Chings Hakka Noodles

This dish is known for its succulent noodles, vibrant colors, and bold flavors, making it a favorite among noodle lovers.

Chings Hakka Noodles

In this article, we will be exploring the delicious and flavorful world of Chings Hakka Noodles. This popular Indo-Chinese dish is a favorite among food enthusiasts for its unique blend of flavors and textures. Stay tuned as we walk you through a step-by-step guide on how to create this delectable dish right in your own kitchen. With the perfect combination of ingredients and simple cooking instructions, you'll be able to enjoy this savory noodle dish in no time!

What Is Chings Hakka Noodles?

  • Chings Hakka Noodles is a delicious and popular Indo-Chinese dish that combines stir-fried Hakka noodles with a variety of fresh and crunchy vegetables, seasoned with Indian spices and unique sauces. This dish is known for its succulent noodles, vibrant colors, and bold flavors, making it a favorite among noodle lovers.
  • The combination of tender noodles, crisp vegetables, and a perfect blend of soy sauce, chili sauce, and vinegar creates a mouthwatering fusion of flavors that is sure to tantalize the taste buds. Whether enjoyed as a standalone meal or paired with a side dish, Chings Hakka Noodles is a must-try for anyone who loves the rich and diverse flavors of Indian and Chinese cuisine.

Why You'll Love Chings Hakka Noodles?

  • Irresistible Texture: Chings Hakka noodles have a delightful texture that is firm yet tender, making each bite a satisfying experience. The combination of the perfectly cooked noodles and crunchy vegetables creates a wonderful mouthfeel.
  • Healthy Ingredients: This dish is packed with a variety of vegetables, such as carrots, cabbage, and capsicum, that provide essential vitamins, minerals, and dietary fiber. The use of olive oil adds heart-healthy fats, making it a nutritious choice for a delicious meal.
  • Low in Calories: Compared to other noodle dishes, Chings Hakka noodles are relatively low in calories due to the minimal use of oil and the abundance of vegetables. This makes it a great option for those watching their calorie intake.
  • Versatile Dish: Whether you're a vegetarian or a non-vegetarian, Chings Hakka noodles can be customized to suit your preference. Add in your choice of protein such as chicken, shrimp, or tofu to make it a complete and filling meal.
  • Quick and Easy to Prepare: With simple cooking instructions, Chings Hakka noodles can be whipped up in no time, making it a convenient choice for busy weeknights or lazy weekends.
  • Satisfying and Flavorful: The combination of soy sauce, chili sauce, and vinegar adds a burst of umami and tangy flavors to the noodles, making it a dish that is not only satisfying but also full of flavor.

Ingredients for Chings Hakka Noodles

  • Hakka noodles: These noodles are the star of the dish and provide a hearty base for the recipe.
  • Olive oil: The use of olive oil adds a rich and flavorful taste to the dish.
  • Garlic: Finely chopped garlic adds a fragrant and savory element to the noodles.
  • Spring onions: Both the whites and greens of the spring onions add a mild, oniony flavor to the dish.
  • Carrot: The thinly sliced carrots add a slight sweetness and vibrant color to the noodles.
  • Cabbage and capsicum: These veggies add a satisfying crunch and a burst of freshness to the dish, making it a wholesome and delicious meal.

How To Make Chings Hakka Noodles?

If you want to make delicious Chings Hakka Noodles, follow these simple instructions.

  • First, chop the garlic, spring onion whites, and greens finely. Then, cut all the veggies into thin strips.
  • Next, cook the noodles as per the instructions given on the pack or boil them in plenty of water until they are firm, making sure not to overcook them.
  • Drain the water and pour cold water over the noodles, then drain the cold water immediately and toss the noodles with oil before setting them aside.
  • In a heated pan, sauté the chopped garlic, green and white onions until they turn a light golden brown.
  • Add the chopped veggies one by one and cook for a few minutes until they are crunchy.
  • Add soy sauce, chili sauce, and vinegar, and mix everything well until combined.
  • Finally, toss in the boiled noodles and sprinkle them with some salt and pepper, giving it a quick stir until the sauce coats the noodles evenly.
  • Garnish with spring onion greens before serving for a flavorful experience.

Serving Suggestions

  • Noodle Bowls: Serve Chings Hakka Noodles in noodle bowls for an authentic feel. Add some chopsticks for a fun and interactive dining experience.
  • Spring Rolls: Pair the noodles with some crispy spring rolls for a delightful combination of flavors and textures.
  • Stir-fried Vegetables: A side of stir-fried vegetables, such as broccoli, snow peas, and bell peppers, will complement the noodles perfectly and add some extra nutrition to the meal.
  • Manchurian Balls: Add some Manchurian balls on the side for a complete Indo-Chinese meal experience.
  • Fried Rice: Pair the noodles with some flavorful fried rice for a diverse and satisfying meal.
  • Hot and Sour Soup: Start the meal with a bowl of hot and sour soup as an appetizer for a full Chinese dining experience.

Tips for Making Chings Hakka Noodles

Furthermore, I would like to give some tips for making perfect Hakka noodles.

  • Cooking Techniques: Ensure that the noodles are not overcooked, as they should be firm and slightly undercooked before being added to the stir-fry. This will prevent them from becoming mushy when mixed with the vegetables and sauce. Stir fry all the veggies over high heat to get the perfect texture.
  • Tossing the Noodles: After boiling the noodles, immediately draining and rinsing them with cold water helps to stop the cooking process and prevent them from sticking together. Tossing the noodles with a teaspoon of oil also helps to keep them from clumping.
  • Vegetable Julienne: Cutting the vegetables into thin strips, or julienne, ensures that they cook quickly and evenly, while also adding a delightful crunch to the noodles.
  • Balancing the Flavors: You can use either green chili sauce or red chili sauce as you like. But red chili sauce will help you to get the restaurant color. Then adjust the quantity of the sauce as per your taste. But don’t add too much soy sauce because it gives a bitter taste.

Variations for Chings Hakka Noodles

  • Protein Power: For added protein, try adding some cooked chicken, shrimp, or tofu to the noodles. This will make it a more filling and satisfying meal.
  • Veggie Delight: Experiment with different vegetables like broccoli, snow peas, or baby corn for added variety and nutrition. You can also add mushrooms or bean sprouts for a unique twist.
  • Spicy Kick: If you like it spicy, add some chopped green chilies or a dash of hot sauce to turn up the heat.
  • Nutty Crunch: For some added texture, try tossing in some roasted peanuts or cashews. It will add a delightful crunch to the noodles.
  • Fusion Flavors: Mix in some Indian spices like garam masala or curry powder for a unique fusion twist on the classic Hakka noodles.
  • Seafood Surprise: For seafood lovers, try adding some fish sauce or seafood seasoning for a delicious ocean-inspired flavor. You can also add some cooked seafood like fish, crab, or squid for a seafood Hakka noodles experience.

How to Store Chings Hakka Noodles

  • Proper Storage: After cooking and before storing, make sure the noodles have completely cooled down. Store them in an airtight container to maintain freshness.
  • Refrigeration: If you have leftovers, store the noodles in the refrigerator for up to 3 days. Make sure to reheat them thoroughly before consuming.
  • Freezing: You can also freeze the noodles for longer storage. Portion them out into individual servings and freeze in airtight containers or freezer bags for up to 2 months.
  • Avoid moisture: Moisture can make the noodles soggy, so make sure to keep them in a dry and cool place.
  • Key Ingredients: Store the key ingredients such as soy sauce, chili sauce, and vinegar in a cool, dark place to maintain their flavor and potency.
  • Fresh Veggies: Keep the fresh veggies like carrots, cabbage, and capsicum in the refrigerator to keep them crisp and fresh for longer.

Frequently Asked Questions (FAQs)

How can I adjust the spiciness of the chings hakka noodles?

  • You can adjust the spiciness of the noodles by adding more or less red chili sauce according to your preference. If you prefer a milder flavor, you can also reduce the amount of white pepper powder.

Can I add other vegetables to the chings hakka noodles?

  • Yes, you can customize the recipe by adding your favorite vegetables such as broccoli, mushroom, or snow peas. Just make sure to cut them into thin strips for a uniform cooking time.

Is it necessary to use olive oil for cooking the chings hakka noodles?

  • While olive oil adds a nice flavor to the noodles, you can also use other cooking oils such as vegetable oil or canola oil as a substitute.

Can I make the chings hakka noodles ahead of time?

  • Yes, you can make the noodles ahead of time and reheat them before serving. Just make sure to store them in an airtight container in the refrigerator.

How can I prevent the noodles from sticking together?

  • After boiling the noodles, make sure to run them under cold water immediately to stop the cooking process. Tossing them with a little oil also helps prevent them from sticking together.

Can I make chings hakka noodles gluten-free?

  • Yes, you can use gluten-free noodles and tamari sauce instead of soy sauce to make the recipe gluten-free. Just ensure that all the other ingredients are also gluten-free.

Recipe Card

Chings Hakka Noodles

Chings Hakka Noodles 2017-07-08 01:12:59

Serves 2                               Print        

Prep Time   00:15        

Cook Time   00:15        

Total Time   00:30                      


  • 150 grams Hakka noodles
  • 3 tbsp olive oil
  • 4 garlic pods, finely chopped
  • 2 tbsp spring onion whites, finely chopped
  • two tbsp spring onion greens, finely chopped
  • 1 medium sized carrot, cut into thin strips (julienne)
  • 1/3 cup thinly sliced cabbage
  • 1/2 cup green and red capsicum, cut into thin strips (julienne)
  • 1 tbsp soy sauce
  • 2 tsp red chilli sauce
  • 1 tsp vinegar
  • white pepper powder to taste
  • salt to taste
  • 1 tbsp spring onion greens for garnishing



  • Firstly, chop garlic, spring onion whites and greens finely.
  • Then cut all the veggies into thin strips.
  • Finally, cook noodles as per instructions given in the pack or boil noodles in plenty of water until firm or 3/4 cooked. Don't overcook.
  • Then drain the water and pour cold water over the noodles.
  • Drain that cold water immediately and then toss the noodles with 1 tsp of oil and keep it aside.
  • Meanwhile, heat a pan with oil.
  • When the oil heats, saute chopped garlic, green and white onions for few seconds or until they turn into light golden brown.
  • Then add the chopped veggies, one by one and cook for a couple of minutes until crunchy.
  • Then add soy sauce, chili sauce, and vinegar, mix everything well until combined.
  • Toss in the boiled noodles and sprinkle some salt, and pepper and give a quick stir until the sauce coats evenly with the noodles.
  • Finally, garnish it with spring onion greens.         

By Santhi Therese    The Indian Claypot

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