Vegetable hakka noodles

Vegetable hakka noodles

This Indo-Chinese dish combines noodles with lots of crunchy veggies – carrot, onion, white cabbage and green beans, to name a few. Stir-fried over a high heat, it's quick and easy to make, too
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Bring a large pot of water to the boil for the noodles. Cook until al dente, drain, and rinse in cold water. Keep the noodles in a bowl of cold water to stop them sticking.
  2. Step 2

    Heat the oil in a wok, then stir-fry the onion for 3-4 mins or until light brown. Add the carrot, cabbage, beans and sprouts, and stir-fry, stirring and tossing continuously, for 1-2 mins – do not overcook the vegetables otherwise they will lose their crunch.
  3. Step 3

    Add the noodles, then both soy sauces and a pinch of salt. Stir-fry over a high heat until the colour of the noodles is even – a folding or scoop-and-lift motion works well for this. Ensure everything is mixed well, add the sliced spring onions and serve.