In India, the food of the Chinese Hakka settlers has been adapted to create tasty food within a hybrid cuisine that's neither Indian nor Chinese, but delicious! The country has been swept by an Indo-Chinese craze so much that its most popular dishes feature on menus worldwide, e.g. Chicken & Sweetcorn Soup and Chow Mein. Try our Hakka noodles with charred and spiced veg for a unique take on a stir-fry.

Cook our delicious Indochinese Hakka Noodles in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Indochinese Hakka Noodles. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Indian Spice Marinade pot, a Indochinese Paste pot and a Hakka Sauce pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Indochinese Hakka Noodles in just 20 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Indian Spice Marinade
  • Indochinese Paste
  • Hakka Sauce

Your shopping list:

medium egg noodle nests
large Pak Choi
large carrot
spring onions
sesame oil(optional)

Our 20 minute recipe

  • 1.

    Fry the paneer

    Heat a little oil in a non-stick frying pan over medium-high heat and fry the paneer until golden, then keep aside on kitchen paper.

    Next, mix the INDOCHINESE PASTE with the HAKKA SAUCE along with 1 tbsp of water in a small glass. 

  • 2.

    Fry the veg

    Cook the noodles according to pack instructions, or until just tender.

    In your frying pan, add a little more oil and fry the lighter green stalks of the pak choi with the carrots for 2 mins over medium-high heat. Try to keep the heat as high as possible without burning the veg.

    (Aim to get a little browning/charring and a nutty, almost smoky wok-fried flavour to the veg.)

    Then sprinkle in the INDIAN SPICE MARINADE.

  • 3.

    Add the sauce

    Drain the noodles, then add them to the wok and stir-fry with the veg. (Tongs are helpful here.)

    Turn the heat down, pour in your Indochinese sauce mixture and stir well.

    Add the remaining green leaves of the pak choi and most of the spring onions and mix well.

    Add the cooked paneer back into the pan and mix really well with the noodles. 

  • 4.


    Serve the noodles with spring onions on top and a tiny drizzle of sesame oil over (if you have it).


Indochinese Hakka Noodles Reviews

BASED ON reviews

John - Dec 31, 2019


Jo - Dec 10, 2019

A bit dry.

Jo - Dec 10, 2019

A bit dry.

Zoe - Nov 09, 2019

Nice flavours but the paneer needs seasoning and frying til quite crunchy to give it enough taste

Helen - Oct 24, 2019

Lovely to cook and great flavours

Mandakini - Oct 08, 2019

Absolutely delicious. A new fave!

Avril - Sep 24, 2019

I didn't like the noodle and cheese combination

Avril - Sep 24, 2019

I didn't like the noodle and cheese combination

Nam - Sep 23, 2019

Loved it

Zoe - Sep 17, 2019

Yummy- in my opinion the paneer needed either a marinade or rubbing in salt first before frying though as it was a bit bland compared to the rest of the dish.

Karra - Sep 03, 2019

Doesn’t need paneer added

Julie - Aug 16, 2019

Superb! I added a dessert spoon of nut butter which was delightful!

Melanie - Jul 12, 2019

It was a bit too spicy for me

Kevin - Jun 27, 2019

Tried this for the first time & it’s a fave. Unexpected spice I think I’ll substitute the paneer with chestnut mushrooms & some edamame beans next time though because as much as I love paneer I don’t feel this recipe needed it

Rachel - May 15, 2019

One of the best we've had, simply delicious

Michelle - May 04, 2019

Really tasty with a nice spicy kick to it.


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