Hakka Noodles is a popular Indo-Chinese dish made with stir-fried noodles, crunchy vegetables, and bold sauces.

This quick and flavorful street-style recipe combines perfectly cooked noodles with garlic, ginger, soy sauce, and fresh vegetables like cabbage, carrots, and capsicum. It’s a versatile dish that can be enjoyed as a light lunch, dinner, or even a spicy evening snack.

1. 2 tbsp oil
2. 2 cloves garlic (finely chopped)
3. 1 green chili (slit)
4. 2-inch ginger (chopped)
5. 2 tbsp spring onion
6. 1 onion (sliced)
7. 1 capsicum (sliced)
8. 1/2 cabbage (shredded)
9. 1 carrot (sliced)
10. 5 snap peas
11. 2 tbsp chili sauce
12. 2 tbsp soy sauce
13. 2 tbsp tomato sauce
14. 1/2 tsp pepper powder
15. 1/2 tsp salt
16. 2 tbsp vinegar
17. Hakka noodles (boiled)

Cook Noodles

1. Boil noodles as per package instructions.
2. Drain and toss with a little oil to prevent sticking.

Stir Fry Vegetables

1. Heat oil in a wok on high flame.
2. Add garlic, ginger, chili, and spring onions.
3. Add all vegetables and stir fry quickly.

Add Sauces

1. Add soy sauce, chili sauce, tomato sauce, salt, and pepper.
2. Mix well on high heat.

Combine

1. Add boiled noodles and vinegar.
2. Toss everything on high flame until well combined.
3. Garnish with spring onions and serve hot.

Final Product