Hakka noodles recipe | Street style Hakka noodles

Hakka noodles recipe | Street style Hakka noodles

Hakka noodles recipe is a super easy dish to make under 30 minutes yet turns out uber delicious. This indo chinese street food style hakka noodles is everyone’s favorite from kids to adults. Making it at home is not only budget friendly but also very healthy as we can keep control of what goes into the dish and not to mention the sanitary reasons

Hakka noodles is known as Veg hakka noodles, vegetable hakka noodles, veg noodles etc. I added paneer to make it wholesome and healthy. Paneer will increase the nutrition by adding protein and fats. Vegan option would be Hard tofu

In this Hakka noodles recipe you can add vegetables of your choice such as soybeans, cabbage, green beans, mung sprouts etc. The options are really endless on how you can add to this recipe. In this recipe the bell peppers, baby corn and green chilies  used are homegrown in our backyard 🙂  . I used ginger garlic paste for convenience but you can use fresh minced ginger and garlic.

In popular indo chinese restaurants and street shops, Hakka noodles is very famous and it is a must on the menu. With my recipe you can easily make at home and impress your family members or friends. 

You can use store bought hakka noodles masalas in this recipe but I really don’t find the need to use them.  I personally can eat vegetable hakka noodles as an appetizer or snack or even main course.! 🙂  

Some key notes to keep in mind while making hakka noodles recipe is that :

  • do not over cook vegetables,
  • make sure noodles are cooked to al dente and not mushy,
  • don’t add too much oil and make it greasy.

If you follow these tips I am confident that you will rock the recipe. 

Serve Hakka noodles with manchurian, example try this Baby corn Manchurian


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I hope you try out this amazing Hakka noodles recipe and do comment below and let me know how you like this recipe. 

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Hakka noodles recipe | Vegetable Hakka noodles with paneer

  • 4 rolls Noodles ((approx 125 gms))
  • 1 Bell pepper (julienne cut)
  • 1 Carrot (julienne cut)
  • 1 medium Onion (thinly sliced )
  • 1 Green onion (chopped )
  • 2 tbsps Ginger garlic paste ((or fresh minced ginger and garlic 1 tbsp each))
  • Green chili ( per taste)
  • 7-8 Baby corn (julienne cut)
  • 100 gms Paneer (cut into thin long pieces)
  • 3 tbsps Sesame oil
  • 1 tbsp Soy sauce
  • 1 tbsp Rice vinegar
  • Black pepper (to taste )
  • 1 tbsp Chili sauce (adjust per taste )
  • Salt (to taste)
  • Red chili flakes (per taste )
  • Water (to boil noodles )

Cooking noodles

  1. Take a stock pot and water. Let it come to a boil

  2. Add little salt and add noodles to the boiling water. Cook the noodles al dente or as per the instructions on your packet.

  3. Once noodles are cooked, immediately run the noodles under cold water to prevent over cooking. Then add a spoon of oil and keep aside.

Making Hakka noodles

  1. In a big wok, add sesame oil. Once oil is hot add ginger garlic paste.

  2. Fry for a minute and then add bell pepper, baby corn, carrot, onion, spring onion, green chili.

  3. On high heat cook the veggies till they are nice and roasted but should still retain their crunch. Keep tossing regularly to prevent burning.

  4. Now add soy sauce, chili sauce, rice vinegar, black pepper and paneer.

  5. Toss all the veggies together to coat the sauces well. Cook for 2 minutes.

  6. Now add in the cooked noodles and toss very well. if needed use prongs to mix gently. Cook for 3-4 minutes.

  7. Our noodles are ready, adjust salt if needed. Garnish with red chili flakes and green onions.

  8. Serve Hot.!

  1. Use vegetables of choice. 
  2. Paneer adds lot of protein but for vegan option use Firm Tofu

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