Vegetable Hakka Noodles

Hakka Noodles with Veggies

Vegetable Hakka Noodles

Hi friends! Enjoy this healthy, scrumptious  fusion cooking at home.

Course: Main

Cuisine: Indo Chinese

Prep time: 20 minutes

Cook time: 20 minutes

Level: Easy

Serves : 4

Vegetable noodles is a healthy Indo Chinese noodles recipe with good quantity of vegetables.


  • 300 gms , Hakka Noodles
  • 1 Cup Cabbage, finely shredded
  • 1 Medium Onion , finely chopped
  • 1 Medium Carrot cut into thin strips
  • 1/2 cup French Beans, finely chopped
  • 1 Medium size Capsicum , cut into thin strips
  • 1 cup Spring Onion, finely chopped
  • 1tbsp Garlic, Finely Chopped
  • 1 tbsp Soya Sauce
  • 1tbsp green chili sauce
  • 1/4 tsp white pepper powder
  • 1 tsp salt or /salt to Taste
  • 3 tbsp – Oil
  • 1 tbsp Vinegar



Step 1.

Heat one liter water in a pan with salt and few drops of oil, when water starts to boil add noodles and cook until they are cooked. Drain noodles in a colander or sieve, use tap water to rinse noodles and keep side.

Step 2.


While noodles getting cooked, peel and cut thin strips of carrot, cabbage, , finely chop onion, beans, capsicum, spring onion, and garlic. Keep aside .

Step 3.

Heat oil in a heavy bottom pan add garlic, finely chopped onions saute for few minutes. Add carrot, cabbage strips, beans and saute for three -four minutes on medium to high flame. Add spring onions (white part) and saute until light golden brown saute until soft and pink add capsicum strips.

Step 4.

Now add salt, pepper green chili sauce, soya sauce, vinegar and mix everything well.

Step 5.

Add cooked and rinsed noodles and mix well to blend, add spring onion and mix again and cook for 1-2 minutes, switch off the stove.

Step 6.

Serve hot with vegetable Manchurian or sweet and sour vegetable curry.


To keep vegetables from getting over cooked , vegetables are cooked on high flame.

To keep the noodles from getting sticky , just keep cooked noodles under tap water and toss gently.

Health Benefits of Frozen Mixed Vegetables:

Besides their convenience, mixed frozen vegetables are complementary — some vegetables add nutrients to the mix that others lack — giving you a wider variety of nutrients in the blend. The only nutrient you won’t get from mixed vegetables is vitamin B-12, because it’s found in animal products.


Vegetables have soluble and insoluble fiber. Soluble fiber keeps blood sugar balanced by slowing absorption of carbohydrates. It also lowers cholesterol by carrying it out of the body. Insoluble fiber keeps food moving through the digestive tract, which prevents constipation and diverticular disease.

Healthy Eyes

The substances that give vegetables their color — carotenoids — provide nutrients for your eyes because they’re a form of vitamin A. Mixed vegetables contain several carotenoids: alpha-carotene, beta-carotene, lutein and zeaxanthin. Alpha- and beta-carotene are converted into the form of vitamin A that is essential for vision. Lutein and zeaxanthin function as antioxidants. They’re the only carotenoids found in the retina, where they may help prevent age-related macular degeneration. One cup of boiled, mixed vegetables delivers more than 200 percent of the recommended daily intake of vitamin A.


In addition to antioxidants that support your eyes, mixed vegetables have other antioxidants that fight free radicals. Free radicals are produced as a byproduct of essential biochemical processes. If they’re not neutralized by antioxidants, free radicals cause cellular damage that leads to illnesses, such as cardiovascular disease. The same portion of mixed vegetables has 30 percent of the recommended daily intake of manganese and 5 percent of the daily value of vitamins C and E. As a water-soluble antioxidant, vitamin C protects cells throughout the body. Vitamin E is a fat-soluble antioxidant, which gives it the ability to neutralize free radicals in lipids that have varied roles, such as providing cellular structure and transporting fats through the blood. Manganese has the job of protecting mitochondria, which are the structures inside cells that produce energy. Green peas are the highest source of vitamin C, while lima beans and carrots boost vitamin E. Lima beans also have at least double the manganese of other vegetables.

Strong Bones

Calcium and phosphorus combine to form the mineral that builds bones, called hydroxyapatite. Bones are continuously maintained through a process in which old or damaged bone is removed and rebuilt. You need a constant supply of these minerals throughout your life to keep your bones healthy and to prevent osteoporosis. You’ll gain 5 percent of the recommended daily intake of calcium and 13 percent of phosphorus from 1 cup of mixed vegetables. All of the vegetables have both minerals, but corn is low in calcium, while snap beans and carrots have less phosphorus than the others.

Preparation Tips

Combine mixed frozen vegetables with ground beef, onions and beef broth, and top them with mashed potatoes to make shepherd’s pie. Use them in a stir-fry with chicken and soy sauce or turn mixed vegetables into a casserole with the addition of onion, cheese and mayonnaise. Make a quick vegetable soup by adding a bag of mixed vegetables to beef broth and undrained, canned tomatoes. Alternatively, use them in a salad.

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.


Vegetable Pasta


vegetable pasta with mixed vegetables is a simple and delicious dish

Prep time:20 minutes

Cook time: 30 minutes

Total time:50 minutes

Recipe type: Main course

Cuisine: Fusion

Serves: 4-5

Ingredients :

  • 2 tbsp all purpose flour/maida
  • 2 cups milk
  • 1/2 cups chopped white button mushrooms
  • ½ cup green peas
  • 1/2 cup French beans, finely chopped
  • 1 medium potato, finely cubed
  • 1/2 cup carrot, finely chopped
  • 1 Capsicum, finely chopped
  • 2-3 baby corns, Sliced vertically through the centre
  • 1 onion medium size, finely chopped
  • 2-3, cloves of Garlic, finely chopped
  • ½ tsp oregano
  • 1/2 tsp basil
  • 2 tbsp butter/ clarified butter
  • 2 tbsp grated cheddar or powdered cheese (optional)
  • 1 tsp salt or/ salt to taste
  • 1/2 tsp black pepper


Step 1.          

In a pressure cooker, but for capsicum add all the chopped vegetables, 1/4 cup water and 1/4 tsp of salt. Switch off the heat after one whistle. Let it cool and keep the steamed vegetables aside.

Step 2.

In a sauce pan boil water with salt add the pasta and cook the pasta for three minutes or till it is well cooked. Add a tsp of cooking oil in the pasta when it is getting cooked. Drain the pasta rinse with running water and keep aside.

Step 3.

In a pan heat butter on a low flame, add onions and garlic. Saute till the onions become translucent.

Step 4.

Add the chopped capsicum and saute till they are softened and almost cooked.

Step 5.

Add the chopped steamed veggies and stir well. saute for a minute. Switch off the stove, keep aside the sauteed mix vegetables.

Step 6.

For white sauce:

Take a heavy bottom pan add the all purpose flour/maida , dry roast on medium flame for 2-3 minutes.

Step 7.

Pour milk gently in to the pan and keep on stirring. Mix flour and milk and on medium flame continue stirring till sauce starts getting thickened slowly. Add salt, pepper and oregano, basil, dry mint powder, chili flakes and mix well.

Step 8.

When the sauce starts to thicken and reaches to thick pouring consistency, fold in the pasta and sautéed vegetables mix well. Switch off the stove.

Step 9.

Serve vegetable pasta hot garnished with little grated cheese or powdered cheese.


Note: As an accompaniment to the pasta, serve garlic bread and tomato soup.


Salad Delight


A delicious salad made with diced vegetables and hung curd sauce dressing.

Servings: 4-6

Cook time: 30 minutes

Ingredients salad:

  • 1/2 cup shelled peas
  • 1/2 cup carrots ,peeled and diced
  • 1/2 cup French beans , finely cut
  • 3 medium size potatoes, boiled, peeled and cubed
  • 1 medium size apple, peeled and cubed
  • 3 slices pineapple, cut in cubes
  • 1/2 cup cherries, deseeded and halved
  • 6-8 Cashew nuts, cut into small pieces(dry roasted in microwave oven for a minute)
  • hung curd sauce (obtained from one kg whole milk “Hanging curd”)
  • 1/2 cup fresh cream
  • 2 tbsp white vinegar
  • 1 tsp salt /or salt to taste
  • 2 tsp sugar
  • 1tsp black pepper- freshly powdered
  • 1tsp mustard paste

Ingredients ” Hanging curd “:

  • 1 kg fresh whole milk curd


For making “Hung curd”:

Tie fresh curd tightly in muslin cloth. Draining over a sink, hang the tied cloth with curd for draining liquid out. Wait at least three-four hours for full draining. Take down and open the muslin cloth. The curds are now well hung and store in a bowl.

For making “Hung curd Sauce”:

Take the bowl of hung curds mix in, vinegar, mustard paste, 1/4 tsp salt, sugar, black pepper, and fresh cream. Mix well all the ingredients. Keep the sauce refrigerated till fruit and vegetables are ready.

For making the Salad:

Step 1.

In the pressure cooker put all the chopped vegetables ( not the fruit), add 1/4 cup of water 1/4 tsp salt. Place the pressure cooker on a full flame, as soon as the pressure is formed, switch off the stove. Allow it to cool , drain and chill the vegetables. (You can boil or steam the vegetables too.)

Step 2.

When vegetables are cool, add the cut fruit add hung curd sauce, 1/2 tsp salt, black pepper and dry fruit mix it well

Step 3.

Chill and serve.


Key Ingredients: Green Peas, Carrot, French Beans, Potatoes, apples, pineapple, cherries, hung curd, Salt, Black Pepper, sugar, mustard paste, vinegar

Note: “Hanging curd” is a process by which whey gets drained from the curd. When it is completely drained, you will have hung curd. This ingredient is used in many Indian dishes and is a great source of calcium.