Hakka Noodles (Indo-Chinese Stir-Fried Noodles)

Name: Hakka Noodles (Indo-Chinese Stir-Fried Noodles)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: egg noodles 220 g; cabbage 100 g; carrot 70 g; bell pepper 80 g; spring onion 2 pcs; soy sauce 1.5 tbsp; rice vinegar 1 tsp; black pepper 0.5 tsp; neutral cooking oil 7 tsp

Quick answer

Total time: 25 min
Level: Easy
Servings: 2 servings
Ingredients: 9

About this dish

Born in the Chinese immigrant community of Kolkata and now cooked across India, Hakka noodles keep their seasoning spare: soy sauce, a little vinegar and black pepper.

Cabbage, carrot and bell pepper are cut into thin strips close to the width of the noodles, so each forkful picks up both evenly, and they spend only a minute or two over high heat to keep their snap.

Ingredients

servings

IngredientAmount

spring onion2 pcs

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Instructions

6 steps

1

Prepare 220g egg noodles according to their package boiling directions.

Drain while slightly firm, since they will cook further in the wok, then rinse cold and drain thoroughly.
2

Toss the drained noodles with 1 teaspoon oil, lifting and loosening the strands as you coat them.

Spread them out briefly rather than leaving them in a lump, which helps the soy seasoning cling evenly during stir-frying.
3

Cut 100g cabbage, 70g carrot, and 80g bell pepper into strips about 5cm long and 3mm thick, close to noodle width.

Slice 2 spring onions diagonally, keeping the white and green parts separate for better timing.
4

Heat the wok on high for about 2 minutes, until a light smoke appears, then add 2 tablespoons oil.

Add carrot, cabbage, and bell pepper in that order, stir-frying fast for 1-2 minutes so they soften only slightly.
5

When the vegetables look glossy and only the edges have softened, add the prepared noodles.

Drizzle 1.5 tablespoons soy sauce, 1 teaspoon rice vinegar, and 0.5 teaspoon black pepper evenly over the noodles, not in one spot.
6

Lift and toss the noodles for 30 seconds to 1 minute to coat them without breaking.

Turn off the heat, fold in both the white and green spring onion parts, and serve immediately.