Hakka Noodles Recipe- Indo Chinese recipe

  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m
Sometimes my nostalgic mind wanders down the lanes in Mumbai, and I can almost visualise a typical lunchtime scene right in front of me. Large red vans selling Chinese food surrounded by  people all wanting to buy some of that delicious food cooked in the large steaming wok. There is something undeniably attractive about wanting to eat food that’s cooked right in front of your eyes and that too with such gusto.
The food was always hot, spicy, affordable and so lip-smackingly good- no wonder it was so popular.
At home, Chinese cooking used to be a favourite Sunday project for both me and my sister. Back then, with our limited culinary skills, it took forever to slice up all the vegetables- just so.
Cooking, well that was another process.
My Dad always appreciated anything that we dished out, and Hakka noodles was his very favourite dish. I am making Hakka Noodles today after such a long time and I am really missing him.
I dedicate this recipe to his memory.
Try it, it’s really good.


  • Hakka Noodles- 1 packet
  • Spring onions, sliced slanted- 4
  • Cabbage, finely shredded- 1/4 cup
  • Beans, finely sliced- 1/4 cup
  • Peppers, different colours- thinly sliced- 1/4 cup
  • Carrot- 1, thinly sliced or coarsely grated
  • Bean sprouts- optional- 1/4 cup
  • Light Soy sauce- 2 tsp
  • 1-2 garlic, finely minced
  • Vinegar- 1 tsp (optional)
  • Chilli sauce- 1 tsp
  • Tomato ketchup- 1 tsp (optional)
  • Salt and pepper to taste


Step 1

Boil the noodles as per the instructions . Add salt, oil to the water.

Step 2

When almost cooked, drain the noodles and pour cold water over it. Drain it completely and set aside until ready to use. It is a good idea to add a splash of oil at this stage to prevent the noodles from sticking to each other.

Step 3

Slice all the vegetables and keep ready at hand. Chinese cuisine is all about prepping first an then adding all the ingredients to a very hot wok on very high heat, one after the other.

Step 4

Meanwhile heat a wok . Heat about 1 tsp of oil until it smokes.

Step 5

Add the garlic followed by spring onion greens, bell peppers, cabbage, celery, carrots and beans. Toss on high flame for 2 minutes.

Step 6

Add the noodles, soy sauce, vinegar, salt, pepper, chilli sauce (and ketchup if using) , bean sprouts along with spring onion greens.

Step 7

Give it a good toss and saute for another minute or so.

Serve straight away. Best served with some gravy like Chicken Manchurian or Paneer Manchurian.
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