Chinese Stir Fry Noodles | A Veg Hakka Noodle Recipe

You know you've ordered Chinese takeout one time too many, when you call to place your order and the server already knows you want number 5, 7 and 12 on the menu. 

It's time to start weaning yourself off of greasy, salty Chinese takeout and start making your own easy homemade stir fry. I promise you, my stir fry veggie noodles recipe is a real wok in the park. And it's far healthier than take out too; much less oil and salt. Dinner will be ready before you can say chow mein.

Chinese noodles with broccoli, carrots, red onion and black sesame seeds

 All you need for these easy stir fry noodles with vegetables are a few colorful, crunchy veggies like carrots, broccoli and red onions and your favorite Chinese noodles. Toss them up in a wok with my easy homemade light stir fry sauce and you may never go back to ordering takeout again.

What Kind of Noodles Do You Use for Stir Fry?

Since stir fry involves a lot of tossing of noodles and veggies in a wok, these noodles need to be able to withstand the constant tossing and handling of the noodles.The best noodles to use for stir fry are ones that are thick enough to hold the stir fry sauce well and don't get overcooked during the stir frying process.

  • My favorite noodles to use are the Hokan brand of Chinese Noodles or Ching's Secret Veg Hakka Noodles
  • But any egg or wheat Chinese noodles are great. Depending on your preference, you can choose thick or thin noodles. 
  • Apart from Chinese egg/ wheat noodles, soba noodles and Japanese udon noodles (thick, white and chewy) are also good options that hold up during tossing.
  • However, I would not recommend using glass noodles/vermicelli or thin rice noodles for stir fry recipes. They are too delicate and are better in soups.

Chinese noodles with broccoli, carrots, red onion, scrambled egg, and black sesame seeds served in a white plate
Stir Fry Hakka Noodles with Vegetables (Broccoli, Carrots, Red Onion and Scrambled Egg)



How to Make Chinese Stir Fry Noodles Sauce 

 My homemade sauce that I use to season the noodles and vegetables with is really simple and uses only 4 ingredients.
  1. Thin Soy Sauce
  2. Sugar
  3. White Wine Rice Vinegar
  4. Green Chilies, finely chopped
Whisk all the ingredients together in a bowl until the sugar has dissolved.
Extra seasoning sauce can be stored in a bottle and refrigerated for 2  weeks and used as needed.

Hakka Noodles Recipe Vegetarian | Easy Stir Fry Noodles with Vegetables


4oz. Chinese noodles (Mein) - Hokan brand or egg/wheat noodles or Ching's Secret Veg Hakka Noodles
2/3 cup coarsely sliced red onion 
1 teaspoon chopped garlic
3 cups chopped broccoli
1/2 cup julienned carrots
2 eggs, beaten and scrambled
Salt and pepper to taste
Vegetable oil for stir frying
1 teaspoons sesame oil for garnish
Black sesame seeds for garnish
For the Stir-Fry Sauce
4 tablespoons thin soy sauce
1/2 teaspoon sugar
2 teaspoons white rice wine vinegar
3 Thai green chilies, finely diced


Step-by-Step Instructions:


Step 1: Prepare Stir-Fry Sauce

In a small bowl, combine the sugar, thin soy sauce and rice wine vinegar. Stir well and set aside. 

Step 2: Boil Noodles

  • Boil noodles in salted water until al-dente (soft and firm, yet not sticky). 
  • Drain noodles. 
  • Rinse with cold water and drain well. 
  • Toss noodles with 2 tablespoons of vegetable oil to coat noodles.

Step 3: Stir Fry Veggies

  • Pour vegetable oil in a wok. 
  • On high heat, when the oil is hot add the garlic, green chilies and onions. Stir fry until onions soften slightly.
  • Add the carrots and broccoli. Stir fry until the broccoli turns bright green. Add half the stir-fry sauce, while stir frying the vegetables.

Step 4: Stir Fry Noodles 

  • Add the noodles to the wok. Use two wooden spoons to stir fry the noodles with the vegetables and toss them in the wok on high heat. 
  • Pour the remaining seasoning sauce over the noodles and continue to toss until the vegetables and noodles are well combined. 

Step 5: Add Toppings  and  Serve

  • Top the noodles with scrambled eggs. 
  • Sprinkle with black sesame seeds and a slight drizzle of sesame seed oil (optional).
  • Serve hot. 


 Related Asian Recipes:


Thai Basil Fried Rice 


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