Close up of Hakka noodles wok tossed with vegetables, sauces and chilli garlic prawns in a bowl
Hakka noodles with chilli garlic prawns
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 
Hakka noodles wok tossed with vegetables, sauces and chilli garlic prawns is just the Indo Chinese version of the Chinese dish that you will absolutely love!
Course: Main Course
Cuisine: Chinese, indo chinese
Servings: 4 people
Author: delishstudio
Ingredients
For Hakka noodles
  • 450 gms noodles pack
  • 1 onion thinly sliced
  • 1/2 red bell pepper thinly sliced
  • 1/2 yellow bell pepper thinly sliced
  • 1/2 green pepper thinly sliced
  • 3-4 small spring onions with greens finely chopped
  • 1 medium carrot jullienned or thinly sliced
  • 1 cup cabbage thinly sliced
  • 4 clove garlic finely chopped
  • 3 tsp soy sauce
  • 2 tsp white vinegar
  • 2 tsp red chilli sauce/ hot sauce or Sriracha sauce
  • 1 tsp green chilli sauce optional
  • 10-12 green beans thinly sliced in julienne
  • 3 tbsp vegetable oil
  • salt to taste
  • 1 tsp ground black pepper
For making the chilli garlic prawns
  • 300 gms prawns peeled and deveined
  • 2 tsp soy sauce
  • 1 tbsp Sriracha sauce
  • 4-5 garlic cloves finely chopped
  • 2 green chillies finely chopped
  • 2 tsp sesame seed oil
  • 1/2 cup water
  • 1/2 tsp sugar
  • salt to taste
Instructions
For the chilli garlic prawns
  1. In a wok/skillet heat sesame oil and add the finely chopped garlic and green chillies and saute for a minute till the garlic stops smelling raw.
  2. To this add soy sauce, sriracha sauce, salt, sugar and add the de-veined prawns and fry well till the prawns are done and are coated well with the sauce. Keep splashing water if the sauce starts to thicken quickly.
  3. Finely adjust the salt as per taste and keep the prawns separately.
For the Hakka noodles
  1. In a pan, boil 5-6 cups of water on medium flame and add 1 tsp oil and 1/2 tsp salt.
  2. Open the noodles pack and if required break the noodles in half to fit it into the pan which you will be using for boiling them.
  3. Now add the noodles to the boiling water and cook it for few minutes while stirring continuously so that they don't stick. Switch off the heat when almost done but not fully done (they will be cooked again while tossing them with sauces later).
  4. Using a colander, drain the water from the noodles and rinse them again under running water to remove the starch from the noodles to reduce the stickiness of the noodles
  5. Drain all excess water properly, add another 1/2 tsp of oil (to avoid the noodles to get sticky) and mix well. Set it aside to cool in the colander so that any excess water drains out before you finally toss the noodles later with sauces.
  6. In a wok/skillet (you can use the same wok/skillet which you used for making the chilli garlic prawns to let the remaining flavours infuse to the noodles), heat oil and add the finely chopped garlic and saute for a minute.
  7. To this add the onions and cook till translucent. To this add the thinly sliced cabbage, green beans, carrots and saute well till they are half done.
  8. Then add the red, yellow and green bell peppers along with the greens of the spring onions. Make sure you don't over cook the vegetables and retain their crunch.
  9. To the fried veggies add the soy sauce, vinegar, sriracha sauce and/or green chilli or red chilli sauce and saute the vegetables well.
  10. Add the cooked and drained noodles to the veggies and toss all of them well so that the noodles are coated well with all the sauces.
  11. Finally add the chili garlic prawns (you can skip this step if you are making a vegetarian version of just the hakka noodles) and toss the noodles well.
  12. Lastly garnish with finely chopped spring onions greens.
Recipe Notes

1.  You can adjust the hot quotient of dish by varying the quantities of red chilli sauce or green chilli sauce as per your taste. 2. Do not overcook the noodles while boiling it in water only cook it till almost done as it will be cooked again while tossing it with veggies and sauces. 3.  Adding oil to the water, while boiling the noodles helps in stopping the noodles to stick to each other. 4. In the recipe the veggies have been added in a sequence to retain their crunch level, so do not over cook the vegetables. 5. Soy sauce and Sriracha sauce already have salt in it, so be careful with the amount of additional salt you add to the dish. Trick is to keep the salt level low initially and then adjust the salt at the end.