Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Homemade Hakka Noodles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 292 reviews

Homemade Hakka Noodles is a quick and delicious stir-fried noodle dish bursting with vibrant veggies and savory sauces. This classic Indo-Chinese recipe features perfectly cooked hakka noodles tossed with a fragrant blend of garlic, soy sauce, oyster sauce, and fresh vegetables, making it an ideal weeknight meal or party favorite that can be prepared in just 15 minutes.

  • Total Time: 15 minutes
  • Yield: 3 servings

Ingredients

Noodles

  • 450 g hakka noodles

Vegetables

  • 2 cloves garlic (approx. 1½ tablespoon, finely minced)
  • 1 cup cabbage (thinly sliced)
  • ½ white onion (approx. 1 cup, thinly sliced)
  • ½ red bell pepper (approx. 1 cup, thinly sliced)
  • 1-2 stalks green onions (finely chopped, for garnish)

Sauce

  • ¼ cup dark soy sauce (or regular soy sauce)
  • 2 tablespoons oyster sauce
  • 2 teaspoons white vinegar
  • 1½ tablespoon ketchup
  • 1 tablespoon oil
  • ½ cup water (plus extra ¼ cup if needed)

Instructions

  1. Prepare the Noodles: In a large bowl, soak 450 g hakka noodles in boiling water for 5 minutes. Alternatively, if using spaghettini, boil according to package instructions but reduce cooking time by 1 minute. Drain the noodles and set them aside to prevent sticking.
  2. Make the Sauce: In a small bowl, combine ¼ cup dark soy sauce, 2 teaspoons white vinegar, 2 tablespoons oyster sauce, 1 tablespoon oil, 1½ tablespoon ketchup, and ½ cup water. Mix well and set aside.
  3. Prepare the Vegetables: Finely mince the garlic and green onions. Thinly slice the red bell pepper, cabbage, and white onion. Keep all ingredients ready for stir-frying.
  4. Stir-Fry the Vegetables: Heat a large frying pan or wok over medium-high heat. Add the sliced onions and stir-fry for 2 to 3 minutes until they soften. Add minced garlic and stir-fry for another 30 seconds to release its aroma.
  5. Cook Bell Peppers and Cabbage: Add the sliced bell peppers and cabbage to the pan and stir-fry for 2 to 3 minutes until they become tender but still retain some crunch.
  6. Add Noodles and Sauce: Add the drained noodles along with the prepared sauce to the pan. Toss everything together thoroughly to ensure the noodles absorb the sauce evenly. If the mixture seems dry or you prefer it saucier, add an additional ¼ cup of water and cook until the noodles are soft and well-coated.
  7. Garnish and Serve: Remove from heat, plate the noodles, and garnish with the finely chopped green onions. Serve immediately and enjoy your homemade Hakka noodles!

Notes

  • Do not overcook the noodles initially to avoid them becoming mushy during stir-frying.
  • Adjust the amount of soy and oyster sauce according to your taste preference and salt tolerance.
  • You can add other vegetables like carrots, spring onions, or mushrooms to enhance the flavor and nutrition.
  • If you prefer a vegetarian version, substitute oyster sauce with vegetarian oyster sauce or mushroom sauce.
  • Use high heat and a large pan or wok for even and quick stir-frying to retain the crunchiness of the vegetables.
  • Author: ELLA
  • Prep Time: 7 minutes
  • Cook Time: 8 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indo-Chinese

Find it online: https://ellarecipe.com/homemade-hakka-noodles-recipe/