Indian · Indo-Chinese · Vegetarian

Veg Hakka Noodles


Serves: 4
Cooking time:  25 mins


3 tbsp oil
300 gms noodles
12 cloves of garlic, medium size, finely chopped
2 tsp ginger, finely chopped
½ cup french beans, sliced in 1 inch pieces
½ cup spring onions, finely chopped
½ cup carrots, julienned
1 cup cabbage, shredded
1 cup bell pepper (capsicum), green or colored, thinly sliced
½ cup sweet corn
½ tsp pepper powder
4 tsp soy sauce
3 tsp chili sauce
2 tbsp tomato ketchup
½ tsp salt, or adjust as per taste


1.  Boil 6 cups of water in a large pot on medium heat. Add noodles, ½ tbsp oil and ½ tsp salt to it. Turn occasionally in between and boil until the noodles are soft (approximately 4-5 mins). Turn off heat.
2.  Transfer the noodles to a colander and drain water. Pour cold water over the boiled noodles.
3.  Transfer the noodles back into the pot and add 1 tbsp oil to it. Toss the noodles together. Keep aside.
4.  Chop all the vegetables and keep aside.
5.  Heat 1½ tbsp oil in a wok on medium heat. Add ginger and garlic to the wok and saute for 30 sec.
6.  Add french beans and stir-fry for 2 mins.
7.  Add spring onion, carrot, cabbage, bell pepper and sweet corn to the wok. Stir-fry all the vegetables together on high heat until they are cooked (approximately 2-3 mins).
8.  Add pepper, soy sauce, red chili sauce, tomato ketchup and salt to the wok. Mix everything together and cook further for 1 min then reduce the heat to medium.
9.  Add noodles to the wok. Toss until the noodles are evenly coated with the vegetable and sauce mix. Keep on heat for 1 min and then turn off heat.

Enjoy them hot!

spoonful O’ tips

1.  While cooking, noodles must be completely submerged in boiling water so that they cook evenly.
2.  The time required to cook different types of noodles may vary. So be careful, overcooking noodles might turn them mushy.
3.  Tossing cooked noodles in oil stops noodles from sticking together.
4.  Pouring cold water over the boiled noodles stops them from cooking further.


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