Photo of Vegetable Hakka noodles

Vegetable Hakka noodles

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Here is a recipe inspired by the Hakka noodles I had from street vendors back in Assam. It is filled with vegetables and is a sure shot winner in my family.

Around this time of the year, when the town slowly gears up for Durga Pooja, people come out to purchase gifts and usually look forward to a quick bite. My town has this one single road which the hub for all kinds of merchandise. Come festival time this street becomes crowded and abuzz with vendors on either side of the street selling roasted corn, peanuts, puchkas, rolls, noodles etc.
The aroma is difficult to ignore.

Noodles get tossed in a big iron wok with unknown sauces and lots of veggies. Cabbage is one of the favorite vegetables of the vendors. Cheap and bulky could be the reason. Roughly chopped cabbage, carrots, onions, spring onion, chili were the usual suspects on your heaping plate of noodles. My mum would usually disagree on the taste and discouraged us from eating from open places.

However, once I reached college, she had no idea how often I ate outside. I don’t blame her; I would perhaps do the same now. Maybe that’s why when my little one took an interest in noodles, I decided to give my son a slice of my childhood memories with all the healthy additives.
Baby corn, sweet snow peas, carrots, onion, fresh ginger, and garlic make this simple Hakka noodles.
I serve him everything except the chili oil. I hope you give it a try.

Vegetable Hakka noodles

photo of Vegetable Hakka noodles
recipe of Vegetable Hakka noodles

Preparation time: 20 minutes
Serves 1-2
Cooking time: 15 minutes


  • Baby corn 100 gms
  • Noodles 150 gms
  • Sweet snow peas 12-15
  • Capsicum 1
  • Onion 1
  • Ginger
  • Garlic 4-5 cloves
  • Refined oil ½ cup
  • Chilies 2
  • Soy sauce 4tbsp
  • Vinegar 1 tsp
  • Thai chili sauce 2 tbsp
  • Sugar ½ tsp
  • Chili flakes ½ tsp
  • Star anise 1
  • Spring onion ½ cup (chopped)
  • Sesame seeds 1 tsp
  • Roasted peanuts ¼ cup
  • Boiled egg 1(optional)


  1. Bring a pot of water to a rolling boil. Break the noodles and immerse in water. When the noodles are almost cooked drain them in a colander. Place them under running water. Add a tablespoon of oil, mix well to keep them unstuck.
  2. Parboil the corn and peas and keep them aside. Heat a work and add oil. Add the fresh garlic, ginger, onions and chili. Followed by sliced capsicum and carrots. Mix well and add the noodles. Mix the sauces with vinegar and sugar and add it with rest of the par boiled veggies. Mix till everything is well combined.
  3. Heat a pan and a quarter cup refined oil, finely chopped fresh cloves of garlic, chili flakes and a star anise. Let them sizzle but not over cooked. Let it cool and then strain. Pan roast the peanut and crush them with mortar and pestle.
  4. Serve the noodles hot with a drizzle of chili oil, crushed peanuts and finely sliced spring onions. Enjoy!!

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