Chinese Hakka Noodles

By May 13, 2019 No Comments


  • 300 grams Ching Hakka Noodles
  • 1 tablespoon vegetable oil
  • 2 teaspoons minced garlic
  • 1 teaspoon minced ginger
  • 1 green chili, sliced
  • 1 stalk celery, chopped
  • 1 medium red onion, 100 grams, sliced
  • 1 large carrot, 100 grams, sliced
  • 1 large red pepper, 200 grams, sliced, can use mix of green and red

  • 3 stalks green onion, chopped + more to garnish
  • 2.5 tablespoons soy sauce
  • 1 tablespoon rice vinegar, or white vinegar
  • 1 teaspoon hot sauce, like sriracha
  • 1/2 teaspoon sugar, optional
  • 1/4 teaspoon black pepper powder/ white pepper powder
  • 1/2 teaspoon salt


  1. Boil the noodles according to instructions on the package.
  2. Drain the noodles and wash under cold running water, this stops the cooking process. Add 1/2 tablespoon of vegetable oil to the noodles and toss . This prevents the noodles from sticking together. Set it aside.
  1. In a wok heat 2 tablespoon vegetable oil. Once the oil is hot add the minced garlic and ginger, sliced green chilly and chopped celery.
  2. Sauté for few seconds until the ginger garlic starts to change color.
  3. Add sliced onions and sauté for a minute or two until the sides of the onion starts turning light golden brown.
  4. Add in the sliced carrots, bell pepper, green onion and cook for 1 minute on high heat. The veggies should remain crunchy.
  5. Push veggies to the side, lower the heat and add soy sauce, rice vinegar, hot sauce (like sriracha) and sugar (if using).
  6. Toss the veggies to combine well with the sauce. Add in the black pepper, salt and white pepper.
  7. Stir in the boiled noodles. Using a pair of tongs, mix it well so that the noodles are well coated with the sauce.
  8. Toss the noodles well and garnish with more spring onion greens.


Narmadha Panyam

Author Narmadha Panyam

More posts by Narmadha Panyam

Leave a Reply