Recipes Dinner Pasta and Noodle Dishes Noodles Roadside Hakka Noodles 5.0 (3) 2 Reviews Instant noodles get a street-food upgrade when stir-fried with vegetables, soy sauce, chile-garlic sauce, and the unmistakable seasoning of Maggi masala noodles. By Meherwan Irani Meherwan Irani Meherwan Irani is a Southern chef of Indian descent who's been serving up his unique take on Indian street food for more than 10 years. His company Spicewalla is one of the country's finest spice purveyors. There, Meherwan aims to make global flavors more accessible by creating spice blends and recipes to introduce cooks to new cuisines. Food & Wine's Editorial Guidelines Updated on September 21, 2026 Save Rate PRINT Share Total Time: 20 mins Servings: 2 Jump to recipe Using the Maggi seasoning packets in both the cooking water and stir-fry layers flavor throughout the dish.Slightly undercooking the noodles before stir-frying keeps them springy and prevents mushiness.Crisp vegetables add texture and freshness that balance the rich soy-chile sauce. Roadside Hakka noodles are one of the defining dishes of Indo-Chinese cuisine, a culinary tradition that emerged from Chinese immigrant communities in Kolkata and evolved into one of India’s most beloved street-food styles. Found everywhere from bustling roadside carts to casual restaurants, the dish combines Chinese-inspired stir-fry techniques and instant noodles with the flavors and spice preferences of Indian cooking. Meherwan Irani’s version takes a shortcut familiar to generations of Indian cooks: Maggi masala instant noodles. By using the seasoning packets into both the cooking liquid and the stir-fry itself, the recipe builds layers of savory flavor while keeping preparation remarkably simple. Thinly sliced onions, peppers, carrots, and chile are quickly cooked until tender-crisp, preserving their texture and color. Soy sauce and chile-garlic sauce create a glossy coating that clings to every strand of noodle, while a touch of vinegar adds brightness. The result is a dish that feels far more substantial than its humble ingredient list suggests. It captures the nostalgic flavor of roadside noodle stalls while remaining accessible enough for a weeknight dinner. Ready in just 20 minutes, these noodles are equally suited to a quick lunch, late-night meal, or casual gathering. Even Professional Chefs Cook Instant Ramen — Here’s How They Make It Restaurant-Quality What is the difference between Hakka noodles and regular noodles? Hakka noodles refer to a style of Indo-Chinese stir-fried noodles rather than a specific noodle variety. They are typically cooked until just tender and then stir-fried with vegetables, sauces, and seasonings, creating a smoky, savory dish distinct from plain boiled noodles. Why do my stir-fried noodles become mushy? Overcooking the noodles before stir-frying is the most common cause. The key to successful Hakka noodles is controlling the noodle texture. Noodles should be slightly undercooked before entering the wok because they continue cooking as they absorb sauce. Notes from the Food & Wine Test Kitchen Drain the noodles thoroughly and allow excess steam to escape before stir-frying.• Slice all vegetables before heating the wok; the cooking process moves quickly.• Taste before adding salt, as the seasoning packet and soy sauce contribute significant seasoning. Suggested pairing A juicy, vibrant rosé, such as Marine Layer Carina Sonoma Coast, pairs beautifully with this simple but flavor-packed noodle dish. This recipe was developed by Meherwan Irani; the text was written by Breana Killeen. Keep Screen Awake Ingredients 2 quarts water 2 (2.46-ounce) packages instant noodles (such as Maggi Masala), seasoning packets set aside separately 3 tablespoons neutral cooking oil (such as grapeseed) 8 fresh curry leaves (optional) 1/2 small red onion, thinly sliced (about 1/2 cup) 1 small red or green bell pepper, thinly sliced (about 1 cup) 1 medium carrot, thinly sliced (about 2/3 cup) 1 fresh Thai chile or serrano chile, finely chopped (about 1 teaspoon) 3 tablespoons lower-sodium soy sauce 2 tablespoons chile-garlic sauce (such as Huy Fong) 1 teaspoon rice vinegar 1/4 teaspoon granulated sugar Kosher salt, to taste Scallions, for garnish Directions Bring 2 quarts water and 1 instant noodle seasoning packet to a boil in a large pot over high. Break noodle blocks into 3 or 4 pieces each; add to boiling water in pot. Cook noodles for 2 minutes. Drain noodles. Discard cooking liquid; set noodles aside. Heat oil in a wok or large skillet over medium-high. Add curry leaves (if using) and onion; cook, stirring constantly, until onion is translucent, about 1 minute. Add bell pepper, carrot, chile, and remaining instant noodle seasoning packet; cook, stirring often, until vegetables are crisp-tender, 3 to 4 minutes. (Do not overcook.) Whisk together soy sauce, chile-garlic sauce, vinegar, and sugar in a small bowl; add to wok, tossing to coat vegetables. Add cooked noodles; cook, tossing constantly, until evenly coated and heated through, about 1 minute. Season with salt to taste. Transfer noodles to a bowl, and garnish with scallions. Greg Dupree / Food Styling by Julian Hensarling / Prop Styling by Claire Spollen Make ahead Prepare the vegetables and sauce mixture up to 24 hours in advance, and refrigerate separately. Cook and stir-fry the noodles just before serving for the best texture. Cook this recipe and more in the MyRecipes app. Get the App Save Rate Print Loading shell for RecipesUgcThreaded1 Vue component in Globe.