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Veg Hakka Noodles

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Time25 Min
DifficultyEasy
Serves2

Be it brunch, lunch, or dinner; Veg Hakka noodles are a hot favorite at the dining table. The vibrant colours of the vegetables and the silky soft noodles coated with a light sauce and spicier than the regular noodles making this dish irresistible. With Veg Hakka noodles calories around 500 and a meal by itself, it is far healthier than its non-veg counterparts like chicken or shrimp or beef Hakka ... noodles. This main course, a part of the Indo Chinese cuisine that came with the Hakka Chinese settlers during the early 19th century, to Kolkata has been modified over time to suit the fiery, sharp and pungent flavours favoured by the Indians. Veg Hakka noodles restaurant-style goes excellent with chilli paneer or tofu paneer, Gobi Manchurian, pepper baby corn, sweet and sour vegetables, and other Indo Chinese dishes. Veg Hakka noodles at home can be put together within 25 minutes, including prep time. Cook noodles as per the instructions, drain and set aside after mixing the noodles with a tsp of oil. Stir fry the julienned vegetables in a wok or a large pan and add cooked noodles and the sauce. Mix and serve hot with your choice Chinese side dish or some chilli and vinegar sauce.

Nutrition Info. (per serving)

ProteinFatCarbsFibre500 Cal500 Cal500 Cal500 Cal
  • 16gProtein
  • 9gFat
  • 87gCarbs
  • 17gFibre

Ingredients

Dry Grocery

Refined Oil

Refined Oil

4 teaspoons

Salt

Salt

1 teaspoon

Dark Soy Sauce

Dark Soy Sauce

2 teaspoons

Whole Wheat Noodles

Whole Wheat Noodles

200 g

Fruits & Vegetables

Capsicum Green-regular

Capsicum Green-regular

1 unit

Capsicum Red-regular

Capsicum Red-regular

0.5 unit

Capsicum Yellow (regular)

Capsicum Yellow (regular)

0.5 unit

Onion

Onion

1 unit

Ginger

Ginger

2 teaspoons

Spring Onion

Spring Onion

6 g

Carrot-regular

Carrot-regular

1 unit

Other

Pepper

Pepper

0.5 teaspoons

Garlic

Garlic

4 pieces

Water

Water

6 cups

Green Chillies

Green Chillies

1 unit

Green Cabbage

Green Cabbage

60 g

Directions

1Fine chop the ginger, garlic. Cut the onion into slices. Cut the carrot, cabbage, peppers into thin long strips. Cut the spring onion and green chili into diamond-shaped cuts. Boil noodles in saltwater. Once they are 3/4th done, drain it and add a little oil and spread it aside in a plate to cool down
2Heat the oil in a pan or wok on medium to high flame. Add garlic, ginger and stir-fry till fragrant. Add all the veggies (except carrot and cabbage) and stir-fry till vegetables are tender
3Add the carrot, cabbage and green chilli. Saute.
4Add noodles along with light soy, vinegar, mix well and stir-fry 1-2 min. Mix well without damaging the noodles. Check seasoning
5Garnish with spring onions and serve hot

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We hope you had fun making it! Enjoy the meal.

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