Hakka Noodles Craving is unique in one way or another, and it serves as more than a tasteful and delicious dish. 

A part of our lives, a dish that has memories attached with friends and family.

A recipe loaded with veggies with different types of sauces or even chutney to bring out the spiciness.

As Hakka Noodle is a popular Indo-Chinese dish, it is the most eaten dish in almost every restaurant or every household.

It’s a well-popular street-side dish where you often see food vendors serving Hakka noodles.

As a fast food recipe, Hakka Noodles has gained a reputable place in the food industry, and you won’t find any restaurant without them.

To spice it, even more, people often use sauces or mayonnaise or even schezwan chutney. 

If you ask me what would taste better, then I’ll go with My Chang Schezwan Chutney.

Ingredients You Need

1. Hakka Noodles:Use any brand of Hakka noodles, but if you’re looking for a suggestion, then I’ll say go with My Chang Hakka Noodles.Now, if you want a healthier version of the noodles, then the whole wheat type of noodle will be perfect for you. But like I said, My Chang Hakka Noodle is the perfect option to go for the recipe.

2. Veggies: 

This ingredient sits all up to you about what type of veggie you will add to your Hakka noodles.

To make it naturally tastier, you can select from this given list of veggies –

• Cabbage
• Carrots
• Green beans
• Zucchini
• Broccoli
• Capsicum
• Spring onions or regular onions

3. Soy sauce:

If you use a much more natural soya sauce, it will give you a fermented taste to the noodles. Add as per the requirement of the Soy Sauce, it will give more delicious taste to it. 

4. Toasted sesame oil 

Due to the use of toasted sesame oil, the noodles will mix a hint of smokiness into it but using toasted sesame oil for smokiness is not mandatory. 

If you have sunflower oil, then that will work too.

5. Herbs and spices:

Garlic, red chilies, coriander leaves are the herbs and spices that you can use in your noodles.

These herbs and spices give Hakka noodles a natural spiciness and flavor. And if you don’t want it to be spicy, use green chilies instead of red chilies.

6. White Vinegar

The use of white vinegar can give the dish a distinct taste and flavor.

7. Schezwan Chutney 

There are many options to mix with the recipe to make its flavour tastier, and if you ask me, then My Chang Schezwan Chutney is what I will prefer as it serves an aroma of taste in it. 

*Ingredients – 

• For Cooking Hakka Noodles
• 200 grams Hakka noodles or 1 pack of My Chang Hakka Noodles
• 4.5 to 5 cups water
• 1.5 teaspoons toasted sesame oil – for coating the noodles

Other Ingredients

• 2 tablespoons sunflower oil for stir-frying
• 2 to 3 fresh green chilies, chopped
• 1.5 teaspoons finely chopped garlic
• 3 to 4 spring onions small-sized, finely chopped
• 8 to 10 french beans, finely chopped
• 4 to 5 button mushrooms, finely chopped 
• 1 carrot – small to medium, finely chopped 
• 1 bell pepper capsicum – red, green, or yellow, finely chopped 
• ¼ teaspoon white vinegar
• 1.5 teaspoons soy sauce 
• Salt as required
• Crushed black pepper as required
• 1 to 2 tablespoons chopped coriander leaves

Main Recipe

1. Cooking Noodles:

• Boil water in a pan with some drops of oil and mix salt for the taste
• Now, if you have My Chang Hakka Noodles, then follow the given instructions on the packet and cook according to it 
• Chop all the mentioned veggies and mix them up while cooking the noodles
• Pour water accordingly, so the noodles can stop cooking as it won’t get burned due to it 
• Then add toasted sesame oil and gently mix so that the oil gets evenly coated on them
• Add the sesame oil and neatly mix it with the noodles as the oil needs to get coated evenly on the noodles 
• Put the cooked noodles aside

2. Fry the Noodles and Stir them neatly.

• Heat oil in a wok or Kadai 
• On medium-low to medium warmth, first, add the green chillies and garlic
• Stir briefly. At that point, add the finely chopped onions
• For non-stick frying pans, keep the heat to medium so while you stir your food, it won’t get stick around, which can create a mess
• Stir fry every one of the veggies on a high fire till they begin getting marginally caramelized from the edges 
• This will take around 5 to 6 mins after adding the carrots
• Add soya sauce and blend well.

3. Making Hakka Noodles 

• Add noodles and toss it well and pan-fried food briefly on high warmth. 
• Season with salt and pepper. Additionally, add white vinegar. 
• Proceed to throw and cook on a high fire briefly. 
• Toss the entire blend well and add the cleaved spring onion greens or topping with spring onions while serving. 
• Serve Hakka noodles plain or go with My Chang Schezwan Chutney.

Final Words 

Hakka Noodles has been the favourite fast food dish for everyone who loves the taste of Chinese Spices. 

It serves the aroma of its flavour. It has a widespread reputation for being the most tasted dish and loved dish in the world. 

If you’re thinking of making a Hakka Noodles Dish with the following recipe, then as I mentioned initially, My Chang Schezwan Chutney from Earthly Joy Global will add more flavour to it.