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how to boil noodles Indian style | how to boild Chinese hakka noodles | cooking hakka noodles |

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Tarla Dalal

29 June, 2017

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Table of Content

About Boiled Noodles, Chinese Cooking

Ingredients

Methods

How to make Boiled Noodles, Chinese Cooking

Nutrient values

how to boil noodles Indian style | how to boild Chinese hakka noodles | cooking hakka noodles |

🍜 How to Boil Noodles Indian Style (Chinese Hakka Noodles)

Boiling Hakka noodles the right way is the first and most important step in making delicious Indo-Chinese dishes. If noodles are undercooked, they remain chewy; if overcooked, they become mushy. Follow this simple Indian-style method to get perfectly boiled, non-sticky noodles every time.

🫕 Step 1: Boil Water with Oil and Salt

Start by boiling plenty of water in a deep pan. Once it begins to bubble, add 1 tablespoon of oil and salt to taste. The oil helps prevent the noodles from sticking while cooking, and salt adds flavor right from the start.

🍲 Step 2: Add and Cook the Noodles

Now, add 1 packet of Hakka noodles into the boiling water. Allow the water to come to a rolling boil again. Then lower the flame slightly and cook until the noodles are 90% cooked — meaning they should be soft yet slightly firm to bite, also known as al dente. This ensures they don’t turn soggy later when stir-fried.

💧 Step 3: Drain and Cool the Noodles

Once the noodles reach the desired texture, remove the pan from the flame and drain out all the water immediately using a strainer. To stop the cooking process, pour cold water over the noodles. This step is crucial — it helps to arrest further cooking and keeps the noodles firm.

🧴 Step 4: Add Oil to Prevent Sticking

After draining, ensure there’s no moisture left. Add the remaining 1 tablespoon of oil to the noodles and toss them gently. This coating prevents them from sticking together and keeps each strand separate — just like in restaurant-style Chinese noodles. Your boiled noodles are now ready to use in any Indo-Chinese recipe.

🍛 How Boiled Noodles Are Used in Indo-Chinese Cooking

Boiled Hakka noodles form the base for many popular Indo-Chinese dishes. You can use them to make Vegetable Hakka Noodles, Schezwan Noodles, or Chilli Garlic Noodles by stir-frying them with colorful veggies, sauces, and seasonings. They’re also perfect for creating Manchurian-style gravies, American chopsuey, or even as a base layer in street-style noodle rolls. With their light, springy texture, perfectly boiled noodles soak up sauces beautifully — giving you that irresistible desi-Chinese flavor everyone loves!

Ingredients

for how to boil noodles Indian style

1 packet hakka noodles

2 tbsp oil

salt to taste

Method

for how to boil noodles Indian style

Boil plenty of water in a deep pan and add 1 tbsp oil and salt.
Add the noodles and allow the water to come to a boil.
Lower the flame and cook till the noodles are 90% cooked.
Remove from the flame and drain out all the water.
Pour some cold water on the noodles to arrest further cooking.
Let all the water drain out and ensure that the noodles do not contain any moisture.
Add the remaining 1 tbsp of oil and toss gently. This will prevent the noodles from sticking together. Use as required.

Boiled Noodles, Chinese Cooking recipe with step by step photos

How to make Boiled Noodles, Chinese Cooking

1. To make the Boiled Noodles, Chinese Cooking, first boil enough water in a deep pan.
2. Add salt to taste.
3. Add 1 tbsp. oil.
4. Add the 1 packet hakka noodles and allow the water to come to a boil. Lower the flame and cook till the noodles are 90% cooked.
5. Remove from the flame and drain out all the water.
6. Pour some cold water on the noodles to arrest further cooking.
7. Let all the water drain out and ensure that the noodles do not contain any moisture.
8. Add the remaining 1 tbsp. of oil and toss gently. This will prevent the noodles from sticking together.
9. Boiled Noodles, Chinese Cooking. Use as required.