Indian Hakka Restaurant-Style Noodles

5 from 1 vote

Indian Hakka Restaurant-Style Noodles

If you have ever eaten at or ordered from an Indo-Chinese Hakka restaurant, you know that one of the main events is their noodles! With a short and sweet ingredient list, these Indian-Chinese noodles are packed with savory flavors and can be made with endless add-ins. All you need is 30 minutes or less, and an appetite!

Prep Time10

Cook Time15

Total Time25

Course: Main Course, Side Dish

Cuisine: Chinese, Indian

Keyword: hakka chow mein, hakka noodles, indian style hakka noodles, restaurant style hakka noodles

Servings: Servings

Calories: 248kcal

Author: Sunena

Equipment

Large skillet
Wok optional

Ingredients

1 lb Shanghai noodles egg noodles
1 cup Scallions cut in large pieces
1 cup Carrots matchstick
1 cup Bell peppers assorted
1 Onion sliced
¼ cup Vegetable oil
¼ cup Light soy sauce
2 tablespoon Rice wine vinegar
2 tsp White pepper ground

Instructions

Bring a large pot of water to boil over medium-high heat. Salt the water liberally once the water is boiling.
Boil the noodles based on the package directions. The noodles will usually be cooked through in 7-10 minutes, as they are fresh and not dried. Once the noodles are soft but still chewy, drain the noodles and set aside.
1 lb Shanghai noodles
Heat a large skillet or wok over high medium heat. Add vegetable oil to the skillet, and toss in the scallions. Let the scallions sizzle and infuse the oil for 2-3 minutes.
¼ cup Vegetable oil, 1 cup Scallions
Turn the heat up to high, and add the bell peppers, onion and carrots to the skillet/wok. Quickly sauté until the carrots and bell peppers are slightly tender.
1 cup Carrots, 1 cup Bell peppers, 1 Onion
Add the noodles, soy sauce, white pepper and vinegar to the skillet, and toss quickly. Ensure that you are bringing the vegetables from the bottom of the skillet into the noodles. Remove from the heat, and serve.
¼ cup Light soy sauce, 2 tablespoon Rice wine vinegar, 2 teaspoon White pepper

Notes

Avoid overcooking the noodles: One of the keys to perfect Hakka noodles is the chewy and firm texture of the noodles. I recommend going by the package instructions, or even 1 minute shy of the total cook time.
High heat is a must: Do not shy away from using high heat! Anything lower than high heat will cause the vegetables to steam and let out water.
Prep everything before you start cooking: This is always my advice, simply because it makes cooking easier in general. When cooking stir fry dishes, though, this is very important! The cooking process moves very quickly and there is no time for chopping and measuring in between.

Nutrition