Hakka noodles are famous among Chinese food lovers, and the raw noodles are easily available in Indian and Asian supermarkets. Hakka noodles are known for their dry texture and absorb the delicious sauce. These noodles are usually spicy as sriracha sauce, or red pepper flakes are used. In addition, some people add tofu or seitan. However, if you cannot find raw noodles, there are some hakka noodles substitutes that you can try out!
Hakka Noodles Substitutes
- Rice Noodles
As the name suggests, rice noodles are made from water and rice flour, but some brands also use corn starch or tapioca to prepare the noodles. These noodles have a chewy texture since the ingredient are gelatinous. These noodles are quite easy to find in Southeast Asia and East Asia. Rice oodles are available in frozen, fresh, or dried forms. In fact, rice noodles are available in a variety of textures and thicknesses to meet your recipe’s requirements.
- Shirataki Noodles
Shirataki noodles are native to Asia but have become extremely popular in Western countries. That’s because these noodles are carb-free and have no calories – it has a higher fiber content. Shirataki noodles are available in pre-cooked form and are packed in water. It is recommended that you rinse the noodles in hot water to enhance the noodles’ flavor (you can also boil the noodles for a few minutes to remove the residues). The best thing about these noodles is that they can absorb gravy or sauce’s flavors.
- Tofu Noodles
Tofu noodles are made with a combination of glucomannan fiber and tofu, which means the carbs and calorie content might be higher. These noodles are available in packed form and can be prepared as you would prepare hakka noodles. Since it has tofu, the noodles have a higher protein content, which enhances the nutritional profile of the food.
- Udon Noodles
This is the Japanese variety of noodles and is made from wheat flour. Udon noodles have a white color with a thick texture. It’s recommended to use these noodles in a fresh form as they are chewy and soft. Udon noodles have a neutral flavor, which means they can absorb the strong flavors of the ingredients. On the contrary, it can be used in the dried form, but the texture will be denser.
- Soba Noodles
Soba noodles are made from buckwheat and are popular for their intense nutty flavor. You need to remember that it’s not a gluten-free option and has a strong flavor. These noodles are soft and thin – the flavor is nuttier and has a chewier texture. Soba noodles look like flat spaghetti, especially if you opt for the dried form. In most cases, it’s available in light beige color.
- Hong Kong Style Noodles
Commonly known as HK-style noodles, these noodles have a yellow color and can be used to make hakka noodles or lo mein recipes. In addition, these noodles can be pan-fried until they achieve a crispy form. The sauce should be poured in the middle as it helps soften the noodles. It’s recommended that you make the noodles and then add other ingredients. In addition, you should set the medium-low heat to cook these HK-style noodles, and you must stir them for even cooking. The best thing about these noodles is that you can add soy sauce, ketchup, sweet soy sauce, sesame oil, and vinegar.
- Egg Noodles
Egg noodles are made by rolling the dough – the dough is made from eggs and wheat flour. The dough is cut into the ribbon form and is cooked in boiling water. The best thing about egg noodles is that they are fully cooked within five minutes. However, if you opt for dry egg noodles, the cooking time might be increased to ten minutes. All in all, these noodles are readily available in grocery stores.
- Capellini
Capellini can be defined as the thin Italian pasta and has a long rod shape – it is made in longer strands. Capellini is widely used in Italian cuisine, and you can add them to hakka noodles recipe as well. It has an extremely light texture, which is why it goes with the light sauce or gravy. Overall, it has a fine and delicate shape!