Hakka Noodles/How to make Hakka Noodles

22 Apr, 2017
Share - Posted on: 22 Apr, 2017
  • Servings : 4
  • Prep Time : 15 min
  • Cook Time : 25 min

Hakka noodles is another Indo-Chinese dish which is loved by among kids and adults.In this dish, boil noodles are tossed with garlic, ginger, vegetable and Chinese sauce. I have added cabbage, carrot, onion n capsicum you can add any vegetable as your choice.

In Restaurants,  Hakka noodles cook on very very high flame which gives  a nice smokey flavor to the dish. This recipe is similar to restaurant style except they use MSG (Ajinomoto) which I did not use because of its side effect if you still want to use ajinomotto you can add a pinch in the oil.

In Hakka noodles: Noodles should be at least room temperature while tossed  with vegetables. it gives nice color and restaurant look if keep a little bit on colder side. Never add hot noodle in the wok as it will become sticky.  Vegetable should be little crunchy do not overcook them. 


  • Onion 1 medium (cut into juliennes)
    Carrot 1/2 small (cut into juliennes)
    Cabbage 1/4 small (cut into juliennes)
    Capsicum 1/2 medium (cut into juliennes)
    Garlic 6 cloves finely minced
    Spring onion 2 springs
    Chilly Sauce 1 tbsp
    Vinegar 1/2 tbsp.
    Soya Sauce 1 tbsp.
    Salt to taste
    white pepper 1.5 tsp
    Noodles 1 packet


Step 1

Chop all the veggies into juliennes and keep it aside.  Boil enough water in the sauce pan and then add the noodles with 1/4 tsp oil. Cook asper packet direction (till it becomes soft). Once it become soft then switch off the flame.

Step 2

Drain the water in the colander, wash it with cold water to remove the excess starch. Now drizzle 1 tbsp of oil over it and fluff it with the fork.

Step 3

In the large sauce pan, add cold water and some ice cubes. Keep the boiled noodles in it and keep it aside for 5-7 mins and then drained all the water from the colander. Heat oil in the wok over high heat (for 1 min), add white pepper

Step 4

Add garlic in it and saute it for 30 sec. (I forgot to take pic of this step). Add onion and saute it till become light brown and then add carrot.

Step 5

Add capsicum and cabbage. Stir fry it well for 2-3 min or until raw flavor of veggie goes away.  Add soya sauce, chili sauce, vinegar and keep stirring. 

Step 6

Add cooked noodles and salt and toss it well until noodles are blended well with veggies. 

Garnish with spring onion green and serve hot hot with veg Manchurian or tomato ketchup.


1. Keep cook noodles in the cold water is optional.

2. Hakka noodles cook on high flame and use toss technique so should use a wok with handle.

3. Always cook veggies on high flame which gives smokey flavor into the dish. Be careful not to burn the veggies while cooking.

4. Chinese require white onion while I have used red onion.

5. Taste the sauce before adding salt to prevent it high.



If you happen to make it do click pictures and send it to me as a message on my FB page sheljaskitchen or email me at sheljasktichen@gmail.com so that I can features it on my facebook page.

If you like this post do drop in your feedback too.


Tags: Hakka Noodles, Indo-Chinese food, Appetizers


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