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Hakka Noodles Recipe (Indian Chinese Style)
4.9 from 76 votes

Hakka Noodles Recipe (Indian Chinese Style)

Hakka Noodles in Indian Chinese style are stir-fried wheat noodles tossed with finely chopped vegetables such as spring onions, green beans, mushrooms, carrots, bell peppers, cabbage, and flavored with garlic, red chili, soy sauce, and sesame oil. The quick, high-heat stir-fry results in noodles with a slightly crisp texture and vibrant vegetable flavors.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 3
Calories: 373 kcal
Course: Main Course
Cuisine: Indian-Chinese Fusion

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
    Cup of Yum
  1. Heat 4.5 cups of water in a pan with salt and a few drops of oil, until it comes to a boil.
  2. Add the hakka noodles and cook the noodles until al dente or according to the package instructions.
  3. When noodles are cooking, rinse and chop all the veggies or you can chop them before you start cooking noodles.
  4. Drain and rinse the cooked noodles in running water, so that the noodles stop cooking.
  5. Next add toasted sesame oil to the noodles and gently mix, so that the oil gets evenly coated on them.
  6. Set the cooked noodles aside.
Stir-frying
  1. Heat oil in a wok or kadai or a frying pan.
  2. On medium-low to medium heat, first add the dry red chilies and garlic.
  3. Sauté for a minute, then add the finely chopped spring onions and french beans
  4. 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.
  5. Add the mushrooms, carrots, bell pepper (capsicum) and celery. 
  6. 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.
  7. Add soy sauce and mix well.
Making hakka noodles
  1. Add cooked noodles and toss them well and stir fry for a minute or two on medium to high heat.
  2. 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.
  3. Lastly add the chopped spring onion greens or garnish with spring onions while serving.
  4. 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

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

Nutrition Facts

Serving: 3 Serving

Amount Per Serving

Calories 373

% 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.