Hakka noodles is perhaps one of the most popular Indo-Chinese creations. A wholesome and nutritious street food that was created by the Hakka immigrants in Kolkata. Hakka noodles is also called as chow mein which literally means, stir fried. This noodle dish, delicious one pot meal that is simple yet gratifying.
This noodle preparation can be cooked either with a variety of vegetables, or bean sprouts or tofu or meat. A colourful and exciting dish, that is perfect for children who shy away from vegetables.
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Indo-Chinese Hakka Noodles
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A colorful and exciting Indo-Chinese Hakka noodle dish, perfect for incorporating a variety of vegetables, tofu, or meat.
Ingredients
- 200g noodles
- 2 tbsp (30 ml) sesame oil
- 1 inch piece ginger, finely chopped
- 3-4 cloves garlic, finely chopped
- 2 spring onions, whites and greens separated
- 1 medium carrot, cut into thin strips
- 100g green beans, cut into thin strips
- 1/2 red bell pepper, cut into thin strips
- 1/2 cup (120 ml) bean sprouts
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) vinegar
- Salt to taste
- 1/2 tsp black pepper
Instructions
- Heat plenty of water in a large vessel. When the water comes to a boil, add a little oil and salt, then mix well.
- Add the noodles and cook for 3-4 minutes until almost cooked (al dente). Drain and set aside.
- Heat 2 tbsp sesame oil in a large pan or wok over medium heat.
- Add the finely chopped ginger and garlic, and sauté for 1-2 minutes until fragrant.
- Add the white parts of the spring onions and sauté for another minute.
- Add the carrot, green beans, and red bell pepper. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
- Add the cooked noodles, bean sprouts, soy sauce, and vinegar to the pan. Toss everything together to combine well.
- Season with salt and black pepper to taste. Stir-fry for another 2-3 minutes until everything is heated through.
- Garnish with the green parts of the spring onions before serving.
Notes
- You can customize this dish by adding your choice of protein like tofu or chicken.
- For a spicier version, add some chopped green chilies.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat in a pan for best results.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4
- Sodium: 600
- Fat: 12
- Carbohydrates: 50
- Fiber: 4
- Protein: 8
- Cholesterol: 0
If You Liked This Recipe, You’ll Love These
- Indo – Chinese Vegetable Stir Fry
- Chili Garlic Hakka Shrimp Recipe
- Kolkata-Style Spicy Chili Chicken
Frequently Asked Questions
What is the origin of Hakka noodles?
The article explains that Hakka noodles were created by Hakka Chinese immigrants in Kolkata, India, producing the Indo-Chinese fusion cuisine. The name “chow mein” literally means stir-fried, and the dish is one of the most popular Indo-Chinese creations in India. 
Why are the noodles cooked to just al dente before stir-frying?
The recipe instructs cooking the noodles for 3–4 minutes until almost cooked (al dente) before draining and adding them to the wok. Fully cooked noodles would turn mushy when stir-fried at high heat with the vegetables and sauce.
Can I add protein to this dish?
Yes — the article says the noodles can be cooked with tofu or meat, and the notes confirm you can add your choice of protein like tofu or chicken to customize the dish.
looks good(: