles is another popular Indo-Chinese dish. It is delicious and mildly spicy. Boiled hakka noodles are stir-fried with veggies and chinese sauces. It is very easy and quick to make for any occasion. You will find this recipe at any Indian street-side food stall. It’ll be also on the menu of many Indian restaurants.

You can serve them with chili paneer, veg manchurian, or gobi manchurian.


Main photo with top view of veg hakka noodles served in white dish along with red chopsticks, a recipe by homemakerjob
Veg Hakka Noodles by Homemakerjob


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Thumbnail with top view photo of veg hakka noodles served in white dish along with red chopsticks, a recipe by homemakerjob

Indo-Chinese Vegetable Hakka Noodles Indian Street Style at Home

Veg hakka noodles is a popular dish in Indo-Chinese cuisine. In this dish, boiled hakka noodles are stir-fried in chinese sauces and with fresh veggies. You can add your favorite vegetables.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine Chinese, Indo-Chinese
Servings 2 people


For boiling the noodles

  • 200 gm hakka noodles
  • 1 tbsp salt
  • 1 tbsp cooking oil
  • 8 cups water

To cook the hakka noodles

  • 2 tbsp cooking oil
  • 1 tbsp garlic chopped
  • 1 tsp ginger chopped
  • ½ cup capsicum sliced
  • ½ cup carrot sliced
  • ½ cup cabbage shredded
  • 1 small onion sliced
  • 2 tbsp celery chopped (optional)
  • ¼ cup spring onion chopped
  • 2 tbsp chili oil
  • 1 tbsp soy sauce
  • 1 tsp sesame oil (optional)
  • ½ tsp salt
  • ½ tsp black pepper powder


Boiling Noodles

  • Heat 8 cups of water in a pot on medium-high heat. Once the water starts to boil, add 200 gm hakka noodles and 1 tbsp salt.
  • Cook the noodles as per the packet instructions or till they turn al dente.
  • Drain the water and rinse the noodles with cold water to stop them from further cooking.
  • Spread the boiled hakka noodles on a plate and apply 1 tbsp cooking oil to them, so they don’t stick to each other.

Cooking Hakka Noodles

  • In a pan or a wok, heat 2 tbsp oil on medium-high heat.
  • Once the oil is hot, add1 tbsp chopped garlic, and 1 tsp chopped ginger.Fry them for 10 to 12 seconds.
  • Add a small onion sliced, ½ cup capsicum sliced, ½ cup carrot sliced,and ½ cup cabbage shredded. Sauté for 2 min on medium high heat. Do not cook veggies completely; keep them crunchy.
  • Now, add 1 tbsp soy sauce, 1 tbsp vinegar, ½ tsp black pepper powder,and ½ tsp salt. Mix them well with all the vegetables and sauté for 20 seconds.
  • Next, add ¼ cup chopped green onion. Then add the boiled hakka noodles and toss everything well. Stir-fry for 2 min.
  • Add 2 tbsp chili oil and 1 tsp sesame oil. Toss the noodles well and cook for another 2 min.
  • Finally, garnish veg hakka noodles with finely chopped green onions. Serve them hot with schezwan chutney, chili paneer, or gobi manchurian.


  • Add vegetables of your choice. Chop all the vegetables thinly.
  • Do not overcook the noodles. Overcooked noodles will be stickier.
  • If you want the noodles to be spicier, add more chili oil, or you can add sliced green chili.
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