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Hakka Noodles
Makan Tengah Hari • Malaysia
How to Make Hakka Noodles (Traditional & Healthy Version)
Hakka Noodles, a favourite lunch dish in Malaysia’s Indo-Chinese culinary tradition, offers a harmonious blend of flavours and textures. Originating from the Hakka community, this noodle dish has been embraced by Malaysia’s multicultural society, bringing together local ingredients and vibrant cooking styles. You’ll often find Hakka Noodles served in bustling food courts and kopitiams, enjoyed by Malaysians of all backgrounds for its delicious simplicity and versatility. The recipe is vegetarian, making it perfect for those seeking a lighter, plant-based meal without sacrificing taste. Malaysian Hakka Noodles incorporate local vegetables such as sawi (mustard greens) and taugeh (bean sprouts), along with aromatics like daun bawang (spring onions) and bawang putih (garlic). Lemongrass and a touch of pandan are sometimes infused to add a unique aroma, reflecting Malaysia’s rich culinary heritage. The dish is quick to prepare, making it ideal for busy lunch hours while delivering satisfying, wholesome nutrition. Malaysian Hakka Noodles are loved for their slightly chewy texture, savoury sauce, and fresh veggie crunch. They represent the spirit of Malaysia’s multicultural cuisine, where Chinese, Indian, and Malay flavours meet, creating a meal that’s both authentic and adaptable. Whether you’re tracking calories or simply enjoying a healthy lunch, Hakka Noodles is an excellent choice for anyone who craves flavourful, guilt-free comfort food.
Bahan-bahan(untuk 1 medium bowl per serving)
- 120g Whole wheat Hakka noodles (Mee Hakka)
- 1 cup Sawi (mustard greens) (Chopped)
- 1/2 cup Taugeh (bean sprouts) (Fresh)
- 1/2 cup Carrot (Julienned)
- 1/2 cup Capsicum (bell pepper) (Julienned)
- 2 cloves Bawang putih (garlic) (Minced)
- 1/4 cup Daun bawang (spring onion) (Sliced)
- 1 stalk Lemongrass (Finely minced) - pilihan
- 2 tbsp Light soy sauce (Low-sodium)
- 1 tbsp Oyster mushroom sauce (Vegetarian)
- 1 tsp Sesame oil (Minyak bijan)
- 1/4 tsp Black pepper
- 1 leaf Pandan leaf (Optional, for aroma) - pilihan
Arahan
- 1
Boil the whole wheat Hakka noodles (mee Hakka) in a large pot of water for 4-5 minutes until al dente. Drain and rinse under cold water to prevent sticking.
5 minutes
Add a drop of minyak bijan (sesame oil) while boiling to keep noodles separate.
- 2
Heat a wok or non-stick pan over medium heat. Add sesame oil and sauté bawang putih (garlic) and lemongrass until fragrant.
3 minutes
Do not burn the garlic; it should be just golden for best aroma.
- 3
Add carrot, capsicum, sawi (mustard greens), and taugeh (bean sprouts). Stir-fry for 3-4 minutes until veggies are crisp-tender.
4 minutes
Quick stir-frying preserves vitamins and keeps veggies crunchy.
- 4
Add the drained noodles to the wok. Toss well to combine with the vegetables.
2 minutes
Use tongs for easy mixing and avoid breaking the noodles.
Kenapa hidangan ini sihat
Choosing Malaysian Hakka Noodles for lunch is a wise option for calorie-conscious eaters. The recipe uses whole wheat noodles and plenty of veggies, reducing refined carbs and increasing fibre. Low-sodium soy sauce and vegetarian oyster mushroom sauce lower salt and saturated fat content. It’s a plant-based meal that’s filling and nutritious, making it suitable for weight management, heart health, and vegetarian diets. The use of local aromatics like lemongrass and pandan means you enjoy flavour without unnecessary calories.
This vegetarian Hakka Noodle recipe is packed with micronutrients from fresh Malaysian vegetables like sawi and taugeh. Whole wheat noodles provide complex carbohydrates and dietary fibre, supporting digestive health. The dish is low in saturated fat, thanks to minimal minyak bijan (sesame oil) and contains antioxidants from carrots and capsicum. Garlic and lemongrass add immune-boosting properties, while spring onions offer vitamin C and folate. Overall, it’s a balanced meal with moderate protein, low cholesterol, and essential vitamins and minerals.
Petua
- 💡Tip 1: Use freshly made mee Hakka for best texture.
- 💡Tip 2: Quick stir-frying maintains veggie crispness and nutrients.
- 💡Tip 3: Add a pandan leaf during cooking for authentic Malaysian aroma.
Penyimpanan & hidangan
Store cooked Hakka Noodles in an airtight container in the fridge for up to 2 days. Reheat in a wok or microwave, adding a splash of water to restore moisture. Avoid freezing as noodles may lose texture.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 350.0 kcal |
