Street Style Hakka Noodles / Chowmein Recipe

Street Style Hakka Noodles or Chowmein, as they are called in North Asia, are one of the most adored Indo-Chinese dish which primarily stir-fried thin noodles, tossed in oil, soy sauce, garlic and crunchy veggies like cabbage, bell peppers and carrots. The dish is known for its fusion of different cuisines, combining Chinese cooking techniques with Indian flavors, making it a flavorful and satisfying meal. This post provides you the process of preparing authentic street style vegetarian Hakka Noodles in the comfort of your home, tips for making this recipe, and ideas on what to serve them with to complete the meal.

This recipe was created in 2020 and has been updated with new instructions, pictures, video, tips and tricks.

Recipe Navigation

• Step By Step Instructions
• Prep Ahead
• Common Mistakes and Solutions
• How to Store Hakka Noodles
• How to Serve Hakka Noodles
• Top Tip
• Related
• Street Hakka Noodles

When I hear the words Street stalls or sizzling woks, it brings back memories from back home. Hakka noodles was a once a week takeaway deal for us. It’s one of the most defining dishes in the universe of Indo-Chinese cuisine.

Step By Step Instructions

Step 1: Cook the Noodles

• In a large pot, bring 5 cups of water to a roiling boil.
• Add the Hakka noodles. Cook for 2–3 minutes or until just al dente.
• Drain the noodles, then rinse under running cold water to stop the cooking.
• Turn out the noodles and add 1 tablespoon oil, which will prevent them sticking together. Set aside.

Step 2: Add and stir-fry the vegetables

• Heat 2 tablespoon oil in a large wok or cast iron panaeror high heat.
• Add minced garlic and ginger and chopped green chilies. Sauté for 4–5 seconds.
• Then add sliced onions and cook for 5–8 seconds more.
• Add the cabbage, carrots and peppers. Over high heat, stir-fry for about 30 seconds to retain the crispness of the veggies.
• Stir well and add soy sauce, vinegar, red chili sauce, green chili sauce, salt and black pepper. Mix well.

Step 3: Add the Noodles & Finish

• Put in the cooked noodles in the wok.
• Toss it all together until the noodles are coated well with the sauces and vegetables.
• Taste and adjust seasoning if necessary.
• Sprinkle with chopped scallion greens.
• Serve hot immediately.

Common Mistakes and Solutions

Mistake	Result	Solution
Overcooking noodles	Mushy, sticky noodles	Boil until al dente; rinse under cold water immediately after draining.
Thick vegetable slices	Uneven cooking	Slice vegetables thinly for uniform stir-frying.
Insufficient oil usage	Noodles clumping together	Toss boiled noodles with a bit of oil; use adequate oil during stir-fry.

How to Store Hakka Noodles

Storage Method	Duration	Instructions
Refrigeration	Up to 2 days	Store in an airtight container. Reheat in a pan over medium heat, adding a splash of water if needed.
Freezing	Not recommended	Noodles may become mushy upon thawing; best enjoyed fresh.

How to Serve Hakka Noodles

Hakka Noodles on their own or served with any other Indo-Chinese dishes make an complete meal. Things to serve them with:

• Veg Manchurian: Crunchy cauliflower flowerets in a sharp sauce.
• Orange Cauliflower : Paneer chunks in hot chili sauce.
• Vegetable Spring Rolls: Crunchy spring rolls stuffed with spiced veggies.
• Fried Rice: Instant pot version of your favorite fried rice without the need for a wok.
• Instant Pot Chow mein / Hakka Noodles: For people who don't have a wok or the patience to wait and Stir

Related

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Hakka Noodles is a one-pot delicious dish that encapsulates the flavors of Indo-Chinese cuisine in its spicy, tangy goodness. With easy steps, fresh vegetables and simple sauces, you can also make noodles that are just like what you love at the restaurant — minus the MSG. Whether it’s a family dinner, a lunchbox favorite or a last-minute meal for guests, this recipe checks all the boxes. And with all the tips and solutions we’ve shared, your noodles will come out perfectly every time. So give it a go and get the busy streets into your kitchen!