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 for 2 servings:

  • 200g paneer
  • 2 medium egg noodle nests
  • 1 large pak choi
  • 1 large carrot
  • 5 spring onions
  • sesame oil (optional)
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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!

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

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Indochinese Hakka Noodles Top Reviews

Danielle - 26th November 2020

Added extra carrots, the sauce was super tasty and just spicy enough for my liking. The paneer stuck to my pan really badly but that's probably my fault for not having a nonstick one.

Megan - 24th November 2020

This was tasty however a little too spicy for my taste. A real positive is how easy the recipe is to adapt to what you have in. Switch paneer for quorn, chicken or tofu and substitute the veggies for any other crunchy veg you have in.

Faith - 20th November 2020

My favorite

Faith - 20th November 2020

My favorite

Faith - 20th November 2020

My favorite

Katerina - 20th November 2020

This is a family favourite and my coeliac daughter can eat if I make it with rice noodles

Katerina - 20th November 2020

This is a family favourite and my coeliac daughter can eat if I make it with rice noodles

Matt - 17th November 2020

Amazing!!!

Joanna - 16th November 2020

Delicious And easy!

Joanna - 16th November 2020

Delicious And easy!

Joanna - 16th November 2020

Delicious And easy!

Claire - 12th November 2020

Delicious

Claire - 12th November 2020

Delicious

Alex - 12th November 2020

Really lovely, a little dry so I added a splash more water with the sauce

Alex - 12th November 2020

Really lovely, a little dry so I added a splash more water with the sauce

Rose - 10th November 2020

My boyfriend cooked this for us tonight. He did a lovely job and the food was delicious

Rose - 10th November 2020

My boyfriend cooked this for us tonight. He did a lovely job and the food was delicious

David - 10th November 2020

David - 10th November 2020

Ella - 3rd November 2020

Go easy on the spice mix if you don’t like too much heat

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