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  • Writer's pictureKomal Soni

Indo-Chinese Hakka Noodles

Updated: Dec 9, 2020


  • 300 grams noodles

  • 1 large carrot, sliced

  • 1 large green capsicum, sliced (you can use mix of green, yellow and red)

  • 2 tablespoons oil

  • 1 teaspoon ginger paste

  • 1 green chili sliced

  • 2.5 tablespoons soy sauce

  • 1 tablespoon white vinegar

  • 1 teapoon hot chili sauce

  • 1 teaspoon ketchup

  • 1/2 teaspoon sugar (optional)

  • 1/4 teaspoon black pepper powder

  • a pinch white pepper powder

  • 1/2 teaspoon salt or to taste


  • Chop all the veggies before you start making the noodles.

  • Take a pan and add water into it. Boil the water and than add noodles (dont over cook it)

  • Drain the noodles and wash under cold running water, this stops the cooking process. Add 1/2 tablespoon of oil to the noodles and toss so that the noodles get lightly coated with the oil and don’t stick to each other. Set it aside.

  • In a pan heat oil on medium heat. Once the oil is hot add the ginger paste & sliced green chili.

  • Saute for few seconds.

  • Add in the sliced carrots, capsicum, and cook for 1 minute on high heat. The veggies should remain crunchy.

  • Push veggies to the side, lower the heat and add soy sauce, vinegar, hot chili sauce, ketchup and sugar (if using).

  • Toss the veggies to combine well with the sauce. Add in the black pepper, white pepper and salt.

  • Stir in the boiled noodles. Mix it well so that the noodles are well coated with the sauce.

  • Serve hot and fresh.


  • Serve hakka noodles as such or with your favorite Indo chinese dishes!

  • You can use any veggies of choice here. Tofu, broccoli would work well too!

  • If you like spicy noodles, you can add chili oil or green chili paste too.

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