There’s something undeniably comforting about a sizzling pan of Hakka-style veggie fried noodles—fragrant, smoky, and irresistibly umami. This dish, popular in Indo-Chinese cuisine, is a medley of vibrant vegetables and springy noodles stir-fried in a hot wok with savory sauces and aromatic spices. It’s quick enough for weeknights and satisfying enough to impress guests. While it's often enjoyed as a main course, it also makes an excellent addition to a spread of easy dinner recipes or even a bold contender among savory breakfast ideas for those who like to shake things up.
Hakka-Style Veggie Fried Noodles
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Main Course
Cuisine Chinese, Indonesian
Servings 2 generous servings
Wok or large frying pan The high sides and heat retention are perfect for stir-frying. A sauté pan or cast-iron skillet is a suitable substitute if a wok isn’t available.
Large pot For boiling noodles. Make sure it’s big enough so they don’t clump.
Tongs or two spatulas Useful for tossing the noodles quickly without breaking them.
Colander For draining noodles effectively.
Sharp knife & cutting board Essential for prep.
Noodles
- 200 g of thin wheat noodles or Hakka noodles alternatively, stir fry udon noodles or even fried rice noodles work great
- 1 tablespoon sesame oil for tossing the boiled noodles
Vegetables
- 1 cup shredded green cabbage
- 1 medium carrot julienned
- ½ red bell pepper thinly sliced
- ½ green bell pepper thinly sliced
- ½ cup green beans thinly sliced diagonally
- 3 scallions white and green parts separated, finely chopped
- 2 cloves garlic minced
- 1- inch ginger minced
Sauces and Seasoning
- 1½ tablespoons soy sauce
- 1 tablespoon chili sauce adjust to heat preference
- 1 teaspoon vinegar preferably rice vinegar
- ½ teaspoon ground white pepper
- Salt to taste
Optional Add-ins
- 1 tablespoon dark soy sauce for richer color
- A pinch of sugar for balance
- Crushed red pepper flakes for heat
- 1 teaspoon of oyster sauce skip if fully vegan
Boil the Noodles
Bring a large pot of water to a rolling boil. Add the noodles and cook according to package instructions until just tender. Immediately drain and rinse under cold water to stop cooking. Toss with sesame oil to prevent sticking. Set aside.
Prep Your Veggies
While the noodles are boiling, prep all vegetables. Keep them thin and uniform to ensure even cooking. Good stir-frying always begins with solid prep—this will save you time later and help the dish come together fast.
Heat the Wok
Place your wok over high heat until smoking slightly. Add 1–2 tablespoons of oil (peanut or vegetable oil work best). Add the white parts of the scallions, garlic, and ginger. Stir constantly for about 30 seconds. This is the aromatic base that gives your noodles depth.
Add Vegetables
Add green beans, carrots, and cabbage first—harder vegetables that take longer to cook. Stir-fry for 1–2 minutes before adding bell peppers and the green parts of scallions. Maintain high heat and constant stirring to keep everything crisp yet tender.
Toss in Noodles
Add the boiled noodles to the wok. Use tongs or two spatulas to lift and fold the noodles into the veggies. Stir-fry for another 2–3 minutes. If you're using alternatives like stir fry udon noodles, cook them with a little extra oil to prevent sticking.
Season It Up
Pour in soy sauce, chili sauce, vinegar, and optional dark soy sauce or oyster sauce. Add salt, white pepper, and a pinch of sugar if using. Stir-fry everything together until evenly coated and heated through. You want the noodles to absorb the sauces without becoming soggy.
Serve and Garnish
Turn off the heat. Serve immediately, garnished with a few chopped scallions or sesame seeds if desired.
Bonus Variations and Additions
If you're looking to make this dish heartier or explore other styles:
- Add a Protein: Stir-fried tofu, scrambled eggs (for a twist similar to egg fried noodles), or cooked chicken pieces can be tossed in just before the sauces.
- Try Different Noodles: While traditional Hakka noodles are best, this is one of those noodle recipes easy to adapt. Udon noodles give a thick, chewy bite while rice noodles lend a gluten-free alternative with excellent sauce absorption.
- Go Fusion: Got leftover spaghetti? That works too. Turn it into a fun fried pasta dish with all the same ingredients and technique.
- For Meal Prep: The veggies and sauces can be prepped and stored for 2–3 days. Cooked noodles also refrigerate well. Just toss them in a little oil before storing to keep them from clumping.
Pairings That Work
Hakka-style veggie fried noodles can absolutely stand alone as a main, but if you're building a larger meal or craving variety, consider these:
- Gobi Manchurian or Chili Tofu: Saucy and spicy, they’re a natural match.
- Egg Rolls or Spring Rolls: Crunchy sides that complement the softness of stir fried noodles.
- Hot and Sour Soup: A perfect prelude to any asian noodle recipes-based meal.
- Cucumber Salad or Pickled Veggies: Offer a fresh, cooling contrast.
- Fried Dumplings: For a dim sum-style experience at home.
Don’t overlook its potential as a satisfying brunch or post-workout meal. With all the veggies, quick carbs, and optional protein, this stir-fry works beyond dinner.
FAQs
1. What kind of noodles should I use?
Hakka noodles or thin wheat noodles are ideal, but you can also use udon, rice noodles, or even spaghetti in a pinch. Just avoid overly soft noodles that can break during stir-frying.
2. Can I make this gluten-free?
Yes! Choose gluten-free rice noodles or soba, and use tamari in place of soy sauce. Also make sure any chili or oyster sauces you use are labeled gluten-free.
3. What’s the best way to reheat leftovers?
The best method is to reheat them in a hot pan with a splash of oil. This brings back their texture and revives the seasoning. Avoid microwaving, as it softens the noodles and dulls the flavor.
