Crispy Hakka Noodles Recipe – Schezwan Fried Noodles Delight

Last Updated on 2 months by Neha Deshmukh

Crispy Hakka Noodles Recipe – Schezwan Fried Noodles Delight

Introduction

Oh, Hakka Noodles! Just the name brings back memories of bustling street food stalls and the irresistible aroma of stir-fried goodness. I remember first making these at home when I was craving that exact taste – and honestly, recreating that magic in my own kitchen was so satisfying! This recipe isn’t just about noodles; it’s about that perfect crispy texture combined with a fiery Schezwan kick. Get ready to whip up a batch of these incredibly addictive Crispy Hakka Noodles – they’re easier than you think!

Why You’ll Love This Recipe

Let’s be real, who doesn’t love a good noodle dish? But these aren’t just any noodles. They’re crispy, flavourful, and packed with veggies. This recipe is:

• Quick and easy – ready in under 20 minutes!
• Customizable – adjust the spice level to your liking.
• A crowd-pleaser – perfect for family dinners or gatherings.
• Seriously addictive – you won’t be able to stop at one serving!

Ingredients

Here’s what you’ll need to create this Schezwan Fried Noodles delight:

• 5 cup water
• ?? tsp salt (for boiling noodles)
• 1 tsp oil (for boiling noodles)
• 2 pack hakka noodles / instant noodles (approx. 200g)
• Oil for frying
• 3 tsp oil
• 1 clove garlic, minced
• 1 inch ginger, grated
• ?? onion, thinly sliced
• 4 tbsp spring onion, chopped (separate the white and green parts)
• ?? carrot, shredded
• ?? capsicum (bell pepper), sliced
• 1 cup cabbage, shredded
• 2 tbsp schezwan sauce
• 2 tbsp tomato sauce
• 1 tsp soy sauce
• 1 tbsp vinegar
• ?? tsp pepper, crushed
• ?? tsp salt (to taste)

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this dish:

• Hakka Noodles: Using the right noodles is key. Look for Hakka noodles specifically, or instant noodles that aren’t pre-seasoned. These hold their shape and crisp up beautifully.
• Schezwan Sauce: This is where the magic happens! You can use store-bought Schezwan sauce, but the flavour varies a lot between brands. I like to add a little chili garlic sauce for extra punch.
• Oil for Frying: Don’t skimp on the oil! You need enough for the noodles to float and get evenly crispy. Vegetable oil or canola oil works best.
• Veggies: Feel free to swap in your favourite veggies! Mushrooms, baby corn, or even broccoli would be delicious additions.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, bring the 5 cups of water to a boil in a large pot. Add the salt and 1 tsp of oil. This prevents the noodles from sticking together.
2. Add the hakka noodles and cook according to package directions, usually about 2-3 minutes, until al dente. We don’t want mushy noodles!
3. Drain the noodles immediately and rinse with cold water to stop the cooking process. Spread them out on a clean kitchen towel to dry completely. This is crucial for crispiness.
4. Now, heat enough oil for deep frying in a wok or deep pan. Fry the noodles in small batches until golden brown and crispy – this should only take a minute or two per batch. Drain on paper towels.
5. In a separate pan, heat 3 tsp of oil over medium-high heat. Add the minced garlic and grated ginger and sauté for about 30 seconds until fragrant.
6. Add the sliced onion and the white parts of the spring onion. Sauté until softened, about 2 minutes.
7. Toss in the shredded carrot, sliced capsicum, and shredded cabbage. Stir-fry for 2-3 minutes until the veggies are slightly tender-crisp.
8. Time for the sauce! Add the Schezwan sauce, tomato sauce, soy sauce, vinegar, crushed pepper, and salt. Cook for about 1 minute, stirring constantly, until everything is well combined.
9. Finally, add the fried noodles to the pan and toss gently to coat them evenly with the sauce. Be careful not to break the noodles!
10. Garnish with the green parts of the spring onion and serve immediately. The crispiness is best enjoyed right away!

Expert Tips

• Don’t overcrowd the pan when frying: Frying in batches ensures the noodles get crispy all over.
• Dry noodles are key: Seriously, make sure they’re completely dry before frying.
• High heat is your friend: This helps the sauce caramelize and cling to the noodles.

Variations

• My Family’s Favourite: My kids love it when I add a handful of frozen peas and corn to the stir-fry.
• Protein Boost: Add some cooked chicken, shrimp, or tofu for a more substantial meal.
• Extra Veggies: Feel free to throw in any veggies you have on hand – mushrooms, beans, or even spinach would work well.

Vegan Adaptation

Making this recipe vegan is super easy! Just ensure your Schezwan sauce and soy sauce are vegan-friendly (some contain fish sauce). That’s it!

Gluten-Free Adaptation

For a gluten-free version, use gluten-free soy sauce (tamari is a great option) and gluten-free noodles. Rice noodles work well as a substitute.

Spice Level Adjustment

Want more heat? Add more Schezwan sauce or a pinch of cayenne pepper. For a milder flavour, reduce the amount of Schezwan sauce or use a mild variety.

Festival Adaptations

These noodles are a huge hit at local fairs and festivals! Set up a small stall and offer different spice levels and add-ins for a fun street food experience.

Serving Suggestions

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

• Manchurian (vegetable or chicken)
• Spring Rolls
• A side of chili garlic dip

Storage Instructions

Honestly, these are best enjoyed fresh. However, if you have leftovers, store them in an airtight container in the refrigerator for up to a day. Be aware that they will lose some of their crispiness. You can try reheating them in a dry pan or oven to crisp them up slightly, but they won’t be quite the same.

FAQs

(1) What type of noodles work best for crispy Hakka noodles?

Hakka noodles are ideal, but you can also use instant noodles that aren’t pre-seasoned. The key is to choose noodles that hold their shape well and don’t become mushy easily.

(2) How can I prevent the noodles from becoming soggy after frying?

Make sure the noodles are completely dry before frying, and don’t overcrowd the pan. Fry in small batches and drain them on paper towels immediately.

(3) Can I make the sauce ahead of time?

Yes, absolutely! You can prepare the sauce a day or two in advance and store it in an airtight container in the refrigerator.

(4) What is the best way to adjust the spice level of this dish?

Adjust the amount of Schezwan sauce and crushed pepper to your liking. You can also add a pinch of cayenne pepper for extra heat.

(5) Can I air fry the noodles instead of deep frying?

While deep frying gives the best results, you can try air frying! Toss the noodles with a little oil and air fry at 180°C (350°F) for 8-10 minutes, flipping halfway through. They won’t be quite as crispy, but it’s a healthier option.

(6) What side dishes complement Crispy Hakka Noodles well?

Manchurian, spring rolls, and a side of chili garlic dip are all great choices!