- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 250 g
- 150 g
- 4 cloves
- 1 tbsp
- 3 tbsp
- 1 tbsp
- 1 tbsp
- 3 tbsp
- 1 tsp
- ½ tsp
Process
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Bring a large pot of water to a rolling boil. Add 1 tsp salt and the 250 g hakka noodles. Cook for 1 minute less than the package instructions so they stay slightly firm.
Drain the noodles in a colander and rinse briefly under cold running water to stop cooking. Toss with a few drops of vegetable oil to prevent sticking and set aside.
While the noodles cook, prepare the vegetables: shred 150 g cabbage, julienne 1 carrot, thinly slice 1 green bell pepper, and slice 4 spring onions, keeping the white parts and green parts separate.
In a small bowl, mix 3 tbsp soy sauce, 1 tbsp chili sauce (if using), 1 tbsp tomato ketchup, and 0.5 tsp white pepper. Set the sauce aside.
Heat 3 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add 4 minced garlic cloves and 1 tbsp grated ginger; stir-fry for 20 seconds until fragrant but not browned.
Add the sliced spring onion whites and stir-fry for 30 seconds. Add the shredded cabbage, julienned carrot, and sliced green bell pepper. Toss over high heat for 2 minutes; the vegetables should stay crisp.
Add the drained noodles to the wok. Pour the soy sauce mixture over the top. Using tongs or two spatulas, lift and toss the noodles continuously for 2 to 3 minutes so every strand gets coated and lightly charred.
Taste and adjust salt if needed. Turn off the heat, scatter the reserved spring onion greens over the noodles, and toss once. Serve immediately.
Kitchen notes
Kitchen notes
- The most common mistake is overcooking the noodles before stir-frying; they turn mushy in the wok. Boil them 1 minute less than the package says and rinse with cold water to stop the cooking.
- Keep the wok or skillet very hot and do not crowd it. If your pan is small, cook in two batches so the noodles sear instead of steam.
- Have all vegetables and the sauce ready before you turn on the heat. The stir-fry moves fast and there is no time to chop once the garlic hits the oil.
- Rinsing the noodles removes excess starch, which is what makes them clump. A few drops of oil after draining keeps them separate until they hit the wok.
Substitutions
- hakka noodles→spaghetti or thin egg noodles
- cabbage→bok choy or napa cabbage
- chili sauce→sriracha or red pepper flakes
- vegetable oil→any neutral high-smoke-point oil
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a hot skillet or wok over medium-high heat with a splash of water or soy sauce for 3 to 4 minutes, tossing until heated through. Avoid the microwave, which makes the noodles rubbery. Do not freeze; the vegetables become watery and the noodles lose their texture.
FAQ
The questions we get asked most
Why did my Hakka noodles turn sticky and clumpy?
The noodles were likely overcooked or not rinsed after boiling. Starch on the surface makes them glue together. Boil them 1 minute less than the package says, drain, rinse under cold water, and toss with a few drops of oil before stir-frying.
Can I use regular spaghetti instead of hakka noodles?
Yes, spaghetti works as a substitute because it is also a wheat noodle. Cook it until just al dente, rinse, and oil it the same way. The texture will be slightly chewier but the dish will still taste good.
How do I make Hakka noodles less salty?
The soy sauce is the main source of salt, so reduce it to 2 tbsp and add 1 tsp sugar or a little more ketchup to balance. Do not add the 1 tsp salt to the noodle water if you plan to use full soy sauce.
Can I add chicken or egg to this recipe?
Yes. Thinly slice 200 g chicken breast and stir-fry it first in the hot oil until cooked through, then remove it and add it back with the noodles. For egg, scramble two eggs in the wok before the vegetables and set them aside to fold in at the end.
Why are my noodles not getting that restaurant-style char?
Your pan is not hot enough or it is overcrowded. Use the highest heat your stove offers, let the oil shimmer before adding anything, and cook in batches if needed. The noodles need direct contact with a very hot surface to char lightly.
Can I prepare Hakka noodles ahead of time?
You can boil, rinse, and oil the noodles up to 1 day ahead and keep them covered in the fridge. Chop the vegetables and mix the sauce up to 1 day ahead too. Stir-fry everything just before serving for the best texture.
How do I know when the noodles are done stir-frying?
The noodles are ready when every strand is coated in the sauce, the vegetables are crisp-tender, and you see a few darker charred spots on the noodles. This takes 2 to 3 minutes over high heat. Taste one strand; it should be springy, not soft.
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