Hakka Noodles
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How to Make Hakka Noodles (Traditional & Healthy Version)
Hakka Noodles is a beloved Indo-Chinese snack that has found its way into the hearts and homes of Indian food lovers across the country. Originating from the Hakka Chinese community that settled in Kolkata, this dish is a vibrant fusion of Chinese stir-frying techniques with Indian vegetables and spices. The result is a plateful of colorful noodles tossed with crunchy veggies, seasoned with soy sauce, ginger, and garlic, making it an irresistible favorite in Indian street food culture. What makes Hakka Noodles so popular in India is its adaptability: perfect as a snack, quick lunch, or even a party dish. It offers a medley of flavors—savory, lightly spicy, and umami-rich—while being easy to customize with local produce. A healthier version can be crafted by using whole wheat noodles, minimal oil, and a rainbow of vegetables. This not only retains the authentic Indo-Chinese taste but also caters to health-conscious individuals looking to enjoy guilt-free street food at home. With its quick preparation time and wholesome ingredients, Hakka Noodles is a smart choice for modern Indian families seeking both flavor and nutrition.
Ingredients(for 1 bowl (about 1.5 cups) of noodles with vegetables)
- 100 grams Whole wheat noodles (replace with regular noodles for authentic flavor)
- 1 medium Carrot (julienned)
- 1 small Capsicum (Shimla mirch) (thinly sliced, any color)
- 1 cup Cabbage (shredded)
- 2 stalks Spring onions (chopped, whites and greens separated)
- 6-8 French beans (thinly sliced) - optional
- 3 cloves Garlic (finely chopped)
- 1/2 inch Ginger (finely chopped)
- 1 tbsp Soy sauce (low sodium) (or tamari for gluten-free)
- 1 tsp Vinegar (preferably rice vinegar)
- 1/4 tsp Black pepper powder
- to taste Salt
- 1 tbsp Sesame oil or olive oil (use sesame for authentic flavor)
Instructions
- 1
Cook whole wheat noodles as per package instructions. Drain and rinse under cold water to stop cooking. Toss with a few drops of oil to prevent sticking.
7 minutes
Do not overcook noodles; they should be al dente for best texture.
- 2
Heat sesame oil in a large wok or kadhai on high flame. Add chopped garlic and ginger, sauté till fragrant but not browned.
2 minutes
High heat brings out the authentic wok-hei flavor.
- 3
Add spring onion whites and sauté for 1 minute. Add carrot, capsicum, cabbage, and French beans. Stir-fry on high heat till just tender yet crisp.
4 minutes
Keep vegetables crunchy for maximum nutrition and taste.
- 4
Add cooked noodles to the wok. Toss well to combine with the veggies.
2 minutes
Use a pair of tongs for easy tossing and even mixing.
Why This Dish is Healthy
By using whole wheat noodles and a variety of colorful vegetables, this Hakka Noodles recipe is a great alternative to traditional fried snacks. It's lower in calories and fats, high in fiber, and provides sustained energy. The quick stir-frying method preserves nutrients, and the use of low-sodium soy sauce helps maintain heart health. This nutrient-dense meal supports weight management and is suitable for those following a vegetarian or even vegan diet.
This healthy Hakka Noodles recipe is packed with fiber from whole wheat noodles and an abundance of vitamins from fresh vegetables like carrots, capsicum, cabbage, and beans. The use of minimal oil helps keep the fat content in check, while the inclusion of garlic and ginger provides antioxidants and aids digestion. The dish offers a good balance of complex carbohydrates, plant-based protein, and essential minerals such as iron and calcium, making it a nourishing snack or meal option.
Pro Tips
- 💡Tip 1: Always cook noodles al dente to avoid sogginess.
- 💡Tip 2: Stir-fry veggies on high flame for crunch and color.
- 💡Tip 3: Prep all ingredients before starting as Indo-Chinese stir-frying is quick.
- 💡Tip 4: Use a wide wok or kadhai for even cooking and authentic flavor.
- 💡Tip 5: Garnish with fresh spring onion greens for extra freshness.
Storage & Serving
Keeps for 6-8 hours at room temperature. Refrigerate for up to 2 days. Reheat in a wok for best texture.
Best served: Lunch or as an evening snack
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 310.0 kcal |
| Protein | 5.2 g |
| Carbohydrates | 28.0 g |
| Total Fat | 6.0 g |
| Fiber | 1.8 g |
| Sugars | 2.0 g |
| Iron | 1.3 mg |
| Calcium | 22.0 mg |
| Sodium | 480.0 mg |
| Potassium | 90.0 mg |
| Cholesterol | 0.0 mg |
| Vitamin A | 120.0 IU |
| Vitamin C | 6.0 mg |
| Magnesium | 18.0 mg |
| Zinc | 0.4 mg |
| Phosphorus | 55.0 mg |
| Vitamin D | 0.0 IU |
| Vitamin B1 (Thiamine) | 0.1 mg |
| Vitamin B2 (Riboflavin) | 0.0 mg |
| Vitamin B3 (Niacin) | 0.7 mg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0.0 µg |
| Folate | 22.0 µg |
