Veg Haaka Noodles – Indo Chinese Noodles

This 15-minute wonder Veg Haaka Noodles – Indo Chinese Noodles recipe is absolutely my new go-to for a quick Asian noodle stir fry. Please tell me you guys eat, love, and are generally familiar with Haaka Noodles. It is a common street food available in India. Additionally, it is very easy and flavorful.

How do I make this Veg Haaka Noodles – Indo Chinese Noodles recipe?

Prepare your noodles so that they are al dente and still have some bite. For most noodles, this means cooking them for a few minutes in boiling water. Cook the noodles according to pack instructions. Furthermore, drain the noodles thoroughly. I used Veg Haaka Noodles available in the Indian grocery store or on Amazon. However, you can use noodles of your choice for instance egg noodles.

Vegetables – I have used green beans, carrots, cabbage, green onions, and bell peppers. You can use vegetables of your choice.

Cook-

First, heat the oil in a wok or large frying pan, then stir-fry the chopped vegetables over a high heat for 2-3 mins. Further add salt, and give it a good stir. Furthermore add in White Vinegar, Soy Sauce, Ketchup and Green Chili Sauce. Give it a good mix. Next add in noodles and mix well. Cook for 2 to 3 minutes and turn off the heat. 

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Moreover, try some of our other recipes

Carrot Peas Curry – Gajar Matar Sabzi

Kashmiri Tomato Eggplant Curry – Tamatar Wangun

Kashmiri Haak Aloo – Instant Pot Kale and Potato Curry

Swiss Chard Curry – Instant Pot Kashmiri Haak

Collard and Lotus Stem Curry

Chicken Thai Green Curry

Thai Green Tofu Curry

Also try some of our  Instant Pot  recipes.

Shilpa

Veg Haaka Noodles – Indo Chinese Noodles

This 15-minute wonder Veg Haaka Noodles – Indo Chinese Noodles is absolutely my new go-to for a quick Asian noodle stir fry. Please tell me you guys eat, love, and are generally familiar with Haaka Noodles. It is a common street food available in India.

 

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 4

Course: Main Course

Cuisine: India, Indian Food, Indo Chinese

Ingredients Method

Ingredients

  

• 2 packs  Ching's Secret, Veg Hakka Noodles, 150 Grams (300 gms total)
• 1 cup carrots (chopped finely)
• 4 and 1/4 cups cabbage (chopped)
• 2 cups green beans (chopped finely)
• 1 bell pepper (1/2 cup chopped)
• 3 bunches green onions (4 and 1/4 cups chopped)
• 1/2 tbsp salt (add more later if needed)
• 1/2 cup oil of choice (Plus 1/2 tbsp to boil the noodles)
• 1 tbsp white vinegar
• 1 tbsp soy sauce
• 1 tbsp tomato ketchup
• 1 tbsp Ching's Secret | Green Chilli Sauce 190 gm (I used Chings)
• 10 cups water (to boil the noodles)

Method

 

Prep

1. Chop the vegetables finely. The cabbage needs to be chopped into thin strips.
2. Prepare your noodles so that they are al dente and still have some bite. For most noodles, this means cooking them for a few minutes in boiling water. I used 10 cups water in a pot boiled it and then added the noodles. I further added 1/2 tbsp oil and boiled it until the noodles were cooked but were not mushy. They need to be al dente.

Cook

1. Heat the oil in a wok or large frying pan, then stir-fry the chopped vegetables over a high heat for 2-3 mins or until cooked. They need to have a bite to them and need to be crunchy.
2. Add salt, and give it a good stir. Furthermore add in White Vinegar, Soy Sauce, Ketchup and Green Chili Sauce. Give it a good mix.
3. Next add in noodles and mix well. Cook for 2 to 3 minutes and turn the heat. 
4. Check the salt and add more if needed. You can also top off the noodles with extra green chili sauce while serving if needed.