Hakka Noodles Recipe- Eggs & Sambal Oelek Indian-Chinese Style

Last Updated on 4 months by Neha Deshmukh

Hakka Noodles Recipe – Eggs & Sambal Oelek Indian-Chinese Style

Hey everyone! If you’re anything like me, you absolutely love a good plate of Hakka Noodles. It’s that perfect blend of comforting noodles, flavorful veggies, and a little bit of spice – a true Indian-Chinese classic. I remember the first time I tried Hakka Noodles at a local street food stall… instantly hooked! Today, I’m sharing my go-to recipe, complete with a delicious tomato-chili kick and perfectly fried eggs. Let’s get cooking!

Why You’ll Love This Recipe

This Hakka Noodles recipe is a winner for so many reasons. It’s quick – ready in under 40 minutes! – making it perfect for a weeknight meal. It’s also incredibly flavorful, thanks to the homemade tomato-chili paste and a touch of sambal oelek. Plus, it’s easily customizable. You can adjust the spice level, swap out veggies, or even make it vegan. Honestly, it’s a dish the whole family will enjoy.

Ingredients

Here’s what you’ll need to make this Hakka Noodles magic happen:

• 2 packets hakka noodles
• 1 big onion (thinly sliced)
• 2 cups shredded green cabbage
• 2 carrots (grated)
• 2 bell peppers (thinly sliced)
• 2 medium tomatoes
• 2 large hard-boiled eggs
• 4 cloves garlic
• 1 tablespoon finely grated ginger
• 2 green chillies (finely chopped)
• 0.5 lime (juiced)
• 1 tablespoon dark soya sauce
• 1.5 tablespoon sambal oelek chili paste
• 1 teaspoon sugar
• 0.5 cup cilantro (chopped)
• Salt, to taste
• Pepper, to taste
• Oil, for cooking

Ingredient Notes

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

• Hakka Noodles: These are the star! They’re slightly thicker and chewier than regular noodles, which holds up beautifully to the sauce. You can usually find them in the Asian foods section of most supermarkets.
• Sambal Oelek: This Indonesian chili paste is a game-changer. It adds a fantastic depth of flavor and a lovely heat. It originated in Indonesia and has become a staple in many Indian-Chinese dishes. You can find it at most Asian grocery stores, or online. I’ll share some substitutes in the FAQs!
• Oil for Stir-Frying: A neutral-flavored oil with a high smoke point is best. Think refined peanut oil, canola oil, or vegetable oil. Avoid olive oil, as it has a lower smoke point and can burn.
• Vegetable Variations: Feel free to get creative with your veggies! Broccoli, snap peas, mushrooms, and baby corn all work wonderfully. Traditionally, you’ll find a mix of cabbage, carrots, and bell peppers, but regional variations are common. My aunt always adds a handful of spinach at the very end!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the Tomato-Chili Paste: First, we’ll make the flavor base. Blend the tomatoes, ginger, garlic, and green chilies in a food processor until smooth. Stir in the lime juice and sambal oelek. Set this aside – it’s going to be amazing!
2. Pan-Fry the Eggs: Halve your hard-boiled eggs and fry them in a little oil for about 3 minutes per side, until golden brown and slightly crispy. Set these aside too. They’re the perfect topping!
3. Cook the Vegetables: Heat a generous amount of oil in a wok or large frying pan over medium-high heat. Add the sliced onions with a pinch of salt and pepper. Sauté until they turn golden brown and fragrant. Then, add the grated carrots, sliced bell peppers, and shredded cabbage. Cook for about 10 minutes, stirring frequently, until the vegetables are tender-crisp.
4. Combine the Flavors: Now for the good stuff! Stir in the tomato-chili paste into the vegetables. Add the soy sauce and sugar. Cook for another 5 minutes, stirring constantly, until everything is well combined and the sauce has thickened slightly.
5. Boil the Noodles: While the sauce is simmering, cook the hakka noodles in salted boiling water with a splash of oil for 3-4 minutes, or according to package directions. Drain the noodles well and add them directly to the wok with the vegetable sauce.
6. Toss the Noodles: Mix everything together thoroughly, ensuring the noodles are evenly coated in the flavorful sauce. Taste and adjust the seasoning if needed – a little more soy sauce or sugar can work wonders.
7. Serve: Plate the Hakka Noodles, top with the fried eggs, and garnish generously with chopped cilantro. Enjoy immediately!

Expert Tips

• Wok Hei: If you have a wok, definitely use it! The shape and material help create that signature “wok hei” – a slightly smoky, charred flavor that’s characteristic of authentic stir-fries.
• Don’t Overcook the Noodles: Nobody likes mushy noodles! Cook them al dente, as they’ll continue to cook slightly in the sauce.
• Prep Everything First: Stir-frying happens quickly, so it’s best to have all your ingredients prepped and ready to go before you start cooking.

Variations

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

• Vegan Adaptation: Swap the eggs for pan-fried tofu or extra vegetables like mushrooms and broccoli.
• Gluten-Free Adaptation: Use gluten-free hakka noodles. They’re becoming increasingly available in supermarkets and online.
• Spice Level Adjustment: Reduce the amount of green chilies and sambal oelek for a milder flavor. Or, add a pinch of chili flakes for an extra kick! My friend loves to add a dash of ghost pepper sauce – if you dare!
• Festival Adaptations: This dish is fantastic for celebrations! It’s a popular choice for Chinese New Year, and the vibrant colors also make it a fun addition to a Diwali spread.

Serving Suggestions

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

• Manchurian: A classic Indian-Chinese pairing!
• Spring Rolls: Crispy and flavorful.
• A side of chili garlic sauce: For those who like extra heat.

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. The noodles may absorb some of the sauce upon standing, so you might want to add a splash of water or soy sauce when reheating.

FAQs

1. What type of noodles are best for Hakka Noodles?

Hakka noodles are specifically designed for this dish! They’re slightly thicker and chewier than other noodles, which helps them hold up to the sauce.

2. Can I make the tomato-chili paste ahead of time? How long will it keep?

Yes, absolutely! You can make the paste up to 3 days in advance and store it in an airtight container in the refrigerator.

3. What is Sambal Oelek and where can I find it? Is there a substitute?

Sambal Oelek is an Indonesian chili paste made from ground chili peppers, vinegar, and salt. You can find it at most Asian grocery stores or online. If you can’t find it, you can substitute with sriracha or gochujang, but the flavor will be slightly different.

4. How do I prevent the noodles from sticking together after cooking?

Add a splash of oil to the boiling water when cooking the noodles. Also, drain them well and toss them with a little oil immediately after cooking.

5. Can I add other vegetables to this Hakka Noodle recipe? Which ones work well?

Definitely! Broccoli, snap peas, mushrooms, and baby corn are all great additions.

6. Is it possible to make this dish spicier?

Yes! Add more green chilies, sambal oelek, or a pinch of chili flakes. You can also add a dash of your favorite hot sauce.

Enjoy making this Hakka Noodles recipe! I hope it becomes a new favorite in your kitchen. Let me know in the comments how it turns out for you!