Quick Hakka Noodles Recipe – Veggie Stir-Fry & Chili Sauce

Last Updated on 3 months by Neha Deshmukh

Quick Hakka Noodles Recipe – Veggie Stir-Fry & Chili Sauce

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, and it’s been a weeknight staple ever since! It’s seriously so easy, and you can totally customize it to your liking. Let’s get cooking!

Why You’ll Love This Recipe

This Hakka noodles recipe is a winner for so many reasons. It’s unbelievably fast – ready in under 30 minutes! It’s packed with fresh, crunchy veggies and coated in a deliciously savory, slightly spicy sauce. Plus, it’s super versatile. Whether you’re a vegetarian or want to add some protein, this recipe can handle it. It’s the perfect comfort food that’s also good for you (ish!).

Ingredients

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

• 200g Hakka noodles
• 1 cup carrots, thinly sliced
• 1 cup bell peppers, thinly sliced
• 1 cup scallions, thinly sliced (separate the green and white parts)
• 1 cup onions, thinly sliced
• 1 cup cabbage, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp chili sauce
• 1 tsp rice vinegar
• 1 tsp ginger paste
• 1 tsp garlic paste
• 2 tbsp vegetable oil

Ingredient Notes

Let’s talk ingredients for a sec!

• Hakka Noodles: These are a specific type of egg noodle, slightly thicker and chewier than regular noodles. You can usually find them in Asian grocery stores, or even online. If you can’t find Hakka noodles, you can substitute with chow mein noodles.
• Soy Sauce & Chili Sauce: These are the backbone of the flavor! I prefer a regular soy sauce, but you can experiment with dark soy sauce for a richer color. As for chili sauce, use your favorite – I like one with a good kick!
• Veggie Variations: Traditionally, Hakka noodles include cabbage, carrots, and bell peppers. But feel free to get creative! Mushrooms, snap peas, or even broccoli would be fantastic additions. My friend, Priya, always adds bean sprouts – it’s delicious!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, cook your noodles. Boil the 200g of Hakka noodles in salted water with a splash of oil (this prevents sticking!) according to the package instructions. Once cooked, drain them and rinse under cold water. Toss with a little more oil to keep them separate, and set aside.
2. Now, prep your veggies. Thinly slice the carrots, bell peppers, onions, cabbage, and scallions. Remember to keep the green and white parts of the scallions separate – we’ll use them at different times.
3. Heat the 2 tbsp of vegetable oil in a wok or large frying pan over medium-high heat. Add the 1 tsp ginger paste, 1 tsp garlic paste, and a few sliced green chilies (if you like it spicy!). Sauté for about a minute until fragrant.
4. Add the sliced onions and the white parts of the scallions to the wok. Stir-fry for 2 minutes until they start to soften.
5. Toss in the carrots, bell peppers, and cabbage. Cook on high heat for 4-5 minutes, stirring constantly, until the veggies are crisp-tender. You want them to still have a bit of bite!
6. Time for the sauce! Season the veggies with salt, black pepper, a pinch of sugar, 2 tbsp soy sauce, 1 tbsp chili sauce, and 1 tsp rice vinegar. Mix everything well to coat the vegetables evenly.
7. Add the cooked noodles to the wok. Toss everything together until the noodles are thoroughly coated with the sauce and veggies.
8. Finally, garnish with the green parts of the scallions and a drizzle of chili oil (optional, but highly recommended!). Serve immediately and enjoy!

Expert Tips

• High Heat is Key: Hakka noodles are all about that stir-fry flavor, so make sure your wok or pan is nice and hot!
• Don’t Overcook the Noodles: Slightly undercooked noodles are better than mushy noodles. They’ll finish cooking in the wok with the sauce.
• Prep Everything First: This recipe moves quickly, so having all your ingredients chopped and ready to go is a lifesaver.

Variations

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

• Vegan Adaptation: Simply use a vegan chili sauce and ensure your soy sauce is vegan-friendly.
• Spice Level Adjustment: Adjust the amount of chili sauce and green chilies to your liking. A little goes a long way!
• Addition of Protein: My family loves adding cooked chicken, shrimp, or tofu to this recipe. About 150-200g of your protein of choice works perfectly.
• Festival Adaptations – Street Food Style: For a street food vibe, serve with a side of sliced onions and a squeeze of lemon juice.

Serving Suggestions

Hakka noodles are fantastic on their own, but they also pair well with other dishes. I love serving them with a side of spring rolls or a simple cucumber salad. A cup of hot and sour soup would also be a great addition!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a wok or frying pan over medium heat, adding a splash of water to prevent them from drying out.

FAQs

Is this recipe easily customizable with different vegetables?

Absolutely! Feel free to swap out any of the veggies for your favorites. Mushrooms, broccoli, and snap peas all work wonderfully.

What type of soy sauce is best for Hakka noodles?

A regular soy sauce is great, but dark soy sauce will give you a richer color and flavor.

Can I make this ahead of time?

You can prep the veggies and sauce ahead of time, but it’s best to cook the noodles and assemble the dish right before serving.

How do I prevent the noodles from sticking together?

Rinsing the noodles under cold water and tossing them with oil after cooking is the key!

What is the best way to adjust the spice level?

Start with a small amount of chili sauce and add more to taste. You can also add or remove green chilies depending on your preference.

Enjoy your homemade Hakka noodles! I hope this recipe becomes a favorite in your kitchen, just like it is in mine. Happy cooking!