Ching’s Secret Just Soak Hakka Noodles Review – Quick & Easy

This innovative product is here to change the way we prepare Hakka noodles at home, here’s how.

Ching’s, one of India’s favorite desi-Chinese brands, launched their range of Hakka noodles, but with a twist. Unlike regular noodles, these do not need to be boiled, but just soaked. We ordered the Whole Wheat and Veg variants for our Ching’s Secret Just Soak Hakka noodles review.

Was the characteristic soft yet chewy bite achieved?

Quick details on both variants discussed below.

Overall convenience, taste, and texture of Ching’s Secret Just Soak Hakka noodles were the key parameters of our review.

1. Taste

How did these pre-cooked noodles taste? Were they too doughy, did this method of preparation yield half-cooked, raw noodles? Was there a bold distinction between the two variants, taste-wise?

2. Texture 

Tender from the inside, with a firm chewy bite on the outside- that’s the texture we were looking for. Were the noodles clumping together or were they non-sticky?

Did soaking for 5-7 minutes get the job done?

3. Convenience

Ching’s Secret noodles are to be soaked, not boiled. In addition to the time saved, what are the other factors that add to the convenience?

4. Other Parameters

We also reviewed these noodles on parameters like price, packaging, and shelf life. 

For a fair and unbiased review, we prepared both variants in some oil with sauteed veggies. No additional sauces or flavor enhancers were used. We only added salt and pepper. 

As recommended by the brand, we soaked the noodles in boiled water for 5-7 minutes. After soaking, we drained and washed them and cooked them as desired.

Price & Packaging

The dried noodle cake is placed in a non-resealable pack. A 150-gram pack is priced at Rs 44 and has a shelf life of 18 months.

Nutrition information and cooking instructions are mentioned at the back of the pack. 

Main Ingredients

Whole wheat flour (atta 98%), salt, thickening agent (E 412), raising agent (E 451 (I)), emulsifying and stabilizing agent (E 471), and acidity regulator (E 501 (I)).

E 412 Guar Gum

This is a neutral-tasting agent that works as a thickener but also adds flexibility and water retention properties. This prevents noodles from sticking to each other and also reduces the time needed for them to turn soft.

E 451 is a food additive that helps retain moisture content.

E 471 is not just an acidity regulator but also an anti-staling agent. 

How we made it?

Following the instructions on the pack, we soaked the dried noodle cake in boiled water for 5-7 minutes.

As the noodles were soaking, we added sauteed some ginger and garlic in oil using our trusty Amazon Cast Iron Wok. This was followed by some veggies like sliced capsicum, mushrooms, carrots, and some chopped green chillies. For seasoning, we added some salt and chilli powder. 

Finally, we drained the soaked noodles, added them to the wok, sauteed the contents for a few more minutes, and garnished the preparation with some toasted sesame seeds.

PS- as mentioned above, we did not add any sauces to gauge the true flavor of the noodles.

Steps to prevent sticky noodles like draining, washing under tap water, and oil drizzling were all eliminated as these were non-sticky after soaking. 

Taste & Texture

After they were soaked, drained, and mixed, the noodles were not sticking to one another. They looked well-cooked and had a firm yet chewy bite aka they were al-dente. A delightful fact- despite being cooked without oil, the noodles had not turned squidgy, they had a light springy bounce.

On tasting, we realised the noodles were ever-so-slightly salted. (Make note of this when you season). The noodles had absorbed the flavors quite well. This Whole Wheat variant had unmissable earthy flavor notes. 

Price & Packaging

The Veg variant was wrapped in a pastel blue pack. Priced at Rs 30/- for a 140-gram pack, this has an 18-month shelf life.

Main Ingredients

Refined wheat flour (maida 96%), wheat gluten, iodized salt, raising agent (INS 500 (II)), INS 500 (I)), INS 471, INS 339 (II), INS 412, acidity regulators (INS 450 (III)), INS 501 (I).

How we made it?

The preparation was identical to the T as the first variant. 

Taste & Texture

Not chewy or clumpy, the noodles had that desirable non-sticky texture after soaking. Since these are semi-cooked, soaking them for 5-7 minutes results in perfect bouncy, chewy, yet firm noodles. 

These did not taste doughy, in fact, they had absorbed the flavor of the seasoning well. As compared to the Whole Wheat variant, these Veg noodles had a marginally higher moisture content.

As desired, you can add sauces or sources of lean protein.

Here are some interesting FAQs on Ching’s Secret Just Soak Hakka Noodles

Mishry’s experience with Ching’s Secret Just Soak Hakka Noodles was a positive one. In just 7 minutes, we had perfectly chewy, non-sticky noodles ready without the boiling and excess water.

Is this something you’re intrigued to try?

Our reviews are unbiased and all samples used during the reviews were paid for by us. Read our entire ethics statement here.