How to Make Seremban Hakka Noodles (Non-Pork Version)

My aversion to pork means I’ve rarely explored the cuisine of my own Hakka heritage, which seems to be dominated by pork dishes. This is one such example, made famous by a stall in my hometown of Seremban, hence its name – Seremban Hakka Noodles.

Since I don’t eat pork, I’ve never actually eaten it. I’m not exactly going in blind however; I grew up seeing what it looks like and how it smells etc.

Here’s my Twitch broadcast where I used chicken mince and also made the noodles from scratch >>

Hakka Noodle Mince


500g chicken mince

5 cloves garlic, minced

½ cup mushrooms, diced (preferably reconstituted dried Chinese mushrooms)

⅓ cup oil

2 Tbsps sesame oil

1 Tbsp chicken powder

½ Tbsp fish sauce

2 Tbsps oyster sauce

1 tsp white pepper

⅔ cup water


  1. Heat oil in pan, then add garlic and saute until aromatic.
  2. Add chicken mince and diced mushrooms; break up the chicken mince while stirring.
  3. Add seasoning ingredients and mix well.
  4. Add water and simmer until chicken is cooked through.
  5. Mix with separately-blanched noodles and serve hot with sliced preserved green chillies & soya sauce.

Hakka Noodles


2 cups strong flour

1 tsp lye water

1 tsp salt

⅔ cup water


  1. Combine ingredients in a dough mixer and knead well. You may need to transfer onto a flat surface and finish kneading if the dough doesn’t come together in the dough mixer.
  2. Rest for 1 hour, covered.
  3. Cut into small pieces then roll into thin sheets using pasta roller, starting with the largest setting and gradually working to the thinnest.
  4. Cut into ⅔ cm wide strips and cook in salted boiling water until they float to the surface.
  5. Remove with sieve and serve with the chicken mince.


Rode Mic

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