A popular Indian Chinese dish made by stir frying hakka noodles with veggies, sauces and garlic. Serve it with a Indo-Chinese sides like gobi manchurian, chilli chicken or chilli paneer.

Recipe Snapshot

  • Prep time: 25 minutes
  • Cook time: 15 minutes
  • Total time: 40 minutes
  • Yield: 2
  • Category: Main Course
  • Cuisine: Indo Chinese

Ingredients

  • 1 pack (5.5 oz, 150 grams) hakka noodles (like Ching's or egg noodles or any noodles of choice)
  • 2¼ tablespoons oil ((high smoke point oils like peanut/sunflower/ avocado/coconut or refined sesame oil))
  • 1 tablespoon garlic (chopped finely)
  • ½ tablespoon ginger (chopped finely - optional)
  • 2 to 3 spring onion/ green onions ((chopped, greens & whites separated))
  • 1 small (½ cup, 50 grams) onion (sliced thin (yellow or red onion))
  • 1 green chilli ((chopped, optional))
  • 1 small (50 grams) carrot ((peeled & julienned))
  • ½ to ¾ cup (80 grams) capsicum ((green/yellow/red bell pepper julienned))
  • 6 French beans (/ green beans chopped finely)
  • ½ cup (60 grams) cup cabbage (finely shredded (optional))
  • 1¼ tablespoon organic soya sauce ((or tamari, use more if you want))
  • 1 teaspoon rice vinegar ((substitute with apple cider))
  • ¼ teaspoon black pepper (or white pepper, adjust to taste)
  • ¼ to ½ teaspoon sea salt ((adjust to taste))
  • 1 tablespoon hot sauce ((or chili garlic sauce, use your favorite sauce) (optional))
  • ½ to 1 tablespoon chilli oil ((optional))

Method

Boil Noodles

  1. Pour 8 cups of water to a large pot and bring to a rapid boil. Add noodles and cook till al dente. Follow the instructions on the pack for cook time.
  2. Drain them to a colander and rinse under running water to remove excess starch. Add ¼ tablespoon oil to the noodles and smear it well to prevent them from turning sticky.
  3. In a small bowl, mix soya sauce, hot sauce, vinegar and chili oil if using. Keep it aside.

How to make Hakka Noodles

  1. Heat a wok on a high heat and pour oil. Gently coat the oil all over the wok.
  2. Add garlic and ginger if using. Fry for 30 seconds and add spring onion whites, onions and chili. Fry until the onions turn transparent for a minute.
  3. Next add carrots, bell pepper and cabbage. Stir fry for 1 to 2 minutes until the veggies are partially cooked yet remain crunchy.
  4. Add noodles, salt & pour the prepared sauce all over. Toss well and stir fry for about 1 to 2 minutes. Taste test and add more salt or sauces to your taste. Add pepper and spring onion greens.
  5. Serve hakka noodles hot with gobi manchurian or chilli paneer.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.