Description
Durum Flour Pasta / Vegetable Hakka Noodles / Chinese Noodles / Restaurant Style Hakka Noodles / Flat Noodles / Hakka / Schezwan Style / Indo Chinese Noodles / Noodle recipe / How to make Indo Chinese Hakka Noodles
| Ingredients | |
|---|---|
| 1 pack | Hakka noodles |
| ½ cup | Cabbage (shredded) |
| 1 no | Carrot (julienned) |
| 5 nos | Green french beans |
| ¼ no | Green bell pepper/ capsicum |
| ¼ no | Red bell pepper |
| ¼ cup | Mushroom sliced |
| 1 inch | Ginger (julienned) |
| 3 clove | Garlic (cut thin strips) |
| 4 stks | Spring/green onions |
| 3 tsp | Worcestershire sauce |
| 2 tsp | Dark soy sauce |
| 3 tsp | Red chili sauce |
| 1 pinch | Sugar |
| 1 pinch | Ajinomoto (optional) |
| ½ tsp | Salt (or to taste) |
| ½ tsp | Black pepper powder |
| 3 tsp | Sesame oil |
Instructions
Chop all the fresh veggies (preferably lengthwise very thinly) and keep aside. Cook noodles as per packing instructions (Bring 8 cups of water to a boiling stage, drizzle few drops of oil, slightly salt it, cook noodles for 2 to 3 minutes (most hakka are partially cooked but I prefer mine fully cooked so decided to cook little longer), switch off, drain the noodles and drizzle little oil again and keep aside)
These are the sauces actually required to make my version of restaurant style Hakka. Worcestershire sauce has got tamarind, jaggery, caramel colour and brewed vinegar, which are partly the ingredients for a good schezwan style sauce. Soy sauce gives good colour and flavour. Red chili sauce increases the spiciness of the dish. Sugar keeps the veggies in their bright colour and MSG for flavour enhancing. Any ready made store bought Schezwan style sauce, green chili sauce with soy will do the job, but don’t except restaurant quality.
Heat a wok /kadai, keep the flame over medium high. The wok should be sizzling hot when you add the oil and veggies. (Ginger , garlic, cabbage, carrots, spring onions, green and red peppers and french beans) Sprinkle sugar and toss the veggies for a minute, add the cooked noddles along with Worcestershire sauce, soy sauce, red chili sauce, MSG, salt and pepper. Using tongs toss everything to mix well. Switch off, garnish with spring onions and serve.
Notes
For meat version: Finely chop the raw meat, add when the oil in hot, and cook for 2 minutes, then followed by veggies and then by noodles.
Yield: ! pack should serve 2 adults approx.
46 Comments
Hi Mullai: Just wanted you to know that I think you are one of the best chefs I have come across online. You make it so easy and uncomplicated and your final presentation wins us over! Its funny that you mentioned that you like Liu’s Chinese in Adyar ..that restaurant was my fathers childhood home. Brings a tear to my eye!
That’s so sweetof you to say that! Awwww… good to know, i have been to Liu’s so many times… love that place, hope its still there… been a long time though! Thanks again for your kind words and good luck with all your endeavours!
many many thanks to you for the hakka noodles.
Thanks fro trying and for your feedback!
Wow, i never knew Hakka noodles are from durum flour made from semolina. Thanks for adding to my knowledge… the hakka noodles look great! 🙂
Gr8 Recipe..
we also tried to innovate as suggested with Olive Oil & some variations..
Our Vegetarian Version of Hakka Noodles turned out Gr8 🙂
globaldhaba.blogspot.com/2011/12/yummy-hakka-noodles.html
hi mullai,
Could u please tell what’s the alternate sauce for Worcestershire sauce. Still waiting for ur answer to make this noodles. Thanks
Anitha,
Its just a combination of tamarind, garlic, chili, vinegar, soy, fish sauce and brown sugar. They all go together to make this sauce. There isn’t any exact substitute, you may add the above or just skip it. Doesn’t impact much. Thanks.
hi mullai,
I am going to make this noodles but i didn’t find the Worcestershire sauce here instead of that what sauce can i use and how much?.
Thanks in advance
Hi mullai
Can i use egg noodles instead of hakka noodles
Hi there,
The site looks awesome and so does your recipes.
I just have a friendly suggestion, hope you don’t mind. The printer friendly button just gives the explanation as to how to make and “ingredients” list does not come along.
Print view is fixed now to include the ingredients.
Mullai. Thank you so much for this awesome recipe. It was so yum.. You are great as always ..
-Sandy
Many many thanks.I’ve been looking haka noodles racipe from long time.I’ll try very soon. thanks again.
Looks very good. Will it taste good without the Worcestershire sauce?
Reeally nice one…!
Gonna try today also…
Have a great day
I tried this hakka noodles on saturday, it was awesome…Even i didn’t have cabbage instead i used lengthwise cut onions. It tasted perfect.
I have a question: Your noodles looks like stiff and it looks perfect as a restaurant delight, but mine was little soft and normal. What’s the reason ma’am.
Have a great day
Hi Mullai,
Very gud recipe to go.
I need to verify this term “Hakka”.I could’t find it in Indian store and Oriental mart.I got Chinese Rice vermicelli.Shall i do with that?? How does it come out??
Thanks
RSK
Mullai, made it atlast…..and had a lot….the taste was awesome….thanks for sharing.
christy
makes me more intresting in chinese dishes after viewing this recipe, awesome!
Mullai
went and bought 2 Hakka Noodles Pack from indian store, not sure, if that needs to be crumbled little bit before adding in boiling water, anyway left it as it was in the packet.
Made this yummy dish. Let’s see what my kids and hubby has to say for dinner. I tasted while cooking and was so…ooo good.
Thx
Jaya
Very superb explication about hakka..superba irruku Mullai.. really mouth watering..
hi mullai…as usual nalla erukku….different too…
superb Mullai…….nice one.
WOW SUPERAIRUKKU MULLAI..WILL GIVE IT A TRY VERY SOON..
Sadhana Raveen
Thanks a lot Mullai……….. I have been waiting for this recipe. Gonna try it tonight.
It came out really well! Thanks again!
Mullai
I have tried your other Noodles with Veggies (Stir Fry), I will buy this Hakka one and surely try. My kids always love noodles and this one will surely meet the need with a new taste. As always hats off for a lovely presentation.
Thx
Jaya
mullai..i used to see hakka noodles in indian shop here..but now only i know tht we can make delicious dish like this….gr8…super…varthaye varala…thank u…
Simply superb !!! voted u !!!
Have a great day
Worcestershire sauce-um, Hakka noodle-un chinese store-lla kidaikkuma?
Sauce can be found in most American Stores under International asile. Noodles I doubt, chinese stores should have them, but explaining it to the store owner would be a very hard task. Indian stores should have them, check the date. Thanks Kavi!
Thanks Mullai.
Mullai….comments illa enkitta irunthu….nera vote panniten…Yes Mullai i scratched….eppadi Mullai kandu pidicheenga? U R BRILLIANT….
Hi,
It looks yummy,where can i get Hakka noodles?
Thanks,
Radha
Radha, these are Chings brand Hakka noodles from Indian Stores. Please check the the manufacture date bcos they get stale soon. Any flat pasta with durum flour will match too.
yummy noodles hats off mullai
Arthi
Hi Mullai,
Hakka noodles really looks different.. very nice description about hakka noodles…
Seems intresting.. Really going to give a try..very nice recipe
Mullai,
Your presentation and explanation superb!. I always had this doubt what does Hakka mean.. Veggies are cut perfectly thin and long. will try to cut like you..
Thanks for sharing.
can u post the thumbnail pic also under recipe….. just curious to look at it.. it looks great
Cheers
Busy Bee
BB.. etho unakaga
Mullai,
How do you cut these veggies so evenly do you use any cutter or just knife? Your tips are really appreciated.
Rohini, I just use a knife to cut my veggies. Presentation also plays a small part in many recipes, little extra time and patience paves way for more intake. With picky veggie eaters.. this trick will work well. They will always go for an extra scoop if its appealing and fancy.
Thanks Mam… Yea mam, mom also follows the trick… But, when we found it we stopped eating them.. We are like the worst kids any mom would have when it comes for food…. Poor Amma….
Cheers
Busy Bee