Hakka Noodles Recipe from Linda Anusasananan's "The Hakka Cookbook"

Hakka Noodles

Here is a unique recipe for Hakka noodles with a mushroom pork sauce from Linda Anusasananan's new cookbook, The Hakka Cookboook: Chinese Soul Food From Around the World. Anusasananan ate this comforting dish at Moi Kong Hakka Restaurant in Singapore. Think of it as a Hakka version of pasta with Bolognese sauce, but made with stir-fried ground pork, mushrooms, and garlicky Chinese chives with soy sauce. Toss with noodles, crisp bean sprouts, and a little broth for a speedy meal that pleases all generations.

Give it a try at home and post a photo of your culinary achievement on ASNC's Instagram page @asiasocietysf using #asnchakka!

ASNC will host a unique Off the Menu dinner and discussion with Anusasananan and celebrity chef Martin Yan on Monday, March 3 at M.Y. China restaurant located in San Francisco's Westfield Mall. A limited number of tickets are still available, so sign up if you would like to try some amazing Hakka cuisine and learn more about Hakka food and culture! 

Noodles with Mushroom Pork Sauce

For a meatless version, omit the pork and replace with more mushrooms. Use mushroom or vegetable broth instead of chicken broth, if desired. 


(Makes 3 to 4 servings as a main dish, 6 to 8 servings as part of a multicourse meal)
8 ounces fresh mushrooms, e.g. shiitake, king oyster, cremini or button
2 tablespoons vegetable oil
8 ounces ground pork
1 cup thinly sliced garlic chives or 1 cup thinly sliced green onions, including green tops + 1 tablespoon minced garlic
2 tablespoons dark soy sauce or 4 teaspoons soy sauce + 2 teaspoons molasses
1/4 teaspoon salt, or to taste
1/4 teaspoon ground black pepper, or to taste
1 pound fresh Chinese wheat or egg noodles, or 12 ounces dried 
4 cups bean sprouts (8 ounces)
1/4 cup thinly sliced green onions
1 1/4 cups chicken broth 


1. Lightly rinse and drain the mushrooms. If using shiitake mushrooms, trim off and discard tough stems. Chop mushrooms into about 1/2-inch pieces to make 2 1/2 to 3 1/2 cups.

2. In a 6-8-quart pan over high heat, bring about 3 quarts water to a boil.

3. Meanwhile, set a 14-inch wok or 12-inch frying pan over high heat. When the pan is hot, about 1 minute, add 1 tablespoon oil and rotate pan to spread oil. Add the pork and stir-fry until the meat is loose and crumbly, 2 to 3 minutes. Add the remaining 1 tablespoon oil, mushrooms, and chives; stir until liquid evaporates and mixture browns, 3 to 5 minutes. Stir in the dark soy sauce, salt, and pepper. Cover to keep warm.

4. If the noodles are fresh, pull them apart to separate. Add the noodles to boiling water and stir to separate; cook just until barely tender to bite, 2-3 minutes for fresh, 5-6 minutes for dried. Meanwhile, rinse the bean sprouts in a large colander and drain; leave in colander. When the noodles are done, pour the noodles and their cooking liquid over the sprouts in colander. Drain well and pour into a wide serving bowl. Sprinkle with green onions.

5. Reheat the pork, stirring over high heat, until hot and pour over noodles. Add the broth to the unwashed pan and bring to a boil, stirring free browned bits and film. Pour the broth over the noodles. Mix lightly and serve.