Are you a noodle lover, then check out these recipes - Peanut Butter Noodle Recipe, Vegan Pad Thai, Tom Yum Noodle Soup, and Cilantro Pot Noodles! This Indo-Chinese fusion became so successful that vegan Hakka Noodles is now a beloved staple in Indo-Chinese cuisine, enjoyed across India and beyond! Some popular vegetarian and vegan Indo-Chinese or Asian recipes on the blog are Chinese Bhel, Chilli Paneer Dry, and Chili Garlic Noddles. Veggies: Basic colorful vegetables like carrots, bell peppers, scallions, onions, and cabbage make the dish hearty and flavorful. Feel free to add more veggies of your choice in this Indian-style Hakka Noodles recipe. Sauces: Coconut amino or low-sodium soy sauce, chili sauce, and rice vinegar are essential. You can also add sriracha for extra heat. Other Ingredients: Ginger paste, green chilies or serrano peppers, and garlic paste add a punch of flavor. If you have Aromat seasoning, you can add that too in this Indian-Chinese recipe. Oil: Use oil with a high smoke point for authentic results. Olive oil or vegetable oil works well in this pan-fried veggie noodle recipe. For the best taste, cook this restaurant-style Asian noodles in a large wok. I recommend a large carbon steel nonstick wok or a well-seasoned cast iron wok for that perfect street-style noodles texture.
These flavorful fusion Indo-Chinese Hakka Noodles with vegetables are perfect for any occasion—weeknight dinners, weekend meals, parties, brunches, date nights, potlucks, or special events. They also make great additions to lunchboxes and are ideal for festive occasions like Diwali, Thanksgiving, Christmas, Holi, Valentine’s Day, baby showers, birthdays, and anniversaries.
