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Name: Curry-Spiced Indian-Chinese Hakka Noodles
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 200g (7 oz) Hakka noodles or wheat noodles; 2 tbsp vegetable oil; 1 medium red onion, thinly sliced; 1 cup shredded green cabbage; 1 medium carrot, julienned; 1/2 red bell pepper, thinly sliced; 1/2 green bell pepper, thinly sliced; 2 cloves garlic, finely chopped; 1 inch ginger, finely chopped; 2 green chilies, thinly sliced (optional for heat); 2 tbsp soy sauce; 1 tbsp tomato ketchup; 1 tsp rice vinegar; 1 tsp curry powder; 1/2 tsp ground turmeric; 1/2 tsp garam masala; 1/4 tsp black pepper; Salt to taste; 2 spring onions, chopped (for garnish); Fresh cilantro, chopped (for garnish); Lime wedges (to serve)

Curry-Spiced Indian-Chinese Hakka Noodles

CrushedLemon1034

Indian-Chinese Hakka noodles get a bold twist with the addition of aromatic curry spices, creating a vibrant fusion that’s both comforting and exciting. This dish brings together the smoky, stir-fried flavors of classic Hakka noodles with the warmth of Indian masalas, resulting in a noodle bowl that’s colorful, fragrant, and packed with veggies. The quick stir-fry ensures crisp-tender vegetables and noodles that soak up every drop of sauce, while the curry powder and garam masala add a unique depth. Perfect for weeknight dinners or as a show-stopping potluck dish, these noodles are a true celebration of Indo-Chinese cuisine.

Ingredients

Instructions

Boil the Hakka noodles according to package instructions. Drain, rinse with cold water, and toss with a teaspoon of oil to prevent sticking. Set aside.
Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat.
Add chopped garlic, ginger, and green chilies. Stir-fry for 30 seconds until fragrant.
Add sliced onions and sauté for 1-2 minutes until just softened.
Add cabbage, carrot, and bell peppers. Stir-fry on high heat for 3-4 minutes until vegetables are crisp-tender.
Push the veggies to the side of the pan and add curry powder, turmeric, and garam masala directly to the oil. Let the spices bloom for 30 seconds.
Add cooked noodles to the wok. Pour in soy sauce, ketchup, rice vinegar, black pepper, and salt. Toss everything together on high heat for 2-3 minutes until well combined and heated through.
Taste and adjust seasoning if needed.
Transfer to a serving platter. Garnish with chopped spring onions, cilantro, and serve with lime wedges.