Roadside Hakka Noodles

Serves 2 to 4

In the tradition of Singapore or Hong Kong–style street noodle hawkers, India’s version of stir- fried noodles is easy, and it’s a straight-up banger. Our instant noodle of choice is the dried Maggi noodle, which is nearly as beloved in India as Maggi tomato sauce (aka ketchup). Simply cook the noodles in water with their seasoning packet, and in a separate pot cook up the vegetables with a bunch of spices and some soy sauce. Combine the contents of both pots to make a thick, salty noodle-y treat (you can thank me later, after you can’t eat another bite).

INGREDIENTS

• 2 packages Maggi instant noodles (preferably masala flavor), including seasoning packets

• 3 tablespoons vegetable oil

  No. 1 Best Indian Cookbook in the World: At-Home Recipes from the Streets, Truck Stops, Villages, and Palaces of India Meherwan Irani

• 7 or 8 curry leaves (optional)

• ½ small red onion, thinly sliced

• 1 medium carrot, thinly sliced

• 1 small green or red bell pepper, thinly sliced

• 1 finely chopped fresh Thai or serrano chilli (depending on your heat tolerance)

• 3 tablespoons soy sauce

• 2 tablespoons chilli-garlic sauce (such as Huy Fong)

• 1 teaspoon rice wine vinegar

• ¼ teaspoon sugar

• Kosher salt

• 3 green onions, thinly sliced, for garnish

DIRECTIONS

1. Fill a large pot with about 2 quarts of water, add one of the noodle season 2 packages Maggi instant noodles (preferably masala flavor), including seasoning packets 3 tablespoons vegetable oil 7 or 8 curry leaves (optional) ½ small red onion, thinly sliced 1 medium carrot, thinly sliced 1 small green or red bell pepper, thinly sliced 1 finely chopped fresh Thai or serrano chilli (depending on your heat tolerance) 3 tablespoons soy sauce 2 tablespoons chilli-garlic sauce (such as Huy Fong) 1 teaspoon rice wine vinegar ¼ teaspoon sugar Kosher salt 3 green onions, thinly sliced, for garnishing packets, and bring to a boil. Once the water is boiling, break both of the dried noodle blocks into 3 or 4 pieces and add to the pot. Cook the noodles for 2 minutes, then drain them in a strainer and set aside.

2. In a wok or large sauté pan, heat the oil. Once hot, add the curry leaves (if using) and onion. Fry for a minute, until aromatic, then add the carrot, bell pepper, and chilli, and the second noodle seasoning packet. Sauté the vegetables for 3 to 4 minutes, until lightly cooked. Do not overcook them—they should be slightly crunchy.

3. In a small bowl, combine the soy sauce, chilli-garlic sauce, vinegar, and sugar. Add to the wok and toss to coat the vegetables. Add the noodles and toss them with the vegetables until everything is fully mixed and the noodles are well coated. Taste and adjust the seasonings to your liking. Transfer the noodles to a serving bowl and garnish with green onion.

4. Leftovers keep, tightly covered in the refrigerator, for up to 5 days.

“No. 1 Best Indian Cookbook in the World” Text copyright © 2026 by Meherwan Irani. Photographs copyright © 2026 by Tim Robison, Poras Chaudhary, and Mikey Files. Photograph on page 2, copyright © 2026 Mehera Kleiner. Photographs on pages 193 and 257, copyright © 2026 Daniel Peach. Illustrations copyright © 2026 by Mikey Files. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.”

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