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.
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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.
Prep Ahead
Chop ingredients ahead of time and set out before starting, since the cooking process is fast.
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
Top Tip
This recipe calls for high-heat stir-frying for that signature smoky smell and crisp-tender veggies.
Related
Looking for other recipes like this? Try these:
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!
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Street Hakka Noodles
- Total Time: 30 minutes
Description
Master the art of perfect Hakka noodles with our step-by-step tutorial. Discover essential ingredients, cooking techniques, and serving suggestions for an unforgettable meal.
Ingredients
- 7 oz (200 g) Hakka noodles
- 1 tablespoon oil
For the Stir Fry:
- 2 tablespoon oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 2 chopped garlic
- 1 medium onion, thinly sliced
- 2 tablespoon chopped scallion greens (plus 2 tablespoon for garnish)
- 1 cup shredded green cabbage
- ½ cup julienned carrots
- 1 green bell pepper, thinly sliced
- 2 teaspoon dark soy sauce
- 2 teaspoon white vinegar
- 2 teaspoon red chili sauce
- 1 teaspoon green chili sauce
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper powder
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.
- Prep Time: 15 minutes
- Additional Time: 0 hours
- Cook Time: 15 minutes
