When it comes to fusion cuisine, there is another popular dish that is a favorite among foodies, the hakka noodles which combine the culinary arts of both India and China two great civilizations in the world. For this reason, It is believed that it was borrowed among Indians from the Hakka Chinese and was eventually modified to suit their own tastes resulting in a distinct flavor unknown elsewhere. This post will be mainly focusing on the ingredients that are used for it as well as how it is made or the procedures that you have to follow when making such a noodle in your house thus inviting you. Here is an easy hakka noodles recipe that everyone should try once.

Easy Hakka Noodles Recipe


To create a delicious plate of Hakka noodles, you’ll need the following ingredients:

  • Noodles: 200 grams of Hakka noodles or any other thin wheat noodles.
  • Vegetables: 1 small onion, one bell pepper (any color), a carrot, a handful of cabbage, and a few spring onions. All vegetables should be julienned.
  • Proteins (Optional): Add chicken, shrimp, or tofu for extra protein.
  • Aromatics: 4-5 cloves of garlic (finely chopped) and a small piece of ginger (finely chopped).
  • Sauces: 2 tablespoons soy sauce, one tablespoon chili sauce, one tablespoon vinegar, one teaspoon oyster sauce (optional), and one teaspoon sesame oil.
  • Seasonings: Salt, pepper, and sugar.
  • Oil: 2-3 tablespoons of vegetable or neutral oil for stir-frying.

Preparation of Hakka Noodles

Preparation of Hakka Noodles

Cook the Noodles: Observe the Hakka noodles package directions to boil them. After boiling the noodles, rinse them under cold water to halt the cooking process.

Prep the Vegetables: Julienne the onion, bell pepper, carrot, and cabbage. Slice the spring onions and finely chop the garlic and ginger.

Cooking Steps of Hakka Noodles

Cooking Steps of Hakka Noodles

Heat the Wok: Over high heat, heat a wok or a large skillet. Add 2-3 tablespoons of vegetable oil and let it get hot.

Stir-Fry the Aromatics: Add the chopped garlic and ginger to the wok. Stir-fry until aromatic, about 30 seconds.

Add the Vegetables: Add julienned onions while in the same time as bell peppers, carrots and cabbage. Fry on high temperature until vegetables turn into tender-crisp – it will take you 3-4 mins. If you want some proteins such as chicken, shrimps or tofu get added now together with cooked until completion.

1. Season the Vegetables: Pour in soy sauce, you should also add chili sauce, follow up with vinegar, if you happening to have oyster sauce put it, add a little sesame oil, salt then pepper and some sugar. Mix everything properly to have all vegetables and proteins in the sauces

2. Combine Noodles and Vegetables: Add the cooked noodles and mix all the other vegetables together, tossing them to ensure the sauce completely covers them and gets mixed with veggies evenly.

3. Garnish and Serve: Sprinkle the sliced spring onions over the top. Give the noodles a final toss, then remove from heat. Serve the Hakka noodles hot.

Tips for Perfect Hakka Noodles

Tips for Perfect Hakka Noodles

  • High Heat Cooking: Stir-frying on high heat is essential for achieving the vegetables’ characteristic smoky flavor and slightly crispy texture.
  • Even Slicing: Cutting the vegetables into uniform sizes ensures even cooking and a better presentation.
  • Sauce Balance: Adjust the soy and chili sauce amount based on your taste preferences. For a spicier dish, add more chili sauce or fresh chopped chilies.
  • Avoid Overcooking: Keep the vegetables slightly crunchy to retain their texture and nutrients.

Variations in Hakka Noodles

  • Vegetarian Hakka Noodles: Skip the meat and add more vegetables like snap peas, broccoli, and mushrooms.
  • Chicken Hakka Noodles: Marinate thinly sliced chicken breast in soy sauce and cornstarch before cooking for added flavor and tenderness.
  • Seafood Hakka Noodles: Use shrimp or seafood mix for a delightful twist.

Serving Suggestions

Hakka noodles, either as a meal by themselves or with other Chinese-Indian fusion dishes. Perfect Hakka noodles pair well with Manchurian chicken or chilli paneer which creates a whole delightful taste when combined with hot and sour soup.


Hakka noodles are really nice and can take many shapes following both Chinese and Indian culinary traditions. These will surely catch your child’s fancy because of their great combination of sauces, hard vegetables and soft substances. Try using that pastry and you will agree with me that it can be used anytime you want.