Hakka Noodles Recipe

Method8 steps · about 40 min

1. 1

   Step 1: Bring the separate 8 cups water to a rapid boil. Add the 150 g dry noodles and cook according to the package until just cooked but firm, not a raw hard center. Use the package time, which varies with noodle type.

   Uses 150 g noodles · 8 cup water

   
2. 2

   Step 2: Drain the same cooked noodles, rinse under cold running water and drain completely. Toss with only ¼ tbsp of the total 2¼ tbsp oil to prevent sticking; reserve 2 tbsp for the wok.

   Uses ¼ tbsp from total 2¼ tbsp oil · cold running rinse water, drain · same 150 g dry noodles boiled al dente in 8 cups water

3. 3

   Step 3: In a small bowl, mix soya sauce, hot sauce (1 tbsp), vinegar and chili oil (½–1 tbsp) if using. Keep it aside.

   Uses 1.25 tbsp soy sauce · 1 tsp rice vinegar · 1 tbsp hot sauce · ½–1 tbsp chili oil

4. 4

   Step 4: Heat the wok over high heat and coat with the remaining 2 tbsp cooking oil.

   Uses remaining 2 tbsp wok oil

5. 5

   Step 5: Fry garlic (1 tbsp) and optional ginger (0.5 tbsp) 30 seconds. Add only the spring onion whites, regular onion (50 g) and optional chili; fry until the onion is transparent, about 1 minute. Reserve the greens for 7.

   Uses 1 tbsp garlic · 0.5 tbsp ginger · 50 g onion · 1 green chili · ONLY spring onion whites, greens reserved 7 · separate remaining 2 tbsp cooking oil

6. 6

   Step 6: Add the carrots (50 g), bell pepper (80 g), French beans and optional cabbage (60 g). Stirfry 1–2 minutes so the finely chopped vegetables cook but remain crunchy.

   Uses 50 g carrot · 80 g bell pepper · 6 green beans · 60 g cabbage · same onion/whites/garlic/optional ginger/chili fried

7. 7

   Step 7: Add the same prepared noodles from 2 and mixed sauce from 3, plus initial ¼–½ tsp salt. Toss/stirfry 1–2 minutes until hot and tender. Taste and use only separately listed extra salt/sauces if needed. Finish with pepper and the reserved spring onion greens.

   Uses 0.25 tsp black pepper · ¼–½ tsp sea salt · ONLY reserved greens from same two-to-three stalks · sea salt (extra only to taste finished noodles) · soy sauce (extra only to taste finished noodles) · hot sauce (extra only to taste finished noodles) · same carrot/pepper/beans/optional cabbage cooked 1–2 min · same boiled noodles rinsed and coated ¼ tbsp oil

8. 8

   Step 8: Serve hakka noodles hot with gobi manchurian or chilli paneer.

   Uses same tossed hot noodles with greens/pepper and seasoning