hakka noodles.

Hakka noodles provide a concentrated source of carbohydrates, offering sustained energy. Many brands are fortified with essential B vitamins and iron, supporting metabolism and red blood cell formation. However, they are calorie and carb-dense, so portion control is key, especially when combined with rich sauces and oils.

Per 100g, Hakka noodles typically contain around 371 calories, 13.5g of protein, 70.5g of carbohydrates, and 3.5g of fat. They serve as a good base for incorporating a variety of vegetables and lean proteins to create a more balanced meal.

Most dry Hakka noodles are vegan, as they are primarily made from wheat flour and water, without eggs. However, it's always best to check the ingredient list on the specific package to ensure no animal-derived products like egg or dairy are included.

Hakka noodles are incredibly versatile and are best known for their use in stir-fries, particularly in Indo-Chinese cuisine. Their neutral flavor and firm texture make them excellent for absorbing the flavors of sauces, vegetables, and proteins in dishes like Hakka Noodle Stir-fry or Chow Mein.

Uncooked, dry Hakka noodles should be stored in a cool, dry place in an airtight container, away from direct sunlight. Cooked Hakka noodles should be refrigerated in an airtight container and consumed within 3-4 days. They can also be frozen for longer storage, though texture may change slightly upon thawing.

Dry, uncooked Hakka noodles typically have a long shelf life, often lasting 1-2 years when stored properly in a pantry. Once cooked, they should be refrigerated and eaten within 3-4 days. For best quality, avoid leaving cooked noodles at room temperature for more than two hours.