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Shyam's Hakka Noodles (450g), 2 tbsp Vegetable oil, 1 tbsp chopped Ginger and Garlic,1 Green Chilli, Celery, 2 medium Onions, 1 Carrot, 1 Green Onion, Shyam's Soya Sauce, Shyam's Non-Fruit Vinegar, Shyam's Green Chilli Sauce, 1 tbsp Sugar, 1 tsp Black Pepper, 1tsp White Pepper, Salt.


  • Boil the noodles according to instructions on the package.

  • Drain the noodles and wash under cold running water, this stops the cooking process.

  • Add 1/2 tablespoon of vegetable oil to the noodles and toss so that the noodles get lightly coated with the oil and don’t stick to each other. Set it aside.

  • In a wok heat 1 tablespoon vegetable oil and 1 tablespoon sesame oil on medium-high heat. Once the oil is hot add the minced garlic and ginger, sliced green chili and chopped celery.

  • Saute for few seconds until the ginger garlic starts to change color.

  • Add sliced onions and saute for a minute or two until the sides of the onion starts turning light golden brown.

  • Add in the sliced carrots, bell pepper, green onion and cook for 1 minute on high heat. The veggies should remain crunchy.

  • Push veggies to the side, lower the heat and add soya sauce, vinegar, chilli sauce and sugar (if using).

  • Toss the veggies to combine well with the sauce. Add in the black pepper, salt and white pepper.

  • Stir in the boiled noodles.

  • Using a pair of tongs, mix it well so that the noodles are well coated with the sauce.

  • As a final touch, stir in a teaspoon of chili oil. This is totally optional.

  • Toss the noodles well and garnish with more spring onion greens.

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