Stir-Fry Mushroom Hakka Noodles
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Hakka noodles tossed with mushrooms and vegetables in soy seasoning — quick mushroom noodles.
Mushrooms and noodles go together because mushrooms bring a meaty taste without meat. This is a quick wok-style dish: noodles boiled until just firm, vegetables tossed hot and a splash of soy and vinegar.
Ingredients
How to Make It
Boil drain noodles.
Stir-fry mushrooms veg.
Toss noodles sauces; serve.
Nutrition per serving
* Approximate values per serving
Health Benefits
Vegetable-heavy noodle bowl. Measured oil and sauces; prefer whole-wheat noodles.
Mushrooms cook down and add savoury depth, so the noodles need only a little sauce. Cabbage and capsicum add crunch and keep the plate from being all noodle.
Pro Tips
- →Al dente noodles.
- →Hot wok.
- →Don’t oversauce.
- →Cook the mushrooms alone first until the water dries out and they brown.
- →Rinse the boiled noodles in cold water and toss with a drop of oil so they do not clump.
- →Keep the flame high and the pan moving. Soft vegetables mean the pan was too crowded.
A calorie note
Most of the calories in this dish come from a few ingredients. For reference, per 100 g: Cooking oil: about 884 kcal (about 40 kcal per teaspoon). Measure these with a spoon or scale, because small changes here move the total more than anything else. Values are rounded from USDA FoodData Central and the Indian Food Composition Tables (IFCT 2017), as of 13 Oct 2026, and vary by variety and by table. General information, not medical advice.
Variations
- 1Schezwan.
- 2Tofu.
- 3Add a handful of cubed paneer or tofu for extra protein.
Frequently Asked Questions
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