Easy Hakka Noodles
There's something about Hakka noodles that just works every single time. It's that combination — the smoky wok heat, the crunch of veggies, the soy sauce coating every strand — that makes people go back for a second helping before they've even finished the first.
Ingredients
BOILING THE NOODLES
- 1 packet WickedGud Hakka Noodles
- 1.5 litres water
- ½ tablespoon oil
- Pinch of salt
STIR FRY
- 2 medium onions cut
- 3 green chillies slit
- 2 inch piece ginger julienned
- 5 spring onion whites
- 3 leaves cabbage shredded
- 1 carrot julienned
- Bell peppers mixed colours, julienned
- 3 tablespoons oil divided
- 1 tablespoon chilli vinegar
- 1½ tablespoon dark soy sauce plus more to taste
- 1 teaspoon salt
- 1 teaspoon + 1 teaspoon freshly ground black pepper
- Spring onion greens for garnish
Instructions
- Bring 1.5 litres of water to a boil. Add ½ tablespoon oil and a pinch of salt.
- Add the WickedGud Hakka Noodles and stir occasionally. Cook for 8 minutes, then strain and set aside.
- Heat 2 tablespoons oil in a hot pan on high flame. Add the onions, green chillies, and ginger. Cover and cook for 2–3 minutes.
- Add the spring onion whites and shredded cabbage. Add 1 tablespoon more oil, 1 tablespoon chilli vinegar, salt, and 1 teaspoon black pepper. Cover and cook.
- Add the julienned carrot. Deglaze with 1 tablespoon dark soy sauce. Stir well.
- Add the bell peppers. Add another ½ tablespoon dark soy sauce. Toss everything together on high heat.
- In a bigger pot, combine the stir-fried vegetables and the cooked noodles. Toss and mix well to coat everything evenly.
- Add the remaining 1 teaspoon freshly ground black pepper. Garnish generously with spring onion greens.
- Taste and add more dark soy sauce if needed. Serve hot.