Hakka Noodles Recipe
Enjoy the bold, street-style flavors of this Hakka Noodles Recipe a quick and delicious Indo-Chinese favorite that’s perfect for any day of the week! Tossed with crunchy vegetables, savory sauces, and perfectly cooked noodles, this dish is packed with smoky aroma and irresistible taste.
Ingredients
For the Noodles:
- 200g Hakka noodles (or any thin wheat noodles)
- 1 tbsp oil (for boiling noodles)
- Water for boiling
Vegetables:
- 1 medium onion, thinly sliced
- 1 small carrot, julienned
- 1 cup shredded cabbage
- 1 small capsicum (bell pepper), thinly sliced
- 4–5 spring onions, chopped (separate white and green parts)
- 1/2 cup beans, julienned (optional)
Sauces u0026 Seasoning:
- 1 tbsp soy sauce
- 1 tbsp vinegar (white or rice)
- 1 tsp green chili sauce (adjust to taste)
- 1 tbsp red chili sauce or Schezwan sauce (for spicier noodles)
- 1/2 tsp black pepper powder
- Salt to taste
- 2 tbsp oil (preferably sesame oil or any neutral oil)
Instructions
- Step 1: Boil the Noodles Boil water in a large pot. Add a pinch of salt and 1 tbsp oil. Add noodles and cook until 90% done (al dente). Drain and rinse with cold water to stop cooking. Toss with a little oil to prevent sticking. Set aside.
- Step 2: Prepare the Veggies While noodles are boiling, chop all the vegetables finely and keep them ready. Stir-fry vegetables on high flame to retain crunch.
- Step 3: Stir-Fry Heat 2 tbsp oil in a wok or large pan over high heat.Add spring onion whites and sliced onions. Sauté for 1 minute.Add carrots, beans, capsicum, and cabbage. Stir-fry for 2–3 minutes on high flame.Add all sauces: soy sauce, chili sauces, vinegar. Mix well.Season with black pepper and salt to taste.Add the cooked noodles and toss everything well for 2–3 minutes, making sure noodles are evenly coated. Turn off the heat and garnish with spring onion greens.