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Veg Hakka Noodles, Indo-Chinese street food
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5 from 1 vote

Veg Hakka Noodles

A delicious pot of Indo-Chinese Veg Hakka Noodles.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Main
Cuisine: Indo-Chinese
Servings: 4 servings


  • 10 oz Hakka Noodles or any other wheat noodles
  • 1 large green bell pepper thinly sliced
  • 1 large carrot julienned
  • 1 cup thinly sliced cabbage
  • 6 button or crimini mushrooms thinly sliced
  • 1 medium red onion thinly sliced
  • 1 tbsp extra virgin coconut oil
  • 1/2 tsp ground black pepper
  • 1 tbsp Sriracha sauce or any hot sauce like chili garlic sauce (adjust per taste)
  • 1 tbsp vinegar
  • 2 tbsp tamari or soy sauce
  • Salt to taste
  • For garlic-infused oil:
  • 1/2 cup extra virgin coconut oil
  • 10 cloves of garlic


  • 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.