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Veg Hakka Noodles

Crunchy vegetables with flavours from soy sauce, siracha and vinegar makes this vegetable Hakka noddles super yum . perfect for lunch/dinner. Tasty Indo-Chinese special.
5 from 5 votes
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Course: Noodles
Cuisine: Indo - Chinese
Author: Vidya Srinivasan


  • Hakka Noodles -1 pack
  • Carrot - 2 medium - cut it into thin strips (julienne)
  • Cabbage - 1/2 cup thinly sliced
  • Spring onion - 5
  • Bell pepper - 3/4 cup thinly sliced (I uses green, red and yellow)
  • Garlic - 2 tablespoon finely chopped
  • Onion - 1 medium thinely chopped
  • Ginger - 1 teaspoon finely chopped
  • Oil - 3 tablespoon
  • Soya sauce -1 tablespoon
  • Siracha/ Red Chilli sauce - 1/2 tablespoon + 1/4 teaspoon Adjust according to your spice level
  • Vinegar -1/2 teaspoon
  • Salt - as needed


  • Soak the ginger and garlic in soy sauce and keep aside
  • Boil enough water and add little salt. Once when the water starts boiling add noodles cook till it's done. Drain the water and wash the noodles with ice cold water and strain it
  • Spread the noodles in cooking tray/ wide plate and add a tablespoon of oil. Toss the noodles well to coat the oil without breaking it
  • Add oil to the pan and once when the oil is hot add the onions and sauté till the onion are translucent
  • Add carrot and little salt sauté for 2-3 minutes
  • Add colored capsicum, cabbage and spring onion; stir fry for 3-4 minutes till the veggies are Crunchy without overcooking
  • Add the soy sauce, vinegar, remaining salt and siracha; cook for a minute
  • Add the cooked Hakka noodles mix gently and a tong or a ladle; cook for minute. Adjust the seasoning and switch off. Garnish with spring onion greens
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1. Beans can be added with other veggies. Cut the beans into thin stripes, add them after onion
2. Ginger and garlic can be sautéd with onion and soy sauce can be added in the end
3. A teaspoon of tomato ketchup can be added with red chilli sauce for extra color and taste
4. Rice vinegar can be used instead of plain vinegar
5.Cook the noodles in high flame, sauté contoniously for even cooking
6. Adjust the soy sauce and chili sauce according to your taste
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