Hakka noodles are a street style Indo-Chinese noodle dish just bursting with flavor and color. Featuring a savory, spicy sauce and loads of vegetables, you’ll love eating this dish and serving it to your family. This quick meal is perfect for the busiest of weeknights with just a few minutes of prep needed. (Instant Pot & Stove top recipe)
What are Hakka Noodles?
Hakka noodles are a blend of Indian and Chinese cooking. After cooking the noodles in water, you traditionally quickly cook all the veggies and sauce in a wok and then add the noodles at the end.
You’ll love this recipe because the noodle prep is super easy and it only takes a few minutes to sear the veggies before serving to your hungry family these savory noodles.
What you’ll need for this recipe
When you are ready to make these mouth-watering noodles, you’ll need to have the following ingredients on hand for the noodles and for the sauce.
Here’s what you’ll need for the noodles:
- Ching's hakka noodles ( 2 single packs)
- Sesame oil
- Oil - olive oil, canola oil, or vegetable oil all work
- Garlic cloves - minced
- Ginger - minced
- Thai green chili - chopped finely
- Sweet onion - finely sliced
- Carrot - julienned
- Green beans - sliced diagonally
- Cabbage - thinly sliced
- Green & red bell peppers - thinly sliced
- Sugar- just a dash
- Black pepper
- Salt to taste
For the sauce, you’ll need to have the following on hand:
- Soy sauce
- Rice vinegar or distilled vinegar
- Sriracha sauce or any Asian spicy sauce
- Chili oil
How to make Hakka Noodles
While you work on the noodles, prep up the sauce. For the sauce, add in the soy sauce, chili sauce, vinegar, salt, and pepper and mix it all together well and keep it aside
Before mixing all the ingredients in your wok, you’ll need to prepare your noodles.
To make the noodles, follow the instructions on the Ching's package. Though the instructions will vary some, you first need to boil the water. Once the water has boiled, turn it off the heat and add the noodles to the water.
You’ll need to let them sit in the water for about 5 minutes, but make sure to check the instructions on your package. Finally, strain the noodles and rinse with cold water.
After we cool them down, we sprinkle some oil on top to help keep them fresh until we are ready to saute them.
When you are ready, get all the ingredients out and chopped because it won’t take long to cook up once the wok or skillet is hot and ready.
Once the ingredients are ready, heat your wok over high heat and add the oil, sesame oil, garlic, ginger, and chilies. When they are all added, give them a stir and fry for only a few seconds.
Next, add the onions and sauté on high heat for 30 seconds. Then, add the cabbage, carrots, green beans, and bell peppers and sauté on high heat for 1 minute.
Then, add the sauce to the mixture. Finally, add the boiled noodles and give it a nice toss.
Right before serving, sprinkle on the green onion and chili oil and give it a final quick toss.
Serve the hakka noodles hot off the pan.
How do I serve Hakka Noodles
Hakka noodles are a great tasting Chinese inspired dish. You can serve them with some of your other favorite Chinese dishes. Some of our favorite Chinese inspired dishes include:
With all these options, you’ll have something everyone in the family will enjoy!
Pro tips and tricks
Here are some great tips and tricks to help you make the best hakka noodles.
- Make sure you prepare all the vegetables before heating up your wok. The recipe cooks quick and you won’t have time before things start to burn to cut up any more vegetables.
- If you are using a non-stick pan, you can cook over medium heat.
- If you use a heavy bottom pan or wok, you can use a medium-high to high heat.
- Cut the vegetables very thin for the best cooking time and results.
- Make sure you rinse the noodles in cool water to avoid sticky noodles.
- Only allow the noodles to cook until they are tender, but firm. This is referred to as al dente.
- If you want to make this gluten free, use rice noodles and tamari as a substitute for soy sauce.
- For the most authentic Chinese flavors, add in celery, toasted sesame oil, and rice wine vinegar.
What kind of noodles can I use
We prefer using Ching's Hakka Noodles. We find they have the best texture and are super easy to prepare. But if you can’t find Ching's, Wai Wai is another great brand you should be able to find at most Indian or Chinese grocery stores.
If you can’t find hakka noodles, you could use angel hair pasta. When cooked, it has a similar flavor and the right texture.
Other good choices of noodles include wheat or rice vermicelli noodles. The thin noodles have a similar texture and taste.
How do I make this in an Instant Pot?
If you love your Instant Pot (and who doesn’t?), you can definitely get it out to make these hakka noodles. Here’s what you’ll need to do.
- First, start by whisking the sauce ingredients in a small bowl. Next, pour the sauce into the inner pot.
- After the sauce is in place, spread the noodles on the bottom of the pot, then add the rest of the ingredients on top of the noodles. Finally, add two cups of water to the pot.
- When all the ingredients are added, place the lid on top and set to cook on high pressure for 5 minutes. After Instant Pot is done cooking, do a quick release to avoid overcooking the noodles.
- Once all the pressure has released, open the lid and stir the noodles with a pair of tongs. Finally, top with green onions and chili oil.
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Hakka Noodles Recipe
- Total Time: 20 minutes
- Yield: 4
- Diet: VegetarianDiet
Description
Hakka noodles are a street style Indo-Chinese noodle dish just bursting with flavor and color. Featuring a savory, spicy sauce and loads of vegetables, you’ll love eating this dish and serving it to your family. This quick meal is perfect for the busiest of weeknights with just a few minutes of prep needed.
Ingredients
- Chings hakka noodles ( 2 single packs) - 10 oz
- Sesame oil - 1 teaspoon
- Oil - 1 tbsp
- Garlic, minced - 3 cloves
- Ginger, minced - ½-inch
- Thai green chili, chopped finely - 2
- Sweet onion, finely sliced - ½ cup
- Carrot, julienned - 1 cup
- Green beans, sliced diagonally - ½ cup
- Cabbage, thinly sliced - 1 cup
- Green &; red bell peppers, thinly sliced - 1 cup
- Sugar - 1 teaspoon
- Black pepper - 1 teaspoon
- salt to taste
Sauce
- Soy sauce - 3 tablespoon
- Rice vinegar or distill vinegar - 1 tablespoon
- Siracha sauce or any Asian spicy sauce - 1 teaspoon
- chili oil (optional) - 1 tsp
Instructions
Stove top method
Boil the noodles
- Add water to boil as per the quantity mentioned in the Chings package.
- Add the noodles to the hot water.
- Strain the noodles when cooked.
- Immediately Rinse it with cold water
- Drizzle some oil on it and mix and keep it aside
Prepare the Hakka Noodles
- Chop everything before you start.
- Since we are going to cook on high heat, it is important to have everything ready to go.
- In a hot wok, add the oil and sesame oil, add garlic, ginger and chilies and fry for few seconds.
- Add onions and sauté on high heat for 30 seconds.
- Then, add, cabbage, carrots, green beans, bell peppers and sauté on high for 1 minute.
- Next add in the soy sauce, chili sauce, vinegar, salt, and pepper and mix well.
- Add the boiled noodles and give it a nice toss.
- Finally, sprinkle the green onion and chili oil, toss once.
- Dish it out and serve hot.
Instant pot method
- whisk the sauce ingredients in a small bowl. Next, pour the sauce into the inner pot.
- After the sauce is in place, spread the noodles on the bottom of the pot, then add the rest of the ingredients on top of the noodles. Finally, add two cups of water to the pot.
- When all the ingredients are added, place the lid on top and set to cook on high pressure for 5 minutes. After Instant Pot is done cooking, do a quick release to avoid overcooking the noodles.
- Once all the pressure has released, open the lid and stir the noodles with a pair of tongs. Finally, top with green onions and chili oil.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1
- Calories: 216
- Sugar: 7
- Sodium: 450
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 19
- Fiber: 6
- Protein: 7
- Cholesterol: 7
