Hakka Noodles

Hakka Noodles (Indian-Chinese Stir-Fried Noodles)

A staple of Indian-Chinese (Desi Chinese) street food: boiled noodles flash-fried with shredded vegetables, soy sauce, chilli and garlic until dry and savoury. The wok must be screaming hot to get the characteristic smoky, slightly charred finish.

Prep

20 min

Cook

15 min

Total

35 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •400 g (14 oz) dried hakka noodles or plain wheat noodles, or thin spaghetti as a substitute
• •15 ml (1 tbsp) vegetable oil, plus extra for tossing noodles
• •4 cloves garlic, finely chopped
• •2 fresh green chillies, slit lengthwise, adjust to taste
• •150 g (5½ oz) cabbage, finely shredded
• •1 medium carrot, julienned
• •75 g (2½ oz) green beans, topped, tailed and thinly sliced on the diagonal
• •1 medium capsicum (green bell pepper), thinly sliced
• •30 ml (2 tbsp) light soy sauce, or dark soy sauce for deeper colour
• •10 ml (2 tsp) white vinegar, optional, or rice vinegar
• •5 g (1 tsp) sugar, balances the soy
• •1 tsp white pepper powder, or black pepper
• •30 g (1 oz) spring onions (scallions), greens and whites separated, both sliced
• •5 ml (1 tsp) sesame oil, optional, for finishing

Steps

1. 1 Bring a large pot of water to a rolling boil. Cook the noodles according to packet directions until just al dente - usually 1–2 minutes less than the stated time. They should be cooked but still firm with a slight bite (no raw floury centre).
2. 2 Drain the noodles immediately and rinse under cold running water to stop cooking and wash off surface starch. Drain thoroughly, then toss with 5 ml (1 tsp) oil to prevent sticking. Spread on a tray so they dry slightly.
3. 3 Mix the soy sauce, vinegar (if using), sugar and white pepper in a small bowl and set aside.
4. 4 Heat a wok or large heavy pan over the highest heat until it just begins to smoke. Add 15 ml (1 tbsp) oil and swirl to coat.
5. 5 Add the garlic, slit green chillies and the white parts of the spring onion. Stir-fry for 15–20 seconds until fragrant - do not let the garlic brown.
6. 6 Add the carrot and green beans first. Stir-fry on high heat for 1½–2 minutes; they should be crisp-tender, still with a bite.
7. 7 Add the cabbage and capsicum. Toss for 1 minute - the vegetables should stay crunchy, not limp.
8. 8 Push the vegetables to the sides of the pan. Add the noodles to the centre. Pour the soy sauce mixture over the noodles and toss everything together vigorously for 1–2 minutes, lifting and turning so the noodles are evenly coated and lightly charred in spots.
9. 9 Add the green parts of the spring onion and the sesame oil (if using). Give one final toss. The finished dish should be dry and savoury with no pooling liquid at the bottom of the pan.
10. 10 Taste and adjust with a little more soy sauce or chilli if needed. Serve immediately, with a side of green chilli sauce or tomato ketchup.