Hakka Noodles


Hakka Noodles is a popular Indo -Chinese dish. I do see many scratching your heads right now!!  Here are the answers..What is Hakka?? Hakka is the term referred to a certain community in China, who are basically settled in the province of Fujian. These people are very conservative and simple, to seek opportunities a wide number of people moved to remote parts of the world, established themselves and thus lead to the spread of Hakka culture, tradition and cuisine. First Hakka settlement started in Calcutta, which popularised this type of cuisine giving Indian touch and thus lead to the beginning of ” Indo- Chinese” version.”Hakka” cuisine is mostly simple with all natural ingredients and less or no seasoning involved which is totally contradictory to whats been served in Indian restaurants. Most Indo-Chinese Hakka preparation includes heavy seasoning except the vegan style.

Hakka Noodles“, traditionally are flat rice noodles and most Oriental Stores sell them. But Indo- Chinese Hakka Noodles are made from Durum flour with or without eggs. Durum flour / by product of Semolina, is high protein, hard wheat which contributes to the characteristics of good pastas like macaroni. Only Hakka brand I could possibly find is Chings but you can also try any flat noddles / pastas made with Durum flour.

Durum Flour Pasta / Vegetable Hakka Noodles / Chinese Noodles / Restaurant Style Hakka Noodles / Flat Noodles / Hakka / Schezwan Style

1 pack Hakka noodles
½ cup Cabbage (shredded)
1 no Carrot (julienned)
5 nos Green french beans
¼ no Green bell pepper/ capsicum
¼ no Red bell pepper
¼ cup Mushroom sliced
1 inch Ginger (julienned)
3 clove Garlic (cut thin strips)
4 stks Spring/green onions
3 tsp Worcestershire sauce
2 tsp Dark soy sauce
3 tsp Red chili sauce
1 pinch Sugar
1 pinch Ajinomoto (optional)
½ tsp Salt (or to taste)
½ tsp Black pepper powder
3 tsp Sesame oil




Chop all the fresh veggies (preferably lengthwise very thinly) and keep aside. Cook noodles as per packing instructions (Bring 8  cups of water to a boiling stage, drizzle few drops of oil, slightly salt it, cook noodles for 2 to 3 minutes (most hakka are partially cooked but I prefer mine fully cooked so decided to cook little longer), switch off, drain the noodles and drizzle little oil again and keep aside)



These are the sauces actually required to make my version of restaurant style Hakka. Worcestershire sauce has got tamarind, jaggery, caramel colour and brewed vinegar, which are partly the ingredients for a good schezwan style sauce. Soy sauce gives good colour and flavour. Red chili sauce increases the spiciness of the dish. Sugar keeps the veggies in their bright colour and MSG for flavour enhancing. Any ready made store bought Schezwan style sauce, green chili sauce with soy will do the job, but don’t except restaurant quality.



Heat a wok /kadai, keep the flame over medium high. The wok should be sizzling hot when you add the oil and veggies. (Ginger , garlic, cabbage, carrots, spring onions, green and red peppers and french beans) Sprinkle sugar and toss the veggies for a minute, add the cooked noddles along with Worcestershire sauce, soy sauce, red chili sauce, MSG, salt and pepper. Using tongs toss everything to mix well. Switch off, garnish with spring onions and serve.




For meat version: Finely chop the raw meat, add when the oil in hot, and cook for 2 minutes, then followed by veggies and then by noodles.

Yield: ! pack should serve 2 adults approx.

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41 comments to Hakka Noodles

  • Angel

    Kindly edit your description of Hakka people and originating country and region.
    Bulk of Hakka people, a huge majority, settled in the province of Guangdong, and some spill-overs going to western part of Fujian.
    and i’ve talked to 3 hakka families from Kolkata/Calcutta and 1 from Madras.
    they say, they ‘ve yet to come across a Fujian Hakka in their motherland, meaning India.

  • Kumar

    Gr8 Recipe..
    we also tried to innovate as suggested with Olive Oil & some variations..
    Our Vegetarian Version of Hakka Noodles turned out Gr8 :)


  • Anitha Ravindran

    hi mullai,

    Could u please tell what’s the alternate sauce for Worcestershire sauce. Still waiting for ur answer to make this noodles. Thanks

    • Anitha,
      Its just a combination of tamarind, garlic, chili, vinegar, soy, fish sauce and brown sugar. They all go together to make this sauce. There isn’t any exact substitute, you may add the above or just skip it. Doesn’t impact much. Thanks.

  • Anitha Ravindran

    hi mullai,

    I am going to make this noodles but i didn’t find the Worcestershire sauce here instead of that what sauce can i use and how much?.
    Thanks in advance

  • Anitha Ravindran

    Hi mullai

    Can i use egg noodles instead of hakka noodles

  • Priya

    Hi there,

    The site looks awesome and so does your recipes.
    I just have a friendly suggestion, hope you don’t mind. The printer friendly button just gives the explanation as to how to make and “ingredients” list does not come along.

  • laksbaby

    Mullai. Thank you so much for this awesome recipe. It was so yum.. You are great as always ..


  • sunita bhutiani

    Many many thanks.I’ve been looking haka noodles racipe from long time.I’ll try very soon. thanks again.

  • PriyaVinod

    Looks very good. Will it taste good without the Worcestershire sauce?

  • sudhalogan

    Reeally nice one…!

  • Cappuccino

    Gonna try today also…

    Have a great day

  • Cappuccino

    I tried this hakka noodles on saturday, it was awesome…Even i didn’t have cabbage instead i used lengthwise cut onions. It tasted perfect.

    I have a question: Your noodles looks like stiff and it looks perfect as a restaurant delight, but mine was little soft and normal. What’s the reason ma’am.

    Have a great day

  • SathyaKumari

    Hi Mullai,

    Very gud recipe to go.
    I need to verify this term “Hakka”.I could’t find it in Indian store and Oriental mart.I got Chinese Rice vermicelli.Shall i do with that?? How does it come out??


  • kaviarun

    Mullai, made it atlast…..and had a lot….the taste was awesome….thanks for sharing.

    Hakka NoodlesHakka Noodles


  • christy1978

    makes me more intresting in chinese dishes after viewing this recipe, awesome!

  • jlakshmi


    went and bought 2 Hakka Noodles Pack from indian store, not sure, if that needs to be crumbled little bit before adding in boiling water, anyway left it as it was in the packet.
    Made this yummy dish. Let’s see what my kids and hubby has to say for dinner. I tasted while cooking and was so…ooo good.


  • priyasudha

    Very superb explication about hakka..superba irruku Mullai.. really mouth watering..

  • vidhyajayaram

    hi mullai…as usual nalla erukku….different too…

  • seema

    superb Mullai…….nice one.

  • Sadhanaraveen


    Sadhana Raveen

  • Sharmilla Saravana

    Thanks a lot Mullai……….. I have been waiting for this recipe. Gonna try it tonight.

  • jlakshmi


    I have tried your other Noodles with Veggies (Stir Fry), I will buy this Hakka one and surely try. My kids always love noodles and this one will surely meet the need with a new taste. As always hats off for a lovely presentation.


  • divya mubarak

    mullai..i used to see hakka noodles in indian shop here..but now only i know tht we can make delicious dish like this….gr8…super…varthaye varala…thank u…

  • shan

    Simply superb !!! voted u !!!

    Have a great day

  • kaviarun

    Worcestershire sauce-um, Hakka noodle-un chinese store-lla kidaikkuma?

    • Mullai

      Sauce can be found in most American Stores under International asile. Noodles I doubt, chinese stores should have them, but explaining it to the store owner would be a very hard task. Indian stores should have them, check the date. Thanks Kavi!

  • kaviarun

    Mullai….comments illa enkitta irunthu….nera vote panniten…Yes Mullai i scratched….eppadi Mullai kandu pidicheenga? U R BRILLIANT….

  • rad

    It looks yummy,where can i get Hakka noodles?

    • Mullai

      Radha, these are Chings brand Hakka noodles from Indian Stores. Please check the the manufacture date bcos they get stale soon. Any flat pasta with durum flour will match too.

  • jayamini

    yummy noodles hats off mullai

  • Arthi Selva


    Hi Mullai,
    Hakka noodles really looks different.. very nice description about hakka noodles…
    Seems intresting.. Really going to give a try..very nice recipe

  • abhimuthu

    Your presentation and explanation superb!. I always had this doubt what does Hakka mean.. Veggies are cut perfectly thin and long. will try to cut like you..
    Thanks for sharing.

  • Busy Bee

    can u post the thumbnail pic also under recipe….. just curious to look at it.. it looks great


    Busy Bee

    • Mullai

      BB.. etho unakaga

      • rohini


         How do you cut these veggies so evenly do you use any cutter or just knife? Your tips are really appreciated.



        • Mullai

          Rohini, I just use a knife to cut my veggies. Presentation also plays a small part in many recipes, little extra time and patience paves way for more intake.  With picky veggie eaters.. this trick will work well. They will always go for an extra scoop if its appealing and fancy.

          • Busy Bee

            Thanks Mam… Yea mam, mom also follows the trick… But, when we found it we stopped eating them.. We are like the worst kids any mom would have when it comes for food…. Poor Amma….


            Busy Bee

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