Hakka Fried Noodles
Indo Chinese • All Foods
How to Make Hakka Fried Noodles (Traditional & Healthy Version)
Hakka Fried Noodles is a beloved Malaysian lunch dish that beautifully reflects the country’s multicultural culinary tapestry. Rooted in the Hakka community, this noodle stir-fry has evolved in Malaysia, blending Chinese cooking techniques with local flavors and ingredients. Unlike its heavier counterparts, Malaysian Hakka Fried Noodles are often vegetarian and use fresh vegetables, making them an excellent choice for those seeking a lighter, healthier meal. The dish typically features springy wheat noodles, sautéed with crisp vegetables, fragrant aromatics like bawang putih (garlic), and a savory sauce balanced with light soy and a hint of sesame oil. This noodle dish is a testament to Malaysia’s Indo-Chinese culinary style, where Chinese diaspora communities have adapted their recipes to local produce and tastes. It’s enjoyed by Malaysians of all backgrounds, from bustling hawker stalls in Kuala Lumpur to family kitchens in Penang. Its mild, umami-rich flavor makes it universally appealing, while the inclusion of local favorites like daun bawang (spring onions) and optional chili slices adds a Malaysian twist. Hakka Fried Noodles is ideal for health-conscious eaters, as you can easily control oil and choose whole-grain noodles for added nutrition. Whether you’re craving a quick lunch or a satisfying vegetarian meal, this Malaysian Hakka Fried Noodles recipe delivers familiar comfort with a wholesome, modern touch. It’s perfect for calorie tracking and fits seamlessly into a balanced Malaysian diet, highlighting the fusion of tradition and health.
Ingredients(for 1 medium bowl per serving)
- 200g Wheat noodles (mee kuning or whole-grain for healthier option)
- 1 medium, julienned Carrots (lobak merah)
- 1 cup, shredded Cabbage (kobis)
- 1 cup Bean sprouts (taugeh)
- 2 stalks, sliced Spring onions (daun bawang)
- 3 cloves, minced Garlic (bawang putih)
- 2 tablespoons Light soy sauce (kicap cair)
- 1 teaspoon Sesame oil (minyak bijan)
- 1 tablespoon Vegetable oil (minyak sayuran)
- 1, sliced Red chili (cili merah (optional)) - optional
Instructions
- 1
Cook the wheat noodles according to package directions until just al dente. Drain and rinse under cold water to prevent sticking.
5 minutes
Use whole-grain noodles for extra fiber.
- 2
Heat vegetable oil in a large wok over medium-high heat. Add minced garlic and stir-fry until fragrant but not browned.
2 minutes
Keep garlic moving to avoid burning.
- 3
Add carrots and cabbage to the wok. Stir-fry for 3-4 minutes until vegetables begin to soften.
4 minutes
Slice vegetables thinly for quicker cooking.
- 4
Toss in bean sprouts and continue stir-frying for 1 minute. Bean sprouts should remain slightly crunchy.
1 minute
Add taugeh last so they stay crisp.
Why This Dish is Healthy
Hakka Fried Noodles are a healthy choice because they feature high-fiber vegetables, lean plant protein, and moderate carbohydrates, perfect for a balanced Malaysian lunch. The recipe uses minimal oil and can be further adapted to whole-grain noodles for even better nutritional value. It’s vegetarian, low in saturated fat, and packed with nutrients, making it ideal for weight management and heart health. The ability to customize the recipe with more vegetables or less oil ensures you can tailor it to your dietary needs.
This vegetarian Hakka Fried Noodles recipe is rich in fiber, vitamins, and minerals thanks to the generous use of locally-sourced vegetables like kobis (cabbage), lobak merah (carrots), and taugeh (bean sprouts). Whole-grain noodles provide complex carbohydrates for sustained energy, while minimal use of oil keeps calories in check. Garlic offers immune support, and sesame oil adds healthy fats. The dish is low in saturated fat and cholesterol, making it suitable for most diets. Each serving delivers a balanced profile of protein from bean sprouts, carbohydrates from noodles, and essential micronutrients from fresh veggies.
Pro Tips
- 💡Tip 1: Use freshly cooked noodles for the best texture.
- 💡Tip 2: Stir-fry vegetables separately if you prefer extra crunch.
- 💡Tip 3: Add a dash of white pepper for authentic Malaysian flavor.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a wok or microwave, adding a splash of water to prevent noodles from drying out. Avoid freezing as noodles may become mushy.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 340.0 kcal |
