Quick Hakka Noodles Recipe – Chilli Garlic & Soya Flavors

Last Updated on 4 months by Neha Deshmukh

Quick Hakka Noodles Recipe – Chilli Garlic & Soya Flavors

Hey everyone! If you’re anything like me, sometimes you just need a quick, flavorful meal that comes together in under 30 minutes. This Hakka Noodles recipe is my go-to for those nights. It’s packed with that delicious chilli-garlic kick and a lovely savoury flavour from the soya sauce – seriously addictive! I first made this when I was craving something comforting and speedy, and it’s been a family favourite ever since.

Why You’ll Love This Recipe

This Hakka Noodles recipe is a winner for so many reasons. It’s unbelievably fast – perfect for busy weeknights. The flavour is bold and satisfying, and it’s super customizable. Plus, it uses ingredients you probably already have in your pantry! Honestly, who doesn’t love a good noodle dish?

Ingredients

Here’s what you’ll need to whip up a plate of these flavourful noodles:

• 100g Hakka Noodles
• 2 tablespoons Garlic, finely chopped
• 1 teaspoon Red Chilli Paste (more or less to taste!)
• 0.25 teaspoon Soya Sauce
• 0.25 teaspoon Vinegar
• 1 tablespoon Spring Onion (white part), chopped
• 1 tablespoon Spring Onion (green part), for garnish
• 0.5 teaspoon Pepper Powder
• 2 tablespoons Olive Oil
• Salt, to taste

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Hakka Noodles: These are a type of egg noodle, traditionally used in Hakka cuisine. You can usually find them in Asian grocery stores, or even in the international aisle of larger supermarkets. If you can’t find Hakka noodles specifically, you can substitute with chow mein noodles.
• Olive Oil: I prefer using olive oil for a lighter flavour, but traditionally, Chinese cooking uses oils like peanut or vegetable oil. Feel free to experiment! Peanut oil will give a more authentic taste.
• Red Chilli Paste: This is where you control the heat! Kashmiri chilli paste will give you colour and flavour with less intense spice, while a regular chilli paste will pack more punch.
• Soya Sauce: Use a good quality soya sauce for the best flavour. Light soya sauce is generally preferred for Hakka noodles.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, bring a pot of water to a boil. Add the hakka noodles and a pinch of salt. Cook them until they’re al dente – that means soft, but still with a little bit of bite. Usually around 5-7 minutes, but check the package instructions.
2. Once cooked, drain the noodles immediately and rinse them under cold water. This stops the cooking process and prevents them from sticking together. Toss them with a little olive oil to keep them separate.
3. Now, heat the 2 tablespoons of olive oil in a pan or wok over medium-high heat. Add the chopped garlic and the white parts of the spring onion. Sauté for about a minute, until fragrant – but don’t let the garlic burn!
4. Add the red chilli paste, soya sauce, and vinegar to the pan. Stir-fry for another minute on high heat. This is where the magic happens, so keep stirring!
5. Add the cooked noodles to the pan and toss everything together until the noodles are evenly coated with the sauce.
6. Finally, sprinkle with the green spring onions and pepper powder. Give it one last mix, and serve immediately!

Expert Tips

• Don’t overcook the noodles! Al dente is key for the right texture.
• Make sure your pan is hot before adding the garlic. This will help it release its flavour.
• Taste as you go and adjust the seasoning to your liking.

Variations

This recipe is a great base for experimentation!

• Vegan Adaptation: Simply use a vegan-friendly soya sauce and ensure your chilli paste doesn’t contain any animal products.
• Gluten-Free Adaptation: Use a gluten-free soya sauce (tamari is a great option!).
• Spice Level Adjustment: If you’re sensitive to spice, start with half a teaspoon of chilli paste and add more to taste. My friend, Sarah, loves it super spicy, so she often adds a whole tablespoon!
• Quick Weeknight Meal Adaptation: Have pre-chopped veggies like carrots, cabbage, or bell peppers ready to add to the pan along with the noodles for a more substantial meal.

Serving Suggestions

These Hakka Noodles are delicious on their own, but they also pair well with:

• A side of Manchurian (vegetable or chicken)
• A simple stir-fried vegetable dish
• A refreshing cucumber salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. They might be a little drier, so you can add a splash of water or soya sauce when reheating.

FAQs

Let’s answer some common questions!

What type of noodles are best for Hakka Noodles?

Hakka noodles are the traditional choice, but chow mein noodles work well too. The key is to choose a noodle that’s firm and can hold its shape.

Can I make this recipe without olive oil? What can I substitute?

Absolutely! You can use peanut oil, vegetable oil, or any other neutral-flavoured oil.

How can I adjust the spice level of this dish?

Start with a small amount of chilli paste and add more gradually, tasting as you go.

Can I prepare the noodles and sauce ahead of time?

You can cook the noodles ahead of time and rinse them with cold water. Store them in the fridge. The sauce is best made fresh, but you can chop the garlic and spring onions in advance.

What is the best way to prevent the noodles from sticking together?

Rinsing the noodles with cold water after cooking and tossing them with a little oil is the key!

Enjoy your homemade Hakka Noodles! I hope this recipe brings a little bit of flavour and joy to your kitchen. Let me know in the comments how it turns out for you!