Super Easy Indo-Chinese Vegetable Hakka Noodles

Indo-Chinese style of stir-fried noodles in easy and simple seasonings. Hakka noodles are super popular dish in India. Hakka noodle is perfect as an everyday meal or for any celebrations The recipe is perfect for vegetarian and can be adapted to make it a complete meal by including chicken or other meatless protein.

In India, Indo-Chinese food is also known as Desi-Chinese, Indo-Chinese or Chindian. The food is based on the Chinese food but adapted to the Indian taste. I guess in a way similar to Peranakan food, the fusion of Chinese and Malay.
It’s not until I moved to the U.S. that I am more familiar with the Indian cuisine and actually love it. My kids love Indian food a lot. We
go to Indian restaurant pretty often and that’s where I get to know Indian-Chinese dishes such as Gobi Manchurian, Chili Chicken, and this Hakka Noodles.

What is Indo-Chinese Hakka Noodles?

Indo-Chinese Hakka noodles are all over India. The locals love it. It is a popular street food and also restaurant food. The Hakka noodles that I grew up eating, known as bakmi khek, is totally different with this Indo-Chinese Hakka noodles. But you know, there are so many different variety of Hakka noodles. So imagine when I first saw the sign Hakka noodles at the Indian restaurant, I was a bit perplexed. It was actually a stir-fried noodles!! Just like the Chinese chow mein noodles. The seasonings have been adjusted to suit the Indian palate. It’s savory, with hint of spiciness with a bit of tang.

Type of noodles to use

The popular brand to use for Indo-Chinese Hakka noodles are Ching’s Hakka Noodles, but you can use whatever brand you like. It’s basically a round wheat noodles that looks like spaghetti.
Substitution: Chinese chow mein noodles, spaghetti noodles, ramen noodles

How to make easy Indo-Chinese Hakka noodles

1. Preheat a large skillet or a wok. Add cooking oil. Add onion wedges, garlic and the white parts of green onion. Stir fry for about one minute

2. Add shredded cabbage and bell peppers and stir fry for another minute. If you want to add chicken, push the veggies to the side and add chicken cubes and stir fry until they turn opaque, about a minute or so.

3. Add the cooked noodles followed by seasonings.

4. Stir fry to combine everything to make sure the seasonings coat the noodles. Have a taste and adjust seasonings to your taste. It should be savory with hint of spiciness (if using chili oil).

5. Turn off the heat and add the green parts of green onion and stir fry few more times. The residual heat will soften the green onion. Garnish with white sesame seeds if you like

This is the Chicken Indo-Chinese Hakka noodles I made by adding chicken to the basic vegetable Hakka noodles

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Super Easy Indo-Chinese Hakka Noodles

Servings 4 servings

5 from 2 reviews

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Ingredients

  

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To boil noodles:

• 300 gr Hakka noodles
• 1 tsp salt
• 2 tsp oil divided

For stir-frying:

• 4 Tbsp oil
• 4 cloves garlic minced
• 1 large onion cut into wedges
• 2 stalks green onions separate greens from whites
• 2 large bell peppers I use red and orange colors, julienned
• 1 large carrots julienned
• 2 cups shredded cabbage

Protein (optional):

• 200 gr boneless skinless chicken breast or thighs, cut into bite-size pieces
• 1 tsp soy sauce
• ¼ tsp ground black pepper

Seasonings:

• 2 Tbsp soy sauce or more to taste
• ½ tsp sugar
• 1 Tbsp rice vinegar or use apple cider vinegar
• ½ tsp ground black pepper
• 1 Tbsp chili oil optional

Garnish:

• green part of green onions
• Toasted white sesame seeds optional

Instructions

 

• Separate the white and the greens of the green onion. Cut into about 2 inches length
• If you plan to add chicken, marinate the chicken meat with soy sauce and pepper and set aside while you prepare other things
• Mix all the seasonings ingredients in a bowl and set aside

Cook the noodles:

• Bring a large pot of water to a boil. When it comes to a boil, add salt and 1 tsp of oil. Cook the noodles according to instructions on the package. Cook the noodles until firm to bite. Don't overcook the noodles because we will be stir-frying them. I usually cook about 1 minute less than what's suggested on the package. Discard the cooking water and refresh the noodles with cold water, drain off water and toss with 1 tsp of oil and set aside

Stir-frying:

• Preheat a large skillet or a wok. Add cooking oil. Add onion wedges, garlic and the white parts of green onion. Stir fry for about one minute
• Add shredded cabbage and bell peppers and stir fry for another minute. If you want to add chicken, push the veggies to the side and add chicken cubes and stir fry until they turn opaque, about a minute or so. Add the cooked noodles followed by seasonings. Stir fry to combine everything to make sure the seasonings coat the noodles
• Have a taste and adjust seasonings to your taste. It should be savory with hint of spiciness (if using chili oil)
• Turn off the heat and add the green parts of green onion and stir fry few more times. The residual heat will soften the green onion. Garnish with white sesame seeds if you like

Recommended products:

Wok

non stick skillet

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