Hakka Noodles


  • 600 grams noodles I used Ching Hakka Noodles

  • 2 tablespoon sesame oil

  • 2 tablespoon vegetable oil

  • 4 teaspoons minced garlic

  • 2 teaspoon minced ginger

  • 2 green chili sliced

  • 2 stalk celery chopped

  • 2 medium red onion 100 grams, sliced

  • 2 large carrot 100 grams, sliced

  • 2 large red pepper 200 grams, sliced, can use mix of green and red

  • 6 stalks green onion chopped + more to garnish

  • 5 tablespoons soy sauce

  • 2 tablespoon rice vinegar or white vinegar

  • 2 teapoon hot sauce like sriracha

  • 1 teaspoon sugar optional

  • 0.5 teaspoon black pepper powder

  • 1 teaspoon salt or to taste

  • pinch white pepper powder

  • 2 teaspoon chili oil optional


  • Chop all the veggies before you start making the noodles.

  • Boil the noodles according to instructions on the package. I was supposed to cook my noodles for 2 minutes only.

  • Drain the noodles and wash under cold running water, this stops the cooking process. Add 1/2 tablespoon of vegetable oil to the noodles and toss so that the noodles get lightly coated with the oil and don’t stick to each other. Set it aside.

  • In a wok heat 1 tablespoon vegetable oil and 1 tablespoon sesame oil on medium-high heat. Once the oil is hot add the minced garlic and ginger, sliced green chili and chopped celery.

  • Saute for few seconds until the ginger garlic starts to change color.

  • Add sliced onions and saute for a minute or two until the sides of the onion starts turning light golden brown.

  • Add in the sliced carrots, bell pepper, green onion and cook for 1 minute on high heat. The veggies should remain crunchy.

  • Push veggies to the side, lower the heat and add soy sauce, rice vinegar, hot sauce (like sriracha) and sugar (if using).

  • Toss the veggies to combine well with the sauce. Add in the black pepper, salt and white pepper.

  • Stir in the boiled noodles. Using a pair of tongs, mix it well so that the noodles are well coated with the sauce.

  • As a final touch, stir in a teaspoon of chili oil. This is totally optional. Toss the noodles well and garnish with more spring onion greens.

  • Serve hakka noodles as such or with your favorite Indo chinese dishes! I love mine with chili chicken.

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