Quick Hakka Noodles Recipe – Ching’s Masala & Veggies

Last Updated on 2 months by Neha Deshmukh

Quick Hakka Noodles Recipe – Ching’s Masala & Veggies

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 beats a steaming plate of Hakka noodles! This recipe is my go-to when I’m short on time but craving something flavorful and comforting. It’s super easy, thanks to the magic of Ching’s Masala, and it’s a guaranteed crowd-pleaser. Let’s get cooking!

Why You’ll Love This Recipe

This Hakka noodles recipe is seriously a lifesaver. It comes together in under 30 minutes – 15 minutes of prep and just 5 minutes of cooking! Plus, it’s incredibly versatile. You can easily customize it with your favorite veggies and protein. The best part? That authentic Hakka flavor is so easy to achieve with Ching’s Chowmein Masala. Trust me, once you try it, you’ll be hooked!

Ingredients

Here’s what you’ll need to whip up a delicious batch of Hakka noodles:

• 4 cups Vegetables julienned
• 2 packs Ching’s Hakka noodles
• 1 pack Ching’s Chowmein masala
• 4 tablespoon Oil
• 3 tablespoon Spring onion

Ingredient Notes

Let’s talk ingredients! Using pre-cut, julienned vegetables really speeds things up, but feel free to chop your own if you prefer. I usually grab a pre-mixed stir-fry veggie pack from the store.

Now, about those noodles and masala… Ching’s Hakka noodles and Chowmein Masala are key to getting that authentic Hakka flavor. They’re readily available in most Indian grocery stores, and honestly, they make life so much easier. The masala blend is perfectly balanced – savory, slightly spicy, and oh-so-delicious.

Traditionally, Hakka cuisine uses a lot of cabbage, carrots, and capsicum (bell peppers). But don’t be afraid to experiment! You can add in whatever veggies you have on hand.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, heat the oil in a wok or large frying pan over medium-high heat.
2. Add the julienned vegetables – capsicum, beans, carrot, onion, and cabbage – and sauté for about 2 minutes, until they’re slightly softened but still crisp. We want a little bite!
3. Now, add the cooked noodles to the wok and gently mix them with the veggies. Be careful not to break the noodles.
4. Sprinkle the entire pack of Ching’s Chowmein masala over the noodles and add 2 tablespoons of water. This is where the magic happens!
5. Toss everything together using fork ladles for about 3 minutes, ensuring the noodles are evenly coated with the masala. Keep tossing – you don’t want anything to stick!
6. Finally, garnish with chopped spring onions and serve immediately with a side of green chili and tomato sauce. My family loves a generous drizzle of chili sauce!

Expert Tips

• Don’t overcook the noodles! They should be slightly al dente before adding them to the wok.
• Make sure your wok or pan is hot before adding the oil and vegetables. This helps to create that signature stir-fry flavor.
• Tossing with fork ladles is the best way to avoid breaking the noodles.
• Taste and adjust the seasoning as needed. If you like it spicier, add a pinch of chili flakes!

Variations

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

• Spice Level Adjustment: For a milder flavor, use a little less masala. For a fiery kick, add a pinch of red chili powder or some chopped green chilies.
• Vegetable Variations: Feel free to add mushrooms, broccoli, or even snow peas. My friend loves adding baby corn for extra crunch.
• Protein Additions: Cooked chicken, shrimp, or paneer (Indian cheese) would be fantastic additions. Add them to the wok along with the vegetables.
• Vegan Adaptation: This recipe is already pretty close to vegan! Just double-check that your noodles don’t contain any egg products.

Serving Suggestions

Hakka noodles are delicious on their own, but they’re even better with a side of:

• Manchurian (vegetable or chicken)
• Spring rolls
• A simple cucumber and tomato salad

Storage Instructions

This dish is best enjoyed fresh, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a wok or microwave, adding a splash of water to prevent them from drying out.

FAQs

Let’s answer some common questions:

• Is this recipe suitable for beginners? Absolutely! It’s a really straightforward recipe, even if you’re new to cooking.
• Can I make this ahead of time? It’s best to make this right before serving, as the noodles can get soggy if stored for too long.
• What vegetables work best in Hakka noodles? Cabbage, carrots, capsicum, beans, and onions are classic choices, but feel free to experiment!
• What is Ching’s Chowmein Masala? It’s a pre-mixed spice blend specifically designed for Hakka noodles. It’s the secret to that authentic flavor!
• Can I use different types of noodles? While Ching’s Hakka noodles are ideal, you can use other types of egg noodles or even ramen noodles in a pinch. Just adjust the cooking time accordingly.

Enjoy your homemade Hakka noodles! I hope this recipe brings a little bit of joy to your kitchen. Let me know in the comments how it turns out for you!