Easy 1 Pot Vegetable Hakka Noodles. Indo Chinese Hakka Noodles with peppers, onions, cabbage, carrots and a simple sauce. Vegan Nutfree Recipe. Can be gluten-free.
Indo Chinese food is a big category of its own in Indian cuisine. There are several dishes that make up the cuisine. The dishes are known for being heavily influenced by chinese dishes and then they are amped up with things like garlic, ginger, green chile, spices and more.
These Hakka Noodles are a staple side that goes well with any of the Indo Chinese veggie mains like Manchurian(book 1), or a Chilli Tofu paneer.
To make this into a meal, add some baked tofu or some vegan meat subs marinated in soy sauce + minced ginger+ garlic. I like to make these with peppers, onion, cabbage and any other veggies that I have, and some greens. These noodles are super easy, 1 Pot, peppery and a great light weeknight meal.
Easy, quick and amazing flavor!
More quick meals from the blog
- 1 pot Peanut Butter Noodles and Veggies GF
- Lo Mein Noodles. GF option
- Sweet And Sour Chickpeas and Broccoli GF
- Kung Pao Lentils GF
- Lentils & Veggies in Thai Peanut Sauce GF Soy-free
- Sticky Sesame Ginger Tofu and Veggies. GF
- Curry Ramen with Miso Maple Lentils. GF
If you make these, do let me know in the comments and rate the recipe!
Vegetable Hakka Noodles - 1 Pot Indo Chinese Noodles
Ingredients
- 6 to 7 oz Hakka Noodles or ramen or soba
- 2 tsp oil
- 1 small onion thinly sliced
- 4 cloves of garlic finely chopped
- 1 inch ginger finely chopped
- 1/2 (0.5 ) red and 1/2 green bell pepper thinly sliced
- 1 cup (70 g) thinly sliced cabbage
- 1/2 cup (64 g) thinly sliced or julienned carrots
- 1 tbsp soy sauce
- 1 tsp rice vinegar
- 2 tsp or more sambal oelek or use sriracha or other chile garlic sauce of choice
- 1 tbsp water
- salt to taste
- 1/2 tsp (0.5 tsp) black pepper
- scallions for garnish
Instructions
- Cook the noodles according to instructions and keep aside.
- In a large skillet, heat oil over medium high heat. When hot, Add the onions, garlic, ginger, mix and cook until translucent. 1-2 minutes.
- Add the rest of the veggies, a pinch of salt and cook until golden on some edges. 2 to 3 minutes.
- Meanwhile, mix the soy sauce, vinegar, chili sauce, water in a bowl. Add this to the skillet and mix well.
- Add the cooked noodles and toss well to combine. Add salt and pepper generously and mix to combine. Taste and adjust salt, heat and black pepper. Flaked black pepper works best in the noodles rather than ground.
- Cover and cook for a minute. garnish with scallions/green onions and serve.
Nutrition
How spicy is this recipe? Will it still taste good with very little Sriracha sauce? I want to give this to my kids who don’t like the spice too much.
sure – it’s totally optional – you could just add a little to your dish if you like.
Very nice Richa thank you, and easy to make. Have a nice Chinese New Year holiday next week.
Another amazing recipe. Quick and delicious!! Thanks. ☺️
Quick, Simple and Delicious! Thanks for sharing.
Thanks for popping by & the amazing rating =)
Hi Richa, i made this recipe without cabbage (not a fan of cabbage :p) and used rice noodles instead of hakka noodles – tastes awesome!!
Thanks for simplifying the recipe, it was loved by all 🙂
perfect – thank for the rating & the info =)
Your site is excellent, great job Richa!!
Thank you! 🙂
Hey I have a question. A serving serves how much people? Because i’m hosting a party and want to know how much I should make or how many servings. I’m hosting a party for about 50 people. If you respond by tomorrow morning that’ll be great! Nice recipe…
if its a side, then 4 people
Hey, is it ok to skip the soy sauce?
Sure, add some more flavor with ginger garlic or a chili sauce
hi richa!
wow, this was sooo delicious!!! i followed your recipe and it came out so nicely! even my omnivore boyfriend loved it and said, double it next time please (made it for 2). next time i would like to try it with broccoli and shitake mushrooms or cauliflower……; the possibilities are endless, plus i love everything with garlic and ginger!! oh, and i added some fresh cilantro at the end…..
thanks again for this wonderful recipe!!! <3
awesome!
Richa, your food is the best. Another hit!
Thanks!
What a simple yet super tasty & fresh dish! I saw you post this on IG yesterday & I was like, “Wait a minute… I think I have all of those ingredients!” I had just enough time to whip it up. As it turned out, the pepper I had in the fridge had passed, so I added extra carrots & cabbage. I am more of an “eyeball it” cook when it comes to following recipes 😆 so I think I added much more chili paste than the recipe called for as well as more veggies but that was okay because we love it. 😉 I love how all of your recipes are still so darn tasty even with my “eyeball it” method of cooking. 👍🏼 Thank you for sharing!! 😊
awesome! yes thats how recipes should be 🙂
Absolutely! 🙌🏼
This was so delicious! I used einkorn wheat spaghetti instead of regular noodles. A real crowd pleaser, as I made lots of this for a potluck dinner.
awesome!
what can I use in place of garlic sauce or chilli sauce? Cos my kids cannot eat spicy food. Thank you.
omit them. you can add a tsp of ketchup
I make this frequently and love it! Easy, quick and healthy! Thank you!
This was very good Richa. Simple and satisfying. I used brown rice & millet ramen, and would double the cabbage next time since it cooks down so much. I look forward to the Singapore noodle recipe in your new book too!
Awesome!
This noodle dish looks wonderful! I never even knew that Indo Chinese cuisine existed! Definitely want to try it out!
This was delicious! I made a double recipe and the four of us devoured it. I chilled it for an hour before serving because its’ such a hot day. I hope you don’t get tired of hearing this, but, “Richa, thanks for another winning recipe) 🙂
yay! I am glad you loved it! The pepper would have heated you up on the hot day 🙂
I think I will get a small cake of firm tofu and slice it up fairly thinly then marinate it in the soy sauce, etc. (maybe add a touch of sesame oil as well), and substitute this marinated tofu for the cabbage which I can’t eat. Hopefully that will work.
try my hoisin noodle stir fry that uses tofu. https://www.veganricha.com/2017/01/tofu-brown-rice-noodles-hoisin-sauce.html
This looks really good, thanks. Nice and easy and straightforward, which is what I need these days. I’ll put it on Instagram when I make them.
I also want to try Singapore noodles, which I LOVE but have never made at home. If you feel like giving them a go sometime, I’d love to see your recipe . 🙂 All the best.
Awesome! I have singapore noodles in my upcoming book, so the recipe might not show up on the blog 🙂
What a wonderful coincidence that they’re in your new book! I’ll look for that recipe. ????