How to make Hakka Noodles - SK Khazana -

A favourite of most Chinese food lovers, you can have this some spicy gravy

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Noodles (नूडल्ज़ ), Oil (ऑइल)

Cuisine : Indo-Chinese

Course : Noodles and Pastas

For more recipes related to Hakka Noodles - SK Khazana checkout American Chopsuey , Vegetable Hakka Noodles, Flat Noodles, Lime Noodles with Basil . You can also find more Noodles and Pastas recipes like Fresh Pastas Penne with Spinach Pesto-Cook Smart Pesto Vegegable Pasta Broccoli Mushroom and Penne Bake

Hakka Noodles - SK Khazana

Hakka Noodles - SK Khazana Recipe Card


Chinese food is an integral part of the Indian culinary scene. In Indian Chinese cuisine the food is modified to suit Indian palate. In this Chinese seasoning and cooking techniques are adapted to Indian tastes and contain larger offering of vegetarian dishes. Today, it is not only enjoyed by the Indians but is also highly appreciated in in Malaysia, Singapore and North America.  
Foods tend to be flavoured with Indian spices such as cumin seeds, coriander seeds, and turmeric, which are traditionally not associated with authentic Chinese cuisine. Hot chilli, ginger, garlic, sesame seeds, dry red chillies, black pepper corns and yogurt are also frequently used in Indo Chinese dishes. This makes Indian Chinese food similar in taste to many dishes of Singapore and Malaysia, which have strong Chinese and Indian cultural influences.
Non-staple dishes are generally served with generous helpings of gravy, although they are also available without gravy. Culinary styles often seen in Indian Chinese fare include chilli where the food is hot and batter-fried; Manchurian which consists of a sweet and salty brown sauce; and Szechwan sauce which is a spicy red sauce. These are generally not used in authentic Chinese food preparation.

Prep Time : 0-5 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Hakka Noodles - SK Khazana Recipe

  • Noodles 200 grams

  • Oil 2 tablespoons

  • Medium carrot peeled 1/2

  • Medium green capsicum 1

  • Medium cabbage 1/4

  • Spring onion bulbs 2

  • Garlic chopped 1 teaspoon

  • Salt to taste

  • Black peppercorns crushed to taste

  • Soy sauce 1 teaspoon

  • Bean sprouts 1/4 cup

  • Spring onion greens for garnish


Step 1

Heat sufficient water in a non-stick pan and bring to a boil. Add 1 tablespoon oil and noodles to the water and cook for 10-15 minutes.

Step 2

Cut carrot and capsicum into thick strips.

Step 3

Strain the noodles under running water and place in cold water.

Step 4

Shred cabbage but not too fine. Slice the spring onion bulbs and reserve the greens.

Step 5

Heat remaining oil in a non-stick pan. Add garlic and spring onion bulbs and sauté for 1 minute.

Step 6

Add carrot, capsicum, cabbage, salt and crushed peppercorns, toss and cook for 2-3 minutes. Add soy sauce and bean sprouts, mix and cook for 1-2 minutes.

Step 7

Add noodles and mix well and cook for 2-3 minutes.

Step 8

Diagonally slice reserved spring onion greens.

Step 9

Garnish noodles with sliced spring onion greens and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.