Product Details

Garlic, ginger, and green chilies are often used as aromatics in Hakka noodles, adding depth of flavor and a hint of heat to the dish. These aromatics are finely chopped or minced and sautéed in hot oil until fragrant before adding the vegetables and noodles. The key to the distinctive flavor of Hakka noodles lies in the sauces and seasonings used. Common sauces include soy sauce, chili sauce, and vinegar, which add a salty, spicy, and tangy kick to the dish. Other seasonings such as white pepper powder, salt, and sometimes a pinch of sugar are added to balance the flavors and enhance the overall taste. 

The cooking process for Hakka noodles is quick and involves high heat. The vegetables are stir-fried in a wok or large skillet until they are tender yet still crisp. Then, the boiled noodles are added to the wok along with the sauces and seasonings. Everything is tossed together over high heat until the noodles are well-coated and heated through. Hakka noodles are often garnished with thinly sliced spring onions (scallions) or fresh cilantro (coriander leaves) for added freshness and color. Some variations may also include toasted sesame seeds or crushed peanuts for additional flavor and texture.