Hakka Chowmin Recipe

Learn how to make authentic homemade Hakka Chowmin with this easy baking recipe! Perfectly crispy noodles topped with a savory, umami-rich sauce and colorful vegetables create the best Indo-Chinese comfort food. Master the secret to restaurant-quality noodles with proper wok hei flavor in your home kitchen!

Difficulty:

Intermediate

Prep Time:

25 mins

Cook Time:

15 mins

Serves:

4 servings

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">400g fresh egg noodles (or dried egg noodles)</li> <li class="ingredients-single-item">3 tbsp vegetable oil</li> <li class="ingredients-single-item">200g mixed vegetables (carrots, bell peppers, cabbage, mushrooms), julienned</li> <li class="ingredients-single-item">100g bean sprouts</li> <li class="ingredients-single-item">4 spring onions, sliced diagonally</li> <li class="ingredients-single-item">4 garlic cloves, finely minced</li> <li class="ingredients-single-item">2 cm piece ginger, julienned</li> <li class="ingredients-single-item">200g protein of choice (tofu, chicken, prawns), sliced or cubed</li> <li class="ingredients-single-item">1 tbsp dark soy sauce</li> <li class="ingredients-single-item">2 tbsp light soy sauce</li> <li class="ingredients-single-item">1 tbsp oyster sauce (or vegetarian mushroom sauce)</li> <li class="ingredients-single-item">1 tsp white pepper</li> <li class="ingredients-single-item">1 tsp sugar</li> <li class="ingredients-single-item">2 tbsp cornstarch</li> <li class="ingredients-single-item">200ml vegetable stock</li> <li class="ingredients-single-item">1 tsp white vinegar</li> <li class="ingredients-single-item">1 tsp sesame oil</li> <li class="ingredients-single-item">Chili oil, to serve (optional)</li> </ul>

Nutrition Facts (per serving)

🍽️ Serving Size:

🔥 Calories:

🥑 Fat:

🧈 Saturated Fat:

🍞 Carbohydrates:

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🍗 Protein:

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Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">Large wok or heavy-bottomed frying pan</li> <li class="equipment-single-item">Baking sheet</li> <li class="equipment-single-item">Silicone baking mat or parchment paper</li> <li class="equipment-single-item">Oven</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 200°C (400°F). If using dried noodles, cook according to package instructions until al dente. For fresh noodles, blanch briefly in boiling water for 1-2 minutes until just tender. Drain well and rinse under cold water to stop the cooking process. Toss with 1 tablespoon of oil to prevent sticking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Line a baking sheet with a silicone mat or parchment paper. Spread the noodles in a thin, even layer on the baking sheet. Drizzle with another tablespoon of oil and toss gently to coat. Bake in the preheated oven for 8-10 minutes until the edges turn golden and crispy. This oven method creates perfectly crispy noodles without the challenge of pan-frying large batches. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> While the noodles are baking, prepare the sauce by combining the dark soy sauce, light soy sauce, oyster sauce, white pepper, sugar, and vinegar in a small bowl. In a separate bowl, whisk together the cornstarch and vegetable stock until no lumps remain. This slurry will thicken your sauce to the perfect consistency for coating the noodles. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Heat your wok or large frying pan over high heat until it just starts to smoke. Add the remaining tablespoon of oil, then quickly add the garlic and ginger. Stir-fry for 30 seconds until fragrant – be careful not to burn them as they'll turn bitter. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Add your protein of choice and stir-fry until nearly cooked through. Remove and set aside if using delicate proteins like prawns to prevent overcooking. If using chicken or tofu, you can leave it in the wok. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Add the harder vegetables like carrots and bell peppers to the wok first, stir-frying for about 2 minutes. Then add the softer vegetables like cabbage and mushrooms, continuing to stir-fry for another minute. The high heat will help vegetables maintain their crunch while developing a slight char that adds depth of flavor. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Return any reserved protein to the wok, then pour in the sauce mixture. Stir well to coat all ingredients, then add the cornstarch slurry. Bring everything to a boil while stirring constantly – you'll see the sauce thicken and become glossy within 30-60 seconds. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Add the bean sprouts and half of the spring onions, stirring quickly to combine. Cook for just 30 seconds – the residual heat will continue cooking them. Drizzle with sesame oil and give everything a final toss. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Remove the crispy noodles from the oven and transfer to a large serving platter, creating a bed of crispy goodness. Pour the hot vegetable and sauce mixture over the center of the noodles, leaving the edges exposed for textural contrast. The hot sauce will slightly soften the center noodles while the edges remain satisfyingly crispy. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Garnish with remaining spring onions and serve immediately with chili oil on the side for those who enjoy extra heat. For the authentic Hakka Chowmin experience, don't mix it all together right away – the joy is in getting both crispy and saucy noodles in each bite! </li> </ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Hakka Chowmin?

Hakka Chowmin uses egg noodles, mixed vegetables (carrots, bell peppers, cabbage, mushrooms), bean sprouts, spring onions, garlic, ginger, protein (tofu, chicken or prawns), dark and light soy sauce, oyster sauce, white pepper, sugar, cornstarch, vegetable stock, white vinegar and sesame oil.

How to cook Hakka Chowmin at home?

Learn how to cook Hakka Chowmin by first crisping your noodles in the oven, then preparing a savory sauce with soy, oyster sauce and spices. Stir-fry your protein and vegetables in a hot wok, add the sauce and thickening agent, then pour this aromatic mixture over the crispy noodles for that perfect texture contrast of crispy edges and saucy center.

What makes authentic Hakka noodles crispy on the outside but soft in the middle?

The secret lies in the dual-cooking method: first baking the noodles until the edges turn golden and crispy, then pouring the hot sauce mixture over just the center portion. This technique creates the signature contrast where edges remain crunchy while the middle absorbs the savory sauce for that authentic texture.

Can I make Indo-Chinese chow mein without a wok?

Absolutely! While a wok provides the authentic "wok hei" smoky flavor, a large, heavy-bottomed frying pan works well too. The key is using high heat and quick movements when stir-frying to mimic wok cooking. For truly crispy noodles, the oven method in this recipe works perfectly regardless of pan type.

What's the best protein to use for traditional Hakka-style noodles?

Traditional Hakka-style noodles often feature chicken, pork or prawns, but the cuisine is incredibly versatile. Tofu works wonderfully for vegetarians, while egg adds authentic flavor. The secret lies not in the specific protein but in properly cooking it before combining with the vegetables and sauce.

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