Hakka noodles
Hakka noodles recipe
Noodles are everyone's favorite and they are especially for all foodies and cooking enthusiast.
Hakka noodles are yummy, versatile and extremely easy to make. And the best part is you don't even need a Chinese wok to make it. If you are looking for a easy hakka noodle recipe like restaurant style, you have come to the right place. Here, I bring you a step by step guide to make hakka noodles recipe at home.
Vegetable hakka noodles can easily be prepared at home like restaurant style with readily available ingredients from your kitchen. This is a popular recipe from Indo Chinese cuisine and can be served with paneer chilli gravy or veg manchurian gravy.
I personally make it in the evening when feel little hungry. My son also love it and He used to mix little tomato sauce with hakka noodles.
Before we move forward for the recipe, let's have some quick facts about hakka noodles.
It can be made with eggs or Chicken as well. For egg hakka noodles seperately scramble eggs and mix while stir frying the noodles. Similarly you can use boiled chicken pieces to make chicken hakka noodles.
Hakka noodles and origin
It is a dish of boiled noodles stir fried with vegetables, salt, pepper and some sauces. The dish is originated by a small Chinese community from hakka region that settled in Kolkata in the late 19 th century.
Noodles are made from unleavened dough and are usually cooked in boiling water. So the term hakka noodles means a dish of noodles by hakka community.
Difference between noodles and hakka noodles
- Noodles are s type of food made from unleavened dough either of rice or flour. Which is rolled flat and cut, stretched or extruded, into long strips or strings. Whereas hakka noodles is a dish made from the noodles.
- Steam noodles, flat noodles, chop suey noodles, ramen noodles and fried noodles are some types of noodles available in market. But hakka noodles is a dish made from one of its types Steam noodles.
Difference between Chow mein and hakka noodles
Though both having same vegetables and preparation method, there are some differences like
- Their appearance, chow mein are light red in colour while hakka noodles are dark whitish.
- Chow mein are served as saucy with different sauces. Tomato sauce or ketchup is also used in our desi chow mein recipe but not in hakka noodles recipe.
- In hakka noodles recipe maggi sauce or light soya sauce is used but in chow mein dark soya sauce is used.
Time taken
Total time taken to make hakka noodles is just fifteen minutes. This includes ten minutes of preparation time and five minutes of cooking time.
Ingredients
Vegetables : Cabbage, capsicum, carrot, onion and green spring onions are most commonly used vegetables. You can add some bell peppers and beans as well.
Noodle : Good brands Steam noodles
Sauce : Use of sauce in hakka noodles recipe is optional. Now a days we hardly use any sauce to make this hakka noodles. To give it some flavour you can use maggi sauce or light soya sauce.
Spices : Salt and pepper powder. We at restaurant usually prefer to use white pepper powder in most of the Chinese dishes. It gives a nice flavour.
Herbs : Ginger, garlic and green chili.
Oil : Any good brand of vegetable oil is suitable for it.
Vinegar : White cooking vinegar or rice vinegar are preferred.
Variations
Most popular variations are
- Vegetables hakka noodles
- Egg hakka noodles
- Chicken hakka noodles
For egg hakka noodles seperately scramble eggs and mix while stir frying the noodles. Similarly you can use boiled chicken to make chicken hakka noodles.
Serving suggestions
The best part of this recipe is that you can serve or eat it on its own. Side dishes that work nice with it are chilli paneer, gobi manchurian gravy and veg manchurian balls.
Vegetables in hot garlic sauce is another popular choice to serve with hakka noodles.
Steps to make hakka noodles
Boiling noodles
Heat enough water in a large pan in medium high flame. Add half teaspoon salt and one teaspoon cooking oil into the water.
When the water start to boil add the noodles by breaking into two parts.
Stir occasionally and when the noodles cooked almost 90%, switch off the flame and drain in a strainer.
Wash the noodles under running water for 2 to 3 times to remove any extra starch.
Now spread them on a wide flat utensil to dry.
Cutting vegetables
For this recipe vegetables like carrot, capsicum should be cut into julienne. Finely chopped green scallions ( spring onions) ginger and garlic, slice onion and cabbage.
Making the hakka noodles
Heat one teaspoon oil in a wok or a deep pan in high heat flame.
Add the chopped ginger, garlic and green chili and saute for a while.
Add onion slices, carrot and capsicum one by another and saute for one minute. Don't overcook the vegetables, keep them crunchy.
Then add cabbage and followed by boiled noodles.
Start to mix everything nicely. Use a spoon and fork to mix them evenly.
Add soya sauce, vinegar, salt and white pepper powder. Again mix everything nicely.
Taste the seasoning if required add more salt and pepper.
Sprinkle some chopped spring onions and remove the hakka noodles to serve.
Restaurant style hakka noodles recipe
You can easily made this recipe restaurant style just by following some below given tips
- Don't use chilly sauce or any chilli oil while making hakka noodles.
- In place of dark soya sauce use light soya sauce or maggi sauce.
- Use white pepper powder instead of black pepper powder.
- Use of ginger and garlic is optional. In many well brand restaurants, these are not used while making hakka noodles.
- Chilly sauce or chilli oil and ginger, garlic are used to make chilli garlic noodles not hakka noodles.
- Adding vegetables depends on your choice but in restaurants commonly used vegetables are carrot, cabbage, capsicum and onion. You can add red and yellow bell pepper as well.
More restaurant style stir fried recipes
hakka noodles
Hakka noodles is a popular recipe made from boiled steam noodles with vegetables. This easy hakka noodles recipe is kids friendly as well.
Prep time cooking time serving
10 min 5 min 3
Author Mobasir hassan
Ingredients
- 250 gm noodles
- 1/2 teaspoon chopped garlic
- 1/2 teaspoon chopped ginger
- 1 green chili slits ( optional)
- 1 medium size onion (sliced)
- 1 medium size carrot (julienne)
- 1 medium size capsicum (Julienne)
- 1/2 cup cabbage finely shredded
- 1/2 cup green spring onions (chopped)
- 1 teaspoon light soya sauce (or maggi sauce)
- 1/2 teaspoon vinegar
- 1 teaspoon white pepper powder
- 1 tablespoon cooking oil
- 1/2 teaspoon salt or as per taste
How to make hakka noodles
Preparation
- Heat enough water in a large deep vessel pan. Add a small pinch of salt and half teaspoon oil. When the water start to boil, add the noodles. Boil them till 90% done or for 3 minutes.
- Drain them to a stainer and wash under running water for 2 - 3 times. This will help to remove extra starch from the noodles.
- Spread them on a wide open utensil or working table under air to dry out moisture.
Making hakka noodles
- Heat one teaspoon oil in a wok or a non stick skillet on medium high heat flame. Once the oil become hot, add the chopped garlic and ginger and saute for a while.
- Add the green chilli and saute with ginger and garlic. Then add onion slices and fry till become translucent for 1 minute.
- Add carrots julienne and stir nicely to mix.
- Similarly add capsicum and cabbage one by one and stir everything under medium high heat flame for 2 minutes.
- Now add the boiled noodles and start to mix with the vegetables. You can use fork and spoon to give them a nice mix.
- Then add soya sauce, vinegar, salt and white pepper powder. Further give everything a nice mix and tossed for a minute under medium heat flame.
- Sprinkle some green scallions from top and remove to serve hot.
Video
Hakka noodles recipe video
Nutritional value
(serving size 283 g)
- Calories : 370
- Fats : 13 g
- Protein : 11 g
- Carbohydrate : 54 g
Serving tips
Hakka noodles can be served with veg manchurian gravy and chilli paneer gravy.
It goes well with Chinese green vegetables as well as with exotic vegetables in hot garlic sauce.
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