Monday, June 8, 2020

Hakka Noodles

I had posted the recipe for hakka noodles way back in 2012. But this recipe for hakka noodles is better than the earlier one. Over the time, I made some changes by excluding and changing a few ingredients.  Because of these changes, the flavors are more authentic and restaurant like. Since going to a restaurant is almost impossible now, it is always a good thing to have a recipe that tastes just like the one in a restaurant.

The hakka noodles does not come under the category of "authentic Chinese". In fact, the hakka noodles was actually created by the hakka immigrants in kolkata. So this dish is mostly "authentic Indo Chinese".

This is a very quick recipe and doesn't involve too many dance ingredients either. This dish can be made within minutes by stir frying the everything in one wok on a high flame. This ensures the vegetables are cooked through but still retain their vibrant colour and crunch. The sauces used in this recipe are also minimal. Just the basic soya sauce and the chili vinegar. So that the noodles get that beautiful light hue but still the vegetables retain their color.

According to my in house connoisseur  of good food (aka my husband)  in a perfect noodle dish, one must be able to taste every individual ingredient without any other flavor overpowering it. Well, this noodle dish does have that trait. Even if I may say so myself.

The hakka noodles can be enjoyed on its own as a snack. Or, it can be paired with a manchurian dish and can be had as a complete meal. I just love pairing this with chili paneer or vegetable manchurian as it tastes absolute fantastic with some contrasting flavors!!

Hakka Noodles recipe:
Preparation time: 20mins
Cooking time: 15mins
Serves- 4


Noodles: 200gms* (see notes)
Groundnut oil or sesame oil- 2tbps
Butter- 1tbsn
Garlic- 6 cloves, peeled and chopped fine
Onion- 1 medium, cut into strips
Carrot: 1 large, peeled and cut into strips
French beans- 8-10, cut into strips
colored Bell pepper- 1/3 cup, cut into strips
Cabbage- 1/4 shredded
Salt to taste
Black pepper powder- 1tspn
Dark Soya sauce- 1-1/2 tbsp
Chili vinegar- 1 tsp
Spring onion- 2tbsn


  • Heat oil in a thick bottomed wok and stir in the butter. Add the chopped garlic and fry for a few seconds.
  • Add the onion and till they are soft. Stir in the carrot, beans, bell peppers and cabbage and fry fry on high heat for a 2-3mins.
  • Add salt and black pepper powder and fry for a couple of mins more. 
  • Stir in the soya sauce, chili vinegar and the prepared noodles and mix thoroughly.
  • Garnish with spring onions and serve immediately.
  • Using sesame oil or peanut oil gives a nice nutty flavor to the noodles. Hence, I would highly recommend you use the same.
  • I have used bali kitchen brand of noodles here. I found these noodles to be perfect. They do not clump or they are not very starchy.

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