Nowadays both kids and adults are addicted to noodles i would say. The store bought instant noodles are supplied with taste makers which has ajinomoto and other preservatives. We all know recently that a popular noodles brands was banned for sale for that reason. We really could make tasty noodles  at home, if we have little patience. We can prepare noodles similar to the ones we get in restaurants with out any taste makers added.

Tasty noodles with the goodness of vegetables tastes yum, with its crunchy texture and taste. Quick and easy to make filling dish which could be served for breakfast, lunch or even dinner. Check my Fried Noodle Salad Recipe too.

Vegetable Hakka Noodles

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Cuisine: Chinese
Serves: 3-4

Noodles- 1 packet (150-200 grams)
Onion, chopped lengthwise- 1
Ginger, chopped- 1 inch
Garlic- 3 cloves big
Carrot, chopped lengthwise- 1 big
Beans, slit and chopped lengthwise- 5 nos
Cabbage,chopped lengthwise- 1 cup
Capsicum, chopped lengthwise-1
Spring Onion, chopped- 1
Oil- 5 teaspoons
Sugar- pinch
Salt- to taste
Soya sauce- 1½ teaspoons
Pepper powder- 1/2 teaspoon
Vinegar- 1 teaspoon (optional)
Chinese Veg Hakka Noodles

  • Heat 5 cups of water till rolling hot in a  deep pan. Remove the noodles from cover and drop it in water with some salt and a teaspoon of oil; allow to cook for 3-5 minutes till the noodles is cooked and become individual threads.
  • Drain the hot water using a colander or sieve and rinse the noodles with cold water/room temperature and keep the noodles in a plate. If the preparation takes time drizzle a teaspoon of oil over the noodles and coat with oil to prevent the threads from sticking; set aside.
  • Heat oil in a shallow pan and add the onion, ginger and garlic and cook till the onion becomes translucent pink.
  •  Now add the veggies first add carrot, beans and capsicum (in that order);cook for thirty seconds. Then add cabbage and spring onion (the white part of the spring onions); cook for further thirty seconds.
  • Now add sugar and salt; saute the veggies well to cook them on high heat by constant tossing. Do not over cook the veggies it should be crunchy and the colour of the veggies should not go dull.
  • Now add the cooked noodles and mix well.
  • Drizzle soya sauce, pepper powder, vinegar and toss well and cook for a thirty seconds on high flame.
  • Sprinkle the chopped green part of spring onion and mix well.
  • Serve hot.
  • Notes: For variation you could add some bean sprouts with these vegetables.
  • For non vegetarian version you could scramble some egg and add with this at the end with spring onions.
  • You could add some small chicken strips and cook before adding veggies and then follow the same procedure.
You might also like my Fried Noodle Salad Recipe.