Try this hakka noodles recipe from Indian chef Huzefa Sajawal. Huzefa says, "Hakka noodles and chilli chicken are favourite Indo-Chinese dishes, now famous in India. The Chinese took a particular liking to the Indian goddess Durga, so there were temples made for her all over Tangra. The Chinese community would offer hakka noodles to these temples."

This is a recipe that Huzefa shared as part of his guide to Kolkata. Check it out to learn about wonton noodle soup, kathi rolls, Bengali sweets and more.

Huzefa Sajawal is chef-owner of two chic Kolkata-inspired Fatt Pundit restaurants – based in Soho and Covent Garden, London. Huzefa grew up in Mumbai, where his grandmother trained chefs from Lucknow, and where he started his education in hospitality. He moved to London to complete his master’s and joined the JW Marriott group at Grosvenor House. He’s a champion of regional Indian food and specialises in the Indo-Chinese cuisine of Kolkata.

Huzefa's recipe tip: "We finish the dish with some micro leaves but you can use spring onions instead."

Vegetable hakka noodles recipe


  • 165g medium egg noodles (3 nests)
  • 4 tbsp neutral oil
  • 1 white onion, sliced
  • 1 carrot, julienned
  • 100g white cabbage, julienned
  • 80g green beans, sliced
  • 100g bean sprouts
  • 1½ tbsp dark soy sauce
  • 1½ tbsp light soy sauce
  • 2-3 spring onion stalks (the green parts), finely sliced


  • STEP 1

    Bring a large pot of water to the boil for the noodles. Cook until al dente, drain, and rinse in cold water. Keep the noodles in a bowl of cold water to stop them sticking.

  • STEP 2

    Heat the oil in a wok, then stir-fry the onion for 3-4 mins or until light brown. Add the carrot, cabbage, beans and sprouts, and stir-fry, stirring and tossing continuously, for 1-2 mins – do not overcook the vegetables otherwise they will lose their crunch.

  • STEP 3

    Add the noodles, then both soy sauces and a pinch of salt. Stir-fry over a high heat until the colour of the noodles is even – a folding or scoop-and-lift motion works well for this. Ensure everything is mixed well, add the sliced spring onions and serve.

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