Hakka Stir-Fry Silver Needle Noodles: Authentic Recipe

Updated at: 29/05/2025

Hakka cuisine, known for its bold flavors and ingenious use of ingredients, boasts a treasure trove of delicious dishes. Among them, Hakka stir-fry silver needle noodles stand out as a culinary masterpiece. These delicate, glass-like noodles, when expertly tossed with vibrant vegetables, succulent meats, and a rich, savory sauce, create a symphony of textures and tastes. The dish's unique character comes from the skillful balance of sweet, salty, and umami notes, a testament to the culinary prowess of Hakka chefs. This recipe unlocks the secrets to creating an authentic Hakka Silver Needle Noodle experience at home.

Prepare yourself for a culinary adventure as we delve into a step-by-step guide to preparing this iconic dish. From selecting the freshest ingredients to mastering the perfect stir-fry technique, we'll navigate every stage, ensuring you create a plate of Hakka Silver Needle Noodles that rivals even the best restaurants. Get ready to experience the explosive flavors and satisfying textures of this incredible dish, a true celebration of Hakka culinary artistry.

Tools Needed

  • wok
  • cutting board
  • bowl

Ingredients

Step-by-Step Instructions

Step 1. Prepare the Silver Needle Noodles

  • Bring 200g of water to a boil. In a separate bowl, whisk together 250g rice flour and 80g tapioca flour.
  • Pour the boiling water into the flour mixture and stir until well combined. Cover and let cool to lukewarm.
  • Gradually add about 100g of room temperature water, kneading the dough until smooth and non-sticky.
  • Divide the dough into 6 chunks, roll into thin logs, and roughly cut into small pieces.
Bring 200g of water to a boil. In a separate bowl, whisk together 250g rice flour and 80g tapioca flour.Pour the boiling water into the flour mixture and stir until well combined. Cover and let cool to lukewarm.Gradually add about 100g of room temperature water, kneading the dough until smooth and non-sticky.Divide the dough into 6 chunks, roll into thin logs, and roughly cut into small pieces.
Prepare the Silver Needle Noodles
  • Shape the dough pieces into long, thin noodles by rolling them back and forth between your hands.
  • Bring 3 liters of water to a boil in a large pot. Add the noodles and cook for about 1 minute until they float to the surface.
  • Immediately transfer the noodles to an ice bath to retain their chewy texture.
Shape the dough pieces into long, thin noodles by rolling them back and forth between your hands.Bring 3 liters of water to a boil in a large pot. Add the noodles and cook for about 1 minute until they float to the surface.Immediately transfer the noodles to an ice bath to retain their chewy texture.
Prepare the Silver Needle Noodles

Step 2. Marinate and Prepare Ingredients

  • Marinate the beef (200g) with soy sauce, dark soy sauce, five spice powder, baking soda, and vegetable oil for 15 minutes.
  • chop baby bok choy, slice pickled mustard green, julienne carrot, and mince garlic.
Marinate the beef (200g) with soy sauce, dark soy sauce, five spice powder, baking soda, and vegetable oil for 15 minutes.Prepare the vegetables: chop baby bok choy, slice pickled mustard green, julienne carrot, and mince garlic.
Marinate and Prepare Ingredients

Step 3. Stir-fry and Combine

  • Season the drained noodles with oyster sauce, soy sauce, and white pepper.
  • Heat the wok, add oil, and cook the eggs until set. Remove and set aside.
  • Add more oil to the wok, stir-fry the beef until browned. Remove and set aside.
  • Sauté the garlic, fermented black beans, carrot, pickled mustard green, and bok choy stems in the wok.
Season the drained noodles with oyster sauce, soy sauce, and white pepper.Heat the wok, add oil, and cook the eggs until set. Remove and set aside.Add more oil to the wok, stir-fry the beef until browned. Remove and set aside.Sauté the garlic, fermented black beans, carrot, pickled mustard green, and bok choy stems in the wok.
Stir-fry and Combine
  • Add the noodles, beef, egg, and bok choy leaves to the wok. Toss to combine and heat through.
Add the noodles, beef, egg, and bok choy leaves to the wok. Toss to combine and heat through.
Stir-fry and Combine

Step 4. Serve and Garnish

  • Garnish with sesame seeds and chili flakes.
Garnish with sesame seeds and chili flakes.
Serve and Garnish

Read more: Authentic Chinese Mapo Tofu Recipe: A Step-by-Step Guide

Tips

  • Adjust the amount of water used for the noodle dough based on your rice flour brand.
  • Use a large pot for cooking the noodles to prevent sticking and ensure even cooking.
  • Don't stir the noodles immediately after adding them to boiling water; let them cook for 30 seconds to allow the starch to set.
  • Pre-seasoning the noodles makes cooking easier and faster.
  • Taste the pickles before adding them to adjust the seasoning according to their saltiness.
  • If the noodles stick to the wok bottom, add a little hot water to loosen them.

Nutrition

  • N/A

FAQs

1. Can I substitute the silver needle noodles with other types of noodles?

While silver needle noodles are ideal for their delicate texture, you can try thin rice vermicelli or even angel hair pasta as substitutes. Keep in mind the cooking time may differ.

2. What can I do if my sauce becomes too thick or too thin?

If too thick, add a tablespoon or two of water or broth. If too thin, simmer uncovered for a few minutes to reduce the liquid. You can also add a cornstarch slurry (cornstarch mixed with water) to thicken.


This Hakka Silver Needle Noodle recipe is a testament to the delicious simplicity and vibrant flavors of Hakka cuisine. With a little practice, you’ll be able to recreate this authentic dish, impressing friends and family with your culinary skills. Enjoy the satisfying crunch of the vegetables and the delicate chew of the noodles – a true taste of Hakka heritage.