📝 About This Recipe
A quintessential staple of Indian street food, Hakka Noodles is a vibrant fusion of Chinese techniques and bold Indian heat. This dish features al dente noodles tossed in a screaming-hot wok with crunchy julienned vegetables, pungent garlic, and a signature blend of umami-rich sauces. It captures the smoky 'wok hei' essence that makes the roadside stalls of Kolkata and Mumbai legendary.
🥗 Ingredients
The Noodles
- 150 grams Hakka Noodles (dry wheat or egg noodles)
- 6 cups Water (for boiling)
- 1 teaspoon Salt
- 1 teaspoon Vegetable Oil (to prevent sticking after boiling)
Aromatics and Vegetables
- 2 tablespoons Vegetable Oil (high smoke point oil like peanut or canola)
- 1.5 tablespoons Garlic (finely minced)
- 1 teaspoon Ginger (finely minced)
- 2-3 pieces Green Chilies (slit lengthwise)
- 1 medium Red Onion (thinly sliced)
- 1/2 cup Carrot (matchstick julienned)
- 1 cup Cabbage (shredded)
- 1/2 cup Capsicum (thinly sliced green bell pepper)
The Sauce and Seasoning
- 1 tablespoon Soy Sauce (dark or regular)
- 1 tablespoon Green Chili Sauce (standard Indo-Chinese style)
- 1 teaspoon Vinegar (white distilled or rice vinegar)
- 1/2 teaspoon White Pepper Powder (essential for authentic flavor)
- 1/4 teaspoon Sugar (to balance the saltiness)
- 1/4 cup Spring Onion Greens (chopped for garnish)
👨🍳 Instructions
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1
Bring 6 cups of water to a rolling boil in a large pot. Add 1 teaspoon of salt.
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2
Add the dry noodles to the boiling water. Cook according to package instructions, but aim for 'al dente'—usually 1 minute less than the package suggests. They should have a slight bite.
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3
Drain the noodles immediately into a colander and rinse under cold running water to stop the cooking process.
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4
Drizzle 1 teaspoon of oil over the cooled noodles and toss gently with your hands to coat. Spread them out on a large tray to prevent clumping.
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5
Heat a large wok or a deep heavy-bottomed skillet over high heat until it starts to lightly smoke.
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6
Swirl in 2 tablespoons of oil. Add the minced garlic, ginger, and slit green chilies. Sauté for 30 seconds until the garlic turns golden and fragrant.
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7
Add the sliced onions. Stir-fry on high heat for 1 minute until they soften slightly but remain crisp.
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8
Add the carrots, cabbage, and capsicum. Stir-fry for 2 minutes. The goal is to blister the edges while maintaining a crunch; do not let them get soggy.
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9
Add the cooked noodles to the wok. Use two spatulas or a pair of tongs to toss them with the vegetables.
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10
Drizzle the soy sauce, green chili sauce, and vinegar over the noodles. Sprinkle the white pepper powder, sugar, and a pinch of salt if needed (remember the sauces are salty).
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11
Keep the heat at its maximum and toss vigorously for 2-3 minutes. You want the noodles to get slightly seared by the hot wok.
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12
Turn off the heat. Garnish generously with chopped spring onion greens.
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13
Give it one final toss and serve immediately while piping hot.
💡 Chef's Tips
Use a thin carbon steel wok if possible; it retains heat better and creates the 'smoky' flavor. Never overcook the noodles; if they are mushy, the dish will lose its texture. Prep all your vegetables and sauces beforehand (Mise en Place) because the actual stir-fry happens in minutes. If you want more heat, add a teaspoon of Schezwan sauce or red chili paste during the sauce step. Use white pepper instead of black pepper for that specific 'restaurant' taste.
🍽️ Serving Suggestions
Serve alongside Gobi Manchurian for the ultimate Indo-Chinese experience. Pair with a side of Chili Chicken or Paneer for a protein-packed meal. A cold glass of Thums Up or a lemon soda cuts through the spicy, salty flavors perfectly. Offer extra soy sauce and vinegar-soaked chilies on the side for guests to customize their spice level.