Commonly served in most Indian restaurants and street-side Chinese stalls, Hakka noodles is an Indo-Chinese dish of stir-fry noodles which are an adaptation of Hakka cuisine. The noodles are scrumptious, with the perfect blend of crunch and spices. The noodles can be served as starters or with the main course and are usually served with dishes like Gobi Manchurian, chilli chicken, chilli mushroom and Chilli Paneer or any Indo-Chinese recipe.
Hakka noodle is a vegan recipe which is filled with lots of veggies and is loved not only by children but by adults as well. The following vegetables can be included in the recipe-
- Bell Peppers
- Green Beans
- Spring Onion
Other than the vegetables, vinegar, herbs & spices, soy sauce and oil are some of the important ingredients in the recipe.
What are Hakka noodles?
Hakka noodles are Indo-Chinese style noodles made from the unleavened dough (rice or wheat) that are cooked in boiling water. The boiled noodles are then stir-fried with oil, soy sauce, vinegar and veggies in a wok.
Hakka noodles are an adaptation of Hakka cuisine style which is the cooking style of Haka people. Rice, soy sauce, tofu are staples that are used in Hakka cuisine whereas garlic, rice wine, ginger and salt are used to preserve and flavour the food. Therefore, Hakka food is characterized as to be salty, umami and fragrant.
There are various restaurants in Taiwan, Singapore, Malaysia and Thailand that serve Hakka cuisine.
Since the noodles have been invented they have been continuously experimented by chefs at big hotels and even the street-side vendors. Noodles are so versatile and the recipe can be easily tweaked to make dishes like-
– Egg Hakka noodles
– Chicken Hakka noodles
– Vegetable noodle soup
– Schezwan noodles
– Vegetable Pad Thai noodles
– And everyone’s favourite, cheesy Maggi noodles
The noodles served at restaurants are not very healthy since they contain msg and a lot of oil. Making these at home ensures that the dish is healthy and contains lots of vegetables as well. So, whenever the cravings strike, try this delicious and spicy recipe that is so easy to make and will leave you wanting for more.
You can try my other Indo Chinese recipe- Honey chilli potato. Also, do not forget to read the tips at the end of the recipe.
Veg Hakka Noodles Recipe
- FOR BOILING NOODLES- 1 pack Hakka Noodles
- 4 to 5 cups Water for boiling
- A pinch of salt
- 1 teaspoon Oil
- FOR MAKING HAKKA NOODLES- 2 to 3 tablespoon oil
- 4-5 garlic cloves, chopped
- 2 green chillies, sliced
- 3 to 4 spring onions (green and white separated)
- 7-8 green beans
- 1 onion, medium sized, finely chopped
- 1 medium carrot, finely chopped or sliced
- 1 bell pepper, red yellow and green, thinly sliced
- ½ cup chopped cabbage (optional)
- ½ tsp salt or as required, ¼ tsp black pepper
- 1 tsp Vinegar
- 1 and ½ tbsp. soy sauce
- 1 tbsp tomato ketchup
- 1 tbsp red chilli sauce
- FOR GARNISH- spring onion greens or finely chopped coriander
- Take a wide pan and fill it with 4 to 5 cups of water. Add 1 teaspoon oil, a pinch of salt and boil the water.
- Add the Hakka noodles and boil on low flame till they are done al dente (or follow the instructions on the noodles package).
- Sieve the noodles in a colander and wash them lightly with cold water.
- Add one teaspoon of oil to the noodles so that they are not sticky.
Making Hakka noodles
- Rinse all the vegetables with fresh water. Chop the garlic, onions, green beans and chillies. Then thinly slice or julienne carrots and bell peppers. Keep them aside.
- Heat oil in a large wok on a large flame. Add chopped garlic and green chilli and sauté them a little.
- Fry onions until they are translucent. Add carrots, cabbage, beans, whites of spring onion and capsicum to the wok and sauté for 2 minutes so that they are crunchy and cooked partially.
- Add soy sauce, tomato ketchup, vinegar and chilli sauce to the wok. Add salt and black pepper as well and mix everything.
- Add the noodles carefully to the wok and toss them so that the noodles are properly covered in sauce.
- Add spring onion greens and cook for a minute. Garnish with spring onion greens or chopped coriander and serve.
- Noodles should be cooked al dente, which means they are still a little firm when eaten.
- Use a wide pan when boiling noodles or your noodles will stick together if a narrow pan is used.
- Rinse the boiled noodles with cold water. By doing this, the cooking process stops and the starch is removed from noodles.
- The vegetables should be finely chopped or julienne. No one likes big pieces of vegetables in their noodles.
- Do not skip soy sauce, vinegar and spring onion as these bring out the authentic and tasty Chinese flavour.
- You can replace the noodles with whole wheat noodles for a healthier alternative.
Serve these noodles with chilli paneer, Gobi Manchurian, mushroom Manchurian and chilli mushroom or as plain and delicious Hakka noodles. Make these noodles at your next brunch party or just as weekend dinner for your friends and family. Bon Appetit!