Indo-Chinese Vegetable Hakka Noodles
Wok-tossed noodles with cabbage, peppers and a soy-chilli glaze – a quick, veggie-packed take on the Indo-Chinese classic.
The key is to have everything prepped before you turn on the heat – the cooking goes fast. Cook the noodles just shy of tender, rinse them well, and toss them with a little oil so they don't clump. Then it's a quick stir-fry of cabbage, peppers and spring onions, a splash of the soy-chilli glaze, and a final toss with the noodles.
Serve them as they are for a weeknight dinner, or alongside chilli paneer or crispy tofu for a bigger spread. Either way, they're deeply savoury, a little spicy, and completely irresistible.
Ingredients
- 250 g dried Hakka noodles (or ramen or egg noodles)
- 2 tablespoons vegetable oil, plus extra for tossing
- 3 garlic cloves, finely chopped
- 1 tablespoon finely grated fresh ginger
- 1 medium onion, thinly sliced
- 2 cups shredded green cabbage
- 1 medium carrot, julienned
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 4 spring onions, sliced (white and green parts separated)
- 2 tablespoons soy sauce
- 1 tablespoon chilli sauce (such as sriracha or Indian chilli sauce)
- 1 tablespoon tomato ketchup
- 1 teaspoon rice vinegar (or white vinegar)
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt, or to taste
- 1 teaspoon toasted sesame oil
Instructions
- Bring a large pot of water to a boil. Add the noodles and cook according to the package instructions until just tender but still have a slight bite. Drain immediately, rinse under cold running water, and drain again very well. Toss with a teaspoon of vegetable oil to prevent sticking and set aside.
- In a small bowl, whisk together the soy sauce, chilli sauce, ketchup, rice vinegar, black pepper and salt. Set the glaze aside.
- Heat the 2 tablespoons of vegetable oil in a large wok or wide frying pan over high heat until shimmering. Add the garlic and ginger and stir-fry for 15–20 seconds until fragrant – don't let them burn.
- Add the onion and stir-fry for 1 minute, then add the cabbage, carrot and both bell peppers. Stir-fry over high heat for 2–3 minutes until the vegetables are hot and slightly softened but still crisp.
- Add the spring onion whites and stir-fry for 30 seconds. Pour in the soy-chilli glaze and stir to coat the vegetables; it will bubble and reduce slightly.
- Add the cooked noodles and toss everything together using tongs or two wooden spoons, lifting and turning for 1–2 minutes until the noodles are evenly coated and heated through.
- Drizzle with the toasted sesame oil, scatter over the spring onion greens, and give one final toss. Taste and adjust the salt or chilli sauce if needed. Serve immediately.
Cook’s tips
- Cook the noodles just until al dente – they'll finish cooking in the wok and you don't want them mushy.
- Rinse the cooked noodles thoroughly under cold water to remove excess starch, then drain very well so they don't water down the stir-fry.
- Have all the vegetables chopped and the sauce mixed before you start cooking; the stir-fry moves quickly.
- For extra smoky flavour, use a wok over the highest heat you have and don't overcrowd the pan.
Substitutions
- Hakka noodles can be replaced with ramen noodles (discard the seasoning packet), egg noodles, or even spaghetti in a pinch.
- Use any crisp vegetables you have – thinly sliced green beans, mangetout or baby corn all work well.
- For a gluten-free version, use gluten-free soy sauce (tamari) and gluten-free noodles.
- Add a handful of shredded cooked chicken or prawns for a pescatarian twist, or keep it veggie with pan-fried tofu cubes.
Storage & reheating
Leftovers keep in an airtight container in the fridge for up to 2 days. Reheat in a hot wok or frying pan with a splash of water or soy sauce to loosen the noodles and bring back their texture.
Frequently asked questions
What are Hakka noodles?
Hakka noodles are a type of thin, round wheat noodle popular in Indo-Chinese cooking. They're stir-fried with vegetables and a savoury sauce to make the classic dish of the same name.
Can I make this dish gluten-free?
Yes. Use gluten-free Hakka noodles or rice noodles, and replace the soy sauce with tamari or a gluten-free soy sauce. Check that your chilli sauce and ketchup are gluten-free too.
How do I prevent the noodles from sticking together?
Rinse the cooked noodles under cold water to remove surface starch, drain them very well, and toss with a little oil before setting aside. Also, make sure your wok is hot and you toss the noodles gently but quickly.
Can I add protein to these noodles?
Absolutely. Cubes of firm tofu, pan-fried until golden, or cooked prawns can be added along with the vegetables. For a pescatarian version, shredded cooked fish also works well.
