← Back to recipes

hakka-noodles

Hakka has got to be one of our family’s favourite cuisines — we’ve loved it ever since the kids were just wee things in high chairs! One of our go-to dishes has always been the Hakka noodles. So naturally, I’ve long been on a mission to recreate them at home. These aren’t quite the same as the ones from our favourite restaurant (still chasing that secret flavour!), but they’re delicious in their own right — packed with crisp veggies, a savoury-sweet soy balance, and your choice of chicken, beef, or shrimp. A perfectly balanced, restaurant-style stir-fry made right at home. I first came across the base recipe on eCurry, but you’ll see I’ve made plenty of changes — and I’m still tweaking to get them just right. These noodles are a little more involved than your typical stir-fry, but trust me: they’re worth every step. 🍜 A Little About Hakka Cuisine Hakka cuisine has its roots in southern China but has travelled and transformed across Asia — particularly in the Indian subcontinent, where Chinese immigrants adapted their traditional flavours to local tastes. The result is what we now call Hakka food: bold, savoury, spicy, and utterly addictive. Dishes like Hakka noodles, chili chicken, and crispy beef have become staples at street stalls and restaurants alike — full of wok-seared goodness, soy sauce, garlic, and heat. It’s a beautiful fusion of Chinese technique and Indo-Pakistani flair, and that’s exactly what makes it so special. http://www.ecurry.com/blog/pasta-pizza/hakka-noodles/

Ingredients