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    Home > Global Vegan Recipes > Vegan Chinese Recipes

    Veg Hakka Noodles

    Posted: Nov 14, 2015 ยท Updated: Apr 25, 2022

    Jump to Recipe

    Veg Hakka Noodles in a white bowl with chopsticks.
    I have for you today a quick, easy, and really, really tasty recipe for Veg Hakka Noodles, a classic of Indo-Chinese cuisine that is certain to tickle and please any tastebud.

    We Indians tend to be rather biased toward our food. Call us unadventurous, but you'd be hard put to it to find an Indian who would cite a foreign cuisine as their favorite. Someย of us, though, might make an exception for Indo-Chinese cuisine. Yes, it's Indian too, but not really, because it's Chinese. See the difference, silly?

    Indo-Chinese cuisine has a long history in India, beginning in Calcutta where Chinese immigrants first settled more than a century ago, bringing with them foods like noodles and soy sauce that were unfamiliar to the Indian kitchen. As they settled in, the immigrants adapted their food to local tastes, supplementing Chinese flavors with Indian ones, like peppercorns, cumin, and red and green chili peppers. The cuisine that has resulted from this rather mad mix is a delicious explosion of flavors and textures that delights and satisfies.

    In India, Indo-Chinese restaurants are everywhere, but they are rather special in Calcutta. When Desi and Iย visited this historic and fascinating cityย a few years back, the first thing we did was take a cab to what is India's only Chinatown so we could eat, eat, eat until we could eat no more. The Victoria Memorial and the Howrah Bridge could wait.

    Veg Hakka Noodles in white bowl with lettuce in background, and chopsticks.

    Veg Hakka Noodles are one dish I always order at an Indo-Chinese restaurant because they are just so delicious. But I also love making them at home because they are just so easy. There are just a few flavorings you need for a good pot of Veg Hakka Noodles, and I'll wager you have most of them in your pantry already. The noodles are rather textured and yellowย and they make the perfect vehicle for all of those juicy, al dente veggies. If you can't findย hakka noodles,ย availableย at Indian stores here in the United States or online, use any wheat noodles or even spaghetti. You can't go wrong.

    For the veggies -- I like to add a bazillion to my noodles -- use any quick-cooking vegetable that would work for a stir-fry: carrots, green beans, mushrooms, cabbage, broccoli, onions, bell peppers are all great choices. If you want to add a protein hit, stir in some tofu or tempeh. I didn't because I wanted my recipe to be as authentic as possible, but some chewy tofu or tempeh is only going to make an already great-tasting dish taste even greater.

    Hakka noodles are made without ginger and garlic, two ingredients abundantlyย used in both Indian and Chinese cooking, but because I really like some garlic in my noodles,ย I drizzle on some garlic oil when I serve these. You'll find the recipe for the oilย below.

    Looking for more vegan Indo Chinese recipes?

    • Chilli Tofu
    • Garlic Fried Rice
    • Vegan Egg Fried Rice
    • Veg Manchurian
    • Vegetable Fried Rice

    Veg Hakka Noodles Recipe:

    Veg Hakka Noodles, Indo-Chinese street food, in bowl with chopsticks.

    Veg Hakka Noodles, Indo-Chinese street food

    Veg Hakka Noodles

    A delicious pot of Indo-Chinese Veg Hakka Noodles is the perfect comfort dinner.
    5 from 1 vote
    Print Recipe Review Recipe
    Course: Main
    Cuisine: Indo-Chinese
    Diet: Vegan, Vegetarian
    Keyword: Veg hakka noodles
    Prep Time: 20 mins
    Cook Time: 15 mins
    Total Time: 35 mins
    Servings: 4 servings
    Calories: 579kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Ingredients 

    • 10 oz wheat noodles
    • 1 large green bell pepper (thinly sliced)
    • 1 large carrot (julienned)
    • 1 cup cabbage (thinly sliced)
    • 6 button mushrooms (or crimini mushrooms, thinly sliced)
    • 1 medium red onion (thinly sliced)
    • 1 tablespoon vegetable oil
    • ยฝ teaspoon ground black pepper
    • 1 tablespoon chili garlic sauce (use more or less based on your preference for heat)
    • 1 tablespoon vinegar
    • 2 tablespoon soy sauce (or tamari)
    • Salt to taste

    For garlic infused oil

    • ยฝ cup vegetable oil
    • 10 cloves garlic
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    Instructions

    • Cook the noodles in a large pot of boiling water until al dente.
    • Strain and rinse with cold water.
    • While the water for the noodles is boiling, heat a wok or a very large saucepan over high heat.
    • When the oil is hot, add the onions, toss for a minute, then add the carrots. Stir-fry for a minute, then add the cabbage, green peppers, and mushrooms.
    • Still working over high heat, stir-fry the veggies for a few minutes until they are just tender but have a good bite.
    • Add the pepper, soy sauce, Sriracha and vinegar. Stir to mix.
    • Add the cooked noodles and toss together to mix.
    • Serve hot with some garlic oil drizzled over the noodles.
    • Make garlic oil:
    • Place the coconut oil and garlic cloves in a saucepan and cook for about 7-8 minutes or until the garlic has browned.
    • Strain the oil and store in a clean, air-tight bottle.

    Nutrition

    Calories: 579kcal | Carbohydrates: 65g | Protein: 14g | Fat: 32g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Potassium: 500mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3179IU | Vitamin C: 45mg | Calcium: 69mg | Iron: 3mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    About Vaishali


    I cook and eat simple, tasty and nutritious plant-based food in my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. Read more about me here.

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    Reader Interactions

    Comments

    1. Vaishali Honawar

      November 15, 2015 at 10:37 am

      Thank you!

      Reply
    2. S R Sharma

      November 14, 2015 at 10:57 am

      For Mahadevan: soy milk- there is a brand called Sofit and also Silk. Silk is imported and Olive Tree Trading

      In Pune we have local brands Dorabjees and Chetran- Chetran may be available in Mumbai too. Olive Tree Trading also sells a range of tofu items. Check them out. One can order online and they are quite efficient in delivery

      Reply

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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