Looking for a delicious, quick and easy, restaurant-quality Hakka noodle recipe, just like takeout? Look no further! This flavorful Indo-Chinese dish is the perfect addition to any meal!
Table of Contents
- What are Hakka Noodles?
- Ingredients for Hakka Noodles
- Hakka Noodle Substitutions
- Joyce's Tips for the Best Hakka Noodles
- How to Make Hakka Noodles
- Serving Suggestions
- Recipe Variation Ideas for Hakka Noodles
- How to Store Leftover Hakka Noodles
- More Chinese Takeout Recipes You May Like
- Did You Make This Hakka Noodle Recipe?
- Recipe Card
If you're looking for restaurant-quality Chinese Hakka noodles, then look no further, this might be it! Especially if you are looking for an easy recipe that can be done from start to finish in 15 minutes!
My version of this Chinese dish is a veg Hakka noodle and is tossed with a variety of fresh vegetables like cabbage and red bell peppers. That being said, you can definitely make this your own and add sliced chicken into it to make it a heartier meal as well.
Alternatively, you can also have a Hakka takeout night and serve it with other delicious Hakka dishes like Chilli Chicken, Chicken Manchurian or Crispy Beef!
There are many different versions of veg Hakka noodles recipe out there, but my version adds a bit of ketchup into it, which is completely optional. The ketchup adds a bit of sweetness to the sauce, which I find adds a lot more flavor.
What are Hakka Noodles?
This popular Indo-Chinese takeout dish, consist of wheat noodles that are stir-fried with soy sauce and vinegar, and is loved amongst Chinese and Indian food lovers across India, China and North America.
Traditionally, it is made by boiling wheat noodles in water, drained and then stir-fried with vegetables and soy sauce, but for this recipe we will will be soaking the noodles instead so that our noodles turn out perfectly chewy, instead of soggy.
Ingredients for Hakka Noodles
- Hakka noodles - For this Hakka dish, I use Hakka noodles which can be found at an Asian grocery store in the refrigerated section with the other fresh noodles, but if you cannot find it, you can easily substitute it with dried spaghettini (which you will need to pre-boil) or you can use shanghai oil noodles. I go into further details about noodle substitutions below.
For the Hakka Noodles Sauce:
- Dark Soy Sauce - I use dark soy sauce for this hakka noodle recipe because it gives the noodles a lovely brown color. You can also use mushroom soy sauce for the same flavor and color. If you cannot find dark soy sauce or mushroom soy sauce, you can also use regular soy sauce, which will still taste the same; the only difference will be that it won't have that dark color on the noodles.
- Oyster Sauce - For the Hakka sauce, I add oyster sauce to give it a boost in umami flavor. It also has a light sweetness to it as well that gives the sauce that extra flavor boost.
- Vinegar - The vinegar cuts the saltiness of the soy sauce and balances the hakka sauce out. I like to use white vinegar, but you can also use rice vinegar in place of white vinegar.
For the Vegetables:
- Cabbage - I love to use cabbage because its cheap, easy to find and has a nice sweetness to it. It also adds a bulk of the vegetables in this noodle dish which keeps it light and healthier.
- Sweet Peppers - Any type of sweet pepper will work (green, red, orange, or yellow) but I like to use red peppers to give this noodle dish a pop of color.
- Onions - Any type of onion will work well in this dish, but I find white onion give the best flavor.
- Carrots (Optional) - I don't typically add carrots, because it's more work to cut into fine matchsticks, but you definitely can add this for a bit more color and veggies in this dish.
For the Toppings and Garnishes:
- Green Onions/Scallions - To add a bit of freshness and flavor, I like to sprinkle finely chopped green onions/scallions on top at the end.
Hakka Noodle Substitutions
Depending on where you live, finding Hakka noodles can sometimes be challenging, but not to worry there are some excellent alternatives available as well!
Hakka noodles are made with wheat flour, which is what gives them its chewiness so the best substitutes I found (and love) that have the same chewiness are Shanghai oil noodles and spaghettini.
- Shanghai Oil Noodles - These noodles are yellow in color and can be found at an Asian grocery store in the refrigerator section with the fresh noodles. They are usually packaged in a bag, and they always look greasy and oily. They are also sometimes called miki noodles as well. Make sure you are not buying the raw shanghai noodles, that are white in color, that are coated with starch because that will require boiling. Shanghai oil noodles are already cooked and firm to the touch.
- Spaghettini - You want to make sure you are using spaghettini and not spaghetti because spaghettini is a lot thinner. I like to cook it as per package instructions but reduce the cooking time by 1 minute to give it a nice al dente chewiness. This will also prevent the Hakka noodles from becoming soggy.
What is the Difference Between Hakka Noodles and Normal Chow Mein Noodles?
The main difference between Hakka noodles and Chinese steamed chow mein is the thickness of the noodles. Hakka noodles are thicker than chow mein noodles so they have a bit more chewiness.
Joyce's Tips for the Best Hakka Noodles
- Do not boil the noodles (unless you're using spaghettini) - Boiling the noodles will make them soggy/mushy when you stir fry them. To prevent that, I like to soak the noodles in hot or boiling water instead. It's a gentler way to reconstitute the noodles, and it will prevent you from overcooking them.
- Use Dark Soy Sauce or Mushroom Soy Sauce - This will give your noodles that beautiful brown color. If you cannot find dark soy sauce or mushroom soy sauce, you can use regular soy sauce, and it will be just as good, it just won't have as dark a color.
- Reduce the Boiling Time for Spaghettini - If you use spaghettini instead of Hakka noodles, you will need to pre-boil it first before you can use it. Cook it according to the instructions but reduce the cooking time by 1-2 minutes. This will give you al dente noodles for these Hakka noodles and give them a bit of chewiness so it is not mushy and soft.
How to Make Hakka Noodles
Prepare the Noodles
In a large bowl, soak the Hakka noodles in boiling water for 5 minutes. If you are using spaghettini, boil them as per package instructions but deduct 1 minute from the cooking time.
Drain the noodles and set them aside for later.
Prepare the Vegetables and the Hakka Noodle Sauce
In a small bowl, combine the dark soy sauce, vinegar, oyster sauce, oil and water and set it aside.
Finely dice the green onions and set it aside as a garnish for later.
Thinly slice the red bell peppers, cabbage and white onion and set it aside.
Finely chop or grate the garlic and set it aside.
Stir-Fry the Vegetables with the Noodles
Set a large frying pan or wok on the stove and set the stove to medium-high heat.
Add in the onions and stir fry it for 2-3 minutes or until they are soft.
Add in the garlic and stir fry it for 30 seconds.
Add in the bell peppers and cabbage and stir fry it for 2-3 minutes until they are soft.
Add in the noodles and the sauce and mix everything together until the noodles have absorbed the sauce.
Cook noodles until they are soft, plate it and garnish it with green onions. Enjoy!
Serving Suggestions
Hakka noodles go fantastic when served with other Hakka dishes like chilli chicken or Manchurian chicken.
If you're up for something on the spicier side, then serve this with Chilli Chicken but if you want a Hakka dish with with less spice and a bit on the sweeter side, then you should definitely try serving it with Chicken Manchurian.
If you're looking for something more on the sweeter side, you can also serve Hakka noodles with Crispy Beef, which are tender strips of steak, deep fried until they are crispy and tossed in a sweet soy sauce.
Whenever I make these Hakka noodles I also love serving it with Chinese takeout dishes like Sweet and Sour Chicken (or Sweet and Sour Pork) or Chinese BBQ Pork (Char Siu).
If you want to keep it simple, you can also serve these noodles with a sunny-side fried egg on top as well!
If you're looking for an appetizer, these noodles also go fantastic with Chicken Pakoras!
Recipe Variation Ideas for Hakka Noodles
These Hakka noodles are simple and easy to make, which make it incredibly easy to tweak! Here are some variations you can try with your Hakka noodles:
- Spicy Hakka Noodles - To make these Hakka noodles spicy, I like to squeeze in some sriracha hot sauce to them and mix it together right before you turn off the heat.
- Vegetable Hakka Noodles - To make these Hakka noodles healthier, add more vegetables! You can add carrots, broccoli, thinly sliced snow peas or bean sprouts!
- Chicken Hakka Noodles - Add thinly sliced chicken to transform these Hakka noodles into a hearty meal. Before you stir-fry the chicken, marinate it in a bit of soy sauce for 10 minutes and stir fry the chicken first before you add in the onions. You can also use beef, pork or lamb as well.
- Hakka Noodles with Leftovers - If you have leftover meat, thinly slice them and add them to the Hakka noodles to transform your leftovers into a new meal. Stir fry them when at the same time that you sauté the vegetables.
How to Store Leftover Hakka Noodles
To store leftovers of Hakka noodles, first, allow the dish to cool down to room temperature. Then, transfer the leftovers into an airtight container or wrap them tightly with plastic wrap before placing them in the refrigerator. Make sure to consume the leftovers within 2-3 days.
When reheating, you can either use the stovetop or the microwave. If you are using the stovetop, heat the Hakka noodles in a pan over medium heat, stirring occasionally until heated through. You may need to sprinkle some water on it, if it has dried out a bit.
If you are using the microwave, transfer the leftovers to a microwave-safe dish first and then heat them in 1-minute intervals, stirring in between, until thoroughly heated.
I don't recommend freezing Hakka noodles as the texture will become soggy.
More Chinese Takeout Recipes You May Like
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Recipe Card
Hakka Noodles
Joyce's Recipe Notes
- Do not boil the noodles (unless you're using spaghettini) - Boiling the noodles will make them soggy/mushy when you stir fry them. To prevent that, I like to soak the noodles in hot or boiling water instead. It's a gentler way to reconstitute the noodles, and it will prevent you from overcooking them.
- Use Dark Soy Sauce or Mushroom Soy Sauce - This will give your noodles that beautiful brown color. If you cannot find dark soy sauce or mushroom soy sauce, you can use regular soy sauce, and it will be just as good, it just won't have as dark a color.
- Reduce the Boiling Time for Spaghettini - If you use spaghettini instead of Hakka noodles, you will need to pre-boil it first before you can use it. Cook it according to the instructions but reduce the cooking time by 1 minute. This will give you al dente noodles for these Hakka noodles and give them a bit of chewiness so it is not mushy and soft.
Ingredients
- 450 g hakka noodles
Vegetables
- 1 cup cabbage
- 1 cup red bell pepper (any color bell pepper works)
- ½ cup carrot (optional)
Hakka Noodles Sauce
- ¼ cup dark soy sauce (or regular soy sauce)
- 2 tablespoons oyster sauce
- 2 teaspoons white vinegar
- 1 tablespoon oil
- ½ cup water (add another ¼ cup of water if noodles still feel dry after the sauce has been absorbed)
- 1½ tablespoon ketchup (optional) (for extra flavor)
Garnish (Optional)
- green onions (finely chopped)
Instructions
Prepare the Noodles
- In a large bowl, soak the Hakka noodles in boiling water for 5 minutes. If you are using spaghettini, boil them as per package instructions but deduct 1 minute from the cooking time.
- Drain the noodles and set them aside for later.
Prepare the Vegetables and the Hakka Noodle Sauce
- In a small bowl, combine the ¼ cup dark soy sauce, 2 teaspoons white vinegar, 2 tablespoons oyster sauce, 1 tablespoon oil and ½ cup water and set it aside.If you are adding ketchup, add 1½ tablespoon ketchup (optional).
- Finely dice the green onions and set it aside as a garnish for later.
- Finely chop or grate the garlic and set it aside.
- Thinly slice the red bell peppers, cabbage, and white onion and set it aside.
Stir-Fry the Vegetables with the Noodles
- Set a large frying pan or wok on the stove and set the stove to medium-high heat.
- Add in the onions and stir fry it for 2-3 minutes or until they are soft.
- Add in the garlic and stir fry it for 30 seconds.
- Add in the bell peppers and cabbage and stir fry it for 2-3 minutes until they are soft.
- Add in the noodles and the sauce and mix everything together until the noodles have absorbed the sauce.
- Cook noodles until they are soft, plate it and garnish it with green onions.
- Enjoy!
Nutrition
*Nutritional information is calculated using online tools and is an estimate*
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Josie says
I have never been to try Hakka noodles. But after I read through your ingredients, this is in fact a healthy Dish, mostly are vegetables, I definitely will try this out.
Thank you.