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Hakka Noodles brings together the best of Indo-Chinese flavors with a simple, satisfying stir-fry. The noodles are tossed with colorful vegetables like cabbage, capsicum, and carrots, offering a mix of crunch and softness, all coated in a savory soy and chilli sauce. This dish is especially popular in Indian street food and restaurant menus and makes a quick weeknight dinner or a party favorite. You can add tofu or paneer for extra protein. It’s best served hot, straight out of the wok for the perfect texture. The recipe is also highly customizable—swap in seasonal vegetables or adjust chilli sauce for your heat preference. Prepare and chop the vegetables in advance for easy, speedy assembly.
13 ingredients
Bring water to a boil in a large pan, add a pinch of salt and the noodles. Cook the noodles until just al dente (about 4-5 minutes), then drain and rinse under cold water.
Toss the drained noodles with 0.5 tbsp oil to prevent sticking. Set aside.
One serving is 1 plate · 275 g
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy | 355 kcal | 15% |
| Protein | 7 g | 13% |
| Total Fat | 21 g | 35% |
| Carbohydrate | 37 g | 12% |
| Fiber (Total) | 6 g | 19% |
| Vitamins & Minerals | ||
| Sodium | 1671 mg | 84% |
| Potassium | 202 mg | 6% |
| Calcium | 34 mg | 3% |
| Iron | 4 mg | 22% |
| Zinc | 0.55 mg | 5% |
| Vitamin A (RAE) | 2 µg | 0% |
| Vitamin C | 8 mg | 9% |
| Vitamin D | 0.32 µg | 2% |
| Folate (B9) | 110 µg | 37% |
Missing data: These are minimums. 5 of the figures below are missing data for 3 ingredients — Vinegar; Salt; Water, tap — so the real totals may be higher.
Before cooking: Vitamins and minerals are counted from the ingredients as listed, before cooking. Cooking lowers some of them, so treat these as an upper bound. Energy, protein, fat and carbohydrate are unaffected.
% Daily Value based on adult male RDA. Your needs may vary.
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Heat the remaining oil in a wok or large kadai on high flame. Add chopped garlic and sauté for a few seconds until fragrant.
Add the white part of the spring onion and toss for 30 seconds.
Add the shredded cabbage, julienned carrot, and sliced capsicum. Stir fry on high heat for 2-3 minutes until vegetables are slightly tender but still crisp.
Stir in the noodles, soy sauce, vinegar, green chilli sauce, black pepper, and salt. Toss everything on high heat for another 2 minutes until the noodles are well coated and heated through.
Turn off the heat. Mix in most of the chopped green spring onion (reserve a little for garnish).
Serve hot, garnished with the remaining green spring onions.
by Workfile