- Boil noodles in salted water for 10 minutes. Drain, rinse with cold water, and deep-fry until crispy.
- Sauté carrot, bell pepper, onion, and a pinch of ajinomoto in oil until tender. Set aside.
- Mix vinegar, sugar, cornstarch, soy sauce, tomato ketchup, and water in a pan. Cook until thickened.
- Combine fried noodles, sautéed vegetables, and sauce in a wok (or kadai). Toss gently and serve hot.
- Calories:400 kcal25%
- Energy:1673 kJ22%
- Protein:8 g28%
- Carbohydrates:60 mg40%
- Sugar:12 mg8%
- Salt:700 g25%
- Fat:15 g20%
Last Updated on 2 months by Neha Deshmukh
Crispy Indian Hakka Noodles Recipe – Quick & Easy Street Food
Okay, let’s be real. Who doesn’t love a good plate of Hakka noodles? They’re that perfect blend of comforting and flavorful, and honestly, a total crowd-pleaser. I remember the first time I tried to make these at home – it took a few tries to get that signature crispy texture just right, but trust me, it’s SO worth it! This recipe is my go-to, and I’m excited to share it with you. Get ready for some seriously delicious, homemade Hakka noodles!
Why You’ll Love This Recipe
This isn’t just any Hakka noodle recipe. It’s quick, easy, and delivers that authentic street food taste you crave. We’re talking perfectly crispy noodles, tossed in a tangy-sweet sauce with a medley of colorful veggies. It’s a fantastic weeknight meal, a fun weekend project, or even a brilliant addition to your party spread. Plus, it’s surprisingly customizable – I’ll share a bunch of variations later on!
Ingredients
Here’s what you’ll need to whip up a batch of these beauties:
- 100 grams noodles (approximately 2 cups uncooked)
- ½ cup carrot, thinly sliced or julienned
- ¼ cup bell pepper, thinly sliced (any color!)
- ½ cup onion, thinly sliced
- 2 tsp vinegar (white vinegar or rice vinegar work well)
- 2 tsp sugar
- 1 tbsp corn flour
- ½ – 1 tsp soya sauce (adjust to taste)
- 4 tsp tomato ketchup
- ½ cup water
- 1 pinch ajinomoto (optional, but adds that classic flavor)
- Oil for deep frying and sautéing
Ingredient Notes
Let’s talk ingredients for a sec! A few things can really make or break this dish.
- Noodles: I prefer using high-gluten noodles for that extra chew and crispiness. You can find these at most Asian grocery stores. Regular wheat noodles work too, but might not get quite as crispy.
- Sauce Sweetness: Hakka noodle sauce sweetness varies a lot depending on where you are in India! Some places love it super sweet, others prefer a more balanced flavor. Feel free to adjust the sugar to your liking. Start with 2 tsp and add more if needed.
- Ajinomoto: This is a bit controversial, I know! It’s a flavor enhancer that’s commonly used in Indian Chinese cuisine. It adds a certain umami that’s hard to replicate. But don’t worry, I’ll share a substitute in the FAQs if you prefer to skip it.
Step-By-Step Instructions
Alright, let’s get cooking!
- First, we need to get those noodles crispy. Boil the noodles in salted water with a splash of oil for about 10 minutes, until they’re cooked through. Drain them well and rinse with cold water to stop the cooking process.
- Now for the fun part – deep frying! Heat up enough oil in a wok or deep frying pan. Fry the noodles in batches until they’re golden brown and wonderfully crispy. Don’t overcrowd the pan, or they won’t get as crispy. Set aside on a paper towel-lined plate to drain.
- While the noodles are cooling, let’s prep the veggies. Heat a little oil in a kadai or wok and sauté the carrot, bell pepper, and onion until they’re tender-crisp. Add a pinch of ajinomoto (if using) and set aside.
- Time for the sauce! In a separate pan, whisk together the vinegar, sugar, corn flour, soya sauce, tomato ketchup, and water. Cook over medium heat, stirring constantly, until the sauce thickens.
- Finally, the grand finale! Add the fried noodles and sautéed veggies to the kadai with the sauce. Toss gently but thoroughly to coat everything evenly.
- Serve immediately and enjoy!
Expert Tips
- Don’t skip the rinsing step after boiling the noodles. It removes excess starch and helps them get crispier.
- Fry the noodles in batches to maintain the oil temperature.
- Taste the sauce and adjust the seasoning as needed. Everyone’s palate is different!
Variations
Want to switch things up? Here are a few ideas:
- Vegan Adaptation: Simply omit the ajinomoto. It’s not essential, and the noodles will still be delicious!
- Spice Level: My friend, Priya, loves to add a pinch of chili flakes to the sauce for a little kick. Feel free to experiment!
- Gluten-Free Adaptation: Use gluten-free noodles! They’re readily available these days. Just be aware that they might not get quite as crispy as wheat noodles.
- Festival Adaptation: These noodles are a HUGE hit at fairs and festivals in India. Serve them in paper plates with a toothpick for easy snacking!
Serving Suggestions
Hakka noodles are fantastic on their own, but they also pair well with:
- Manchurian (veg or chicken)
- Chili Paneer
- A simple side salad
Storage Instructions
Leftovers? Sure! Store any leftover Hakka noodles in an airtight container in the refrigerator for up to 2 days. 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 a bit, but they won’t be quite the same as freshly made.
FAQs
Let’s answer some common questions:
- Is this recipe easily doubled or tripled? Absolutely! Just multiply the ingredients accordingly.
- What is the best type of oil for deep-frying the noodles? Vegetable oil, canola oil, or peanut oil all work well.
- Can I prepare the sauce ahead of time? Yes, you can! Store it in an airtight container in the refrigerator for up to 3 days.
- What can I substitute for Ajinomoto? A pinch of MSG (monosodium glutamate) can be used as a substitute, or you can try a dash of mushroom powder for umami.
- How can I make the noodles even crispier? Double frying helps! Fry them once, let them cool, and then fry them again for a few seconds just before tossing with the sauce.
Enjoy making (and eating!) these Crispy Indian Hakka Noodles. I hope this recipe brings a little bit of Indian street food magic to your kitchen! Let me know how it turns out in the comments below. Happy cooking!