Veg Hakka Noodles Recipe: Indo-Chinese Street Style
Hakka noodles are a favourite Indo-Chinese dish across India, and a street food classic around the world. The secret is simple: very high heat, a hot pan and quick tossing. That is what gives the noodles their smoky taste.
In This Guide
Did You Know?
Indo-Chinese cuisine in India is commonly traced to the Hakka Chinese community of Kolkata. Dishes like hakka noodles were adapted to Indian tastes, with more soy, garlic, chilli and sauces. They differ from the Hakka cuisine of China.
Ingredients
- 200 g hakka noodles
- 2 tbsp oil
- 4 garlic cloves, finely chopped, 1 tsp grated ginger
- 1 onion, sliced, 1 carrot, 1 capsicum, 1 cup cabbage, all cut into thin strips
- 2 spring onions, whites and greens separated
- 1 tbsp soy sauce, 1 tbsp chilli sauce, 1 tsp vinegar
- Salt, black pepper
Method
- Boil the noodles in salted water until just cooked. Drain, rinse with cold water and toss with a teaspoon of oil so they do not stick.
- Heat the kadai on high until it smokes lightly. Add oil.
- Add garlic, ginger and spring onion whites. Stir for 10 seconds.
- Add the vegetables. Toss on high heat for 2 minutes. Keep them crunchy.
- Add the noodles, soy sauce, chilli sauce, vinegar, salt and pepper. Toss for 2 minutes.
- Top with spring onion greens and serve hot.
Tips
- Cook in two batches if your pan is small. Too much in the pan steams the noodles instead of frying them.
- Keep the noodles slightly firm. They keep cooking in the pan.
A wide, heavy kadai holds the high heat well. See our cast iron kadais and triply kadais.
Shop Cast Iron Kadais →Common Mistakes to Avoid
- Overcooking the noodles. Cook them al dente, drain, and toss with a little oil.
- Crowding the wok. Vegetables steam instead of staying crisp. Cook on high heat in batches.
- Adding too much sauce. The noodles turn soggy.
Storage and Reheating
Best fresh. Leftovers keep for a day in the fridge. Reheat in a hot pan, not the microwave, to keep the noodles from getting soft.
Quick Answers
Why are my noodles sticky?
They were not drained well or oiled after boiling. Rinse briefly and toss with a little oil.
Which pan works best?
A wide, heavy pan or kadai that holds heat well.
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