Monday 25 April 2016

Vegetable Hakka Noodles

The Hakka people have a marked cuisine and style of Chinese cooking which is little known outside the Hakka home. It concentrates on the texture of food – the hallmark of Hakka cuisine. In fact, the raw materials for Hakka food are no different from raw materials for any other type of regional Chinese cuisine: what you cook depends on what is available in the market. Hakka cuisine may be described as outwardly simple but tasty.

In India and other regions with significant Indian populations, the locally known "Hakka cuisine" is actually an Indian adaptation of original Hakka dishes. This variation of Hakka cuisine is in reality, mostly Indian Taiwanese cuisine. It is called "Hakka cuisine" because in India, many owners of restaurants who serve this cuisine are of Hakka origin.

I am not a fan of noodles, but sometimes I can have it for a change. When I have it I used to order vegetable Hakka noodles, they are simply delicious and love to have them. The tangy, sweet and spicy flavor of these noodles with loads of vegetables makes this dish so inviting. That crunchy flavor of vegetables and noodles coated with sauces are so so tempting. its easy to make and anyone can enjoy it in a dinner or anytime when you are craving to have something in Indochinese dishes. This is our 37th #Foodiemonday Blog hop event and we foodies decided to post #Indochinese recipes on our blog and I am contributing very popular and delicious vegetable Hakka noodles recipe. So check out the step by step recipe below and enjoy the Indochinese flavor ;)


21/2 Cups Noodles
1/4 Cup Chopped Onions
1/2 Cup sliced capsicum
1/2 Cup Sliced Carrot
1/2 Cup shredded Cabbage
1/4 Cup sliced French beans
4 cloves, Garlic
1 tsp vinegar
11/2 Tbsp Soy sauce
1 Tbsp Red Chili sauce
1/2 tsp Tomato ketchup
1 tsp Ginger, minced
1/4 tsp Black Pepper Powder
11/2 Tbsp Oil
1 Pouch of Maggi masala 


1. Boil the Noodles by adding oil and salt, and cut the Vegetables in thin slices. In a bowl add vinegar, soy sauce, red chili sauce, tomato ketchup mix it well and keep it aside.

2. Heat the oil in a pan and add Garlic and Ginger and onions. Saute it properly.

3. Now add french beans, Capsicum, Cabbage, and again stir fry them well, Stir fry vegetables until they are cooked but still crunchy. Add Maggie Masala for extra taste. (Note: This absolutely optional, I love this maggie masala in my any chinese recipe, I do add this masala for extra flavor).

4. Add the prepared sauce and salt. Mix it well and cook for a minute. 

5. At the end, add boiled Noodles, mix and toss until Noodles are evenly coated with sauces and vegetables for approx a minute. Turn off the flame and transfer it to serving plate. Serve it with cold drinks of sour soup.



  1. Waagmi, I too am a bit picky about my noodles... don't like those maggi and other quick noodle preparations. I prefer the way they make them in restaurants. Your preparation looks yum.

  2. its beautiful and looking delicious

  3. Colourful and tempting Hakka Noodles!

  4. I just loved this colourful bowl of Hakka Noodles. Tempting clicks too.

  5. That bowl looks yummy to the core...and lovely clicks.

  6. That bowl looks yummy to the core...and lovely clicks.

  7. very delicious but can we apply this same method for cooking pasta