Vegetable Hakka Noodles: A Yummy And Wholesome Lunchbox Idea

Vegetable Hakka Noodles is a vegan recipe which is loaded with vegetables. Quick to prepare, the dish is perfect to pack for lunch as there are fewer spillage chances and kids love to eat it. With so many vegetables and the addition of sesame seeds, these noodles can be considered a balanced dish to serve. It has both protein and vitamins.

Vegetable Hakka Noodles can be prepared by using an instant pot or stove. Here, the recipe is made using an instant pot. The Chinese dish is commonly served at many roadside stalls as well as restaurants in India. You can also enjoy this recipe along with other Chinese dishes such as Vegetable Manchurian or Chilli Chicken.

Here’s the recipe for Vegetable Hakka Noodles.

Cooking time: 20 mins

Servings: 6


For the veggies:

  • 2 tsp sesame oil
  • 3 garlic cloves (minced)
  • ½-inch ginger (minced)
  • ½ cup onion (finely chopped)
  • 1 cup carrot (grated)
  • ½ cup green beans (sliced) 
  • 1 cup cabbage (thinly sliced)
  • 1 cup bell pepper (sliced)
  • 1 cup snow peas (trimmed)
  • Black pepper, to taste
  • Salt, to taste

For the noodles:

  • 3½ cups of water or vegetable broth
  • 2 tsp dark soy sauce
  • 1 tsp red chilli sauce
  • 1 tsp tomato ketchup 
  • 1 tsp vinegar
  • 1 packet of hakka noodles 
  • Black pepper, to taste
  • Salt, to taste
  • For garnishing:
  • ¼ cup spring onion (chopped)
  • 1 tsp toasted sesame seeds


  • Firstly, chop onion, carrot, green beans, bell pepper, cabbage and snow peas and put them in a bowl. 
  • Next, keep them aside for a while at room temperature.
  • Switch on the saute mode on the instant pot. 
  • Once it gets hot, put one tablespoon of oil, minced ginger as well as garlic.
  • Once done, saute all the ingredients for sometime 
  • Now, include all the chopped veggies in the pot. 
  • Add salt and black pepper also as per your taste. 
  • Stir them for approximately 2-3 minutes. 
  • Ensure that the veggies should remain crunchy, so do not overcook them.
  • Once prepared, turn off the saute mode and transfer these veggies into a big bowl. 
  • Add water or the veggie broth, soy sauce, red chilli sauce, tomato ketchup, and vinegar in the pot. Put salt and stir all the ingredients properly.
  • Next, break the noodles into half and spread them in the pot. 
  • Push these noodles into the liquid properly.
  • Once done, close the pot with a lid and turn the pressure valve to the sealing position. 
  • Set the pot at pressure cooking and set the timer to approximately 4 to 5 minutes. You can also set this pot in a manual instead of a pressure cook.
  • Once done, stir the noodles and sauces with a ton. 
  • Stir until all the remaining water is absorbed by the noodles.
  • Next, add stir-fried veggies to the pot and adjust the salt and pepper as per your taste. 
  • Mix them properly and cover the pot with the lid again. Let it rest for approximately 3-4 minutes before opening it. 
  • Once done, open the lid and sprinkle sliced spring onions and sesame seeds on the dish.