Prawn Hakka Noodles
Quick and smoky stir-fried noodles loaded with juicy prawns and crunchy vegetables. This Indo-Chinese street food favorite brings together the best of Hakka cooking — high heat wok tossing, soy-based seasoning, and a subtle kick of chili. Ready in under 30 minutes, it is perfect for a satisfying weeknight dinner.
For 4 servings
- boil · ~5 min
Boil the noodles.
1.Bring a large pot of water to a rolling boil.2.Add the noodles and cook until al dente (about 3-4 minutes).3.Drain immediately and rinse under cold water to stop cooking.4.Drizzle 1 tsp sesame oil over noodles, toss gently, and set aside.TIPRinsing with cold water removes excess starch and prevents clumping. - prep · ~5 min
Marinate the prawns.
1.Pat prawns dry with a paper towel.2.Toss prawns with 1 pinch salt and 1 pinch black pepper.3.Set aside for 5 minutes.TIPDry prawns sear better and develop more flavor. - fry · ~2 min
Sear the prawns.
1.Heat 1 tbsp oil in a wok over high heat until smoking.2.Add prawns in a single layer and sear 1 minute per side.3.Remove prawns from wok and set aside.TIPDo not overcrowd the wok — sear in batches if needed, or they will steam instead. - saute · ~5 min
Stir-fry the aromatics and vegetables.
1.Heat remaining 1 tbsp oil in the same wok over high heat.2.Add chopped garlic, ginger, and green chili. Toss for 30 seconds until fragrant.3.Add sliced onion and spring onion whites. Stir-fry for 1 minute.4.Add carrot and bell pepper. Toss for 2 minutes until slightly softened.5.Add shredded cabbage and stir-fry for another 1 minute. Vegetables should remain crunchy.TIPKeep the heat high and keep tossing — Hakka noodles need that wok-seared smokiness. - mix · ~3 min
Combine noodles and season.
1.Add the boiled noodles to the wok.2.Pour soy sauce, green chili sauce, and vinegar over the noodles.3.Toss everything together using tongs or two spatulas for 2 minutes on high heat.4.Add the seared prawns and toss briefly to combine.TIPUse lifting and tossing motions, not stirring, to keep noodles from breaking. - garnish · ~1 min
Finish with spring onion greens and serve hot.
1.Turn off heat. Sprinkle chopped spring onion greens on top.2.Toss once and transfer to serving plates.3.Serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best smoky flavor, ensure your wok is smoking hot before adding ingredients.
- 2Rinse boiled noodles under cold water to remove excess starch and prevent sticking.
- 3Pat prawns completely dry before marinating to ensure a good sear.
- 4Keep vegetables crunchy by stir-frying on high heat for the shortest time possible.
- 5Use tongs or two spatulas to toss noodles gently, preventing breakage.
- 6Make-ahead tip: prep all vegetables and marinate prawns up to 2 hours in advance.
Adapt it for your goals.
Vegetarian
Replace prawns with cubed paneer or firm tofu for a protein-rich vegetarian version that absorbs the soy-chili sauce beautifully.
low oilLow-oil
Use a non-stick pan and reduce oil to 1 tablespoon; increase vegetable stock by 2 tablespoons to keep noodles moist without added fat.
chicken variantChicken variant
Substitute prawns with 300 g thinly sliced chicken breast; cook through before adding vegetables for a heartier protein option.
egg noodle swapEgg noodle swap
Use rice noodles or soba for a gluten-free alternative; adjust boiling time according to package instructions to avoid overcooking.
spicy upgradeSpicy upgrade
Add 1 teaspoon of chili oil or red chili flakes along with the sauces for extra heat without altering the dish's core flavor profile.
Why this is on our healthy list.
Rich in Lean Protein
Prawns provide high-quality, low-fat protein essential for muscle repair and satiety.
Packed with Vitamin A
Carrots and bell peppers contribute beta-carotene, supporting eye health and immunity.
Good Source of Fiber
Cabbage and other vegetables add dietary fiber, aiding digestion and promoting fullness.
Low in Saturated Fat
This stir-fry uses minimal oil and no heavy creams, keeping saturated fat content low.
Frequently asked questions
Hakka noodles are best served immediately after cooking for optimal texture, but leftovers can be reheated in a hot wok with a splash of water to revive smokiness.
