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.
About This Recipe
Hakka Noodles is a simple Indo-Chinese recipe where boiled noodles are stir-fried with vegetables and sauces and if you wish meat like chicken, shrimp, beef, etc.
Here I have made a veg version and 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 chili sauce, and soy sauce which adds a little spiciness to this dish. Some people often add more variety of sauce, but authentically only two sauce is used.
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.
This Hakka Noodle Recipe is,
- Easy to make
- Favourite among kids
- Great for potlucks
- Loaded with vegetables
Noodles – Hakka Noodles are used to make this recipe. You can also follow the same recipe and use other noodles, they taste great too.
Vegetables – Here, I have added onions, Green Chillies, Scallion, Carrot, Capsicum, Cabbage, and Spring Onions Greens. You can add chicken, shrimp, etc to it too.
Sauce – To make these Noodles, only two sauces are used – Soy Sauce and Green Chilli Sauce. Some people even add tomato sauce, to add that little spicy-sweet flavor.
MSG – This is completely optional, but it does add a nice flavor when it comes to Chinese recipes.
Oil – Use the combination of Sesame Oil and Chilli Oil to make this dish. If you do not have these oils, you can use any vegetable oil too.
Other Ingredients – Other than the above-mentioned ingredients, you will need Garlic, ginger, vinegar, salt, and black pepper powder.
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.
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 don’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.
If you are looking for a non-vegetarian version, you can stir fry some chicken, shrimp, or egg along with vegetables and noodles.
Yes, this dish is completely vegan. All the ingredients used in this recipe can be included in a vegan diet. Make sure the noodles you are using are vegan too.
You can boil the noodles, coat them in oil and stored in the fridge for about 3 days. You can also chop the veggies and store them for about a day. Prepping all these ingredients will take less time to make fresh out of pan Hakka Noodles.
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.
You can also serve it as a side dish for your weekend brunch along with Chinese Gravy, Starter, Fried Rice and a dessert.
If you have leftovers, store it in an airtight container and it will last for a day or two in the fridge. Reheat it properly before serving.
You might also like
Hakka Noodles Recipe
- 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)
- 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.