What did I have for dinner last night? Vegetarian Hakka Noodles! Yum… Yum.. Yum…  

Hakka Noodles

 A plateful of fresh veggies with noodles, oooooo… Everyone’s favorite, toddlers, teenagers and even grandparents! Tom & Jerry and noodles. I do not know anybody who would say no to these. Ever wondered what is in them that hooks a kid barely 2 yrs old and has hardly seen life; and is still able to extend its clasp on adults who have “been there done that” regarding most things in life! One of those unresolved mysteries of life I guess.

Hakka Noodles

What are the vegetables that you can add to this dish? Its completely up to you. The recipe lists a set of standard vegetables which can be added. I just tend to throw in anything at the spur of the moment. The only thing to make sure is that they are all cut evenly and they maintain their crunch (no over cooking).

Hakka Noodles

Second is the kind of noodles that you choose to make this dish. I like choosing a thinner variety because (in my opinion), they tend to remain apart and non-sticky.

Hakka Noodles

At the end of all the talk and preaching, I thoroughly enjoyed my dinner and hope you enjoy this recipe for

Vegetarian Hakka Noodles 


Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Serves: 2-4



  • 300 g / 10 Oz Noodles
  • Water for boiling
  • 3 cloves garlic finely chopped
  • 1/2 inch ginger finely chopped
  • 2 green chilies finely chopped
  • 6 spring onion bulbs finely chopped
  • 1 cup cabbage shredded
  • 1/4 cup bean sprouts
  • 1/4 cup bamboo shoots
  • 1/2 cup mushrooms chopped
  • 1/2 cup bell peppers cut into juliennes
  • 4 tbsp oil
  • 2 tsp red chili sauce sauce
  • 1 tsp dark soy sauce
  • 1 tsp tomato ketchup
  • 1/4 tsp crushed black pepper
  • 1/4 tsp salt


  1. Keep the vegetables chopped and the spices measured.
  2. Bring a pan full of water to boil.
  3. While the water is still reaching its boiling point, heat oil in a wok over medium heat, add ginger, garlic and chopped spring onion bulbs.
  4. Once they lose the raw smell, add the vegetables into the wok.
  5. Add the bell peppers and sauté for 2 min; add the mushrooms, and sauté for 2 min. Next, add the baby corn, bean sprouts, bamboo shoots and cabbage & sauté for a min (Use medium heat only and do not overcook, the vegetables should retain their crunch)
  6. Turn the heat to the lowest sitting and let the veggies cook away.
  7. Add noodles into the boiling water and cook for just about 2-3 min till they turn soft (not hard, not overcooked)
  8. Drain them well and keep aside.
  9. Add red chili sauce, soy sauce, tomato ketchup, black pepper and salt into the wok. Mix and cook for a min.
  10. Add the noodles and mix. If the process of mixing is taking long, take the wok off the heat and mix. Mix well.
  11. Heat, garnish and serve!

My Take:

I've already mentioned this in my recipe for Singapore Street Noodles, once again,

The trick to any perfect noodle dish is:

a) Never let the noodles overcook.

b) Do not let the noodles stand out for long after draining it.

c) Do not let the veggies soak in the sauces and spices for long.

d) To achieve the above, finish your prepping before starting the cooking process. That way, you can time the adding of spices to veggies & draining the noodle down to a difference of a min or 2.

Yummily Yours'



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  1. That look delicious! I might have to try it sometime! 🙂

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