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5 from 10 votes

Hakka Noodles

Looking for a delicious, quick and easy, restaurant-quality Hakka noodle recipe to add to your takeout order? Look no further! This flavorful Indo-Chinese dish is the perfect addition to any meal!
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Main Course
Cuisine: Chinese, Hakka, Indo-Chinese
Servings: 3
Calories: 597kcal
Author: Joyce Lee

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

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.
    Hakka noodles being soaked in boiling water.
  • Drain the noodles and set them aside for later.
    Drained Hakka noodles in a colander.

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, 1½ tablespoon ketchup, and ½ cup water and set it aside.
    Small bowl Hakka noodle sauce mixed with a tablespoon.
  • 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.
    A cutting board with chopped cabbage, red bell pepper, white onion and grated garlic.

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.
    Onion being stir-fried in a frying pan.
  • Add in the garlic and stir fry it for 30 seconds.
    A frying pan with onions and garlic.
  • Add in the bell peppers and cabbage and stir fry it for 2-3 minutes until they are soft.
    Frying pan with sliced red bell peppers, and cabbage being stir-fried.
  • Add in the noodles and the sauce and mix everything together until the noodles have absorbed the sauce. Cook it until the noodles are soft.
    (add another ¼ cup of water if noodles still feel dry, or you want it saucier)
    Frying pan with Hakka noodles and sauce being stir-fried.
  • Plate it and garnish it with green onions.
    Hakka noodles in a frying pan.
  • Enjoy!
    Hakka noodles on a white plate on a wooden table.

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.

Nutrition

Calories: 597kcal | Carbohydrates: 119g | Protein: 22g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 1110mg | Potassium: 560mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1578IU | Vitamin C: 72mg | Calcium: 56mg | Iron: 3mg