Sanjeev Kapoor

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Vegetable Hakka Noodles  Recipe

Plenty of vegetables make this noodle dish healthy.

This recipe is from the book Best of Chinese Cooking.

Preparation Time : 26-30 minutes

Cooking time : 11-15 minutes

Servings : 4

Vegetable Hakka Noodles

Main Ingredients

Noodles, Oil




Noodles and Pastas

Level Of Cooking



  • Noodles
    400 grams
  • Oil
    6 tablespoons
  • Onion sliced
    1 medium
  • Carrot cut into thin strips
    1 medium
  • Green capsicum cut into thin strips
    1 medium
  • Cabbage finely shredded
    1/4 small
  • Soy sauce
    1 tablespoon
  • MSG
    1/4 teaspoon
  • Salt
    to taste
  • White pepper powder
    1/4 teaspoon
  • Bean sprouts
    1 cup
  • Spring onion greens finely shredded
    1 stalk


Step 1

Boil noodles in sufficient water. Drain and cool. Heat oil in a wok, add onion and stir-fry for two minutes. Add carrot, capsicum and cabbage and stir-fry for two minutes, stirring and tossing continuously.

Step 2

Add noodles, soy sauce, MSG, salt to taste and white pepper powder and cook on high heat for a couple of minutes or until the noodles are heated through, tossing continuously.

Step 3

Add bean sprouts, mix well and serve hot garnished with spring onion greens.

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