Hakka Noodles



For cooking the spaghetti:

  • water
  • 1 tsp salt
  • 200 g spaghetti

For noodles:

  • 3 tbsp sesame oil
  • 6 cloves of garlic, grated
  • 4-inch ginger, grated
  • 4 tbsp spring onion, chopped
  • 2 chilli, slit
  • 1 medium onion, finely chopped
  • 1 carrot, cut into small carrot sticks
  • 1  red, yellow, or orange pepper, cut into sticks
  • 1/2 cup cabbage, shredded
  • 10 beans, chopped
  • 4 tbsp spring onion, chopped

For the sauce:

  • 3 tbsp soy sauce
  • 1 tbsp peanut butter
  • 2 tbsp brown sugar
  • 1 clove of garlic, minced
  • 1 tsp sriracha
  • 1 tsp sesame oil


Cooking the noodles:

  1. Bring about 1 L of water to boil in a medium-sized pot, and add salt.
  2. Place the spaghetti in the boiling water, and cook according to the instructions on the package, for about 10 minutes or so, until desired tenderness has been reached.
  3. Remove from heat and drain using a colander.
  4. Rinse the spaghetti with cold water to stop it from cooking further.
  5. Add 1 tsp oil and mix well to prevent the noodles from sticking to each other.

Preparing the Hakka Noodles:

  1. Start by whisking together the soy sauce, peanut butter, garlic, brown sugar, sesame oil, and sriracha in a small bowl, setting it aside.
  2. Heat the sesame oil in a cast-iron skillet on medium-low.
  3. Sautee your garlic, ginger, 4 tbsp spring onions, and 2 chillis in this oil.
  4. Add your chopped onion and cook slightly without browning them.
  5. Next add your carrot, bell pepper, beans, and stir fry making sure the vegetables remain crunchy.
  6. Add in the cooked noodles along with the sauce mix prepared in step 1 as well as 1/2 cup cabbage and 2 tbsp spring onion.
  7. Mix everything until fully combined, and serve while it is still hot.

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