Veg Hakka Noodles Recipe | How to make Hakka noodles in Red sauce with vegetables | Easy recipe of Hakka noodles with vegetables in red sauce with step by step instructions

Veg Hakka Noodles Recipe, a super  delicious Indo Chinese dish that’s everyone’s favourite! Here noodles are tossed with vegetables and spicy tomato sauce is a delight to taste buds.

Made with fresh tomato puree, garlic, sauces and few spices, I call this easy veg Hakka Noodles Recipe the “best veg Hakka noodles” because it is quick and easy but tastes like a dish ordered from a  fancy restaurant. It’s fusion of street style Hakka noodles recipe.

With flavours from fresh tomatoes, garlic and loads of vegetables, quite similar to Red sauce pasta, your kids and family will absolutely love this recipe. It’s a one pot meal kinda dinner or brunch option.

The addition of sauteed veges like  carrots, mushrooms, french beans, American corn, baby corn, cabbage and 3 color capsicum makes this a  great tasting and nutritious as well.

Veg Hakka Noodles Recipe, a complete meal

These hakka noodles are packed with flavors from the tomato and garlic, that is loaded with vegetables, making it refreshing. It’s a great change from regular meals like Dal, Rice,Sabzi and Raita.

If you have some sauted veges already in the fridge, it makes your job half done. Just prepare delicious tomato sauce in a jiffy, boil noodles and mix everything together, and you are done !!

This easy noodles recipe is worth a try. It is easy to make, kid friendly  and delicious to eat.

This recipe is with twist to original and my creation. It’s nowhere close to classic red sauce, but that’s how we all love to eat.

And I make regularly this Veg Hakka Noodles Recipe at home for dinner or lunch.

Let me know in the comments section how you make your Hakka  noodles. I would love to hear your version.

Chinese, our family favorite

Chinese recipes has always been our favorite, indeed. I often plan to have nice Indo Chinese food like Chinese veg fried rice with Veg manchurian 2 ways or Veg American chop suey during week days or week end dinner.

Serve this Veg Hakka Noodles Recipe along with a glass of Watermelon Panna/cooler and Gajar halwa spring rolls to let everyone enjoy a complete meal.

Let’s run through this lovely recipe without much further ado.

How to make Veg Hakka Noodles Recipe

Cook Noodles

Bring a large pot of salted water to boil and then cook the noodles just until al dente, according to package directions.

Drain and reserve the water in which you have cooked noodles for making sauce.

Saute vegetables

Clean wash and slice the veges of your choice and saute all in very less oil. I have used mushroom, cabbage, zucchini, baby corn, bell peppers, french beans and Broccoli. Add salt and red chili powder. Keep aside.

Make tomato sauce

Heat a thick bottom pan with oil in it. Add minced garlic, saute on low flame. Keep stirring it till it turns to light brown color.

To this add the grated tomato, cook till water from it evaporates. Time to add salt and red chili powder. Mix well.

To make gravy, add a glass of noodles cooking water and bring it to a rolling boil. To thicken the gravy, add cornstarch diluted with water.

Now add Ching’s masala, soya sauce and taste the taste.

Assemble noodles

Once tomato sauce is ready just add boiled spaghetti and sauted vegetables to it. Give a gentle stir and check that the sauce has coated well to noodles.

Serve hot.

Print Recipe

Veg Hakka Noodles Recipe

Veg Hakka Noodles Recipe, a super  delicious Indo Chinese dish that's everyone's favourite! Here noodles are tossed with vegetables and spicy tomato sauce is a delight to taste buds.

Prep Time15 minutes mins

Cook Time25 minutes mins

Course: Main Course

Cuisine: Chinese

Keyword: how to make hakka noodles, veg hakka noodles

Servings: 3

Author: Lata Lala

Ingredients

• 2 Ripe tomatoes
• 2 teaspoon oil
• 1/2 teaspoon salt
• 1 pack Ching's noodle Masala
• 4 Garlic cloves pressed or minced
• 1 pack of Ching's veg Hakka Noodles
• 1 tablespoon cornflour
• 1/2 tsp soya sauce

Instructions

Cook Noodles

• Bring a large pot of salted water to boil and then cook the noodles just until al dente, according to package directions.
• Drain and reserve the water in which you have cooked noodles for making sauce.

Saute vegetables

• Clean wash and slice the veges of your choice and saute all in very less oil. I have used mushroom, cabbage, zucchini, baby corn, bell peppers, french beans and Broccoli. Add salt and red chili powder. Keep aside.

Make tomato sauce

• Heat a thick bottom pan with oil in it. Add minced garlic, saute on low flame. Keep stirring it till it turns to light brown color.
• To this add the tomato puree, cook till water from it evoparates. Time to add salt and red chili powder. Mix well.
• To make gravy, add a glass of noodles cooking water and bring it to a rolling boil. To thicken the gravy, add cornstarch diluted with water.
• Now add Ching's masala, soya sauce and taste the taste.

Assemble noodles

• Once tomato sauce is ready just add boiled spaghetti and sauted vegetables to it. Give a gentle stir and check that the sauce has coated well to noodles.
• Serve hot.

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