When it comes to quick, flavorful, and utterly satisfying meals, Hakka noodles always steal the spotlight.
Originating from Chinese cuisine but adapted beautifully to Indian taste buds, these stir-fried noodles are a perfect balance of soft noodles, crunchy vegetables, and savory sauces.
Whether it’s a weekday dinner, a lazy weekend lunch, or a party snack, Hakka noodles are your go-to dish that’s simple yet incredibly delicious.
Hakka Noodles Recipe
Hakka noodles are thin, slightly chewy noodles tossed with a colorful medley of vegetables, sometimes chicken or shrimp, and flavored with soy sauce, garlic, and other aromatic spices.
The best part? They’re ready in under 30 minutes, making them a lifesaver for busy days.
Perfectly stir-fried to retain the crunch of the veggies, every bite bursts with flavor, umami, and a touch of smokiness.
Ingredients
- 200g Hakka noodles
- 2 tablespoons vegetable oil
- 4-5 garlic cloves, finely chopped
- 1 medium onion, thinly sliced
- 1 medium carrot, julienned
- 1 capsicum (bell pepper), thinly sliced
- 1/2 cup cabbage, shredded
- 3-4 spring onions, chopped (keep some greens for garnish)
- 2 tablespoons soy sauce
- 1 tablespoon chili sauce (adjust to taste)
- 1 tablespoon vinegar
- 1 teaspoon black pepper
- Salt to taste
Optional: Cooked chicken, shrimp, or paneer for a non-vegetarian or protein variation
Step-by-Step Instructions
1. Cook the Noodles
Boil water in a large pot with a pinch of salt. Add the Hakka noodles and cook until just tender (al dente). Drain and rinse under cold water to stop the cooking process. Drizzle a little oil over them to prevent sticking and set aside.
2. Prepare the Vegetables
Wash and slice all your vegetables uniformly. This ensures even cooking and gives a pleasing crunch.
3. Stir-Fry the Aromatics
Heat vegetable oil in a large wok or pan over medium-high heat. Add finely chopped garlic and stir for 30 seconds until fragrant. Toss in the onions and sauté until they turn translucent.
4. Cook the Vegetables
Add carrots, bell peppers, and cabbage. Stir-fry on high heat for 2-3 minutes to retain a slight crunch. The vegetables should be cooked but still vibrant and crisp.
5. Add Sauces and Noodles
Lower the heat slightly and add soy sauce, chili sauce, vinegar, black pepper, and salt. Mix well. Now, add the cooked noodles and toss gently to coat the noodles evenly with the sauces and vegetables.
6. Finish and Garnish
Add chopped spring onions and toss for a final minute. For extra flavor, you can sprinkle a few drops of sesame oil or add a pinch of MSG if desired. Serve piping hot!
Tips for Perfect Hakka Noodles
- High Heat Cooking: Stir-frying on high heat ensures noodles are lightly smoky and veggies retain crunch.
- Don’t Overcook Noodles: Overcooked noodles become mushy and spoil the texture. Always rinse in cold water.
- Protein Boost: Add paneer, chicken, or shrimp to turn this into a wholesome meal.
Serving Suggestions
Hakka noodles pair beautifully with:
- Chili garlic sauce for an extra kick
- Sweet and sour vegetable or chicken Manchurian
- Hot soup or a simple, clear soup for a Chinese-style meal
Conclusion
Hakka noodles are a quick, versatile, and flavorsome dish that satisfies cravings with minimal effort.
Their combination of crisp vegetables, soft noodles, and umami-packed sauces makes them a universal favorite. Whether served as a main course or a side dish, this recipe is guaranteed to become a staple in your home kitchen.
Ready in under 30 minutes, it’s the perfect example of comfort food with an exotic twist.