Hakka Noodles are easy and delicious wok-tossed noodles. Thin noodles are tossed with veggies and sauces on high flame to make this Chinese delicacy. Here is how to make it.
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Hakka Noodles is one of those popular recipes, that you will find on the menu of every restaurant.
These noodles are making its mark for many years and have maintained to charm people with its simple taste and flavor till now.
I remember during our college days, we used to order these noodles very often at the nearby Chinese corner along with a spicy Manchurian.
And since then it has always been a favorite.
They are so easy to make and need minimal ingredients, that I make them very often during weekdays or whenever my kids demand noodles.
It is loaded with vegetables and thus a great way to add some vegetables in your kid’s diet too.
These noodles also make an apt dish for potlucks or picnics, as everyone from kids to adults likes eating these noodles.
If you want to try some more delicious Noodle recipes, then you can even try these recipes – Schezwan Noodles, Garlic Noodles, Peanut Sesame Noodles, Asian Pad Thai Noodles.
About the recipe
It is a simple Indo-Chinese recipe where boiled noodles are stir fried with vegetables and sauces.
Here I have used spring onion, carrot, capsicum, and cabbage, but you can also add vegetables of your choice.
You can add in mushroom, tofu or paneer too.
These noodles are flavored with just two sauces, green chilli sauce, and soy sauce which adds a little spiciness to this dish.
If you are looking for a non-vegetarian version, you can stir fry some chicken, shrimp, or egg along with vegetables and noodles.
Serving Suggestions
You can serve these noodles on its own or along with any Indo-Chinese starter or a gravy such as Indo Chinese Veg Manchurian, Sweet and Sour Veg, Vegetables In Chilli Garlic Sauce and Indo Chinese Chilli Chicken.
Ingredients
Frequently Asked Questions
It is very difficult to differentiate between these two noodles, because the preparation of cooking is also very similar.
In both the recipes, the noodles are boiled and then cooked along with vegetables and sauces.
But if it comes to the differentiation, Chow Mein has a Taishan influence to it, while Hakka noodles are cooked as per the Hakka cuisine.
Also Chow Mein is stir fried, whereas Hakka Noodles is toss fried or we can say tossed and fried.
Take out the noodles from the packet and break it into 2 so that it can easily fit into the pan.
If you want longer noodles in the recipe, do not break it. It will automatically fit into the pan once the noodles start becoming soft.
Boil water in a big heavy bottomed pan. And once it starts boiling, add in the noodles, 1/2 teaspoon oil and 1/2 teaspoon salt.
I recommend adding oil, so that the noodles doesn’t stick to each other. Boil the noodles for about 5 to 6 minutes or until soft.
Make sure you do not over boil the noodles, as it will stick to your mouth and the noodles won’t be good to make Hakka Noodles.
Stir occasionally in between.
Turn off the flame and add the noodles to a colander to drain the excess water.
Pour 1-2 cups cold water over boiled noodles and drain again to remove excess stickiness. Your noodles are ready to use in your dish.
You can boil the noodles before tossing them in sauces and veggies.
Just toss the boiled noodles with a tsp of oil and they are good to keep for a few hours.
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Step By Step Recipe
Heat sesame and chilli oil in a wok.
Once the oil is hot, add garlic and ginger and fry for a few seconds.
Add onion, green chillies and white part of spring onion and fry for a minute.
Add carrot, capsicum and cabbage and fry for another minute.
Now add soy sauce, vinegar, green chilli sauce, salt, pepper, ajinomoto (optional) and boiled noodles and toss nicely.
Garnish with spring onion greens. Serve hot.
Recipe Card
Veg Hakka Noodles Recipe
Ingredients
- 150 g Noodles
- 2 tbsp Sesame Oil
- 1 tbsp Chilli Oil
- 2 tsp Garlic (Minced)
- 1 tsp Ginger (Minced)
- 1/2 cup Onion (Cubed)
- 3-4 Green Chilies (Slit into half)
- 1.4 cup White part of scallion (Chopped)
- 1/4 cup carrot (Julienned)
- 1/4 cup Capsicum (Julienned)
- 1/2 cup Cabbage (Shredded)
- 1 tsp Soy Sauce
- 1 tsp Vinegar
- 1 tsp Green Chilli Sauce
- 1/4 tsp MSG (Optional)
- Salt to taste
- 1/2 tsp Black pepper Powder
- 2 tbsp Spring Onion Greens (Chopped)
Instructions
- Heat sesame and chilli oil in a wok.
- Once the oil is hot, add garlic and ginger and fry for a few seconds.
- Add onion, green chillies and white part of spring onion and fry for a minute.
- Add carrot, capsicum and cabbage and fry for another minute.
- Add soy sauce, vinegar, green chilli sauce,, MSG if using, salt and pepper and boiled noodles and toss nicely.
- Cook for 2-3 minutes.
- Garnish with spring onion greens.
- Serve hot.
Poornima Porchelvan
mouthwatering and your photography was awesome.
Subha Subramanian
Perfectly made…….
laavys kitchen
Great recipe and wonderful clicks 🙂