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eggless hakka noodles recipe | Indian vegetable hakka noodles | Chinese hakka noodles |
Tarla Dalal
20 July, 2021
Table of Content
About Eggless Hakka Noodles
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Ingredients
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Methods
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Like Tangy Capsicum Noodles
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For Boiling The Noodles
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To Make Tangy Sauce
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To make Tangy Capsicum Noodles
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Tips for tangy capsicum noodles
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Nutrient values
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eggless hakka noodles recipe | Indian vegetable hakka noodles | Chinese hakka noodles | with 28 amazing images.
Eggless Hakka Noodles is a flavor-packed Indo-Chinese dish that’s quick to make, colorful, and loved by people of all ages. This Indian-style vegetable hakka noodles recipe is made by stir-frying boiled noodles with crunchy vegetables, ginger, and a tangy sauce, creating the perfect balance of spice, flavor, and texture. The noodles are tossed at high heat to achieve that signature smoky “wok” flavor found in street-style Chinese food. With no eggs and minimal oil, this version is not only vegetarian but also light and wholesome. Served hot and garnished with roasted sesame seeds, these noodles make a satisfying meal or a popular party favorite.
To prepare this Chinese Hakka Noodles, start by heating oil in a wok and sautéing grated ginger for a few seconds to release its aroma. Then add sliced onions and stir-fry them quickly on high heat until they turn translucent. Next, toss in the colorful capsicum slices, which add both crunch and a vibrant look to the dish. Stir-frying on high flame ensures the vegetables retain their crisp texture and bright color. Once the vegetables are slightly cooked, it’s time to add the tangy sauce mixture that brings all the flavors together — a blend of soy sauce, lemon juice, sesame oil, powdered sugar, and coriander. This combination adds saltiness, tang, nuttiness, and freshness, giving the noodles their classic Indo-Chinese taste.
After the sauce is added, toss in the boiled hakka noodles, and mix everything well so the noodles absorb the sauce evenly. Continue tossing for a couple of minutes to allow the flavors to meld and the noodles to pick up a slight char from the pan. The lemon juice adds a refreshing tang, while the sesame oil lends an earthy aroma that makes the noodles extra appetizing. A final sprinkle of roasted sesame seeds on top enhances both flavor and texture, adding a subtle crunch to every bite. The result is a bowl of glossy, aromatic noodles with a perfect mix of softness and bite.
The beauty of Indian Vegetable Hakka Noodles lies in its versatility. You can easily customize it by adding more vegetables such as carrots, cabbage, spring onions, mushrooms, baby corn, beans, or broccoli. These not only boost the nutritional value but also add a variety of textures and colors, making the dish visually appealing. You can also add tofu or paneer strips for extra protein or a handful of bean sprouts for crunch. Adjusting the spice levels with chilli sauce or vinegar allows you to tailor the recipe to your preference, from mildly tangy to spicy and bold.
From a nutritional standpoint, this eggless hakka noodles recipe is a good source of carbohydrates, fiber, and vitaminsfrom the vegetables. Using whole wheat noodles or multi-grain noodles can make it healthier, while reducing oil helps keep it light. The use of ginger and sesame oil adds anti-inflammatory benefits and supports digestion. While it’s an indulgent dish, it’s still more balanced than restaurant versions that often use excessive oil and sauces. Enjoyed in moderation, it’s a delicious and satisfying meal that combines taste and nourishment.
In conclusion, Eggless Hakka Noodles is a perfect fusion of Indian and Chinese cuisines, offering the irresistible charm of street-style noodles with a homemade, healthier touch. Its crunchy vegetables, tangy sauce, and chewy noodles create a symphony of flavors that’s both comforting and exciting. Whether served as a main course, a snack, or part of an Indo-Chinese meal, this dish is sure to impress every noodle lover. Quick to prepare, endlessly customizable, and bursting with flavor, this Indian Vegetable Hakka Noodles recipe proves that simple ingredients can create restaurant-style magic right in your kitchen.
To make the perfect Indian eggless hakka noodles, you need to boil the noodles al dente. This means that the noodles should be cooked till done and yet maintain a bite. Learn how to boil hakka noodles perfectly at home to enjoy a variety of dishes with it.
Tips for Indian vegetable hakka noodles. 1. If coloured capsicum are not available, you can use only green capsicum. 2. Grated ginger can be replaced with finely chopped ginger. 3. You can also add finely chopped garlic with ginger. 4. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. 5. Sesame oil can be replaced with any other oil for your choice. 6. Add the sesame seeds to the noodles just before serving to retain their crispness.
Enjoy tangy capsicum noodles recipe | Indian eggless capsicum noodles | how to make capsicum noodles | capsicum noodles | with step by step photos.
Tags
Soaking Time
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Preparation Time
15 Mins
Cooking Time
6 Mins
Baking Time
0 Mins
Baking Temperature
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Sprouting Time
0
Total Time
21 Mins
Makes
2 servings
Ingredients
For eggless hakka noodles
1 cup sliced coloured capsicum
2 cups boiled hakka noodles
1 tbsp oil
1/2 tsp grated ginger (adrak)
1/4 cup sliced onions
salt to taste
To Be Mixed Into A Tangy Sauce
1 tsp soy sauce
1 tbsp lemon juice
1 1/2 tsp sesame (til) oil
1 tsp powdered sugar
2 tbsp finely chopped coriander (dhania)
For The Garnish
Method
For eggless hakka noodles
- To make tangy capsicum noodles, heat the oil in a wok or a broad non-stick pan, add the ginger and sauté on a high flame for a few seconds.
- Add the onions and sauté on a high flame for 1 minute.
- Add the capsicum and sauté on a high flame for 2 minutes.
- Add the prepared tangy sauce and salt and mix well.
- Add the hakka noodles, toss well and cook on a medium flame for 2 minutes, while tossing occasionally.
- Serve the tangy capsicum noodles immediately garnished with roasted sesame seeds.
eggless hakka noodles recipe | Indian vegetable hakka noodles | Chinese hakka noodles | Video by Tarla Dalal
Tangy Capsicum Noodles, Indian Eggless recipe with step by step photos
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- It is the tangy sauce and the garnish of roasted sesame seeds that works this magic, along with regular flavour-givers like ginger and onions. If you like the recipe below are the links to some similar recipes :
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To make Tangy capsicum noodles, first boil enough water in a deep pan. Add salt to taste and oil.
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Add the hakka noddles and mix well. We have taken 1 ½ packet of hakka noodles. Per packet of hakka noodles is approx. 150 gms.
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Boil the hakka noodles for 8 minutes or till they are 70-80% cooked. Do not overcook or else they will turn soggy. Drain them using a strainer.
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Refresh them under cold water so they do not stick to each other and the internal cooking process stops.
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Keep aside to cool. You can also drizzle oil to avoid noodles from sticking to each other.
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To make Tangy capsicum noodles, first boil enough water in a deep pan. Add salt to taste and oil.
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To make Tangy sauce for Tangy Capsicum Noodles, take a small deep bowl, add soy sauce in it.
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Add lemon juice. Lemon juice is one of the main ingredient of the recipe as it will give a zingy taste to the noodles.
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Further, add sesame oil.
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Add powdered sugar. Adding sugar will make the sauce sweet. And the sauce will taste sweet and sour.
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Add finely chopped spring onion greens.
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Mix all the ingredients well with the help of a spoon and the tangy sauce for Tangy Capsicum Noodles are ready. Keep aside.
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To make Tangy sauce for Tangy Capsicum Noodles, take a small deep bowl, add soy sauce in it.
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To make tangy capsicum noodles recipe | Indian eggless capsicum noodles | how to make capsicum noodles | instant capsicum noodles, heat the oil in a broad non-stick pan or a wok.
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Add grated ginger.
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Saute on high flame for a few seconds.
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Add the sliced onions. You can also add spring onions whites if you wish to.
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Sauté the onions on a high flame for 1 minute, onions will tend to become translucent.
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Add the coloured capsicum to make tangy capsicum noodles recipe | Indian eggless capsicum noodles | how to make capsicum noodles | instant capsicum noodles and sauté on a high flame for 2 minutes.
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Add prepared tangy sauce to the vegetables.
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Add salt to taste and mix well.
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Add the boiled hakka noodles.
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Mix the Tangy Capsicum Noodles well with the help of 2 big spoons and cook on a medium flame for 2 minutes.
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Garnish with roasted sesame seeds and serve tangy capsicum noodles recipe | Indian eggless capsicum noodles | how to make capsicum noodles | instant capsicum noodles immediately.
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To make tangy capsicum noodles recipe | Indian eggless capsicum noodles | how to make capsicum noodles | instant capsicum noodles, heat the oil in a broad non-stick pan or a wok.
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If coloured capsicum are not available, you can use only green capsicum.
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Grated ginger can be replaced with finely chopped ginger.
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You can also add finely chopped garlic with ginger.
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If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use.
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Sesame oil can be replaced with any other oil for your choice.
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Add the sesame seeds to the noodles just before serving to retain their crispness.
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If coloured capsicum are not available, you can use only green capsicum.
Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per serving
| Energy | 324 cal |
| Protein | 7.6 g |
| Carbohydrates | 45.9 g |
| Fiber | 1.7 g |
| Fat | 12.3 g |
| Cholesterol | 0 mg |
| Sodium | 416.5 mg |
Click here to view Calories for eggless hakka noodles
The Nutrient info is complete
Sukanya sen
Nov. 29, 2020, 2:30 p.m.
Tarla Dalal
Nov. 29, 2020, 2:30 p.m.
Thank you for the feedback. Keep sharing your reviews for the articles and recipes you like.
Asari
Aug. 29, 2016, 9:43 a.m.
Wow... This noodles is really very different in taste.. as the name says.. Tangy capsicum noodles.. with mild sweetness. .and the coloured capsicum.. makes it more tempting. . With sesame nutty flavour.. Noodle lovers will love it..
Prabudhya Ghosh
Sept. 25, 2015, 4:52 p.m.
A very good recipi lwill try 2day.
Madhu
Feb. 5, 2015, 2:37 p.m.
Nice and different. Quick and easy to make
