Hakka noodles is a Chinese preparation where boiled noodles are stir fried with sauces and vegetables. A hakka noodle is made from unleavened dough ( rice or wheat flour) that is cooked in a boiling liquid. Hakka Noodles with Manchurian is a delightful Indo-Chinese fusion dish that combines the flavors of stir-fried noodles with the savory goodness of Manchurian sauce. This dish offers a perfect blend of textures and tastes, making it a favorite among food enthusiasts. Follow our step-by-step guide to create this restaurant-quality dish in the comfort of your own kitchen.


For Hakka Noodles:

  • 250 grams of Hakka noodles
  • Water for boiling
  • 1 teaspoon of oil
  • 1/2 teaspoon of salt

For Vegetable Manchurian:

For the Manchurian Balls:

  • 1 cup of finely grated cabbage
  • 1/2 cup of grated carrots
  • 1/4 cup of chopped capsicum (bell pepper)
  • 1/4 cup of finely chopped spring onions
  • 2-3 cloves of garlic, minced
  • 1-inch piece of ginger, finely grated
  • 2 tablespoons of all-purpose flour (maida)
  • 2 tablespoons of cornflour
  • Salt and black pepper to taste
  • Oil for deep frying

For the Manchurian Sauce:

  • 1 tablespoon of oil
  • 1-2 cloves of garlic, minced
  • 1-inch piece of ginger, finely chopped
  • 2-3 green chilies, slit
  • 1/4 cup of finely chopped spring onions (green part)
  • 1 tablespoon of soy sauce
  • 1 tablespoon of chili sauce
  • 1 tablespoon of tomato ketchup
  • 1/2 teaspoon of sugar
  • Salt to taste
  • 1 cup of water
  • 2 teaspoons of cornflour mixed with 2 tablespoons of water (for thickening)

Cooking Instructions

Preparing Hakka Noodles:

  1. Bring a large pot of water to a rolling boil.
  2. Add a teaspoon of oil and half a teaspoon of salt to the boiling water.
  3. Gently add the Hakka noodles and cook them as per the package instructions until they are al dente.
  4. Once cooked, drain the noodles and rinse them under cold water to stop the cooking process. Set them aside.

Making Vegetable Manchurian Balls:

  1. In a mixing bowl, combine the grated cabbage, grated carrots, chopped capsicum, chopped spring onions, minced garlic, grated ginger, all-purpose flour, cornflour, salt, and black pepper.
  2. Mix the ingredients thoroughly to form a sticky mixture.
  3. Heat oil in a deep frying pan.
  4. Take small portions of the mixture and shape them into round balls.
  5. Carefully deep fry the Manchurian balls until they turn golden brown and crispy. Remove and drain them on a paper towel.

Preparing Manchurian Sauce:

  1. Heat a tablespoon of oil in a separate pan.
  2. Add minced garlic, finely chopped ginger, and slit green chilies. Sauté for a minute until aromatic.
  3. Add the finely chopped spring onions (green part) and sauté for another minute.
  4. Stir in soy sauce, chili sauce, tomato ketchup, sugar, and salt. Mix well.
  5. Pour in one cup of water and let the sauce simmer for a few minutes.
  6. Add the cornflour-water mixture to thicken the sauce. Stir continuously until the sauce thickens to your desired consistency.

Combining Hakka Noodles with Manchurian:

  1. Place the cooked Hakka noodles on a serving plate.
  2. Arrange the Manchurian balls on top of the noodles.
  3. Pour the hot Manchurian sauce over the Manchurian balls.
  4. Garnish with chopped spring onions (green part).

Serving and Enjoying

Your flavorful Hakka Noodles with Manchurian is ready to be served! This dish is a perfect balance of savory and spicy flavors, and the crispy Manchurian balls add a delightful crunch to every bite.

cooking tips:

  1. Use the Right Noodles: Choose fresh or dried egg noodles or Hakka noodles, which are specifically designed for this dish. Boil them according to package instructions until they are al dente (cooked but still firm to the bite), and then rinse them under cold water to stop the cooking process. This helps prevent them from becoming mushy.
  2. Prep Ingredients: Chop and prepare all your vegetables, proteins, and sauces in advance. This will make the cooking process smoother and faster.
  3. High Heat Cooking: Use a large wok or a wide, deep skillet and heat it over high heat. Hakka noodles are traditionally cooked quickly over high heat to achieve that signature smoky flavor. Make sure your pan is really hot before adding oil.
  4. Use Peanut Oil: Peanut oil is commonly used for stir-frying Hakka noodles because of its high smoke point and neutral flavor. You can also use other high-smoke-point oils like vegetable oil or canola oil.
  5. Stir-Fry in Batches: Don’t overcrowd the wok or skillet. Stir-fry your ingredients in batches to ensure they cook evenly and get that smoky flavor. Cook the proteins first, then remove them from the wok before stir-frying the vegetables.
  6. Cook Proteins Separately: If you’re using meat or tofu, cook them separately from the vegetables. This way, you can ensure they are cooked thoroughly and don’t release too much moisture, which can make the noodles soggy.
  7. Add Vegetables: Stir-fry your vegetables quickly, ensuring they remain crisp and colorful. Common
  8. vegetables for Hakka noodles include bell peppers, carrots, cabbage, and scallions.

Hakka Noodles FAQ:

  1. What are Hakka noodles? Hakka noodles are a type of Chinese noodles that have become popular in India. They are made from unleavened wheat flour and eggs, giving them a yellow color.
  2. Can I use any type of noodles for Hakka noodles? It’s best to use specifically labeled Hakka noodles for an authentic taste and texture. However, you can use egg noodles or even regular Chinese wheat noodles if Hakka noodles are not available.
  3. How do I prevent noodles from sticking together? Rinse boiled noodles with cold water after cooking to remove excess starch and prevent sticking. You can also toss them with a little oil to keep them separate.
  4. What vegetables can I add to Hakka noodles? Common vegetables include bell peppers, carrots, cabbage, onions, and scallions. You can customize with your favorite vegetables.
  5. What proteins can I add to Hakka noodles? You can add chicken, shrimp, tofu, or any protein of your choice. Make sure to cook them separately before adding to the noodles.
  6. What sauces are used in Hakka noodles? Soy sauce, oyster sauce, and chili sauce are commonly used. Adjust the amount to suit your taste.
  7. Can I make vegetarian Hakka noodles? Absolutely! Just omit the meat or seafood and use vegetable-based sauces for a delicious vegetarian version.

Manchurian FAQ:

  1. What is Manchurian? Manchurian is a popular Indo-Chinese dish made of deep-fried vegetable or protein balls (usually cauliflower, mushroom, or chicken) tossed in a flavorful sauce.
  2. What types of Manchurian are there? The two most common varieties are vegetable Manchurian and chicken Manchurian. You can also find other variations like mushroom, paneer, or fish Manchurian.
  3. How do I make the Manchurian balls crispy? To make crispy Manchurian balls, coat them in a cornstarch or cornflour batter before frying. Ensure the oil is hot enough before frying to achieve a crispy texture.
  4. What’s the key to a good Manchurian sauce? A good Manchurian sauce should be balanced with flavors – sweet, sour, and savory. It typically includes soy sauce, vinegar, ketchup, and sometimes chili sauce.
  5. How can I make the Manchurian sauce less spicy? Reduce or omit chili sauce or red chili flakes if you want a milder Manchurian sauce. You can adjust the heat level to your preference.
  6. Can I prepare Manchurian in advance? While it’s best enjoyed fresh, you can prepare the Manchurian balls and sauce separately in advance and combine them just before serving to maintain their crispiness.
  7. What garnishes go well with Manchurian? Garnish with chopped green onions, cilantro, or sesame seeds for added flavor and presentation.
  8. Can I make Manchurian gluten-free? Yes, you can use gluten-free soy sauce and cornstarch to make Manchurian gluten-free.

Both Hakka noodles and Manchurian are versatile dishes, and you can adjust ingredients and flavors to suit your preferences. Experiment and enjoy creating these delicious Indo-Chinese dishes at home!