Ching Hakka Noodles Recipe- Quick Vegetable & Chili Stir-Fry

Last Updated on 1 month by Neha Deshmukh

Ching Hakka Noodles Recipe: Quick Vegetable & Chili Stir-Fry

Hey everyone! If you’re anything like me, sometimes you just need a quick, flavorful meal that comes together in under 30 minutes. This Ching Hakka Noodles recipe is my go-to for those nights. It’s a vibrant, veggie-packed stir-fry with a lovely little kick, and honestly, it’s become a family favorite. I first made this when I was craving something similar to the Hakka noodles we had on a trip to Delhi, and I’ve been tweaking it ever since to get it just right!

Why You’ll Love This Recipe

This isn’t just another noodle recipe. It’s fast, it’s fresh, and it’s bursting with flavor. Plus, it’s super customizable – add your favorite veggies, adjust the spice, or throw in some protein. It’s perfect for a weeknight dinner, a quick lunch, or even a fun weekend meal. And let’s be real, who doesn’t love a good stir-fry?

Ingredients

Here’s what you’ll need to make this deliciousness:

• 300 grams noodles (Ching Hakka Noodles)
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 2 teaspoons minced garlic
• 1 teaspoon minced ginger
• 1 green chili, sliced (or more, to taste!)
• 1 celery stalk, chopped
• 1 medium red onion, sliced
• 1 large carrot, sliced
• 1 large red bell pepper, sliced
• 3 stalks green onions, chopped (+ extra for garnish)
• 2.5 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon hot sauce (like sriracha)
• 0.5 teaspoon sugar (optional)
• 0.25 teaspoon black pepper powder
• 0.5 teaspoon salt
• 1 teaspoon chili oil (optional, for extra spice)
• Pinch of white pepper powder

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Ching’s Hakka Noodles: These are specifically designed for stir-fries and have a great texture. They cook really quickly, which is perfect for a speedy meal. You can find them in most Indian grocery stores.
• Sesame Oil: Don’t skimp on the sesame oil! A good quality sesame oil adds a wonderful nutty aroma and flavor. I prefer the toasted sesame oil for this recipe.
• Green Chili: I like to use green chilies for a fresh, vibrant heat. Serrano peppers or Thai green chilies work well, depending on how spicy you like things. You can even use jalapeños if that’s what you have on hand.
• Stir-fry Sauce Variations: Traditionally, Hakka stir-fries use a blend of soy sauce, vinegar, and a touch of sweetness. Some regions add a little oyster sauce for umami, but we’re keeping it simple here. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, chop all your vegetables into thin juliennes. Having everything prepped and ready to go is key for a quick stir-fry.
2. Boil the noodles according to the package instructions (usually around 2 minutes for Ching Hakka Noodles). Drain them immediately and rinse under cold water to stop the cooking process. This prevents them from getting mushy.
3. Toss the cooked noodles with about ?? tablespoon of oil to prevent them from sticking together. Trust me, this is a lifesaver!
4. Heat the sesame oil and vegetable oil in a wok or large frying pan over medium-high heat. Add the minced garlic, ginger, sliced green chili, and chopped celery. Sauté for about 10 seconds until fragrant.
5. Add the sliced red onion and cook until the edges start to turn golden brown.
6. Now, add the sliced carrots, bell peppers, and most of the chopped green onions (save some for garnish!). Stir-fry on high heat for about 1 minute, keeping the veggies nice and crunchy.
7. Push the vegetables to one side of the wok. Lower the heat and add the soy sauce, rice vinegar, hot sauce, and sugar (if using). Mix well to create a flavorful sauce.
8. Season with black pepper, salt, and a pinch of white pepper. Combine the vegetables with the sauce, ensuring everything is well coated.
9. Add the boiled noodles to the wok. Use tongs to toss everything together until the noodles are evenly coated with the sauce and vegetables.
10. Optional: Drizzle with chili oil for an extra kick!
11. Garnish with the remaining chopped green onions and serve immediately.

Expert Tips

• High Heat is Your Friend: Stir-fries are all about speed and high heat. This helps the vegetables stay crisp and prevents the noodles from getting soggy.
• Don’t Overcrowd the Wok: If you’re making a large batch, it’s better to cook in two batches to avoid overcrowding.
• Prep is Key: Seriously, having all your ingredients chopped and measured out before you start cooking will make the whole process so much smoother.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already pretty close to vegan! Just double-check your hot sauce and soy sauce to ensure they don’t contain any animal products.
• Spice Level Adjustments: If you’re not a fan of spice, reduce the amount of green chili and hot sauce. If you like it hot, add more!
• Adding Protein: My husband loves this with some stir-fried chicken or shrimp. Tofu works great too! Just add it to the wok along with the vegetables. My friend, Priya, swears by adding paneer for a vegetarian protein boost.
• Festival Adaptations – Street Food Style: For a street food vibe, serve this in paper cones with a side of chopped onions and a squeeze of lemon.

Serving Suggestions

This Hakka noodles dish is fantastic on its own, but it also pairs well with:

• A side of vegetable spring rolls
• Manchurian (vegetable or chicken)
• A simple cucumber and tomato salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, the noodles will absorb some of the sauce and may become a little softer. Reheat gently in a pan or microwave.

FAQs

Let’s answer some common questions:

• Can I use different types of noodles for this recipe? Yes, you can! Lo mein noodles, ramen noodles, or even spaghetti will work in a pinch. Just adjust the cooking time accordingly.
• How can I adjust the spice level? Easily! Reduce or increase the amount of green chili and hot sauce. You can also add a pinch of red pepper flakes for extra heat.
• What is the best way to prevent the noodles from sticking together? Tossing the cooked noodles with a little oil is the key!
• Can I prepare the vegetables ahead of time? Absolutely! You can chop the vegetables a few hours in advance and store them in the refrigerator in airtight containers.
• What kind of soy sauce is best for this recipe? I recommend using a light or all-purpose soy sauce. Dark soy sauce is a bit too strong for this dish.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments if you try it and how it turns out!