Quick Hakka Noodles Recipe – Easy Indian-Chinese Street Food

Last Updated on 2 months by Neha Deshmukh

Quick Hakka Noodles Recipe – Easy Indian-Chinese Street Food

Hey everyone! If you’re anything like me, sometimes you just crave that delicious, slightly-spicy, totally-satisfying goodness of Indian-Chinese Hakka Noodles. I remember the first time I tried them from a street vendor – instantly hooked! And honestly, making them at home is way easier (and maybe even tastier!) than you think. This recipe is my go-to for a quick weeknight meal, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This Hakka Noodles recipe is a winner for so many reasons. It’s incredibly fast – ready in under 30 minutes! It’s also super customizable. You can adjust the spice level, add your favorite veggies, or even throw in some protein. Plus, it’s a fantastic way to enjoy a little bit of that vibrant Indian-Chinese street food flavor right in your own kitchen.

Ingredients

Here’s what you’ll need to whip up a batch of these amazing noodles:

• 200 gm Hakka Noodles
• 10 cups water
• 1 tsp cooking oil
• Salt as needed
• 2 tbsp cooking oil or olive oil
• 5 garlic cloves, chopped
• 2 tbsp spring onion, chopped (separate the white and green parts)
• 1 big onion, thinly sliced
• 1 carrot, julienned or thinly sliced
• 0.25 capsicum (bell pepper), thinly sliced
• 0.25 cup shredded cabbage
• 1 tsp soya sauce
• 1-2 tsp green chilli sauce or red chilli sauce (adjust to your spice preference!)
• 1.5 tsp tomato sauce
• 0.5 tsp white vinegar
• 1 tsp black or white pepper powder
• Salt as needed
• 1 tsp sugar

Ingredient Notes

Let’s talk ingredients for a sec!

• Hakka Noodles: These are the star! They’re slightly thicker and chewier than regular noodles, which holds up beautifully to all those delicious sauces. You can usually find them in the Asian foods section of most supermarkets.
• Chili Sauce: I love using a mix of green chili sauce for that fresh heat and a little red chili sauce for depth of flavor. Feel free to experiment! Schezwan sauce also works wonderfully if you have it.
• Vinegar: Don’t skip the vinegar! It’s a key component in Indo-Chinese cuisine, adding that signature tangy balance to the dish. White vinegar is traditional, but rice vinegar works in a pinch.
• Oil: I usually use cooking oil, but olive oil adds a nice flavour too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, bring 10 cups of water to a boil in a large pot. Add 1 tsp of oil and a pinch of salt. This prevents the noodles from sticking together.
2. Add the Hakka noodles and cook for about 10 minutes, breaking them in half as they soften. Stir occasionally to make sure they don’t stick.
3. While the noodles are cooking, let’s prep the veggies! Thinly slice your garlic, spring onions (keeping the white and green parts separate), onion, carrot, capsicum, and cabbage.
4. Once the noodles are cooked, drain them immediately and rinse under cold water. This stops the cooking process and keeps them from getting mushy. Set them aside.
5. Now, heat 2 tbsp of oil in a kadai or large pan. Add the chopped garlic and the white parts of the spring onions. Sauté for a few seconds until fragrant.
6. Add the sliced onion, carrot, cabbage, and capsicum. Sprinkle with a little sugar and salt. Toss everything on high heat until the vegetables are almost cooked – you want them to still have a bit of crunch.
7. Lower the heat and add the tomato sauce, chili sauce, soya sauce, and vinegar. Mix well to combine all the flavors.
8. Finally, add the cooked noodles and pepper powder. Toss everything together until the noodles are evenly coated with the sauce.

Expert Tips

• Don’t overcook the noodles! They should be slightly firm to the bite.
• High heat is your friend when stir-frying the vegetables. It helps them cook quickly and retain their crunch.
• Taste as you go! Adjust the amount of chili sauce, vinegar, and salt to your liking.

Variations

• Vegan Adaptation: Swap out the regular sauces for vegan-friendly versions. Use a plant-based oil for cooking.
• Spice Level: If you like things extra spicy, add more chili sauce or a pinch of red chili flakes. My friend loves to add a finely chopped green chili too!
• Festival Adaptations: This is a great addition to a larger Indo-Chinese spread for celebrations. Serve alongside Manchurian, spring rolls, and fried rice for a complete feast.

Serving Suggestions

Garnish with the remaining green spring onions and serve hot! Hakka Noodles are delicious on their own, but they also pair perfectly with Manchurian or other Indo-Chinese dishes.

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 tasty!

FAQs

1. What type of noodles can I use if I don’t have Hakka noodles?

While Hakka noodles are ideal, you can substitute with chow mein noodles or even spaghetti in a pinch. Just be mindful of the cooking time, as different noodles cook at different rates.

2. Can I make this recipe ahead of time?

It’s best to make this fresh, as the noodles can get sticky if stored for too long. However, you can prep the vegetables and sauces ahead of time to save some time during cooking.

3. How can I adjust the sweetness/sourness of the noodles?

Add more sugar for sweetness and more vinegar for sourness. A little bit at a time is best, tasting as you go!

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

Adding oil to the boiling water and rinsing the cooked noodles under cold water are the two best ways to prevent sticking.

5. Can I add protein like chicken or paneer to this recipe?

Absolutely! Cooked chicken, paneer, or shrimp would all be delicious additions. Add them to the pan along with the vegetables and stir-fry until heated through.

Enjoy! Let me know in the comments how yours turn out. I hope you love this recipe as much as I do!