📝 About This Recipe
A quintessential staple of the vibrant Indo-Chinese food scene, these Hakka Noodles are a masterclass in balance, featuring al dente noodles tossed with crunchy julienned vegetables and a punchy, savory sauce. This dish perfectly captures the 'Sino-Ludhiana' spirit, blending traditional Chinese stir-fry techniques with the bold, fiery aromatics favored in Indian street food. It is smoky, umami-rich, and carries that unmistakable 'wok hei' or breath of the wok that makes it an irresistible comfort meal.
🥗 Ingredients
The Noodles
- 300 grams Dried Hakka Noodles (wheat or egg-based)
- 8 cups Water (for boiling)
- 1 teaspoon Vegetable Oil (to prevent sticking)
Aromatics and Vegetables
- 2 tablespoons Garlic (very finely minced)
- 1 tablespoon Ginger (finely grated)
- 3-4 pieces Green Chilies (slit lengthwise)
- 1 medium Red Onion (thinly sliced)
- 1 large Carrot (julienned into matchsticks)
- 1.5 cups Cabbage (shredded)
- 1 medium Capsicum (Green Bell Pepper) (thinly sliced)
- 1/2 cup Spring Onions (whites and greens separated)
The Sauce and Seasoning
- 2 tablespoons Dark Soy Sauce (for color and depth)
- 1 tablespoon Green Chili Sauce (adjust for heat)
- 1 tablespoon Rice Vinegar (or white vinegar)
- 1/2 teaspoon White Pepper Powder (essential for authentic flavor)
- to taste Salt (remember soy sauce is salty)
- 1/4 teaspoon Sugar (to balance the acidity)
- 3 tablespoons Vegetable Oil (high smoke point oil like peanut or canola)
👨🍳 Instructions
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1
Boil 8 cups of water in a large pot with a pinch of salt. Add the Hakka noodles and cook according to package instructions, but aim for 'al dente'—usually 1 minute less than suggested. They should have a slight bite.
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2
Immediately drain the noodles in a colander and rinse under cold running water to stop the cooking process. Drizzle with 1 teaspoon of oil and toss gently to ensure they don't stick together.
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3
Prepare all your vegetables before turning on the stove. Indo-Chinese cooking happens very fast on high heat, so having everything ready is crucial.
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4
Heat a large wok or a wide heavy-bottomed skillet over high heat until it starts to smoke slightly.
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5
Swirl in 3 tablespoons of oil. Add the minced garlic, ginger, and slit green chilies. Stir-fry for 30 seconds until the garlic is fragrant but not browned.
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6
Add the sliced onions and the white parts of the spring onions. Toss on high heat for 1 minute until they soften slightly but remain translucent.
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7
Add the julienned carrots, followed by the cabbage and capsicum. Stir-fry on the highest heat possible for 2 minutes. The vegetables should be tender-crisp and retain their vibrant colors.
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8
Push the vegetables to the side of the wok and pour in the soy sauce, green chili sauce, and vinegar. Let the sauces bubble for a few seconds to caramelize slightly.
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9
Add the cooked noodles into the wok. Sprinkle the white pepper powder, salt, and sugar over the noodles.
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10
Using two spatulas or a pair of tongs, toss the noodles and vegetables vigorously on high heat for 2-3 minutes. Ensure the sauce coats every strand of noodle evenly.
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11
Taste and adjust seasoning. If you want it darker, add a splash more soy sauce; if you want it spicier, add more chili sauce.
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12
Turn off the heat and garnish generously with the chopped green parts of the spring onions.
💡 Chef's Tips
Always cook the noodles to 80-90% doneness; they will finish cooking when tossed in the wok. High heat is your best friend—it creates the 'smoky' flavor typical of street food. Julienne your vegetables into similar sizes so they cook evenly and integrate well with the noodles. Do not overcrowd the pan; if cooking for a large group, work in batches to maintain the high temperature. If the noodles feel too dry, add a tablespoon of water or vegetable stock during the final toss.
🍽️ Serving Suggestions
Serve piping hot with a side of Gobi Manchurian or Chilli Paneer for the ultimate Desi-Chinese feast. Pair with a crisp, cold lager or a refreshing lemon-mint cooler to balance the spice. Provide a small bowl of 'Chilli Vinegar' (chopped green chilies soaked in white vinegar) on the side for extra tang. Add a protein like shredded cooked chicken or scrambled eggs during step 7 for a non-vegetarian version.