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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.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Course Dinner, Lunch, Main Course
Cuisine Chinese, Desi Chinese, Indian
Servings 4 people

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.

Video

Keyword noodles, tiffin