Hakka Noodles are topped with a flavorful dressing and served with a peanut and vegetable garnish. This recipe was submitted by Hirnakshi Joshi.


1 lb or 500 grams Hakka (flat) noodles
2 Tbsp. dark sesame oil
6 Tbsp. peanut butter
1/4 cup water
3 Tbsp. light soya sauce
6 Tbsp. dark soy sauce
6 Tbsp. sesame paste (ground sesame seeds)
1/2 cup dark sesame oil
2 Tbsp. sherry or any wine of your choice
4 tsp. white vinegar
1/4 cup honey or sugar syrup
4 medium cloves garlic, chopped fine
2 tsp. finely chopped fresh ginger
1/2 cup hot water
Garnish (all are optional, depending on your taste)
1 carrot, peeled, julienned
1/2 firm medium cucumber, peeled, seeded, and julienned
1/2 cup roasted peanuts, coarsely chopped
2 green onions, thinly sliced


Boil noodles in large pot of unsalted water over medium heat until barely tender and still firm. Drain immediately and rinse with cold water until cold. Drain well and toss noodles with (2 Tbsp) dark sesame oil so they don't stick together. For dressing, combine all ingredients except hot water in a blender or food processor fitted with steel blade and blend until smooth. Thin with hot water to consistency of whipping cream. For garnish, put carrot julienne in ice water for 30 minutes. Just before serving, toss noodles with sauce. Garnish with cucumber, peanuts, green onion, and carrot. Serve at room temperature.