Spicy Indian Hakka Noodles Recipe – Chilli Garlic Sesame Flavor

Last Updated on 4 months by Neha Deshmukh

Spicy Indian Hakka Noodles Recipe – Chilli Garlic Sesame Flavor

Hey everyone! If you’re anything like me, you love a good noodle dish. And let me tell you, these Spicy Indian Hakka Noodles are seriously addictive. I first made these when I was craving something quick, flavorful, and a little bit spicy – and they’ve been a family favorite ever since. They’re the perfect blend of Chinese stir-fry techniques with a fantastic Indian spice kick. Let’s get cooking!

Why You’ll Love This Recipe

These Hakka Noodles aren’t just delicious; they’re also surprisingly easy to make at home. The vibrant chilli garlic sauce combined with the nutty sesame oil creates a flavor explosion in every bite. Plus, they come together in under 30 minutes, making them ideal for a busy weeknight dinner. Trust me, once you try these, you’ll be making them again and again!

Ingredients

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

• 1 small bunch plain noodles (inch diameter) – about 200-250g
• 4 tablespoons sesame oil
• 3 tablespoons garlic, chopped
• 9 dry red chillies
• ?? tablespoons soya sauce (start with 2, adjust to taste)
• 1 tablespoon chilli sauce
• ?? teaspoon black pepper powder (about ½ tsp)
• ?? teaspoon sugar (about 1 tsp)
• 1 teaspoon vinegar
• 1 cup cabbage, shredded
• 1 carrot, julienned
• 10 baby beans, trimmed and halved
• Celery or spring onions, for garnish

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Dry Red Chillies: Exploring Varieties & Heat Levels

The type of dry red chillies you use will impact the spice level. Kashmiri chillies offer vibrant color with mild heat, while Byadagi chillies are similar. For a real kick, use a mix with some hotter varieties like Guntur chillies. Remember to adjust the quantity based on your preference!

Sesame Oil: The Key to Authentic Hakka Flavor

Don’t skip the sesame oil! It’s essential for that authentic Hakka flavor. Toasted sesame oil has a richer, nuttier taste, but regular sesame oil works well too.

Noodles: Choosing the Right Type for Stir-Fry

I prefer using plain, wheat-based noodles for this recipe. They hold the sauce beautifully. You can find these easily in most Asian grocery stores. Avoid using instant noodles, as they can become too mushy.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, get your noodles cooking. Boil water and cook the noodles according to the package instructions (usually 3-4 minutes). Drain them well and rinse with cold water to stop the cooking process. Set aside.
2. Now, let’s make the chilli paste. Soak the dry red chillies in hot water for about 30 minutes until they’re softened. Then, grind them into a smooth paste.
3. Heat the sesame oil in a kadai or wok over medium-high heat. Add one dry red chilli (for extra flavour!) and the chopped garlic. Sauté briefly – you want the garlic fragrant, but not browned.
4. Add the chilli paste to the kadai and fry for a few minutes until the oil starts to separate from the paste. This is a key step for developing that rich flavour.
5. Toss in the carrots, beans, and cabbage. Stir-fry on high heat for about a minute – we want them to stay crisp-tender.
6. Now for the sauce! Add the sugar, salt, vinegar, chilli sauce, soya sauce, and pepper powder. Mix everything well to combine.
7. Finally, add the cooked noodles to the kadai. Toss vigorously to ensure the noodles are coated evenly with the sauce. Adjust the seasoning to your liking.
8. Garnish with chopped celery or spring onions and serve immediately!

Expert Tips

Here are a few things I’ve learned over the years to make these noodles even better:

Achieving the Perfect “Wok Hei” (Smoky Flavor)

“Wok Hei” is that slightly smoky, charred flavour you get from professional stir-fries. To achieve this at home, make sure your kadai or wok is very hot before adding the ingredients. Work quickly and don’t overcrowd the pan.

Balancing Spice and Sweetness

The balance between spice and sweetness is crucial. Start with the amounts suggested in the recipe and adjust to your taste. A little extra sugar can help tame the heat if needed.

Preventing Noodles from Sticking

Rinsing the noodles with cold water after cooking is key to preventing them from sticking together. You can also add a tiny drizzle of sesame oil to the noodles after rinsing.

Variations

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

Vegan Hakka Noodles

This recipe is already naturally vegan! Just double-check that your chilli sauce and soya sauce are vegan-friendly.

Gluten-Free Hakka Noodles (Noodle Alternatives)

If you need a gluten-free option, use rice noodles or glass noodles instead of wheat noodles.

Spice Level Adjustment: Mild to Extra Spicy

For a milder flavour, reduce the number of dry red chillies or remove the seeds before grinding. For extra spice, add a pinch of chilli flakes or use hotter chillies. My friend, Priya, loves to add a dash of ghost pepper sauce – but be warned, it’s hot!

Festival Adaptations: A Quick Weeknight Meal or Party Favorite

These noodles are great for potlucks or parties. You can easily double or triple the recipe to feed a crowd.

Serving Suggestions

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

• Manchurian (vegetable or chicken)
• Spring rolls
• A simple side 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’re best enjoyed fresh, though!

FAQs

Let’s answer some common questions:

What type of noodles are traditionally used in Hakka noodles?

Traditionally, wheat-based noodles are used. However, you can experiment with rice noodles or glass noodles for gluten-free options.

Can I make the chilli paste ahead of time? How should I store it?

Yes, you can! Store the chilli paste in an airtight container in the refrigerator for up to a week, or freeze it for longer storage.

What is the best way to adjust the spice level of this recipe?

Adjust the number of dry red chillies, remove the seeds for less heat, or add chilli flakes for extra spice.

Can I use a different oil if I don’t have sesame oil?

While sesame oil is ideal, you can use vegetable oil or peanut oil as a substitute. However, the flavour won’t be quite the same.

How can I make this recipe healthier?

Use whole wheat noodles, add more vegetables, and reduce the amount of oil and soya sauce.

Is it possible to recreate this dish without a Kadai?

Absolutely! A large wok or a deep frying pan will work just fine. The key is to have enough space to stir-fry the ingredients properly.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!