Vegetable Hakka Noodles

Name: Vegetable Hakka Noodles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: indo_chinese
Ingredients: 200 g hakka noodles (flat wheat noodles, or chow mein noodles); 2000 ml water (for boiling noodles); 1 tsp salt (for boiling water); 150 g cabbage (finely shredded); 100 g carrot (medium, julienned into thin strips); 100 g bell pepper (medium, thinly sliced (any color)); 1 pcs onion (medium, thinly sliced); 6 pcs garlic (cloves, finely chopped); 2 pcs green chili (slit lengthwise); 4 pcs spring onion (whites thinly sliced, greens chopped for garnish); 2 tbsp soy sauce; 1 tbsp white vinegar; 1 tsp green chili sauce; 1 pinch black pepper (freshly ground); 3 tbsp oil (vegetable or sesame oil, divided)

RATING

4.6/5(185)

TASTE SCORE

9/10

Quick and smoky stir-fried noodles loaded with crunchy vegetables, tossed in a light soy-chili sauce. This Indo-Chinese street food favorite comes together in under 20 minutes and delivers that perfect wok-charred flavor in every bite.

PREP

15m

COOK

10m

SERVES

1 CUP

333 cal

SERVINGS

METHOD · 5 STEPS

boil · ~10 min
Boil the noodles until just al dente.
1.Bring a large pot of water to a rolling boil (2000 ml).
2.Add 1 tsp salt and stir.
3.Add 200g noodles and cook until 90% done — check 1 minute before package instructions (about 4-5 minutes).
4.Drain immediately in a colander and rinse with cold water to stop cooking.
5.Drizzle 1 tbsp oil over the noodles, toss gently to coat, and set aside.
TIPNever overcook the noodles — they finish cooking in the wok. Cold rinse removes surface starch and prevents clumping.
prep · ~5 min
Prep all vegetables and sauces before you start stir-frying.
Hakka noodles come together fast. Have the cabbage shredded, carrot julienned, bell pepper sliced, onion and spring onion whites sliced, garlic and green chili chopped, and all sauces measured out before you heat the wok.
fry · ~5 min
Stir-fry the aromatics and hardy vegetables on high heat.
1.Heat the wok until smoking hot, then swirl in 2 tbsp oil.
2.Add chopped garlic and stir for 10 seconds until fragrant.
3.Add sliced onion and spring onion whites; stir-fry for 1 minute.
4.Add slit green chilies, carrot, and bell pepper; toss on high heat for 2 minutes.
5.Add shredded cabbage and continue tossing for 1 more minute — vegetables should stay crunchy with slight charred edges.
TIPKeep the heat high and keep tossing. Stir-frying on low heat steams the vegetables instead of charring them.
fry · ~3 min
Add the noodles and sauces; toss everything together.
1.Add the boiled noodles to the wok and increase heat to maximum.
2.Drizzle 2 tbsp soy sauce, 1 tbsp vinegar, and 1 tsp green chili sauce evenly over the noodles.
3.Toss vigorously with tongs for 2-3 minutes, ensuring noodles are well-coated and heated through.
4.Add a pinch of black pepper and toss once more.
5.Taste and add a pinch of salt only if needed — soy sauce already provides saltiness.
TIPUse tongs or two wooden spatulas to lift and toss the noodles rather than stirring. This aerates them and prevents mushiness.
garnish · ~1 min
Finish with spring onion greens and serve immediately.
Turn off the heat. Sprinkle generously with chopped spring onion greens. Serve hot as-is or with a side of chili garlic sauce.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Rinse the boiled noodles under cold water immediately after draining to remove excess starch and stop the cooking process.
2
Keep all vegetables and sauces prepped and measured before you start stir-frying—the cooking goes very fast.
3
Always stir-fry on the highest heat your stove can produce to get that signature smoky wok char.
4
Use tongs to lift and toss the noodles instead of a spoon to prevent them from breaking or becoming mushy.
5
Taste the noodles before adding extra salt—soy sauce is already quite salty and can easily over-season the dish.
6
For best texture, cook the noodles only until 90% done; they will finish cooking in the wok.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

High-protein

Add 150g of thinly sliced chicken breast or shrimp during the stir-fry step for a more filling meal. Sear the protein first until just cooked, then remove it and add it back with the noodles.

vegan

Vegan

Use a vegan-friendly soy sauce or tamari and replace the green chili sauce with a vegan version (most are already vegan—just check labels). This version is naturally vegan as written.

gluten free

Gluten-free

Substitute the wheat noodles with rice noodles or gluten-free hakka noodles, and use tamari or coconut aminos instead of soy sauce.

spicy

Spicy

Increase the green chili sauce to 2 teaspoons and add ½ teaspoon of red chili flakes or a splash of chili oil for extra heat.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Vitamin A

Carrots provide a generous amount of beta-carotene, which the body converts into vitamin A for healthy vision and immune function.

✓

Good Source of Fiber

Cabbage, carrots, and bell peppers all contribute dietary fiber, supporting digestion and promoting a feeling of fullness.

✓

Low in Added Sugar

This savory noodle dish relies on soy sauce and vinegar for flavor, with no added sugar, making it a balanced option for everyday meals.

QUESTIONS?

Frequently asked questions

Flat wheat noodles labeled 'Hakka noodles' or chow mein noodles work best. Spaghetti or ramen can be used as a substitute, but the texture will be slightly different.

PAIRS WELL WITH