Indian Style Hakka Noodles

4 People
45 min

My family's favorite on Fridays!

Hakka noodles are thin, flat noodles made from unleavened dough made with rice or wheat flour. To cook these noodles, you have to simply toss them in boiling water, cook al-dente, drain out the water and then toss them with your favorite veggies and sauces. Loaded with fresh crunchy vegetables, Chopping your veggies long and fine enhances the taste, texture, and appearance of the noodles. You will find it being made and served in many restaurants and street-side Chinese food joints in India. You can serve this as part of a complete chinese combo or just enjoy as it is.

Indian Style Hakka Noodles
Recipe details
  • 4  People
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
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Ingredients required
  • 6 cups noodles Chings hakka noodles 
  • 3 tablespoons oil
  • 8 garlic cloves minced
  • 1 tablespoon chili sauce schezwan chutney optional
  • 1 cup green cabbage finely chopped
  • 1 cup carrots 
  • 1 small yellow onion sliced
  • 1 tablespoon white vinegar or rice vinegar
  • 2 tablespoons low sodium soy sauce
  • ½ cup green peppers, red pepper thinly sliced
For Cooking
In a large pot bring 8 cups of water to boil.
Add a teaspoon of oil and cook the noodles according to the instructions on the package.
Pour the noodles into a large colander and drain out the water.
Run cold water over it so the noodles don't overcook.
Heat remaining oil in a large pan or wok. Add garlic and onions, saute for 2 minutes.
Add peppers, carrots, and cabbage. Stir well and cook for 2-3 mins or just until the veggies are partially cooked.
Add vinegar, soy sauce, chili sauce, and mix well.
Add the cooked noodles and mix well using a pair of tongs.
Cook on high heat until the noodles are heated through really well, about 5 to 7 minutes.
  • add oil while boiling to avoid the stickiness