Quick Hakka Noodles Recipe – Chilli, Ginger & Veggie Stir-Fry

Last Updated on 2 months by Neha Deshmukh

Quick Hakka Noodles Recipe – Chilli, Ginger & Veggie Stir-Fry

Hey everyone! If you’re anything like me, sometimes you just need a quick, satisfying meal that hits all the right spots. And honestly, nothing does it quite like a vibrant plate of Hakka Noodles. I first made this when I was craving something flavorful but didn’t want to spend hours in the kitchen. It’s become a weeknight staple ever since! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Hakka Noodles recipe is a winner for so many reasons. It’s unbelievably fast – ready in under 20 minutes! It’s packed with fresh veggies and a lovely zing from ginger, garlic, and chillies. Plus, it’s super customizable. You can easily adjust the spice level and add your favorite vegetables. It’s the perfect dish when you’re short on time but don’t want to compromise on taste.

Ingredients

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

• 2 pack hakka noodles
• 1 tbsp salt (for boiling noodles)
• 2 tsp oil (for tossing noodles)
• 2 tbsp oil (for stir-frying)
• 2 chillies, chopped (adjust to your spice preference!)
• 1 inch ginger, finely chopped
• 5 cloves garlic, minced
• 1 onion, sliced
• 4 tbsp spring onion, chopped (separate the white and green parts)
• 1 carrot, sliced
• 1 cup cabbage, shredded
• Capsicum (bell pepper), sliced (quantity as desired)
• ?? tsp salt (for seasoning)
• ?? tsp pepper powder
• 2 tbsp tomato sauce
• 1 tbsp chilli sauce
• 2 tsp soy sauce
• 1 tbsp vinegar

Ingredient Notes

Let’s talk ingredients! Using the right kind of noodles makes a big difference. I prefer the readily available packet Hakka Noodles – the ones that usually need pre-boiling.

When it comes to sauces, regional variations are common. Some people like a touch of sweetness with a little extra tomato sauce, while others prefer a more fiery kick with extra chilli sauce. Feel free to experiment!

And please, please use fresh ginger and garlic. It truly elevates the flavour. Don’t even think about the pre-minced stuff – the difference is huge. Trust me on this one!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, bring a large pot of water to a boil. Add 1 tbsp of salt. This seasons the noodles from the inside out.
2. Add the hakka noodles and cook for about 3 minutes, or until they’re al dente – slightly firm to the bite. Nobody likes mushy noodles!
3. Drain the noodles immediately and rinse them under cold water. This stops the cooking process and prevents sticking. Toss with 2 tsp of oil to keep them separate.
4. Now, heat 2 tbsp of oil in a wok or large frying pan over high heat. Add the chopped chillies, ginger, and garlic. Stir-fry for just 30 seconds – you want them fragrant, not burnt.
5. Add the sliced onions and the white parts of the spring onions. Stir-fry until they become translucent.
6. Toss in the sliced carrots, shredded cabbage, and capsicum. Stir-fry for 2-3 minutes, until the vegetables are tender-crisp. We want a little crunch!
7. Add the boiled noodles, salt, pepper powder, tomato sauce, chilli sauce, soy sauce, and vinegar. Mix everything really well, ensuring the noodles are evenly coated with the sauce.
8. Finally, garnish with the green parts of the spring onions. Serve immediately while it’s 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 Overcook the Noodles: Al dente is the way to go! They’ll continue to cook a little in the wok.
• Prep Everything First: This recipe moves quickly, so have all your ingredients chopped and measured before you start cooking. It makes life so much easier.

Variations

• Chicken Hakka Noodles: Add 1 cup of diced, pre-cooked chicken along with the vegetables. My family loves this version.
• Shrimp Hakka Noodles: Swap the chicken for shrimp! It cooks quickly, so add it towards the end.
• Schezwan Hakka Noodles: Add a tablespoon of Schezwan sauce for a spicier, more complex flavour.

Vegan Adaptation

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

Gluten-Free Adaptation

If you’re gluten-free, simply use gluten-free soy sauce. Tamari is a great option.

Spice Level Adjustment

Don’t like it too spicy? Reduce the amount of chilli sauce and chillies. Want more heat? Add a pinch of cayenne pepper or a few extra chopped chillies.

Festival Adaptations

Hakka Noodles are a huge hit at fairs and festivals in India! Serve them in paper plates with a side of extra chilli sauce for a true street food experience.

Serving Suggestions

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

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

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. They might be a little softer the next day, but still delicious!

FAQs

What type of noodles are best for Hakka Noodles?

Packet Hakka Noodles that require pre-boiling are the most common and work perfectly. You can also use egg noodles if you’re not vegetarian.

Can I make this recipe ahead of time?

You can prep the vegetables and sauces ahead of time, but it’s best to cook the noodles and stir-fry everything just before serving.

How can I adjust the spice level of this dish?

Reduce or increase the amount of chilli sauce and chillies. A pinch of cayenne pepper can also add extra heat.

What is the best way to prevent the noodles from sticking together?

Rinse the noodles thoroughly with cold water after boiling and toss them with a little oil.

Can I use frozen vegetables in this recipe?

Yes, you can! Just make sure to thaw them completely and pat them dry before adding them to the wok.