Vegetable Hakka Noodles is a popular Indo-Chinese dish made with stir-fried noodles, fresh vegetables, and flavorful sauces. This quick and delicious recipe is perfect for lunch, dinner, or a tasty snack. The combination of crunchy vegetables, aromatic spices, and noodles creates a satisfying meal loved by all ages.
Boil Hakka noodles in water with a little salt until they are cooked but firm. Drain and rinse with cold water.
Heat oil in a wok or pan and sauté chopped garlic until fragrant.
Add sliced vegetables and stir-fry on high heat for 2–3 minutes to keep them crunchy.
Add boiled noodles, soy sauce, chili sauce, vinegar, salt, and black pepper.
Toss everything together until the noodles are well coated with the sauces.
Garnish with spring onions and serve hot.
Hakka Noodles – 200 grams
Garlic – 3 cloves chopped
Carrot – 1 sliced
Soy Sauce – 1 tablespoon
Cabbage – 1 cup shredded
Spring Onion – 2 tablespoons
Capsicum – 1 sliced
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