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Bowl full of veg hakka noodles with green chillies soaked in vingear in background

Veg Hakka Noodles

Shweta Arora
Make your favorite Street Style Veg Hakka Noodles at home in less than 30mins!! These popular and meal prep friendly Indo-Chinese noodles make a great weeknight meal! Serve on their own or pair with your favorite side.
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course
Cuisine Indo-Chinese
Servings 4


  • 3 tablespoon cooking oil 2 for cooking and 1 for coating noodles
  • 1 teaspoon sesame oil optional
  • 300 gms Chings Hakka noodles or vegetable Asian noodles or ¾lb spaghetti
  • 1 bell pepper finely sliced, using ¼ red, ¼ yellow, ½ green
  • 1 medium carrot shredded or finely sliced
  • 1 cup cabbage finely sliced
  • 1 small red onion finely sliced
  • 10-12 spring onions cut lengthwise
  • ½ cup spring onion greens chopped
  • 1 tablespoon ginger minced
  • 1 tablespoon garlic minced
  • 1 green chilli minced, optional
  • 1-2 tablespoon soy sauce using dark soy sauce
  • 1-2 tablespoon chilli vinegar or white vinegar or rice vinegar
  • 1-2 tablespoon green chilli sauce or red chilli sauce or sriracha
  • ¾ teaspoon salt or adjust to taste
  • ¼ teaspoon black pepper powder or to taste
  • 1 teaspoon sugar optional but recommended


Prep Work

  • Making these noodles involves cooking on high heat so it is important to prep everything before we start cooking.
  • Cut all the veggies thin and almost equal in size and keep aside.
  • Mix all the sauces (soy sauce, vinegar, chilli sauce, salt, pepper, and sugar) and keep them aside.

Cook the Noodles

  • Cook the noodles in a pot of boiling, sufficiently salted water as per package instructions.
  • Depending on the type of noodles used, cooking time will vary. Chings Hakka noodles will take less time compared to spaghetti pasta noodles.
  • Once noodles are cooked drain the water completely and run them through cold water to stop cooking.
  • Toss with 1 tablespoon oil (or as needed) so they are evenly coated (to prevent them from sticking). Keep aside.

To Make the Noodles

  • In a wok (preferably) or large skillet heat oil on medium-high and once hot add oil and sesame oil (optional) along with ginger garlic and green chili (optional). Saute for a few seconds until fragrant.
  • Add sliced spring onions and red onions, saute until they start to turn translucent. We don’t need to brown these.
  • Stir in the bell pepper (red, yellow, green) along with carrots. Saute for a minute on high. Do not overcook.
  • Add the cabbage and mix well. The veggies should be half cooked yet crunchy.
  • Season with some salt and pepper. Push veggies to the side and make space in the center. Add the sauce mixture (soy sauce, chilli vinegar, green chilli sauce, salt, pepper, and sugar (optional but recommended to balance the flavors)).
  • Mix and cook the veggies in the sauce for a few seconds.
  • Add the noodles and toss using tongs until everything is well incorporated.
  • Switch off the heat and garnish with some green onions.
  • Delicious and flavorful Veg Hakka Noodles are ready! Serve warm with your favorite Indo-Chinese side or gravy dish.


  • Prep everything to a T before you start cooking. To get that street style flavor cooking at high heat is important. All steps happen fairly quickly so the key is to be ready. 
  • Cook the noodles al dente and in sufficient amount of salted water for the right texture. Rub them with oil once drained to prevent them from clumping.
  • Don’t skimp on oil. If you like your noodles with each strand is separate and not mushy or clumpy then add sufficient oil while cooking as well when oiling them after boiling.
  • Use a large wok preferably or a large pan. You don’t want the veggies or the noodles to be overcrowded in the pan. That will result in steamed consistency vs stir-fried and taste will alter. 
  • Cut veggies thin and equal in size so they cook around the same time. Add veggies that have the same cooking together and depending on their cooking time. 
  • Use colorful veggies as they add to the overall appeal of this dish. 
  • Do not overcook the veggies. Slight crunch tastes nice with these noodles. 
  • Chop all veggies (except onion) and boil noodles over the weekend and keep in an airtight container in the refrigerator.
  • Mix all the sauces in a 4oz container and keep it refrigerated. 
  • Mince the ginger garlic and refrigerate or freeze. 
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