A Sausome fusion of wok-tossed noodles, Chinese Chilli Oil, and desi street flair

The Story Behind the Dish

There’s something magical about that sizzle when hot oil hits the wok. The aroma, the sound, the anticipation — it instantly takes you to a busy street corner where chefs toss noodles high in the air, and every passer-by stops for a whiff.

Now imagine bringing that moment home. That’s exactly what this Hong Kong Hustle with an Indian Kick does.
It’s my favourite weeknight recipe because it marries two worlds — the bold, fiery energy of Hong Kong street noodles and the comforting spice of an Indian kitchen.

The hero here? Sausome Hong Kong Hustle Noodles, perfectly springy with that quick-cook texture, and Sausome Chinese Chilli Oil, which adds depth, smokiness, and that addictive chilli aroma you can’t replicate with ordinary sauces.

Whether you’re a college student craving late-night magic or a home cook who loves experimenting, this recipe guarantees restaurant-style results without breaking a sweat.

 Ingredients (Serves 2–3)

Main Ingredients

• 1 pack Sausome Hong Kong Hustle Noodles

• 1 ½ tbsp Sausome Chinese Chilli Oil

• 1 onion, thinly sliced

• 1 capsicum, thinly sliced

• 1 carrot, julienned

• ½ cup shredded chicken / paneer / tofu

• 1 tsp soy sauce

• ½ tsp red chilli powder

• Salt to taste

• Juice of ½ lime

Optional Extras

• 1 tsp Sausome Schezwan Sauce (for extra heat)

• Crushed peanuts or sesame seeds for garnish

• Spring onions for finishing touch

 Step 1: Prep Like a Pro

Start by boiling the noodles. Bring a pot of water to a rolling boil, add a pinch of salt, and drop in your Sausome Hong Kong Hustle Noodles.
Cook for 3 minutes — no more! You want them just al dente. Drain, rinse with cold water, and toss lightly with half a teaspoon of chilli oil to keep them from sticking.

While they cool, prep your veggies and protein. Slice everything thin and even; that’s the secret to authentic stir-fry texture.

 Step 2: Fire Up the Wok

Heat your wok or deep pan until it’s just starting to smoke. Add 1 tablespoon of Sausome Chinese Chilli Oil — you’ll immediately smell the roasted chilli and garlic.

Drop in onions first. Sauté till they turn glossy, then add carrots and capsicum. Stir quickly; you want crunch, not mush.
Toss in shredded chicken or paneer and stir-fry for 2–3 minutes till cooked through.

 Step 3: Sauce It Up

Now comes the magic moment.
Add soy sauce, red chilli powder, and a spoon of Schezwan sauce if you like an extra punch. Stir until the wok sizzles and everything is coated in a fiery glaze.

The colour should turn a deep red-brown — shiny, aromatic, and a little dramatic (just the way we like it).

Step 4: Toss Those Noodles!

Add the pre-boiled noodles to the wok and raise the heat to high.
Use chopsticks or tongs to toss everything together — the goal is for the noodles to soak up every drop of chilli oil and sauce.

Don’t be afraid of a few charred edges; that smoky wok flavour is what gives restaurant-style noodles their soul.

 Step 5: Finish Strong

Turn off the flame and squeeze half a lime for brightness.
Top with crushed peanuts, sesame seeds, and chopped spring onions.

Take a moment — the glossy red noodles, the aroma of roasted chilli, the shimmer of oil — that’s the beauty of Sausome’s Chinese Chilli Oil.

 Serving Suggestions

• Serve hot straight from the wok in deep bowls.

• Pair with a chilled drink or cucumber salad for contrast.

• For a fuller meal, add a fried egg on top or serve alongside stir-fried broccoli or Manchurian bites.

 Chef’s Tips & Tricks

1. Use day-old rice noodles? Go easy on the oil — Sausome Chilli Oil is powerful and aromatic.

2. For vegetarian balance: Add mushrooms or baby corn instead of meat.

3. For meat lovers: Toss in cooked prawns or shredded chicken for that coastal zing.

4. Control the heat: Mix Sausome Chinese Chilli Oil with a touch of neutral oil if you want milder spice.

5. Want it saucier? Add a splash of noodle water before the final toss — it helps emulsify the sauce beautifully.

 Why This Fusion Works

Indo-Chinese food has always been a love story of adaptation — from Tangra in Kolkata to local stalls across India.
The reason it feels familiar is that it carries Indian warmth inside an Asian technique.

In this recipe, Sausome Hong Kong Hustle Noodles bring that restaurant-grade texture — smooth, non-sticky, and quick-cooking — while Sausome Chinese Chilli Oil elevates everything with authentic wok-roasted flavours of Sichuan pepper, garlic, and sun-dried chillies.

You end up with a dish that tastes global yet feels completely at home — spicy, quick, affordable, and comforting.

 Final Thoughts from the Chef

There are recipes that impress guests, and then there are those that comfort you.
This one does both. It’s fast, fiery, and full of character — just like the city it’s named after.

So the next time you’re looking for something different but doable, open that Sausome jar, fire up your wok, and let the hustle begin.

 Try This Next

• Thai Chilli Kick Stir-Fry — with coconut cream & Sausome Thai Chilli Oil

• Gochujang Garlic Fusion Noodles — Korean heat meets Indian tadka

• Chinese Chilli Oil Paneer Stir-Fry — perfect 10-minute starter