Hakka Chilli Garlic Noodles

Name: Hakka Chilli Garlic Noodles
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 8 oz (225 g) dried Hakka or medium egg noodles, cooked to al dente, rinsed in cold water and drained well; 1 tsp (5 ml) neutral oil, for tossing the cooked noodles; 1 tbsp (18 g) kosher salt, for the boiling water; 3 tbsp (45 ml) neutral oil (such as peanut or sunflower); 8 cloves (32 g) garlic cloves, finely chopped; 4 whole (4 g) dried whole red chillies (or 2 fresh red chillies), snapped in half, seeds shaken out for milder heat; 6 stalks (90 g) spring onions, white and pale green parts, thinly sliced (reserve the dark green tops); 1 medium (80 g) medium carrot, peeled and cut into thin matchsticks; 1½ cups (100 g) green cabbage, thinly shredded; 1 small (100 g) green bell pepper, seeded and cut into thin strips; 2 tbsp (30 ml) dark or regular soy sauce; 1 tbsp (15 ml) red chilli sauce (Sriracha-style or Indian Chinese chilli sauce); 1 tsp (5 ml) rice vinegar or white vinegar; ½ tsp (2 g) granulated sugar; ½ tsp (1 g) white or black pepper, freshly ground; fine salt, to taste, added at the end; 3 tbsp (20 g) spring onion green tops, thinly sliced, for finishing

From the MyKitchenBank Kitchen

Smoky, glossy Indian-Chinese street-style noodles tossed over blazing heat with loads of garlic, red chilli, crisp vegetables and spring onion greens. Ready in about 30 minutes.

Prep: 20 min
Cook: 12 min
Wait: 8 min
Total: 40 min
Makes: 4 servings (about 5 cups / 1.2 kg cooked noodles with vegetables)

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Ingredients

4 servings

For the noodles
8 oz (225 g) dried Hakka or medium egg noodles, cooked to al dente, rinsed in cold water and drained well
1 tsp (5 ml) neutral oil, for tossing the cooked noodles
1 tbsp (18 g) kosher salt, for the boiling water
For the stir-fry
3 tbsp (45 ml) neutral oil (such as peanut or sunflower)
8 cloves (32 g) garlic cloves, finely chopped
4 whole (4 g) dried whole red chillies (or 2 fresh red chillies), snapped in half, seeds shaken out for milder heat
6 stalks (90 g) spring onions, white and pale green parts, thinly sliced (reserve the dark green tops)
1 medium (80 g) medium carrot, peeled and cut into thin matchsticks
1½ cups (100 g) green cabbage, thinly shredded
1 small (100 g) green bell pepper, seeded and cut into thin strips
For the sauce
2 tbsp (30 ml) dark or regular soy sauce
1 tbsp (15 ml) red chilli sauce (Sriracha-style or Indian Chinese chilli sauce)
1 tsp (5 ml) rice vinegar or white vinegar
½ tsp (2 g) granulated sugar
½ tsp (1 g) white or black pepper, freshly ground
fine salt, to taste, added at the end
3 tbsp (20 g) spring onion green tops, thinly sliced, for finishing

Equipment (6)

14-inch (35 cm) carbon-steel wok or large heavy skillet
Large pot (5–6 qt / 5–6 L) for boiling noodles
Colander
Wok spatula or long metal spoon
Small bowl for the sauce
Chef's knife and cutting board

Steps

Before you start

Chop and measure everything before you light the stove: stir-frying moves fast and there is no time to chop mid-cook.
Cook the noodles until just al dente and cool them completely; soft or warm noodles turn mushy and clump in the wok.
Use a wok or your largest, heaviest skillet, and cook in the batch size given. Overcrowding steams the noodles instead of frying them.
Open a window or turn on the exhaust fan: high-heat chilli and garlic can make the air pungent.

1
Prep the vegetables
- Chop the garlic, slice the spring onions (keep whites and green tops separate), cut the carrot into matchsticks, shred the cabbage, and slice the bell pepper into thin strips.
- Snap the dried chillies in half.
- Arrange everything near the stove.
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Ready when: Vegetables are cut into thin, even pieces so they cook in about 2 minutes.
Tip: Cut vegetables to a similar thickness so they cook at the same speed.
2
Mix the sauce
- In a small bowl, stir together the soy sauce, chilli sauce, vinegar, sugar and pepper until the sugar dissolves.
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Ready when: Sauce looks uniform with no sugar granules at the bottom.
3
Boil the noodles
- Bring 3 qt (3 L) water and the salt to a rolling boil in a large pot over high heat.
- Add the noodles and cook 3–4 minutes, or 1 minute less than the package says, stirring once or twice to separate the strands.
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Ready when: Noodles are bendy and cooked through but still have a slight firm bite in the center.
Tip: Slightly undercooked noodles will finish cooking in the wok without going soft.
4
Cool and dry noodles
- Drain the noodles in a colander and rinse under cold running water for 30 seconds until completely cool.
- Shake off excess water, then toss with 1 tsp oil.
- Spread out and let dry for about 4 minutes.
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Ready when: Noodles feel cool, loose and separate, with no puddles of water.
Tip: Wet noodles make the wok spit and turn the dish soggy.
5
Heat the wok
- Set a wok over high heat for 1–2 minutes until it is very hot and a drop of water evaporates instantly.
- Add the 3 tbsp oil and swirl to coat the sides.
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Ready when: The oil shimmers and flows thinly, with the first wisp of smoke.
6
Fry the aromatics
- Add the dried chillies, garlic and spring onion whites.
- Stir constantly for 20–30 seconds.
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Ready when: Garlic smells fragrant and is pale golden at the edges; the chillies darken slightly.
Tip: Do not let the garlic turn brown; it will taste bitter. Lower the heat briefly if it colors too fast.
7
Stir-fry the vegetables
- Add the carrot, cabbage and bell pepper.
- Toss and stir over high heat for 2 minutes.
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Ready when: Vegetables are bright and slightly wilted at the edges but still crunchy.
8
Add noodles and sauce
- Add the noodles, loosening them with your fingers as they go in.
- Pour the sauce around the edge of the wok, not directly onto the noodles.
- Toss with a lifting motion for 2–3 minutes.
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Ready when: Noodles are evenly coated in glossy brown-red sauce, steaming hot throughout, with a few lightly charred spots.
Tip: If your wok is smaller than 14 inches, fry in two batches to keep the heat high.
9
Season and finish
- Taste and add fine salt if needed.
- Turn off the heat, toss in the spring onion greens, and serve immediately in warm bowls.
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Ready when: Spring onion greens are bright green and just wilted from the residual heat.
Tip: Taste before adding salt, as soy sauce is already salty.

Good to know

Tips

Keep the heat high throughout; the smoky wok flavor comes from fast, hot cooking.
Rinsing and drying the noodles is the key to separate, non-sticky strands.
For a more filling meal, add 1 cup (about 150 g) of cubed pan-fried tofu or a beaten egg scrambled in the wok before the vegetables.
Adjust the heat by removing the chilli seeds or adding more chilli sauce.

Make ahead

"Boil, rinse, oil and refrigerate the noodles up to 1 day ahead in a covered container. Chop all vegetables and mix the sauce up to 1 day ahead and refrigerate separately. Stir-fry just before serving."

Storage & reheating

"Room temperature: up to 2 hours. Refrigerator: airtight container up to 3 days. Freezer: not recommended, as the vegetables and noodles turn soft. To reheat, stir-fry in a hot wok or skillet with 1 tsp oil and 1 tbsp water for 2–3 minutes until steaming hot."

Substitutions

dried Hakka or medium egg noodles → spaghetti or thin wheat noodles. Cook to al dente; spaghetti gives a slightly chewier bite. For gluten-free, use rice noodles and tamari.
green bell pepper → sliced French beans or spring cabbage. Cut thin and stir-fry for the same 2 minutes.
dried whole red chillies (or 2 fresh red chillies) → 1 tsp red chilli flakes. Add with the garlic and stir for only 15 seconds to avoid burning.
red chilli sauce (Sriracha-style or Indian Chinese chilli sauce) → 1 tbsp ketchup plus 1 tsp extra chilli flakes. Gives a sweeter, street-style flavor.