Discover The Secret To Perfect Hakka Noodles At Home

Hakka noodles are an Indo-Chinese favorite made by stir-frying boiled noodles with fresh vegetables and flavorful sauces. The recipe requires high heat to achieve a smoky flavor and a balance of spices and seasonings. Garnished with spring onion greens, the dish is visually appealing and delicious. It’s perfect as a quick, satisfying meal or a party favorite.

Hakka noodles are a flavorful Indo-Chinese dish made with boiled noodles stir-fried with colorful vegetables and sauces like soy, vinegar, and chili sauce. The process begins by cooking the noodles, stir-frying crunchy vegetables, and combining them with spices and seasonings. High heat is essential to give the dish its authentic, smoky flavor. Adding spring onion greens enhances the taste and presentation. Hakka noodles are versatile and can be paired with dishes like chili paneer or manchurian. They make a delightful meal for parties or family dinners.

Ingredients

For the Noodles:

• 200 g Hakka noodles
• Water (to boil the noodles)
• 1 tsp salt
• 1 tsp oil

For the Stir-Fry:

• 2 tbsp oil
• 2 garlic cloves (finely chopped)
• 1-inch ginger (finely chopped)
• 1 green chili (slit)
• 1 medium onion (sliced)
• 1 medium capsicum (julienned)
• 1 medium carrot (julienned)
• 1/2 cup cabbage (shredded)
• 4–5 spring onions (chopped, whites and greens separated)

Sauces and Seasonings:

• 2 tbsp soy sauce
• 1 tbsp vinegar
• 1 tbsp chili sauce (optional)
• 1 tbsp tomato ketchup
• 1 tsp black pepper powder
• Salt to taste
• 1/2 tsp sugar (optional)

Preparation Steps

Step 1: Cook the Noodles

• Boil water in a large pot. Add salt and 1 tsp oil to prevent sticking.
• Add Hakka noodles to the boiling water and cook as per the package instructions (usually 4–5 minutes).
• Once cooked, drain the noodles and rinse under cold water to stop the cooking process.
• Toss the noodles with a little oil to prevent them from clumping together. Set aside.

Step 2: Prepare the Vegetables

• Wash and julienne the carrots, capsicum, and cabbage. Slice the onion thinly.
• Chop the spring onions, keeping the greens and whites separate.
• Finely chop the garlic, ginger, and green chili.

Step 3: Stir-Fry the Vegetables

• Heat oil in a large wok or pan over high heat. High heat is essential for that smoky, restaurant-style flavor.
• Add chopped garlic, ginger, and green chili. Stir-fry for 30 seconds until aromatic.
• Add the sliced onions and spring onion whites. Stir-fry for a minute.
• Toss in the carrots, capsicum, and cabbage. Stir-fry for 2–3 minutes, keeping the vegetables crunchy.

Step 4: Add Sauces and Seasonings

• Lower the heat slightly and add soy sauce, vinegar, chili sauce (if using), and tomato ketchup.
• Sprinkle black pepper powder, salt, and a pinch of sugar. Mix well to coat the vegetables evenly with the sauces.

Step 5: Combine Noodles and Vegetables

• Add the cooked noodles to the wok. Using tongs or two forks, toss the noodles gently with the vegetables and sauces.
• Stir-fry for 2–3 minutes on high heat, ensuring everything is evenly mixed and heated through.

Step 6: Garnish and Serve

• Add the chopped spring onion greens and give it a final toss.
• Serve hot with extra soy sauce, chili sauce, or vinegar on the side.

Serving Suggestions

• Hakka noodles pair perfectly with dishes like chili paneer, manchurian, or hot and sour soup. They’re a hit at parties or as a quick family dinner.

Enjoy the flavorful and aromatic Hakka noodles made fresh at home.