Hakka Noodles is a beloved Indo-Chinese street food dish that’s full of flavor, crunch, and spice. These stir-fried noodles with vegetables and sauces are one of the most ordered dishes in Indian restaurants—and now, you can recreate this restaurant-style favorite right at home!
What is Hakka Noodles?
Hakka Noodles are Indian-Chinese stir-fried noodles made with boiled noodles, sautéed with garlic, vegetables, and tossed in soy sauce, chilli oil, and vinegar. It’s a quick, satisfying and flavorful dish that’s enjoyed as a main course or a side.
Homemade Hakka Noodles
- Made with simple pantry ingredients
- Ready in just 30 minutes
- Customizable with tofu, paneer, eggs, or chicken
- No artificial flavors or MSG – just pure taste
Hakka Noodles Ingredients
- Noodles – any Hakka noodles or wheat noodles
- Capsicum, Carrot, Cabbage – thinly sliced
- Garlic – chopped for that signature flavor
- Spring onions – both white and green parts
- Soy Sauce, Vinegar, Chilli Oil – the Indo-Chinese flavor trio
- Salt & Pepper – for seasoning
- Oil – use sesame or regular cooking oil
How to Make Hakka Noodles (Step-by-Step)
1. Boil the Noodles
- Cook noodles in boiling water with a little salt and oil for 6–7 minutes.
- Drain and rinse under cold water to stop cooking.
- Toss with a few drops of oil to avoid sticking.
2. Stir-Fry the Vegetables
- Heat oil in a wok. Add chopped garlic and spring onion bulbs, sauté for a minute.
- Add carrots, cabbage, capsicum and stir-fry on high heat for a crunchy bite.
3. Add Sauces & Noodles
- Add boiled noodles, soy sauce, vinegar, chilli oil, salt, and pepper.
- Toss everything together for 3–5 minutes.
4. Garnish & Serve
- Add spring onion greens.
- Serve hot with Schezwan Sauce, Manchurian Gravy, or enjoy as-is.
Variations You Can Try
Egg Hakka Noodles: Scramble eggs in the wok before adding vegetables.
- Chicken Hakka Noodles: Use boiled and shredded chicken.
- Tofu or Paneer: Toss in cubed tofu or paneer for protein-rich noodles.
Pro Tips for Perfect Hakka Noodles
- Always use a wok or large pan for better tossing.
- Keep the flame high while stir-frying.
- Do not overcook vegetables – keep them crunchy.
- Use chilli oil for that signature street-style heat and flavor.
Serve With
- Veg Manchurian
- Chilli Paneer
- Schezwan Chutney
- Spring Rolls