Hakka Noodles

Hakka Noodles is one of my favorite indo-chinese dishes! It’s such a classic and it always satisfies my cravings. Plus, the dish comes together in no time. All you need is some veggies from the fridge and Ching’s indochinese sauces. Their products are so jam packed with flavor, that you don’t need to add any other spices. No need to take out your masala dabba for this recipe 😅.

I find all my Ching’s items at Patel Brothers. They have a large selection of all the indochinese sauces & ingredients that I have stocked in my pantry. Here are some of the Ching’s products that I always have on hand: schezwan sauce, dark soy sauce, chili vinegar, hakka noodles, hakka noodle masala, and schezwan rice masala.

I like to buy a bag of coleslaw to cut down prep time even more. This recipe is one of those where you can put any veggies you have left over in and it will taste great. My mom puts mung bean sprouts in it and I love the additional crunch it gives.  You can get ready-made mung bean sprouts in the produce aisle of Patel’s. I hope you all like this easy, quick and satisfying dish!! It’s a great weekend meal!! If you do try it don’t forget to tag me @zheelicious. I would love see & share your creation.

Here are some other recipes you can use the ingredients I mentioned earlier in: Schezwan garlic noodles, schezwan veggie frankie, hot & sour soup, Schezwan Paneer Momos.  

Thank you Patel Brother’s for sponsoring this post.

Stay happy, stay hungry!

Prep time: 5 minutesCook time: 10 minutesTotal time: 15 minutesMakes: 5-6 servings
Hakka Noodles is one of my favorite indo-chinese dishes! It’s such a classic and it always satisfies my cravings + great for cleaning out your fridge. Make the hakka noodles in less than 15 minutes.


  • 1 pack chings hakka noodles, cooked according to packaged directions 
  • 3 cups cabbage, thinly sliced 
  • ½ cup red peppers, thinly sliced 
  • 1 small onion,  thinly sliced 
  • 1 cup carrots, shredded 
  • 1 inch ginger, shredded
  • 2-3 garlic cloves, shredded 
  • 2 tbsp chili garlic sauce (sambal oelek)
  • 2 tsp Ching’s dark soy sauce 
  • ½ tsp Ching’s chili vinegar 
  • ½ tsp black pepper
  • ½ tsp Ching’s hakka noodle masala 
  • 2-3 spring green onions, chopped 
  • Cilantro, chopped 
  • Oil to fry in


  1. In a hot wok, add 2 tsp oil. Once the oil is hot, add onions, pepper, garlic, and ginger. 

    Cook for about 2 minutes until the ginger and garlic are fragrant. 

  2. Add in your carrots and cabbage. Cook for 2-3 minutes.

    You want the vegetables to have a bite. 

  3. Add in cooked noodles and toss everything together. 

  4. Add in soy sauce, chili sauce, vinegar, black pepper,  and hakka noodle masala.

    Toss everything together, until everything is mixed well.

  5. Top it with chopped cilantro & green onions.

    Serve hot! 


  • Once the noodles are cooked run them through cold water and drizzle oil on it and separate by your hands to avoid sticking.
  • You can use a broccoli slaw bag if you want in this too.
  • Mung bean sprouts give a delicious crunch in this.

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