Hakka Noodles

Walk into any supermarket and pick up a pack of classic hakka noodles. Flip it over. In almost every case, the first ingredient will be maida, refined wheat flour that's been stripped of its bran, germ, and most of its nutritional value. Maida digests fast, spikes blood sugar quickly, and contributes very little protein or fibre to a meal. It exists in packaged noodles primarily because it's cheap and gives a soft, slippery texture that people associate with Indo-Chinese takeout.

WickedGud's whole wheat Hakka noodles replace that entirely. The base is 65.9% whole wheat flour (atta), the same atta you'd use for rotis, not a refined substitute.

Whole Wheat Flour (Atta) 65.9%, Split Moong Beans Flour (Moong Dal) 8%, Oats Flour 6%, Brown Rice Flour 5.5%, Wheat Gluten, Tapioca Starch, Jowar Flour, Salt, Stabilizer (Xanthan Gum).

That's it. No maida. No palm oil. No artificial colours or preservatives. Every ingredient has a reason to be there.

The moong dal flour (8%) and oats flour (6%) are what push the protein and fibre numbers meaningfully higher than a standard wheat noodle. Brown rice flour and jowar add complex carbohydrates from different grain sources. Xanthan gum acts as a stabilizer to keep the noodle texture firm and wok-friendly without any added oil.

A standard maida hakka noodle provides roughly 7–8g of protein per 100g. WickedGud's whole wheat Hakka noodles deliver 15g of protein per 100g, nearly double, entirely from the grain and pulse blend in the base. No protein powder. No fortification. Just whole wheat, moong dal, and oats are doing their job.

The combination of wheat protein and legume protein (from moong dal) is nutritionally useful beyond just the quantity. Wheat-based proteins are low in lysine. Legume-based proteins are high in lysine but lower in methionine. Together, they cover a broader spectrum of essential amino acids — which is particularly relevant in Indian vegetarian diets where getting complete protein from a single source is challenging.

Standard refined flour noodles provide roughly 1–2g of dietary fibre per 100g. WickedGud's whole wheat Hakka noodles deliver 9g of fibre per 100g. That's more than four times the fibre of conventional hakka noodles, coming entirely from the whole grain structure of atta, oats, and brown rice flour.

Fibre does several things in one meal: it slows digestion, which means a slower and more gradual release of glucose into the bloodstream; it promotes a feeling of fullness that lasts beyond the meal itself; and it supports gut motility and regular digestion. The practical effect is that a bowl of WickedGud Hakka noodles keeps you fuller for significantly longer than a maida-based alternative.

Most commercial noodles, including many "healthier" brands, are deep-fried during the manufacturing process to reduce moisture and extend shelf life. This adds significant saturated fat before the noodles even reach your kitchen.

WickedGud's Hakka noodles are air-dried, not fried. This eliminates added fat at the production stage entirely. The noodles are also completely oil-free in their base ingredient list; there is no oil in the noodles themselves. When you cook them, you add your own oil (the recipe recommends ½ tbsp cooking oil while boiling), which means you control exactly how much fat goes in. The result is a noodle with up to 96% lower saturated fat than conventionally fried versions.

The most common concern with "healthy" noodles is that they turn mushy, fall apart in the wok, or absorb sauce unevenly. WickedGud's whole wheat Hakka noodles are designed specifically for the way Hakka is cooked in Indian kitchens: a high-heat stir-fry with soy sauce, vegetables, and aromatics.

The whole wheat base, combined with wheat gluten and xanthan gum, gives the noodle a firm, springy bite that holds up in a hot wok without going soft. They absorb sauce evenly and maintain their structure whether you're cooking for two minutes or five. Cook time is 6–8 minutes in boiling salted water, then strain and toss directly in your wok.

Bring 1.5L of water to a boil. Add ½ tbsp cooking oil and a pinch of salt. Add noodles and cook for 6–8 minutes, stirring occasionally. Strain. Toss immediately in your wok with preferred sauce, vegetables, and protein. Serve hot.

The noodles hold their texture well even after tossing, which means they work equally well for immediate serving or for a lunch prep situation where they'll sit for an hour before eating.

For weeknight family dinners: Fast to make, familiar taste, meaningfully better ingredients than what's in the kitchen pantry by default.

For fitness-conscious eaters: 15g protein and 9g fibre per 100g makes this a legitimate high-protein meal base, not a compromise.

For kids: No maida, no palm oil, no artificial colours — the same things parents check on product labels, already addressed.

For anyone replacing a meal: The whole wheat, moong dal, and oat base provides complex carbohydrates and plant protein sufficient for a proper meal. Add cabbage, capsicum, spring onion, and a protein source (egg, paneer, tofu, or chicken), and you have a nutritionally complete plate.

Pack options

Classic Hakka Noodles — Pack of 4 (4 × 200g) Classic Hakka Noodles — Pack of 8 (8 × 200g), for family stocking or weekly meal prep

Can't choose between Hakka and instant? The combo packs include Classic Hakka alongside Schezwan, Korean, and Manchow instant noodles in a single box.