Quick Hakka Noodle Recipe – Chilli Garlic Vegetable Stir-Fry

Last Updated on 2 months by Neha Deshmukh

Quick Hakka Noodle Recipe – Chilli Garlic Vegetable Stir-Fry

Hey everyone! If you’re anything like me, sometimes you just need a quick, flavourful meal that hits the spot. This Hakka Noodle recipe is my go-to for those nights. It’s a vibrant, veggie-packed stir-fry that’s ready in under 20 minutes – seriously! I first made this when I was craving something spicy and comforting, and it’s been a family favourite ever since. Let’s get cooking!

Why You’ll Love This Recipe

This Hakka Noodle recipe is a winner for so many reasons. It’s incredibly fast, making it perfect for busy weeknights. It’s also super customizable – feel free to swap in your favourite veggies! Plus, the chilli garlic sauce is seriously addictive. It’s a fantastic way to enjoy a taste of Indo-Chinese cuisine right in your own kitchen.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 1 pack Hakka Noodles
• 1 tsp Salt
• 2 tbsp Tomato Sauce
• 1 tsp Chilli Sauce
• 2 tbsp Soy Sauce
• 1 tbsp Vinegar
• ½ tsp Chilli Powder (or more, to taste!)
• ½ tsp Pepper Powder
• 2 tbsp Oil
• 3 cloves Garlic, minced
• 2 inch Ginger, grated
• 2 tbsp Spring Onion, chopped (separate some for garnish!)
• 1 Green Chilli, finely chopped (adjust to your spice preference)
• 1 medium Onion, sliced
• 1 medium Carrot, julienned
• 1 medium Capsicum (Bell Pepper), sliced
• 5 Beans, chopped
• 1 cup Cabbage, shredded

Ingredient Notes

Let’s talk ingredients! Using the right kind of noodles makes a big difference. I prefer the slightly thicker, chewier Hakka noodle variety – they hold the sauce beautifully. You can usually find them in the refrigerated section of most Asian grocery stores.

Chilli sauce can vary a lot depending on where you are. Some are sweeter, some are more fiery! Feel free to experiment with different brands to find your perfect level of heat. I like to use a slightly tangy chilli sauce.

And don’t skimp on the fresh ginger and garlic! They’re the flavour backbone of this dish. Trust me, pre-minced just doesn’t compare. The aroma when you stir-fry them is heavenly.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, bring a pot of water to a boil with a teaspoon of salt. Add the Hakka noodles and cook for about 2 minutes, or until they’re just tender. Drain them immediately, rinse under cold water to stop the cooking process, and toss with a little oil to prevent sticking. Set aside.
2. Now, let’s make the sauce. In a bowl, whisk together the tomato sauce, chilli sauce, soy sauce, vinegar, chilli powder, pepper powder, and salt. Give it a taste and adjust the seasoning as needed.
3. Heat oil in a wok or large frying pan over high heat. Add the minced garlic, grated ginger, chopped spring onion (reserving some for garnish), and chopped green chilli. Stir-fry for about 30 seconds, until fragrant. Be careful not to burn the garlic!
4. Add the sliced onion and sauté briefly until it starts to soften. Then, toss in the julienned carrot, sliced capsicum, and chopped beans. Stir-fry for another 2-3 minutes, until the vegetables are crisp-tender. We want them to have a bit of crunch!
5. Add the boiled noodles and the prepared sauce to the wok. Toss everything together thoroughly, making sure the noodles are evenly coated in the sauce. Add the shredded cabbage and stir-fry for another minute, until the cabbage is slightly wilted.
6. Finally, garnish with the reserved chopped spring onion and serve hot!

Expert Tips

• High Heat is Key: Hakka noodles are all about that wok hei – that slightly smoky flavour you get from cooking over high heat. Don’t be afraid to crank up the burner!
• Don’t Overcook the Noodles: Soggy noodles are a no-no. Rinse them well after boiling to stop the cooking process.
• Prep Everything First: This recipe moves quickly, so have all your ingredients chopped and measured before you start cooking. It’s called mise en place for a reason!

Variations

• Chicken or Shrimp: Add some cooked chicken or shrimp to the stir-fry for extra protein. My husband loves it with prawns!
• Paneer Power: For a vegetarian twist, toss in some cubed paneer along with the vegetables.
• Extra Veggies: Feel free to add other veggies like mushrooms, broccoli, or peas.

Vegan Adaptation

This recipe is easily made vegan! Just make sure your chilli sauce and soy sauce are vegan-friendly. Some soy sauces contain fish sauce, so double-check the label.

Gluten-Free Adaptation

Need a gluten-free version? Simply use gluten-free soy sauce (tamari is a great option) and gluten-free noodles. There are some fantastic rice noodle options available these days.

Spice Level Adjustment

Love it hot? Add more chilli powder or a dash of hot sauce to the sauce. Prefer it milder? Reduce the amount of chilli powder or omit the green chilli altogether.

Festival Adaptations

This is a fantastic street food style dish! You could serve smaller portions in paper cones at a fair or festival for a fun, casual treat.

Serving Suggestions

Hakka Noodles are delicious on their own, but they also pair well with a side of vegetable spring rolls or a refreshing cucumber salad.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a wok or microwave. They might be a little softer the next day, but still tasty!

FAQs

What type of noodles are best for Hakka Noodles?

Hakka noodles are ideal, but you can also use chow mein noodles or even spaghetti in a pinch!

Can I prepare the sauce ahead of time?

Absolutely! You can make the sauce a day or two in advance and store it in the refrigerator.

How can I make this dish less spicy?

Reduce the amount of chilli powder and omit the green chilli. You can also add a touch of sugar to the sauce to balance the heat.

What vegetables can I substitute in this recipe?

Feel free to swap in your favourites! Broccoli, mushrooms, peas, and cauliflower all work well.

How do I prevent the noodles from sticking together?

Rinse the noodles thoroughly after boiling and toss them with a little oil. Don’t overcook them either!