Crispy Hakka Noodles Recipe – Indian-Style Fried Noodles

Last Updated on 2 months by Neha Deshmukh

Crispy Hakka Noodles Recipe – Indian-Style Fried Noodles

Introduction

Okay, let’s be real – who doesn’t love a good plate of Hakka Noodles? Seriously, this is one of those dishes that just hits the spot every single time. I remember the first time I tried Hakka Noodles from a street vendor in Kolkata – the explosion of flavors and that satisfying crunch… I was instantly hooked! And now, I’m so excited to share my version with you. It’s a little bit of Indian-Chinese magic, made right in your kitchen. Get ready for some seriously delicious, crispy noodles!

Why You’ll Love This Recipe

This Hakka Noodles recipe isn’t just tasty, it’s easy. It’s perfect for a quick weeknight dinner, a fun weekend cooking project, or even a crowd-pleasing party dish. Plus, the crispy noodles are seriously addictive. We’re talking restaurant-quality flavor, but without the restaurant price tag. And honestly, the smell while these are cooking is just heavenly!

Ingredients

Here’s what you’ll need to make this Hakka Noodles dream a reality:

• 1 pack Hakka Noodles (approximately 400g)
• 4 cups water
• 1 tsp salt (for boiling noodles)
• 1 tsp cornflour (for coating noodles)
• 2 tbsp oil (for deep frying)
• 1 inch ginger, finely chopped
• 2 cloves garlic, finely chopped
• 2 green chilies, slit (adjust to your spice preference!)
• ½ onion, thinly sliced
• ½ carrot, julienned
• 3 tbsp finely shredded cabbage
• ½ capsicum (bell pepper), julienned
• 5 beans, chopped
• 2 tbsp coriander stems, chopped
• 4 cups water (for the sauce)
• ½ tsp salt (for the sauce)
• 2 tbsp soy sauce (I love using Dark Soy Sauce for color and flavor!)
• 2 tbsp vinegar (white vinegar works great)
• ½ tsp pepper powder
• 1 tsp chili sauce (I usually go for a local Indian brand like Everest)
• 1 tsp cornflour (for thickening the sauce)
• 2 tbsp chopped coriander leaves (for garnish)

Ingredient Notes

Let’s talk ingredients for a sec! Using actual Hakka Noodles makes a huge difference – they have a specific texture that holds up really well to frying. If you can’t find them, you can substitute with regular Hakka noodles, but the texture won’t be quite the same.

Speaking of sauces, a good quality soy sauce and chili sauce are key. I’ve always had good results with Everest chili sauce, and a dark soy sauce really deepens the color. Don’t skip the double-frying step for the noodles! It’s what gives them that incredible crunch. Trust me on this one.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, bring 4 cups of salted water to a boil. Add the Hakka Noodles and cook until they’re al dente – about 3-5 minutes. Don’t overcook them!
2. Drain the noodles immediately and rinse with cold water to stop the cooking process. This is important for preventing them from sticking together.
3. Now, toss the noodles with 1 tsp of cornflour. This helps them get extra crispy when fried.
4. Heat 2 tbsp of oil in a deep frying pan or kadai. Fry the noodles in batches until golden brown and crispy. Don’t overcrowd the pan! Set aside on a paper towel to drain excess oil.
5. In a separate kadai or wok, heat 2 tbsp of oil. Add the chopped ginger, garlic, and green chilies. Sauté for about 30 seconds until fragrant.
6. Add the sliced onion and stir-fry until translucent. Then, add the carrots, cabbage, capsicum, beans, and coriander stems. Stir-fry for another minute.
7. Pour in 4 cups of water, add ½ tsp salt, soy sauce, vinegar, pepper powder, and chili sauce. Bring the mixture to a boil.
8. Mix 1 tsp of cornflour with a little water to make a slurry. Pour the slurry into the boiling sauce and cook until it thickens.
9. Finally, add the crispy fried noodles to the sauce and toss well to coat.
10. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t skip rinsing the noodles after boiling – it’s crucial for preventing stickiness.
• Fry the noodles in batches to ensure they get evenly crispy.
• Taste the sauce and adjust the seasoning as needed. Everyone’s palate is different!
• Work quickly once the sauce is thickened, so the noodles don’t get soggy.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Spice Level: For mild, reduce or omit the green chilies and chili sauce. For medium, use the recipe as is. For hot, add extra green chilies or a dash of red chili powder.
• Vegetarian/Non-Vegetarian: Add cooked chicken, shrimp, or paneer (Indian cheese) to the noodles for a protein boost. My family loves adding shredded chicken!
• Regional Variations: Some Indo-Chinese styles use a touch of tomato ketchup in the sauce for sweetness. Feel free to experiment!
• Festival Adaptations: These noodles are always a hit at New Year’s Eve parties or any celebration. You can even add a sprinkle of sesame seeds for extra flair.

Serving Suggestions

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

• Manchurian (vegetable or chicken)
• Spring Rolls
• Chili Paneer
• A simple side salad

Storage Instructions

Leftover Hakka Noodles can be stored in an airtight container in the refrigerator for up to 2 days. However, they will lose some of their crispiness. To reheat, you can microwave them or stir-fry them in a pan with a little oil.

FAQs

1. What type of noodles are best for Hakka Noodles? Authentic Hakka Noodles are ideal, but you can use regular Hakka noodles as a substitute.
2. Can I make Hakka Noodles without deep frying? You can try stir-frying the noodles, but they won’t be as crispy. Deep frying is really the key to that signature crunch.
3. How can I adjust the spice level of this recipe? Adjust the amount of green chilies and chili sauce to your liking.
4. What is the best way to prevent the noodles from sticking together? Rinse the noodles with cold water immediately after boiling and toss them with cornflour before frying.
5. Can I add protein like chicken or shrimp to this recipe? Absolutely! Cook the protein separately and add it to the noodles along with the sauce.
6. What is the difference between Hakka Noodles and Chow Mein? Hakka Noodles are typically fried until crispy, while Chow Mein are softer and often tossed with vegetables and meat in a sauce.