Click here to watch me prepare this recipe on my IGTV.
Let me start by saying that I am OBSESSED with noodles. Really, I would eat them for breakfast, lunch, dinner…any time of day really. NO time is a wrong time to eat noodles.
When I go to India (and I’ve gone like 5 times in the last 2 years) all I ever want is HAKKA NOODLES! They can be found on menus EVERYWHERE and Indo- Chinese in India is the best so it’s hard to resist! I love the texture of the thin noodles, the crisp veggies, and like most food in India- the greasiness! I tried to be modest with the oil in my recipe but remember, if you’re going to go all out and make these and you want to really just live a little..don’t skimp on the oil and make DRY noodles. NO ONE likes dry noodles – it’s just not right, guys. Don’t do it.
Variations? You could sub the Ching’s Noodles for a whole wheat thin spaghetti or even regular spaghetti! You can also omit any veggies if you are not a fan of something in particular, although I think the cabbage lends a lot of flavor to this recipe, so try not to skip that one!
Here are some other dishes that would pair great with these Hakka noodles:
- Chili Paneer
- Kung Pao Brussel Sprouts
- Tandoori Fried Rice
- Broccoli & Edamame Fried Rice
Also, if you’re skimming through the photos, don’t be like me and cut your peppers all big and crazy. My recipe calls for “julienned” red and green peppers, so take the time and get them nice and thin! Learn from my mistakes, please.
TASTY TIP: Once all the ingredients have come together (noodles, veggies, and sauces) I like to turn the heat all the way up to high, let the noodles sit untouched, and let what’s in the bottom of the wok get slightly charred. Once I see the veggies are starting to stick, I just mix it all up! This method adds that delicious “smoky” restaurant-style flavor! Try it out 🙂
Veg Hakka Noodles
Yield 2-4 Servings
- 1 cup shredded cabbage
- 1 cup red bell pepper, julienned
- 1 cup green bell pepper, julienned
- 1/2 cup carrots, shredded
- 3 scallions, white and pale green parts separated from dark green parts
- 2 tsp chili sauce (Sambal Oelek)
- 3 tbsp soy sauce
- 2 tbsp minced garlic
- 2 tsp ginger, minced (preferably grated on microplane)
- 1.5 tsp rice wine vinegar or regular vinegar
- 2-3 green chilis (based on desired spice level)minced or julienned
- 1 Package Ching's Secret Veg Hakka Noodles (2 Bundles of dry noodles)
- 1/4 tsp white pepper
- 1/2 tsp salt or more to taste
- Optional: Chili Oil
- Boil the hakka noodles according to package directions. Be sure to rinse noodles under cold water after they are done cooking. To keep noodles from sticking to one another drizzle 1-2 tbsp of oil, and use your hands to gently separate the noodles from one another. Set Aside.
- Heat a large wok or wide bottom pot to medium high heat and add 2 tbsp oil.
- Once the oil is hot, add the green chilis and let them splutter for a few seconds and then add the white and pale green parts of the scallion. Cook for about 1-2 minutes and next, add the sliced bell peppers. Cook the peppers until they just barely begin to soften.
- Next, add the ginger, garlic stir until the raw smell of garlic has disappeared, but garlic has not browned.
- Once the garlic and ginger are fragrant, add the cabbage, carrots, and salt. Stir for about a minute.
- Reduce the heat to low and toss the noodles into your pot. On top of the noodles add soy sauce, chili sauce, vinegar, and white pepper. Use tongs or two mixing spoons to toss everything together very well. If necessary- use scissors to cut the noodles.
- Lastly, garnish the noodles with the remaining green parts of the scallions, give the noodles a quick toss and serve hot! Taste for salt and adust as needed.
- Additionally, a drizzle of chili oil, or crushed red chili flakes can be added for more spice!
Cuisine Indo- Chinese
Are the noodles the one that comes in the white package with the little spice packet? If so, do you use the spice mix that comes with the noodles?
Hi Urvi! The Ching’s Noodles I use do not come with any spice packet. They are definitely in a white packaging with black lettering but its just the noodles! Hope that helps, let me know if you still need help figuring out which ones they are!
Where do you normally buy those noodles?
I buy them from my local Indian grocery store! I believe you could find them online as well!
Hey! These noodles look great! What kind of vinegar did you use and how much?
I can’t believe I forgot the vinegar in the ingredients! Thanks for catching that ( I updated it). I used 1tsp of rice wine vinegar in the recipe. You could use regular vinegar as well. Thanks for stopping by the blog 🙂
Hi! I want to incorporate a protein-grilled chicken perhaps? Any suggestions on how to do that with a good marinade? Or shrimp ?
Hey I think Shrimp would be perfect in this recipe! I’d marinate the garlic in some fresh ginger, garlic and a touch of soy sauce, cook them and then add them on top of the noodles!
This looks so yummy omggg 😩
Have you thought of adding small pieces of paneer or tofu to the noodles? Also, love you recipes!😊
hi! do you use low sodium soy sauce or just regular?
Hi. I don’t normally get those noodles. Can you please tell me how many ounces dried noodles are there in a pack?
Hey shouldn’t we add salt while we add all the veggies. It is not mentioned anywhere in the recipe. I added a little bit doubting whether it would be too salty.
Its an amazing recipe and will let you know how it turns out 😊
Hey Palak! How many ounces of noodles are you using? I’m making this recipe with a pack of lo mein noodles that’s 14 oz. I looked up the Ching’s noodle package and it says that it’s 21 oz. but I’m not sure if you’re using that same size package or if Ching’s noodles come in different size packs.