Hakka Noodles Recipe (Indian Chinese Style)
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
3
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Calories
373 kcal
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Course
Main Course
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Cuisine
Indian-Chinese Fusion
Hakka Noodles Recipe (Indian Chinese Style)
Description
This Hakka Noodles recipe features wheat noodles cooked al dente then coated with toasted sesame oil to prevent sticking. A hot wok or pan is used to stir-fry dry red chilies and finely chopped garlic, followed by spring onions and green beans. Additional vegetables like mushrooms, carrots, bell peppers, cabbage, and celery are added and stir-fried until crisp-tender, preserving their texture and color.
The stir-fry is seasoned with soy sauce, a dash of vinegar, salt, and black pepper, creating a balanced savory flavor with subtle heat. The noodles are combined with the vegetables and tossed quickly at high heat to develop slight searing without becoming soggy. Garnish with spring onion greens or coriander completes the dish.
Hakka Noodles work well as a standalone quick meal or as an accompaniment in an Indian Chinese menu. Preparation of ingredients before cooking is essential to maintain the recipe's quick timing and texture. Adjusting the chili or sauce can customize the spice level.
The recipe highlights making mushrooms finely chopped since they release moisture and affect stir-frying time. Stir-frying in batches prevents steaming the ingredients and helps retain texture. Cooking temperature varies depending on the type of pan used.
Ingredients
For cooking hakka noodles
- 200 grams hakka noodles or 1 pack of Ching's hakka noodles
- 4.5 to 5 cups water
- 1.5 teaspoons sesame oil for coating the noodles, toasted
Other ingredients
- 2 tablespoons sunflower oil or any neutral tasting oil - for stir frying
- 2 to 3 red chili broken and deseeded or ½ teaspoon chopped green chilies, dry
- 1.5 teaspoons garlic - finely chopped
- 3 to 4 spring onions (scallions) small-sized - finely chopped, reserve a few greens for garnish
- 8 to 10 green beans finely chopped, French beans
- 4 to 5 button mushrooms - finely chopped * check point no 1 in notes below
- 1 carrot - small to medium, finely chopped or shredded
- 1 bell pepper (capsicum) - red, green or yellow, small to medium, finely chopped or thinly sliced
- ½ cup cabbage - finely chopped, optional
- 1 teaspoon celery finely chopped, optional, stick
- ¼ teaspoon rice vinegar or white vinegar or rice wine or mirin
- 1.5 teaspoons soy sauce (naturally brewed) or tamari - add as needed
- salt as required
- black pepper or black pepper powder, as required, crushed
- 1 to 2 tablespoons spring onions chopped or coriander leaves, for garnish, greens
Instructions
Cooking noodles
- Heat 4.5 cups of water in a pan with salt and a few drops of oil, until it comes to a boil.
- Add the hakka noodles and cook the noodles until al dente or according to the package instructions.
- When noodles are cooking, rinse and chop all the veggies or you can chop them before you start cooking noodles.
- Drain and rinse the cooked noodles in running water, so that the noodles stop cooking.
- Next add toasted sesame oil to the noodles and gently mix, so that the oil gets evenly coated on them.
- Set the cooked noodles aside.
Stir-frying
- Heat oil in a wok or kadai or a frying pan.
- On medium-low to medium heat, first add the dry red chilies and garlic.
- Sauté for a minute, then add the finely chopped spring onions and french beans
- Increase the heat a bit and stir fry for 3 minutes. For non-stick frying pans, keep the heat to medium and for cast iron or carbon steel pans or wok, use medium-high to high heat.
- Add the mushrooms, carrots, bell pepper (capsicum) and celery.
- Stir fry all the veggies on a medium to high heat until they start getting slightly browned from the edges. This will take about 5 to 6 minutes after adding the carrots.
- Add soy sauce and mix well.
Making hakka noodles
- Add cooked noodles and toss them well and stir fry for a minute or two on medium to high heat.
- Season with salt and pepper. Also, add rice vinegar or white vinegar. Continue to toss and cook on a medium to high heat for a minute. Toss the whole mixture well.
- Lastly add the chopped spring onion greens or garnish with spring onions while serving.
- Serve Hakka Noodles as is or accompanied with paneer manchurian or gobi manchurian or chilli mushroom.
Notes
- Chop mushrooms finely to allow quick cooking and prevent excess moisture during stir-frying.
- Use medium heat for non-stick pans, and medium-high to high for wok or cast iron to achieve proper searing without sogginess.
- Prepare and chop all vegetables before starting to cook, as stir-frying is a fast process.
- Stir-fry ingredients in batches when scaling up to maintain high heat and crunchy texture.
- Adjust spice level with red chili flakes, green chilies, or spicy sauces like sriracha as preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 373 kcal
% Daily Value*
| Calories | 373kcal | 19% |
| Carbohydrates | 53g | 18% |
| Protein | 12g | 24% |
| Fat | 14g | 22% |
| Saturated Fat | 1g | 5% |
| Sodium | 1379mg | 57% |
| Potassium | 303mg | 6% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 3873IU | 77% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 2mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 43mg | 48% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 4mg | |
| Vitamin K | 47µg | |
| Calcium | 29mg | 3% |
| Vitamin B9 (Folate) | 30µg | |
| Iron | 1mg | 6% |
| Magnesium | 16mg | 4% |
| Phosphorus | 52mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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