Hakka Noodles

Hakka Noodles are Indo-Chinese noodles that you find cooked in massive batches on street corners in India, but they’re also super easy to make at home! Indo-Chinese cuisine essentially encompasses Chinese-inspired food for Indian customers. It was established by Chinese immigrants catering to their Indian customers’ preferences and these spicy savory noodles are the perfect example!

Hakka Noodles

Course

Main Course
Prep time

15 Mins
cook time

20 Mins
servings

2
Author

@upbeetanisha

Ingredients

1 pkg Lotus Foods Organic Brown Udon Rice Noodles
1 tbsp avocado oil
½ onion diced, layers separated
1- inch ginger grated
1 tbsp garlic minced
1 green chili minced
1 carrot julienned
½ red bell pepper julienned
½ green bell pepper julienned
2 tbsp fresh tomato paste from ~½ tomato
1 tsp rice vinegar
2 tbsp soy sauce
1 tbsp chili garlic sauce
½ tsp black pepper
½ tsp kashmiri lal adds color (optional)
pinch garam masala
salt to taste
green onions for topping
chili oil for topping (optional)

product used in the recipe

Organic Brown Udon Rice Noodles

1

Prepare noodles according to package instructions. Make sure not to overcook them as they will be tossed in the pan again later. Rinse the noodles with cold water and set aside.
2

Heat avocado oil in a nonstick pan or wok over medium heat. Add onion and cook for 3-4 mins until translucent.
3

Add ginger, garlic, and green chili. Stir for 2 mins. Add carrot and bell peppers. Cook until veggies are mostly cooked (~7-8 mins). Add tomato paste. Mix with everything in the pan or wok for a minute.
4

Lower the heat to medium-low and add the noodles. Drizzle rice vinegar, soy sauce, and chili garlic sauce. Stir so the sauces spread throughout the dish.
5

Finish with black pepper, kashmiri lal, garam masala, and salt to taste.
6

Top with green onions and chili oil.
7

Serve immediately. Enjoy!