Chinese Hakka Noodles and the "Sauce"

Its been exactly a month since I last posted a blogpost...that seems an awful lot of time for a "Writer" to pick her mind. But I must tell you, it is worth the wait after you try this recipe.. OK, you got me..I wasn't in the kitchen 24 x 7 trying to come up with the perfect hakka noodles but it did take years, (a decade, in fact) to finally perfect my noodles recipe. Belonging to an Indian household, the perks of having Chinese food delivered home was one of the joys of living in Bombay. But as I soon found out, every restaurant provides you with the best food in the beginning only to go awry with the 5th or 6th order. That's when I decided to make Chinese noodles at home. Although I did follow the instructions on the behind of the Noodles packet to a pat, it still didn't mark up to quality. Last year, in one of the Good HouseKeeping Magazines I regularly buy, I came across a recipe for the same which was quite different from the dull affair I turned and fried in my wok..and bang, with the twist of a fork, my restaurant-grade Chinese Hakka Noodles were born! The "Sauce that goes into the dish is what makes me proud. This recipe is marked with 5 stars in my personal cookbook (I'm sure you will love 'em as much) which is a modified (read : better) version of the magazine recipe that rarely ever fails on me.

What you will need -

Chinese Hakka Noodles Recipe

Serves 2

Chinese Hakka Noodles - 1 packet (I use Ching's Noodles).
Carrot - 1,small, julienned.
Beans - 3, thinly sliced.
Cabbage - 1/4th cup, shredded and finely sliced
Capsicum(green,yellow, polka dotted..whatever you like) - 1,medium, finely sliced.
Green Stalks of Spring onions - 4, finely sliced
White part of the Spring Onions - 4, finely sliced
Red onion - 1,small, finely sliced

Ginger - 1/2 inch, julliened
Garlic - 2 medium sized cloves, finely chopped
Green Chilli - 1, finely chopped
Oil - 2 tsn + 2 tbsn
Salt - to taste.

For the Sauce:
Dark Mushroom Soya Sauce/Dark Soy Sauce - 1 tbsn
Coriander Powder - 1/2 tsn
Aji-no-moto (monosodium-glutamate) - 1/3 tsn (optional)
Chilled water - 2-3 tbsn
Worcestershire sauce - 1/4 tsn
Red Vinegar - 1 tsn
Cornstarch powder - 1 tsn
Green Chilli Sauce - 1 tsn
Sugar - 1 tsn

  • Mix all the ingredients for the sauce and set aside.
  • Fill half a pan with water, add a pinch of salt and bring to boil. Once it starts to boil, break the  noodles into half and add the broken noodles into the water. Mix well. Let it boil on a low flame for about 3 minutes or until cooked and strain in a colander. 
  • Immediately add cold water on the noodles and let it strain. Add 2 tsn of oil and toss the noodles well until the noodles are well separated from each other and set aside. 
(Adding cold water right after straining the hot boiling water prevents further cooking of the noodles. Adding oil to the cooled noodles prevents it from sticking to each other,so you don't end up with clumped up noodles at the end)
  • In a wok or kadhai, heat 2 tbsn oil. On med-high flame, add the red and white onions and stir fry till the onions become soft (add a pinch of salt to aid this).
  • Add green chilli, ginger and garlic and stir fry for half a minute.
  • Add the carrots, beans, cabbage and capsicum and fry well for about 2 minutes.
  • Lower the heat to low-medium and add 1/4th cup water,cover and cook till the veggies are 3/4th cooked (about 3-4 minutes).
  • Now turn up the flame to a medium, add the sauce(mix again before adding) to the wok and mix well. Season with salt.
CAUTION: Ajinomoto and  soy sauce both contain salt so add salt sparingly. You can always  check at the end of preparing the dish for taste and add more if you like.

  • Boil this mixture till the sauce starts bubbling up and the gravy turns thick.
  • Add in the cooked noodles at this point and lower the heat to a simmer. Mix well till all the veggie-gravy and the noodles are mixed. Check for seasoning now. If you feel that it needs more salt, sprinkle some more and mix well on a low heat for about 10 seconds. Garnish with the green part of the spring onions and take it off the flame. Serve hot.
  • If you are a non-vegetarian, you can add some finely chopped boneless chicken to the dish.Or why not some prawns (de-veined and shells removed)? Just add them before you add the veggies and fry for about 2-3 minutes.
  • Vegetarians,don't let your heart sink. There are many ways you can rev up the dish too. Add diced cottage cheese (paneer) or mushroom with the veggies and fry them with the veggies as usual.
  • Vegetarian or a die-hard non-vegetarian, pair it up with a cola on the side. Sipping pepsi every now and then when I am relishing this dish is paradise-perfect to me(although my teeth don't agree...eeek).
Fi made those wonderful Chicken Chilli fries to go with the noodles.
This dish is a welcome change on the dining table from the usual mundane 'dal-chaval' (lentils and rice). Gather up the family for a Saturday evening dinner and impress them with this tasty dish that's bound to take them to a fun adventure through China-town.The spices are in no way overpowering and the flavours are well balanced. This goes well with fried chicken dumplings or Schezwan fried Chicken. Gather up the Chopsticks and dig in!


  1. wow...perfect...yummy...

  2. Yummy.. Let me copy the recipe ;)

    1. Thankyou, get a pen and paper ready..have fun!

  3. nice blog checkout mine on

    feel free to leave a comment

  4. nice posting. thanks for sharing

  5. Chinese Hakka Noodles Recipe is yummy and colorful recipe. I like this recipe taste and very easy to make at home.


  6. Nice explanation so comforting and delicious!thanks for sharing….
    chowringhee satya niketan


Please comment and blogging. Its a great read! :)