Stop eating Wai Wai raw and try this instead. The noodles are boiled without the masala, then tossed hakka style with spring onion, carrot, cabbage, capsicum, chilli vinegar and dark soy sauce.
The trick is the starchy noodle water. It goes back into the wok at the end and carries the masala into every strand. Serves 1, ready in 10 minutes, no garlic.
Wai Wai Hakka Noodles
Quick Details
Serves: 1
Time: about 10 minutes
Diet: Vegetarian
Serves: 1
Time: about 10 minutes
Diet: Vegetarian
Ingredients
- 1 packet Wai Wai noodles veg
- 2 cups water
- 1 tablespoon oil
- 1 green chilli sliced
- 3 spring onions whites and greens separated
- 1/2 carrot julienned
- 1/4 cup cabbage shredded
- 1/2 teaspoon black pepper freshly ground
- 2 tablespoons chilli vinegar
- 1 tablespoon dark soy sauce
- Wai Wai masala and oil from the packet
- 1/2 green capsicum sliced
- 3/4 cup noodle water saved from boiling
Instructions
- Boil. Boil the noodles in the water without the masala. Strain, keeping the water.
- Stir fry. Heat the oil in a wok. Add the green chilli and spring onion whites, then the carrot, cabbage and black pepper.
- Season. Add the chilli vinegar and dark soy sauce. Add the capsicum.
- Toss. Add the noodles, the packet masala and oil, and 3/4 cup of the noodle water. Toss on high heat until absorbed.
- Serve. Finish with the spring onion greens and serve hot.
Video
Tips for the Best Wai Wai Hakka Noodles
- Keep the noodle water when you strain. You need 3/4 cup.
- Cook on high heat so the vegetables stay crunchy.
- Add the packet masala with the noodle water so it coats evenly.
- Separate the spring onion whites and greens. Whites go in first, greens at the end.
Frequently Asked Questions
Can I use other instant noodles?
Yes, but Wai Wai holds its texture well in a stir fry.
Can I add more vegetables?
Yes. Beans, mushrooms and bell peppers all work.
Make this for your next noodle craving and tell me how it turned out. Watch the recipe video on YouTube and follow @askdeepa_ on Instagram for more.
