Classic Hakka Noodles - Pack of 4

"Noodles" is the broad category, everything from instant ramen to rice noodles to egg noodles falls under it. Hakka noodles are a specific style within that category: thin wheat noodles that are first boiled, then stir-fried with vegetables, sauces, and sometimes meat or egg, following the Indo-Chinese cooking tradition brought by the Hakka Chinese community in India. So a pack of Hakka noodles, like WickedGud's whole wheat version, is a type of noodle meant specifically for this boil-then-stir-fry method, rather than a noodle you'd eat straight from a soup or instant cup format.

It depends more on the stir-fry than the noodle. The noodle base itself can be a reasonable carb source, especially whole wheat versions with added fiber, WickedGud's Classic Hakka Noodles use whole wheat flour along with moong dal, oats, and brown rice flour, giving 9g of protein and 5.4g of fiber per 60g serving with no added sugar. What usually makes a Hakka noodle dish less healthy is the cooking stage, heavy oil, soy sauce, and salt during stir-frying can add up regardless of which noodle goes into the pan. Using less oil and more vegetables at the stir-fry stage matters as much as the noodle choice.

These aren't directly comparable, Hakka noodles are the noodle itself, while schezwan is a sauce style made from red chillies, garlic, and Sichuan peppercorns that gets tossed with the noodles. "Schezwan Hakka noodles" is one dish, not two competing options. If the real question is about which preparation is lighter, a simple stir-fried Hakka noodle with vegetables and minimal sauce, like WickedGud's whole wheat Hakka noodles, tends to be less oily and less sodium-heavy than a schezwan-style preparation, which leans on a thick, oil-based chilli sauce.