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Indo-Chinese Hakka Noodles

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  • Author: Nandita Nataraj
  • Total Time: 30 minutes
  • Yield: 4


This noodle preparation can be cooked either with a variety of vegetables, bean sprouts, tofu or meat.


  • Noodles – 200gm
  • Sesame oil – 2tbsp
  • Ginger – 1″ piece finely chopped
  • Garlic – 3-4 cloves, finely chopped
  • Spring onion – 2, whites and greens separated
  • Carrot – 1 med, cut into thin strips
  • Green Beans – 6-7, diagonally sliced
  • Capsicum – 1 small, cut into thin strips
  • Shredded Cabbage – 3 tbsp.
  • Light Soya sauce – 1-1/2 tbsp.
  • Vinegar – 1tsp
  • Vegetable stock – 1/4cup
  • Freshly ground black pepper powder – 3/4tsp
  • Salt to taste
  • MSG – 1/4tsp (optional)


  1. Heat plenty of water in a large vessel. When the water comes to a boil, add oil and salt and mix.
  2. Add the noodles and allow the noodles to cook for 3-4min. When the noodles are almost cooked (al Dante), drain and refresh in cold water.
  3. Drizzle a tsp of oil and mix well to coat the noodles and keep aside until further use.
  4. Heat the remaining oil in a large wok or skillet and add the chopped ginger and garlic. Fry till the raw smell goes.
  5. Add the chopped spring onion white and fry for min.
  6. Stir in the carrot and beans and fry on high heat for 2-3 min
  7. Add the shredded cabbage and bell pepper and fry for another two mins.
  8. Add the soya sauce, vinegar, vegetable stock, MSG, salt and pepper and mix well.
  9. Stir in the cooked noodles and mix well. Toss for a minute or two and serve hot.
  • Prep Time: 20 mins
  • Cook Time: 10 mins
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