Vegetable Hakka Noodles Healthier Vegan

★★★★★“Great recipe for Hakka noodles! Really appreciate the fact that I can add/substitute veggies based on what I have in the fridge. Also appreciate the use of healthier noodles in this one. This came together quickly and easily for me on a particularly busy weeknight. Thank You!.”– Nikita Indo-Chinese cuisine is the BEST kind of Chinese food in my opinion. Yeah, it’s not your typical Chinese food, but rather an Indian style of making Chinese food flavored with soy sauce, vinegar, Indian chili sauce, and sometimes even tomato ketchup. Finding an Indo-Chinese restaurant is no easy task, and while they’re super popular in India, they’re not as commonly found here in the United States. I’m originally from New Jersey which has a high Indian population so you’ll still manage to find a few good Indo-Chinese spots. Now that I live in Southern California, I haven’t yet been to a single Indo-Chinese restaurant here because they are a rarity. Needless to say, I miss Indo-Chinese cuisine a lot, hence why I make it at home.

What are Vegetable Hakka Noodles?

Indo-Chinese Hakka Noodles are prepared with noodles, lots of veggies, and minimal sauces. The end result is delicious and flavorful noodles. These Indian-style Hakka Noodles are made in a wok on high heat. For this type of cooking, the prep work needs to be done ahead of time and the entire cooking process should take no longer than 7 minutes. The key is to cook the Hakka Noodles quickly on high heat so the veggies remain crunchy.

Ingredients

Noodles: I love using my favorite 3-ingredient clean ramen noodles which you can find at Walmart or Whole Foods. They’re my favorite and CLEAN! Alternatively, you may use the traditional Hakka Noodles which you can find at your local Indian grocery store.

How to Make Vegetable Hakka Noodles Recipe?

Veggies: Sliced Onions (red or white work), Sliced Red, Green, and Yellow Bell Peppers, Thinly Julienned Carrots, Shredded Cabbage, and Chopped Scallions (spring onions). Sauces: Dark Soy Sauce for color and saltiness, Ching’s Red Chili Sauce, Chili Vinegar (or white vinegar, rice vinegar). Spices: A little salt and black pepper powder. Don’t overdo the salt as the sauces already contain a high amount of sodium. Oil: You’ll need to work with a high-heat and flavorless oil such as avocado oil. Canola and sunflower oils are other options. See the recipe card below for full information on ingredients and quantities. 2. Once hot, add instant ramen noodles. I love Ocean’s Halo Organic Ramen Noodles which contains only 3 ingredients. Cook the noodles according to the package instructions. Alternatively, you can use Ching’s Hakka Noodles – 300 grams. (Image 2) 3. Once the noodles are done, drain them and run them under cold water. (Image 3) 4. Set aside on a plate. Add 2 teaspoons of oil and coat the noodles. This ensures the noodles don’t stick together. Set aside. (Image 4) 2. Immediately after, add the white portion of the scallions. Saute for 30 seconds. (Image 2) 3. Add the red onions and cook for another 30 seconds. (Image 3) 4. Add all 3 colored bell peppers and carrots. Cook for 30 seconds again. (Image 4) TIP: Do NOT overcook the veggies – work quickly cooking the veggies for only about 30 seconds. 6. Now add the noodles. (Image 6) 7. Add the sauces… dark soy sauce, red chili sauce, and rice wine vinegar. Toss well so the noodles are coated well. (Image 7) 8. Add the green scallions and black pepper. Gently toss. (Image 8) ✓ Sauces – Keep your sauces ready to go – you can combine them in a small bowl and add them when it’s time. ✓ Boil Noodles ahead of time and rinse under cold water which prevents the noodles from sticking. ✓ High-Heat Wok – Use a wok when making these noodles – avoid using nonstick, a stainless or iron walk will give you the best results and flavor. ✓ Don’t Overcook Veggies – Work quickly and don’t overcook veggies. We are looking for crunchy veggies. ✓ Spicy Noodles – You can add 1-2 green chilies along with the chopped garlic or add an additional tablespoon of red chili sauce. ✓ Gluten-free option – Use gluten-free soy sauce and gluten-free millet and brown rice ramen noodles – love this brand! → Chili Oil – top with some chili oil on top, I love Trader Joe’s Chili Onion Crunch.