Veg Noodles / Hakka Noodles
A simple classic, perfected
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
Dine-in · takeaway · delivery via GrabFood and LINE MAN
Frequently Asked Questions
What is the difference between Veg Noodles and Hakka Noodles?
They are essentially the same on our menu.'Hakka' refers to the style of preparation originally brought to India by Hakka Chinese immigrants, featuring light soy and vegetable stir-fry.
Are the noodles spicy?
No, Veg Hakka Noodles are quite mild and savory, making them ideal to pair with spicy gravies like Manchurian or Chilli Paneer.
What vegetables are included?
We use a colorful mix of thinly sliced cabbage, carrots, green bell peppers, and spring onions.
Do these noodles contain MSG?
We can prepare these noodles without any added MSG upon your request.
Are the noodles thick or thin?
We use thin, high-quality wheat noodles that are boiled al-dente so they don't become mushy during the stir-fry.
About Veg Noodles / Hakka Noodles
Veg Noodles, often listed as Hakka Noodles, are the everyday backbone of Indo-Chinese cooking. The two names mean the same plate on our menu; "Hakka" simply points to the Hakka Chinese community who brought this stir-fried noodle style to India, where it merged with local taste to become its own hybrid cuisine, neither authentically Chinese nor North Indian. At BHARAT in Huai Khwang we use thin wheat egg noodles, boiled al dente so they keep their bite and do not turn to mush in the wok. They are then tossed over a high flame with onion, capsicum, cabbage, carrot, and spring onion in light soy. The wok is run hot enough that the noodles pick up the faint smoky char that Indian Chinese kitchens call wok hei, the flavour that comes only from cooking fast over real heat. The soy is made in-house, the kitchen is halal-friendly with no pork, and the noodles can be prepared without added MSG if you ask. These are deliberately mild and savoury, the quiet member of the noodle family. Where our Schezwan Noodles are loud with fiery red chilli paste, Hakka Noodles are gentle and clean, which is exactly the point: their job is to soak up bold gravies. Order them as a main on their own, or use them as the base for a spicy partner like Veg Manchurian or Paneer Chilli, letting the noodles balance the heat. The chef from Uttarakhand keeps them dry and non-sticky, with the vegetables sliced thin so they stay crunchy through the stir-fry. Spice can be added on request if you want them livelier.
The dining room seats 30-40 across two styles — standard tables and Dastarkhan-style floor seating. Quiet on weekday lunches, busy from 7 PM. Visit BHARAT →
See also: the Fried Rice & Noodles menu · Indian vegetarian food in Bangkok · our fresh paneer dishes · halal-friendly kitchen.