Hakka Noodles Indo Chinese Hakka Noodles Vegan

Ingredients for Hakka Noodles Recipe

Note on Celery

Many Indian readers ask me what is celery and where to get it. Celery is a herb that is easily available in most superstores and supermarkets in Indian metros. You can also grow celery in a pot. Either buy the plant from a nursery or plant the seeds. The best way is to chop the celery from its base and plant the base in the soil. Here is a shrub of celery from my balcony herb garden.

How to make Hakka Noodles

Prepare Veggies and Cook Noodles

1. First finely chop all the veggies and keep aside. You can even shred or grate the veggies using a food processor. I have used carrots, french beans, spring onions, button mushrooms, capsicum and cabbage (in the video).
2. Boil 4.5 cups water in a pot or pan with ½ teaspoon salt and a few drops of oil.
3. Add the hakka noodles (200 grams).
4. Cook the hakka noodles according to the package instructions. The noodles have to be cooked till al dente or just about cooked.
5. Drain cooked noodles in a colander. Then rinse noodles with fresh water very well. This stops the cooking process and removes the starch.
6. Add 1.5 teaspoons of toasted sesame oil. 7. Toss noodles well, so that the oil gets coated evenly on them. This gets rid of stickiness from them.

Stir Fry Spices, Vegetables

8. Heat 2 tablespoons sunflower oil (or any neutral tasting oil) in a frying pan or wok. On a medium-low to medium heat, first sauté 2 to 3 dry red chilies (broken and seeds removed) and 1.5 teaspoon finely chopped garlic for about a minute.
9. Increase the heat a bit and then add the 3 to 4 small spring onions (finely chopped), 8 to 10 french beans (finely chopped). Stir fry for about 3 minutes. Pro Tip: For non-stick frying pans, keep the heat to medium and for cast iron or carbon steel pans or wok, use medium-high to high heat.
10. Add the 4 to 5 button mushrooms (finely chopped), 1 small to medium carrot (finely chopped) and 1 teaspoon finely chopped celery and continue stir-frying. You can also add ½ cup finely chopped cabbage and 1 small to medium capsicum at this step. For the hakka noodles video in the post, cabbage is added.
11. Stir fry for about 5 to 6 minutes till the edges of the veggies start to slightly brown. I like the veggies to be cooked more, than what is the norm usually for this recipe. You can cut down on the stir frying time, if you prefer half cooked or more crunchy veggies.
12. Add 1.5 teaspoon soy sauce and mix well.

Make Hakka Noodles

13. Add the cooked noodles. Mix, keep on tossing and stir-fry noodles for 1 to 2 minutes.
14. Season with salt and crushed black pepper as per taste. Add ¼ teaspoon rice vinegar or white vinegar or rice wine.
15. Toss well again and stir fry for a minute. Switch off the flame and add 1 to 2 tablespoons spring onion greens and mix well. Or you can garnish with spring onions while serving.
16. Serve Hakka Noodles hot as it is or accompanied with an Indo Chinese dish like Gobi Manchurian or Paneer Manchurian or chilly mushroom or mushroom manchurian.

Expert Tips for Best Hakka Noodles

Chopping veggies: The veggies added to noodles have to really chopped fine or cut into julienne or shredded as all the stir frying is done at a medium to high heat and in less time. Cooking noodles: Boil noodles till they are al dente – meaning having a slight bite to them. The noodles are again stir-fried on a high heat which makes them cook again. You don’t want to have overcooked or pasty noodles. For non-sticky noodles: Rinse the cooked noodles in fresh water very well. This method stops the cooking process and removes the starch. Toss and mix then cooked noodles with some oil. This gets rid of the stickiness from them and they do not become lumpy. Frying pan or Wok: Make sure to use a wok or kadai or a frying pan with handles, so that you keep on moving the pan when tossing and stir-frying them. Cast iron or carbon steel pans work great for stir frying on high heat but you can easily make these noodles in a regular Indian kadai or even a frying pan. Authentic Chinese flavors: Though they can be skipped, but to get an authentic Chinese style taste and flavor, I recommend adding these three ingredients which make a lot of difference to the final dish. You can add all or either one of them. Toasted sesame oilCeleryRice vinegar or rice wine. Stir-frying: Usually in restaurants and street stalls, the ingredients are stir fried at a very high heat which gives that smoky flavor to the dish. In a regular home kitchen it is difficult to replicate such a high heat. So you can use a medium to medium-high or high heat of your burner stove and make the recipe. For non-stick pans, stir fry on medium heat. Gluten-free options: To make gluten-free version use gluten-free noodles and tamari or bragg liquid aminos. 

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Noodles Recipe | Veg Noodles Recipe Chow Mein | Veg Chowmein Recipe American Chop Suey Recipe Schezwan Noodles Recipe This hakka noodles post is from the archives (Feb 2014) and has been republished and updated with a video and my expert tips on September 2020.

title: “Hakka Noodles Indo Chinese Hakka Noodles Vegan " ShowToc: true date: “2024-10-03” author: “Gerald Newson”

Ingredients for Hakka Noodles Recipe

Note on Celery

Many Indian readers ask me what is celery and where to get it. Celery is a herb that is easily available in most superstores and supermarkets in Indian metros. You can also grow celery in a pot. Either buy the plant from a nursery or plant the seeds. The best way is to chop the celery from its base and plant the base in the soil. Here is a shrub of celery from my balcony herb garden.

How to make Hakka Noodles

Prepare Veggies and Cook Noodles

1. First finely chop all the veggies and keep aside. You can even shred or grate the veggies using a food processor. I have used carrots, french beans, spring onions, button mushrooms, capsicum and cabbage (in the video).
2. Boil 4.5 cups water in a pot or pan with ½ teaspoon salt and a few drops of oil.
3. Add the hakka noodles (200 grams).
4. Cook the hakka noodles according to the package instructions. The noodles have to be cooked till al dente or just about cooked.
5. Drain cooked noodles in a colander. Then rinse noodles with fresh water very well. This stops the cooking process and removes the starch.
6. Add 1.5 teaspoons of toasted sesame oil. 7. Toss noodles well, so that the oil gets coated evenly on them. This gets rid of stickiness from them.

Stir Fry Spices, Vegetables

8. Heat 2 tablespoons sunflower oil (or any neutral tasting oil) in a frying pan or wok. On a medium-low to medium heat, first sauté 2 to 3 dry red chilies (broken and seeds removed) and 1.5 teaspoon finely chopped garlic for about a minute.
9. Increase the heat a bit and then add the 3 to 4 small spring onions (finely chopped), 8 to 10 french beans (finely chopped). Stir fry for about 3 minutes. Pro Tip: For non-stick frying pans, keep the heat to medium and for cast iron or carbon steel pans or wok, use medium-high to high heat.
10. Add the 4 to 5 button mushrooms (finely chopped), 1 small to medium carrot (finely chopped) and 1 teaspoon finely chopped celery and continue stir-frying. You can also add ½ cup finely chopped cabbage and 1 small to medium capsicum at this step. For the hakka noodles video in the post, cabbage is added.
11. Stir fry for about 5 to 6 minutes till the edges of the veggies start to slightly brown. I like the veggies to be cooked more, than what is the norm usually for this recipe. You can cut down on the stir frying time, if you prefer half cooked or more crunchy veggies.
12. Add 1.5 teaspoon soy sauce and mix well.

Make Hakka Noodles

13. Add the cooked noodles. Mix, keep on tossing and stir-fry noodles for 1 to 2 minutes.
14. Season with salt and crushed black pepper as per taste. Add ¼ teaspoon rice vinegar or white vinegar or rice wine.
15. Toss well again and stir fry for a minute. Switch off the flame and add 1 to 2 tablespoons spring onion greens and mix well. Or you can garnish with spring onions while serving.
16. Serve Hakka Noodles hot as it is or accompanied with an Indo Chinese dish like Gobi Manchurian or Paneer Manchurian or chilly mushroom or mushroom manchurian.

Expert Tips for Best Hakka Noodles

Chopping veggies: The veggies added to noodles have to really chopped fine or cut into julienne or shredded as all the stir frying is done at a medium to high heat and in less time. Cooking noodles: Boil noodles till they are al dente – meaning having a slight bite to them. The noodles are again stir-fried on a high heat which makes them cook again. You don’t want to have overcooked or pasty noodles. For non-sticky noodles: Rinse the cooked noodles in fresh water very well. This method stops the cooking process and removes the starch. Toss and mix then cooked noodles with some oil. This gets rid of the stickiness from them and they do not become lumpy. Frying pan or Wok: Make sure to use a wok or kadai or a frying pan with handles, so that you keep on moving the pan when tossing and stir-frying them. Cast iron or carbon steel pans work great for stir frying on high heat but you can easily make these noodles in a regular Indian kadai or even a frying pan. Authentic Chinese flavors: Though they can be skipped, but to get an authentic Chinese style taste and flavor, I recommend adding these three ingredients which make a lot of difference to the final dish. You can add all or either one of them. Toasted sesame oilCeleryRice vinegar or rice wine. Stir-frying: Usually in restaurants and street stalls, the ingredients are stir fried at a very high heat which gives that smoky flavor to the dish. In a regular home kitchen it is difficult to replicate such a high heat. So you can use a medium to medium-high or high heat of your burner stove and make the recipe. For non-stick pans, stir fry on medium heat. Gluten-free options: To make gluten-free version use gluten-free noodles and tamari or bragg liquid aminos. 

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Noodles Recipe | Veg Noodles Recipe Chow Mein | Veg Chowmein Recipe American Chop Suey Recipe Schezwan Noodles Recipe This hakka noodles post is from the archives (Feb 2014) and has been republished and updated with a video and my expert tips on September 2020.