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Hakka noodles recipe

Hakka noodles recipe

2 ratings

Leftover meat from your Sunday roast or Christmas lunch? Here's a super-tasty, sweet and spicy noodle dish that turns leftovers into a delicious dinner in half an hour. Food writer, Mando Thompson says "I use instant noodles to make it even quicker. Swap the pork for turkey, chicken, beef or even gammon if you like." See method

  • Serves 2
  • Takes 30 minutes
  • 547 calories / serving
  • Dairy-free


  • 100g pack Hearty Food Co. curry flavour instant noodles
  • 2 tsp sesame oil
  • ½ tbsp vegetable oil
  • 2 garlic cloves, finely chopped
  • ½ tsp crushed chillies
  • ½ onion, sliced
  • 175g stir-fry vegetables (we used julienned carrots and thinly sliced mixed peppers)
  • ¼ white cabbage, shredded
  • 150g leftover pork or meat of your choice, cut into strips
  • 3 tbsp light soy sauce
  • 1 tsp ketchup
  • ½-1 tbsp chilli sauce, to taste
  • 1 spring onion, finely sliced, whites and greens separated

Each serving contains

  • Energy

  • Fat

    23g 33%
  • Saturates

    8g 38%
  • Sugars

    17g 19%
  • Salt

    2.8g 47%

of the reference intake
Carbohydrate 47.6g Protein 31g Fibre 8.8g


  1. Set aside the seasoning sachet, then cook the noodles to pack instructions. Drain, rinse, then drizzle with 1 tsp sesame oil. Set aside.
  2. Heat the vegetable oil in a wok or frying pan over a medium-high heat. Fry the garlic and crushed chillies for 30 secs, then add the onion, carrot and peppers and stir-fry for 4-5 mins until slightly softened.
  3. Add the cabbage and cook for 3-4 mins until the cabbage has started to soften slightly. Add the pork, along with the curry seasoning from the noodles, and stir-fry for 2 more mins. Stir in the soy sauce, ketchup, chilli sauce and the white part of the spring onion, stirring well to coat. Add the noodles, toss to coat in the sauce and cook for 2 mins further to heat through. Drizzle with the remaining sesame oil, toss again, then scatter with the green part of the spring onion to serve.

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