Hakka Noodles

Nothing spells comfort quite like a bowl of steaming, flavorful Hakka noodles. Packed with the essence of Chinese Hakka cuisine, this recipe brings together the perfect blend of savory spices and fresh ingredients, all elevated by the rich taste of Wok & Roll Hakka Masala. Whether you’re a veggie lover, a chicken enthusiast, or a tofu aficionado, this versatile dish is bound to be a favorite at your dining table.

Let’s dive into the recipe that transforms your regular noodles into an unforgettable culinary delight.

Ingredients:

For the Noodles:

• 200g Hakka noodles (or any wheat-based noodles)
• 1 teaspoon salt
• 1 teaspoon oil

For the Stir-Fry:

• 2 tablespoons oil
• 1 medium onion, thinly sliced
• 1 medium carrot, julienned
• 1 medium bell pepper, julienned
• 1 cup shredded cabbage
• 1 cup cooked chicken, cubed tofu, or shrimp (optional for protein)
• 1 tablespoon garlic, finely minced
• 1 tablespoon ginger, finely minced
• 3 tablespoons Wok & Roll Hakka Masala
• 2 tablespoons soy sauce
• 1 tablespoon vinegar
• 1 teaspoon chili sauce (optional, for heat)
• Salt to taste
• Spring onions, chopped for garnish

Instructions:

1. Prepare the Noodles

1. Bring a large pot of water to a boil and add salt and a teaspoon of oil to prevent sticking.
2. Add the noodles and cook according to the package instructions (usually 5-7 minutes) until al dente.
3. Drain the noodles and rinse under cold water to stop the cooking process. Set aside.

2. Stir-Fry the Veggies and Protein

1. Heat oil in a wok or a large frying pan over medium-high heat.
2. Add minced garlic and ginger, stirring quickly until fragrant (about 30 seconds).
3. Toss in the onions and sauté until slightly translucent.
4. Add the julienned carrots, bell peppers, and cabbage. Stir-fry for 2-3 minutes until they are cooked but still retain a crunch.
5. If using chicken, tofu, or shrimp, add it at this stage and stir-fry until warmed through.

3. Add the Flavor Bomb

1. Lower the heat slightly and stir in the Wok & Roll Hakka Masala. Mix well to coat all the veggies and proteins.
2. Add soy sauce, vinegar, and chili sauce (if desired). Stir to combine.
3. Taste and adjust seasoning with a pinch of salt if needed.

4. Toss in the Noodles

1. Increase the heat to high and add the boiled noodles to the wok.
2. Gently toss the noodles with the veggie and sauce mixture, ensuring everything is evenly coated.
3. Cook for an additional 2 minutes, stirring frequently to avoid sticking.

5. Serve and Garnish

1. Transfer the Hakka noodles to a serving plate.
2. Garnish with chopped spring onions for a fresh crunch.
3. Serve hot with a side of chili oil or pickled vegetables for an authentic touch.

Pro Tips for the Perfect Hakka Noodles:

• Keep your wok or pan hot for that signature smoky flavor.
• Do not overcook the noodles; they should have a slight bite to them.
• Customize the protein and veggies based on your preference or what’s available in your kitchen.