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VEG Hakka Noodles

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(400 Grams) : Raw Hakka Noodles
(2 Inch) : Ginger Cut in julienne
(1 / 2 Cup) : Spring Onion Finely Chopped
(3- 4 Nos) : Green chilly Finely Chopped
(6 -7 cloves) : Garlic Cut in Julienne
(1 Cup) : Cabbage Cut in Julienne
(1 Cup) : Capsicum Cut in Julienne
(1 Cup) : Red Onion Cut in Julienn
(2 TBSPN) : Soya sauce Dark Soya Souce
(2 TBSPN) : Red Chilly Sauce Adjust the sauce amount according to your taste
(2 TBSPN) : Green Chilly Sauce Adjust the sauce amount according to your taste
(1 TBSPN) : Vinegar
(As per Taste) : Salt
(4 TBSPN) : Oil

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VEG Hakka Noodles

Famous Street food Indian style Chinese "VEG HAKKA NOODLES"...



Popular INDO-CHINESE Street Food from Bosket’s Kitchen.

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Par boil the raw noodles in a boiling water. Add salt while boiling.
(TIP: Add 2 Tspn of Oil while par boiling).
Rainse all the water and run tap water on the noodles and keep it aside.


Heat oil in a vok or deeper pan.
Add chopped (in Julienne) Ginger, Garlic and red chilly in that.

(TIP: Alwasy keep it on high flame)

Add all chopped fresh veggies.

Don't over cook, they should be kept crispy.


Add Soya sauce and both chilly sauces, Salt and mix it well.
Keep flame on high all the time.
Now quickly add the cooked hakka noodles in the pan.
and Toss it gently.
Don't over mix with the laddle . Better you use spectula and just toss the pan to mix all the veggies and noodles.


Lastly, sprinkle vineger on the noodles and garnish it with green onion leaves.

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