Schezwan Hakka Noodles ?

An easy Indo-Chinese recipe….all time favourite dish in my house ?


  1. (Ching’s) Hakka Noodles (boiled) (150g)
  2. 1 tablespoon Soy Sauce
  3. 3 tablespoons (Ching’s) Schezwan Chutney
  4. 1 tablespoon minced garlic
  5. 1 tablespoon minced ginger
  6. 1 small onion
  7. Bell peppers
  8. 1/2 cup shredded cabbage
  9. 1 small carrot
  10. (Add veggies of your choice like mushrooms, sprouts or peas)
  11. 4 tablespoons oil
  12. Salt as per taste
  13. 10 cups water for boiling noodles
  14. 1 teaspoon vinegar
  15. 2 eggs (scrambled)
  16. (Boiled Meat as per your choice e.g: shredded chicken, beef, pork, shrimp or cooked and cut sausages)
  17. Spring onions for garnishing


  1. Scramble the eggs in little oil and keep aside

  2. Bring water to a boil and add a tablespoon of oil.

  3. Add noodle cake to the water. Break it if you feel like. Boil it for 2-3 minutes on high flame

  4. After 2-3 minutes strain the noodles in a colander and rinse under cold running water

  5. Spread evenly in a large plate (and mix in little oil if you feel like the noodles are sticking to each other)

  6. In a deep bottomed wok add 3 tablespoons of oil.

  7. Add minced ginger and garlic

  8. Add onions and sauté for a minute

  9. Add all the veggies and sauté…don’t over cook…remember to keep the flame high

  10. Add in the sauces and vinegar, with salt as per your taste. Remember Soy sauce has salt in it. I added 3 tablespoons of schezwan Chutney…you can reduce or increase the quantity depending on how spicy you like it.

  11. Add in the cooked meat of your choice and mix well

  12. Add the noodles and make sure everything is mixed well

  13. Add the scrambled eggs and mix

  14. Garnish with spring onions cut finely

  15. Enjoy ???

  16. (I didn’t add any meat or veggies because I didn’t have them ??‍♀️ or else my recipe would look as colourful as yours ??)

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