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Chinese Vegetable Hakka Noodles Recipe

Chinese Vegetable Hakka Noodles Recipe

Chinese Vegetable Hakka Noodles Recipe

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Cuisine Chinese
Servings 4
Calories 252 kcal


  • 200 g Hakka Noodles (OR Any Noodles)
  • 2 tsp Salt
  • 1 tbsp Oil

For The Stir Fry:

  • 2 tbsp Oil
  • 1 tbsp Minced Garlic
  • 1 tbsp Minced Ginger
  • 2 tbsp Scallion Whites (Spring Onion)
  • 2 tbsp Chopped Scallion Greens
  • 1 cup Cabbage (Shredded)
  • 1 cup Carrots
  • 1 cup Capsicum
  • 2 tsp Dark Soy Sauce
  • 1 tsp Vinegar
  • 1 tsp Hot Sauce
  • Salt To Taste
  • ¼ tsp Black Pepper Powder


Cook The Noodles:

  • Heat 5 cups of water in a pan over high heat until it comes to a rolling boil. Add salt and noodles to the pan.
  • Cook for 2-3 minutes, stirring a few times in between until the noodles are just cooked (al dente). Do not overcook otherwise, the noodles 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 that they don’t stick to each other. Set them aside.

Stir Fry The Noodles:

  • Heat oil in a wok over high heat.
  • Once the oil Is hot and shimmery, add garlic and ginger and saute for 4-5 seconds.
  • Add scallion whites and scallion greens and saute for 6-8 seconds.
  • Add cabbage, carrots, and bell peppers and saute for 1 minute.
  • Now add soy sauce, vinegar, hot sauce, salt, and black pepper powder, and mix well.
  • Add the cooked noodles to the wok and toss well.
  • Check for salt and pepper and add more if required.
  • Garnish with 2 tablespoons of chopped scallion greens & serve hot.

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