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Hakka Noodles

Recipe to make popular Indo-Chinese Hakka noodles with lots of vegetables and fried tofu.
Author: Pavani
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Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Course: Main Course
Cuisine: bengali
Servings: 4 serving


For the Noodles & Veggies:

  • 1 200 gms packages Noodles Egg Noodles of Hakka or
  • 1 Carrot Large , shredded or cut into thin matchsticks
  • 1 Bell pepper , thinly sliced
  • 1 beans cupFrench , sliced
  • 1 Onion Small , thinly sliced
  • 4 ~ 5 Green Onions , sliced
  • 1 tsp Red Chili flakes
  • 4 tbsps Sesame Oil
  • 2 tbsps Soy sauce
  • 1 tbsp Vinegar
  • To taste Salt

For the Sauce:

  • 4 cloves Garlic
  • 1 Ginger " piece, finely grated
  • 1 tbsp Sriracha chili sauce or other
  • 2 tbsps Tomato paste Ketchup or
  • 1 tbsp Sesame seeds


  • Make the sauce: Blend all the ingredients for the sauce in a blender to a smooth paste. Make sure that the sauce is not too runny.
  • Cook the noodles as per package directions (put the noodles into boiling water and boil for 3~4 minutes, then drain and spread on a large plate or baking sheet with a drizzle of oil to avoid sticking together.
  • In a large wok or skillet, heat 2tbsp sesame oil and add the cubed tofu. Cook on medium high heat until golden brown on all sides. Remove onto a paper towel lined plate and set aside.
  • Wipe the wok or skillet and heat 2tbsp sesame oil, add chili flakes and onions. Cook on medium-high heat until the onions turn translucent. Add the ground paste and salt; cook for 2~3 minutes or until the raw taste of the garlic disappears.
  • Lower the heat and add soy sauce and vinegar. Mix well.
  • Increase the heat and add the bell pepper, carrot and beans; Cook till the veggies are crisp tender, they should still retain their color and crunch.
  • Add the shredded cabbage and cook for 1~2 minutes. Finally add the noodles, combine till all the ingredients are well mixed together. Cook for 3~4 minutes for the flavors to mingle. Sprinkle with chopped green onions and serve hot!!


Don't forget to come back to see which state I'm going to visit for Week 2 of Journey through the Cuisines. Here're the Bengali dishes that I cooked up this week:
A for Aam Doi
B for Begun-er Tok
C for Charchari
D for Doi Dharosh
E for Enchor Kofta
F for Fulkopi Posto
G for Ghugni
Tried this recipe?Mention @cooks_hideout or tag #cookshideout!