Skip to main content

Vegetable Hakka Noodles

Long banner for vegetable hakka noodles

Have you ever tried Hakka Noodles? They are pretty much the best Asian noodles I’ve ever eaten. I learned about this dish on our Carnival Cruise Eastern Caribbean adventure aboard Carnival Sunshine. I craved these noodles daily and made frequent visits to the ship’s restaurant, JiJi Asian Kitchen to get them. Hakka is a region in China, the dishes there are simple and traditional. What sets these Indo-Chinese noodles apart from others I’ve had (and what makes them irresistible) is that they are tossed with butter at the end of cooking.

Ship view looking behind at island

This recipe is as great for family dinners as it is for entertaining larger groups. You can easily double or triple the recipe to suit your needs. My kids gobbled up these noodles and keep asking for more!

Feel free to load up this recipe with your favorite protein: roasted chicken, shrimp, salmon or beef would be a great addition.

Three bunches of noodles on a plate

If you find yourself on a Carnival Cruise any time soon, I suggest you visit JiJi for dinner to enjoy these noodles and so many other delicious Asian-inspired recipes. A few more we fell in love with were the Slow-Braised Pork Belly, Tamarind Shrimp Soup, Singapore Chili Shrimp and the Blistered Beans. Also, don’t forget to pair your dinner with one of their signature cocktails. A true treat!


  • 8 ounces udon noodles
  • 1 cup matchstick carrots
  • 1 bell pepper (any color you prefer)
  • 1 cup cabbage, sliced small
  • 1/2 cup green onion, chopped (plus more for topping)
  • 1 cup shiitake mushrooms, chopped
  • 3 tablespoons grapeseed or canola oil
  • 3 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • toasted sesame oil
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon red chili powder
  • 2 cloves garlic, minced


Cook the noodles to package directions, rinse in cool water, toss with some sesame oil and set aside.

Heat the oil in a wok or large sauté pan over medium heat. Add the carrots and cook for 3-4 minutes. Add the bell pepper, cook another 3 minutes. Add the cabbage and green onion. Cook for 5 minutes, stirring frequently. Add the soy sauce, fish sauce and mushrooms. Let this boil, then reduce heat to low and add the noodles. Toss well with a pair of tongs.

In a small sauté pan, melt the butter and add the garlic and chili powder. Bring to a boil over medium heat. Pour over the noodles and toss again with the tongs.

Plate the noodles and top with some more green onion.

Vegetable Hakka noodles - a long banner

This post was created for Away We Go with Carnival, the destination for getting in the getaway state of mind.