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:

  • 4 chicken thigh fillets
  • 2 medium egg noodle nests
  • 1 large Pak Choi finely shredded
  • 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 Reviews

BASED ON 22 reviews

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