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    Home » main course:India

    Vegetable Hakka Noodles – 1 Pot Indo Chinese Noodles

    Published: Jul 12, 2017 · Modified: Aug 2, 2017 by Richa 40 Comments

    Jump to Recipe   Print 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. 

    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

    • 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!

    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 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
    Print Recipe
    5 from 20 votes

    Vegetable Hakka Noodles - 1 Pot Indo Chinese Noodles

    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
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Side
    Cuisine: Indian, Vegan
    Servings: 2
    Calories: 420kcal
    Author: Vegan Richa

    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

    Nutrition Facts
    Vegetable Hakka Noodles - 1 Pot Indo Chinese Noodles
    Amount Per Serving
    Calories 420 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Sodium 518mg23%
    Potassium 354mg10%
    Carbohydrates 86g29%
    Fiber 4g17%
    Sugar 6g7%
    Protein 5g10%
    Vitamin A 6310IU126%
    Vitamin C 60.4mg73%
    Calcium 63mg6%
    Iron 1.4mg8%
    * Percent Daily Values are based on a 2000 calorie diet.

    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

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

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    1. Brooke

      June 19, 2022 at 11:08 pm

      5 stars
      Super quick and super easy! Only had vermicelli in the cupboard and they worked a treat.

      Reply
      • Vegan Richa Support

        June 21, 2022 at 11:46 am

        whatever works sometimes 🍜

        Reply
    2. Priya

      October 05, 2021 at 1:41 pm

      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.

      Reply
      • Vegan Richa Support

        October 06, 2021 at 10:14 am

        sure – it’s totally optional – you could just add a little to your dish if you like.

        Reply
    3. Rani

      February 04, 2021 at 11:44 am

      5 stars
      Very nice Richa thank you, and easy to make. Have a nice Chinese New Year holiday next week.

      Reply
    4. Laura

      December 30, 2020 at 3:20 pm

      5 stars
      Another amazing recipe. Quick and delicious!! Thanks. ☺️

      Reply
    5. Nik

      December 04, 2020 at 5:24 pm

      5 stars
      Quick, Simple and Delicious! Thanks for sharing.

      Reply
      • Vegan Richa Support

        December 06, 2020 at 3:04 pm

        Thanks for popping by & the amazing rating =)

        Reply
    6. Vaishali

      June 14, 2020 at 11:03 am

      5 stars
      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 🙂

      Reply
      • Vegan Richa Support

        June 15, 2020 at 2:18 pm

        perfect – thank for the rating & the info =)

        Reply
        • Darlene

          January 03, 2023 at 1:30 pm

          5 stars
          This dish is fantastic!! The flavors are delicious.

          Reply
          • Vegan Richa Support

            January 04, 2023 at 4:34 pm

            Thank you! I’m glad you enjoy the recipe.

            Reply
    7. Syed

      May 23, 2020 at 8:50 pm

      5 stars
      Your site is excellent, great job Richa!!

      Reply
      • Vegan Richa Support

        May 24, 2020 at 12:17 pm

        Thank you! 🙂

        Reply
    8. Neel Mirpuri

      January 17, 2020 at 7:00 pm

      5 stars
      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…

      Reply
      • Richa

        January 17, 2020 at 10:54 pm

        if its a side, then 4 people

        Reply
    9. Paayal Kripalani

      June 03, 2019 at 11:25 am

      5 stars
      Hey, is it ok to skip the soy sauce?

      Reply
      • Richa

        June 03, 2019 at 11:56 am

        Sure, add some more flavor with ginger garlic or a chili sauce

        Reply
    10. Edie

      March 25, 2019 at 9:34 am

      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

      Reply
      • Richa

        March 25, 2019 at 10:05 am

        awesome!

        Reply
    11. Rebecca

      March 12, 2019 at 11:50 am

      5 stars
      Richa, your food is the best. Another hit!

      Reply
      • Richa

        March 12, 2019 at 2:49 pm

        Thanks!

        Reply
    12. J Shirey

      March 06, 2019 at 5:27 am

      5 stars
      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!! 😊

      Reply
      • Richa

        March 06, 2019 at 11:04 am

        awesome! yes thats how recipes should be 🙂

        Reply
        • J Shirey

          March 07, 2019 at 5:10 am

          Absolutely! 🙌🏼

          Reply
    13. Divya

      December 17, 2018 at 6:51 am

      5 stars
      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.

      Reply
      • Richa

        December 17, 2018 at 10:48 am

        awesome!

        Reply
    14. Merl

      September 17, 2018 at 9:09 am

      what can I use in place of garlic sauce or chilli sauce? Cos my kids cannot eat spicy food. Thank you.

      Reply
      • Richa

        September 17, 2018 at 10:28 am

        omit them. you can add a tsp of ketchup

        Reply
    15. Kira

      October 03, 2017 at 10:20 pm

      5 stars
      I make this frequently and love it! Easy, quick and healthy! Thank you!

      Reply
    16. Karen

      August 30, 2017 at 4:28 am

      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!

      Reply
      • Richa

        August 30, 2017 at 10:54 am

        Awesome!

        Reply
    17. Cassie Autumn Tran

      July 31, 2017 at 10:45 pm

      This noodle dish looks wonderful! I never even knew that Indo Chinese cuisine existed! Definitely want to try it out!

      Reply
    18. Sue

      July 20, 2017 at 4:48 pm

      5 stars
      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) 🙂

      Reply
      • Richa

        July 20, 2017 at 5:24 pm

        yay! I am glad you loved it! The pepper would have heated you up on the hot day 🙂

        Reply
    19. Marina

      July 12, 2017 at 10:18 pm

      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.

      Reply
      • Richa

        July 12, 2017 at 11:01 pm

        try my hoisin noodle stir fry that uses tofu. https://www.veganricha.com/2017/01/tofu-brown-rice-noodles-hoisin-sauce.html

        Reply
    20. Lisa

      July 12, 2017 at 6:09 am

      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.

      Reply
      • Richa

        July 12, 2017 at 4:18 pm

        Awesome! I have singapore noodles in my upcoming book, so the recipe might not show up on the blog 🙂

        Reply
        • Lisa

          July 12, 2017 at 4:49 pm

          What a wonderful coincidence that they’re in your new book! I’ll look for that recipe. ????

          Reply

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