What are Hakka Noodles?

Hakka Noodles is an Indo-Chinese dish of boiled noodles wok-fried at high heat with soy sauce, garlic, ginger, shredded cabbage, julienned carrots, capsicum strips, and spring onions. Despite the name, it has no direct connection to the Hakka Chinese community — the term "Hakka" became associated with this style of noodle in Indian restaurants. The noodles are stir-fried quickly over intense heat, producing a slightly smoky, soy-stained result with crunchy vegetables throughout. It's the most popular Indo-Chinese noodle dish and the essential companion to Chilli Paneer, Gobi Manchurian, and Chilli Chicken.

What is the difference between Hakka Noodles and Schezwan Noodles?

The recipe is identical with one difference: Schezwan Noodles includes Ching's Schezwan Chutney in the sauce (1–3 tablespoons depending on heat preference), making them spicier and more complex. Plain Hakka Noodles use only soy sauce, vinegar, and sugar — milder and more kid-friendly. Both use the same noodles, same wok technique, same vegetables. You can make one batch of Hakka Noodles and add Schezwan Chutney to half, keeping the other half mild — serving both heat preferences at the same table.

Can I use regular spaghetti instead of Ching's Hakka Noodles?

You can, but the result won't be the same. Ching's Hakka Noodles have a distinctly springy, chewy texture that spaghetti doesn't replicate — they're thicker, more elastic, and designed to hold up during aggressive wok-tossing without breaking. They also absorb soy sauce differently, clinging to it on the surface rather than absorbing it into the pasta. If Ching's noodles aren't available, egg noodles are the closest substitute. Spaghetti works as a last resort but produces a more Italian-textured result.

Why do my noodles clump together?

Three causes: overcooked noodles (cook to al dente — 3 minutes, not until completely soft), not oiling immediately after draining (toss with 1 teaspoon of oil the moment you drain — the oil coats each strand and prevents sticking), and crowding drained noodles in the colander (spread them on a plate or tray if possible). Clumped noodles are nearly impossible to separate in the wok — prevention during the draining stage is far easier than fixing in the cooking stage.

Where can I buy Hakka Noodles and Indo-Chinese ingredients in the UK?

Pick N Save (picknsave.co.uk) stocks Ching's Hakka Noodles 150g, Ching's Dark Soy Sauce 200ml, Ching's Schezwan Chutney (250g and 1kg), and all fresh vegetables needed — capsicum, carrots, spring onions, garlic, and ginger. These same products are used across all five Indo-Chinese recipes in the collection: Chilli Paneer, Gobi Manchurian, Chilli Chicken, Schezwan Fried Rice, and Hakka Noodles. One shopping trip, five dishes. Home delivery across London and the UK, plus click and collect from Harrow — established 1999.

How many calories are in Hakka Noodles?

A serving of vegetable Hakka Noodles contains approximately 310 calories with 8g of protein and 48g of carbohydrates (primarily from the noodles). The fat (10g) comes from the wok-frying oil. Adding chicken increases the total to approximately 410 calories with 28g of protein. Salt is 1.6g per serving (higher than typical Indian dishes due to the soy sauce). For a lighter version, use slightly less soy sauce and increase the vegetable-to-noodle ratio.

Easy Indian Recipes

Hakka Noodles Recipe - Indo-Chinese Stir-Fried Noodles (15 Minutes)

15 mins 4 servings Easy

Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Servings 4

About This Recipe

Make restaurant-style Hakka Noodles in 15 minutes - Ching's Hakka Noodles wok-fried with soy sauce, vegetables, garlic, and chilli. The final dish completing your Indo-Chinese restaurant menu: starters (Chilli Paneer, Gobi Manchurian, Chilli Chicken), rice (Schezwan Fried Rice), and now noodles. The Indo-Chinese menu is 100% complete. Every ingredient at Pick N Save.

Ingredients

For the Hakka Noodles

2 packs Ching's Hakka Noodles, boiled al dente (Ching's Hakka Noodles 150g × 2)
1 tsp sunflower oil for coating drained noodles

For the Wok Stir-Fry

2 tbsp sunflower oil (KTC Pure Sunflower Oil 5 Litres)
4 cloves garlic, finely chopped (Fresh Garlic Medium )
2cm piece ginger, finely chopped (Fresh Ginger Loose 500g )
2 green chillies, slit lengthways (Indian Chilli 400g )
100g green cabbage, finely shredded
1 small carrot, julienned into matchsticks (Carrots 500g )
½ green capsicum, thin strips (Green Capsicum 500g )
½ red capsicum, thin strips — optional (Red Capsicum 500g )
4 spring onions — whites sliced, greens for garnish (Spring Onion Bunch )

For the Sauce

2 tbsp soy sauce (Ching's Dark Soy Sauce 200ml)
1 tbsp Schezwan chutney — for spicy version; skip for mild (Ching's Schezwan Chutney 250g)
1 tsp vinegar (white or rice)
½ tsp sugar

Garnish

Sliced spring onion greens
Sesame seeds (optional)

Method

Why This Recipe Works

Hakka Noodles is the final piece of your Indo-Chinese restaurant menu. You now have: Chilli Paneer (veg starter), Gobi Manchurian (veg starter), Chilli Chicken (non-veg starter), Schezwan Fried Rice (rice main), and now Hakka Noodles (noodle main). Five dishes = the complete Indo-Chinese takeaway menu at home. Ching's Hakka Noodles 150g gets its THIRD recipe link - the most connected noodle product on your site.

Step-by-Step

Cook 2 packs Ching's Hakka Noodles (Ching's Hakka Noodles 150g x2) per packet instructions - boil 4 minutes, drain, toss with 1 teaspoon oil to prevent sticking. Set aside.

Heat 2 tablespoons oil in a wok over HIGHEST heat. Add 4 cloves garlic chopped (Fresh Garlic Medium), 2cm ginger chopped (Fresh Ginger Loose 500g) - 10 seconds. Add shredded cabbage (100g), julienned carrots (Carrots 500g - 50g), sliced capsicum (Green Capsicum 500g - ½), and sliced spring onions (Spring Onion Bunch - whites only). Toss 2 minutes - charred but crunchy.

Add the cooked noodles. Pour over: 2 tablespoons soy sauce (Ching's Dark Soy Sauce 200ml), 1 tablespoon Ching's Schezwan Chutney (Ching's Schezwan Chutney 250g - for the spicy version, or skip for mild), 1 teaspoon vinegar, ½ teaspoon sugar. Toss vigorously for 1 minute - every noodle strand coated. Add 2 slit green chillies (Indian Chilli 400g). Off heat. Garnish with spring onion greens.

Serve alongside any Indo-Chinese starter. The complete order: Chilli Chicken + Hakka Noodles + Schezwan Fried Rice = the Indo-Chinese combo meal every Indian restaurant serves.

Nutrition Facts

Energy 310 kcal (16% RI)

Fat 10 g – Medium (14% RI)

Saturates 1.5 g – Low (8% RI)

Carbohydrates 48 g (18% RI)

Fibre 3 g (12% RI)

Protein 8 g (16% RI)

Sugars 4 g – Low (4% RI)

Salt 1.6 g – Medium (27% RI)

*RI = Reference Intake. Values for plain vegetable Hakka Noodles. Chicken version adds approximately 100 kcal and 20g protein per serving. Salt is higher than typical Indian dishes due to soy sauce.