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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.

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. | VeganRicha.com

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 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. | VeganRicha.com

Easy, quick and amazing flavor!

More quick meals from the blog

If you make these, do let me know in the comments and rate the recipe!

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. | VeganRicha.com

Vegetable Hakka Noodles - 1 Pot Indo Chinese Noodles

5 from 15 votes
By: Vegan Richa
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 2
Course: Side
Cuisine: Indian, Vegan
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 with gluten-free noodles
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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 red and 1/2 green bell pepper thinly sliced
  • 1 cup thinly sliced cabbage
  • 1/2 cup 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 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

Calories: 420kcal, Carbohydrates: 86g, Protein: 5g, Fat: 5g, Sodium: 518mg, Potassium: 354mg, Fiber: 4g, Sugar: 6g, Vitamin A: 6310IU, Vitamin C: 60.4mg, Calcium: 63mg, Iron: 1.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

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. | VeganRicha.com

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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42 Comments

  1. Lisa says:

    I liked it but felt it easily could use double the sauce, and I’m not even one who likes alot of sauces. It was still too dry for me

    1. Richa says:

      You can double the sauce. It depends on the noodles, some noodles absorb a lot of moisture so then the sauce disappears. These noodles are also usually served with a saucy side like manchurian sauce with tofu or veggie balls etc.