Fast Curries
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
Also try some of our Instant Pot recipes.
Veg Haaka Noodles – Indo Chinese Noodles
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)
Instructions
Prep
- Chop the vegetables finely. The cabbage needs to be chopped into thin strips.
- 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
- 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.
- 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 the heat.
- Check the salt and add more if needed. You can also top off the noodles with extra green chili sauce while serving if needed.
