Instant Hakka Noodles Recipe - A delicious noodle preparation, ideal to cook when in hurry.

This is an exclusive website recipe.

Main Ingredients : Noodles, Oil

Cuisine : Chinese

Course : Noodles and Pastas

Instant Hakka Noodles

Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine.  To put it in one word it is wholesome.  It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.

Instant Hakka Noodles Recipe - how to make Instant Hakka Noodles


Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium


  • Noodles boiled1 packet

  • Oil 1 teaspoon

  • Spring onion bulb chopped 2

  • French beans sliced diagonally 4-5

  • Carrot thinly sliced 1

  • Cabbage shredded 100 grams

  • Soy sauce 1 teaspoon

  • Salt to taste

  • Black pepper powder to taste

  • Green capsicum julienne 1

  • Spring onion greens chopped 1 stalk

  • White vinegar 2 teaspoons


Step 1

Heat oil in a large kadai. Add sliced spring onion bulb, French beans, carrots and cabbage and sauté. Add noodles and toss.

Step 2

Add soy sauce and mix well. Season with salt and pepper powder. Add capsicum juliennes and chopped spring onion leaves. Mix. Add vinegar and mix. Serve hot.