Hakka Noodles Calories: Less Oil and More Oil

By NYUS Inc. · Published 3 November 2026

The figures on this page are built from IFCT 2017 Table 1 rows and, where Table 1 has no row, USDA FoodData Central SR Legacy records. No primary table has a hakka noodles record: IFCT 2017, the Indian Food Composition Tables from ICMR-NIN, prints raw foods (its few cooked rows are boiled and omelette eggs and roasted vermicelli), has no noodle and no soy sauce row, and has no hakka noodles and no cooking oil row, and USDA FoodData Central SR Legacy has no hakka noodles record. So this page does not quote a number. It works one plate out line by line: the carrot, onion, spring onion and garlic from named IFCT rows, the dry noodles and soy sauce from USDA records from named rows and the oil from a USDA record, with weights that are our assumptions and the oil shown apart so you can see what it adds, once with 10 g of oil and once with 25 g. They are estimates, shown so you can change the weights to match your pan. For the USDA restaurant fried rice and noodle records see our Chinese restaurant fried rice and noodles guide, for instant noodles our instant noodles guide, for another Indian-Chinese dish worked out the same way our egg fried rice guide, and for the spoon values our ghee, oil and sugar guide.

The short answer

By our working, one plate of hakka noodles with a little oil (75 g dry egg noodles, 30 g carrot, 25 g onion, 15 g spring onion, 3 g garlic and 8 g soy sauce and 10 g of peanut oil (about 2.2 teaspoons)) is about 410.1 kcal and 12.6 g protein, and one plate with more oil (75 g dry egg noodles, 30 g carrot, 25 g onion, 15 g spring onion, 3 g garlic and 8 g soy sauce and 25 g of peanut oil (about 1.9 tablespoons)) is about 542.7 kcal and 12.6 g protein. Scaling the dry egg noodles from 60 to 90 g (every other ingredient scaled with it) and the oil from 5 to 15 g the less oil plate runs 301.7 to 518.8 kcal, and with 20 to 30 g of oil the more oil plate runs 434.3 to 651.4 kcal. These are estimates from the weights below, not measured values, not from a hakka noodles record and not a shop or restaurant figure. Our reading: the parts of the less oil main case rank the noodles 288.0 kcal, the oil 88.4 kcal, the carrot, onion, spring onion and garlic 29.5 kcal, the soy sauce 4.2 kcal; the parts of the more oil main case rank the noodles 288.0 kcal, the oil 221.0 kcal, the carrot, onion, spring onion and garlic 29.5 kcal, the soy sauce 4.2 kcal; and the more oil plate is 132.6 kcal above the other because only the oil differs.

Table rows used, per 100 g

IFCT 2017 Table 1 prints, per 100 g edible portion, water, protein, ash, total fat, total dietary fibre, insoluble and soluble fibre, carbohydrate and energy in kJ. We read these 4 rows from the PDF text on 3 November 2026, as the mean of the regions shown (PDF pages in the Sources); the kcal is ours (kJ divided by 4.184, to 0.1). IFCT prints no portion weights; every row here is raw, so we count raw weight, and the weight the noodles gain in boiling and the weight the vegetables lose in the pan are not printed in any table, and the noodles are the USDA dry egg noodle record, which is not the same as every packet of hakka or wheat noodles sold in India.

The oil and noodles and soy sauce: USDA SR Legacy, per 100 g

IFCT 2017 Table 1 has no cooking oil row and no noodle or soy sauce row, so those come from USDA FoodData Central SR Legacy; they are US records. Energy is USDA's kcal with the kJ beside it; water, protein, total fat and carbohydrate (by difference) are in g, then fibre (g), total sugars (g) and sodium (mg), all per 100 g.

The data-type label on each USDA field, as the record shows it

USDA's record page shows a data-type label beside some fields and none beside others. This table copies what the record shows, read field by field from the nutrient table of the record page; "no label shown" means the record prints no label there, and "not printed" means the record has no row for that field. We do not interpret the labels beyond printing them. IFCT 2017 prints no such labels.

The household portions USDA prints for the USDA records

These are the entries in the records' Measures lists, as printed; the other entry is 100 g. This page counts the oil in grams and takes 1 teaspoon as 4.5 g and 1 tablespoon as 13.5 g, the oil record's own measures. The kcal in the last column is ours: the printed kcal per 100 g times the grams, divided by 100, shown to 0.1.

The portion sums: 171410 1 tsp (4.5 g): 884 × 4.5 / 100 = 39.78, so 39.8 kcal; 171410 1 cup (216 g): 884 × 216 / 100 = 1909.44, so 1909.4 kcal; 171410 1 tbsp (13.5 g): 884 × 13.5 / 100 = 119.34, so 119.3 kcal; 169731 2 oz (57 g): 384 × 57 / 100 = 218.88, so 218.9 kcal; 169731 1 cup (38 g): 384 × 38 / 100 = 145.92, so 145.9 kcal; 174277 1 individual packet (8.9 g): 53 × 8.9 / 100 = 4.72, so 4.7 kcal; 174277 1 tbsp (16 g): 53 × 16 / 100 = 8.48, so 8.5 kcal; 174277 1 tsp (5.3 g): 53 × 5.3 / 100 = 2.81, so 2.8 kcal; 174277 1 cup (255 g): 53 × 255 / 100 = 135.15, so 135.2 kcal. By the same arithmetic 5 g of oil is 44.2 kcal and 10 g 88.4 kcal.

Worked example 1: hakka noodles with a little oil

Every weight here is our assumption for one plate, counted raw: dry noodles boiled and stir-fried with carrot, onion, spring onion and garlic in oil with a little soy sauce, counted as one plate from the dry and raw weights (our assumption: 75 g of dry noodles); the oil is what goes into the wok, an amount we assume. Each IFCT line is the kJ divided by 4.184, times the grams, divided by 100, to 0.1 kcal; each USDA line is the printed kcal per 100 g times the grams, divided by 100; protein is the table's protein per 100 g times the grams, divided by 100. Salt and spice powders are not counted.

The grid varies the raw dry egg noodles per plate (60, 75, 90 g, with every other ingredient scaled by the same factor and rounded to 0.1 g) and the oil (5, 10, 15 g); the weights in the table above are the 75 g main case.

Worked example 2: hakka noodles with more oil

Same method and the same 75 g dry egg noodles, 30 g carrot, 25 g onion, 15 g spring onion, 3 g garlic and 8 g soy sauce; the 10 g of oil becomes 25 g. This is our assumed recipe, not a measured plate.

The grid varies the raw dry egg noodles per plate (60, 75, 90 g, with every other ingredient scaled by the same factor and rounded to 0.1 g) and the oil (20, 25, 30 g); the weights in the table above are the 75 g main case.

The two main cases side by side

These are the single examples used in the short answer; each follows from the tables above and from the weights in the cell.

What stands out in the numbers

• Less oil, part by part: the noodles 288.0 kcal, the oil 88.4 kcal, the carrot, onion, spring onion and garlic 29.5 kcal, the soy sauce 4.2 kcal. Dry egg noodles are 384 kcal per 100 g (USDA 169731), soy sauce 53 kcal per 100 g (USDA 174277) and the oil 884 kcal per 100 g (USDA 171410).
• More oil, part by part: the noodles 288.0 kcal, the oil 221.0 kcal, the carrot, onion, spring onion and garlic 29.5 kcal, the soy sauce 4.2 kcal; against the less oil plate the oil is 132.6 kcal higher, and that is the whole difference between the plates.
• Size against oil: on the less oil plate the dry egg noodles weight (60 to 90 g) moves it more than the oil (5 to 15 g): 128.7 kcal against 88.4 kcal; on the more oil plate the dry egg noodles weight (60 to 90 g) moves it more than the oil (20 to 30 g): 128.7 kcal against 88.4 kcal. Each 5 g of oil is 44.2 kcal.
• Protein: about 12.6 g in either plate (the oil adds none).
• These are estimates: no hakka noodles record exists, the weights are ours, and a different weight of any ingredient in the tables above will change them.

Why these are estimates, not your hakka noodles

• No record exists for the dish. IFCT 2017 prints raw foods and no cooked dish, and the USDA SR Legacy searches found no hakka noodles record (0 results for hakka noodles, 47 results for noodles, 7 results for soy sauce). There is no SR Legacy hakka noodles record (0 results); the 47 "noodles" records are plain noodle types, so two of them (dry egg noodles and soy sauce) are used as ingredients and the page says they are not the same as a hakka noodle packet.
• The weights are assumptions. No table prints how much of each ingredient or of the oil a plate takes; ours are stated so you can replace them.
• Raw weights. No table prints the weight of the hakka noodles after cooking, so the page counts raw weight and cannot give a per 100 g or per plate figure.
• Only the oil in the pan is counted. Oil used any other way, or left in the pan, is not counted unless it is in the oil weight.
• US data. The oil row and the noodles and soy sauce row are US records; IFCT Table 1 has no oil row.
• Labels are printed, not judged. Calculated and Assumed zero are USDA's words on the record; we print them and draw no conclusion from them.

How to log it so the numbers hold

• Log it by parts. Weigh the raw ingredients once for your usual pan, and log the oil by its own weight (weight × figure ÷ 100); our ghee, oil and sugar guide has the spoon values.
• Say how much oil. It is an input this page cannot know; 5 g of oil is 44.2 kcal.
• Say how the pan was divided. The page gives one plate from raw weights; divide the pan's total by the portions you actually made.
• Say what else went in. Anything not in the listed ingredients is not counted.

Where NYUS fits (our app)

We make NYUS, so read this as ours. NYUS is an AI fitness and nutrition coach in early access on Android, with no ads and no data selling. You log foods yourself by searching 8,900+ Indian and global foods or by barcode, and a weekly check-in adjusts your calories, macros and step goal once enough is logged. Barcode coverage of Indian packaged foods is not complete, so search by name when a scan finds nothing.

What this page leaves out

• A measured calorie figure for hakka noodles as a dish: no primary record prints one, so every figure here is an estimate from stated weights.
• A calorie target, and any claim about what the ingredients or the oil do to your body: we have not looked up any for any person, so we give none. If you have a medical condition or are pregnant, ask your doctor or dietitian.
• Other versions and add-ins, such as cabbage, capsicum, egg, chicken or paneer in the noodles, schezwan sauce, vinegar and a restaurant or street-stall plate: not counted here; log them from their own rows (the one USDA restaurant noodle record is in our Chinese restaurant fried rice and noodles guide).
• Other fats: ghee, butter and other oils were not looked up for this page.
• Shop, restaurant and packaged hakka noodles: no table prints a weight or oil use, so we give no such figure; read the pack for packaged ones.
• Per 100 g and per plate figures: no table prints a cooked weight, so none is given here.
• Nutrients beyond energy, water, protein, fat, carbohydrate, fibre, total sugars and sodium: not covered here.

Sources

• ICMR-NIN, Indian Food Composition Tables 2017 (IFCT 2017), Table 1, per 100 g edible portion, mean of the regions shown (read from the PDF text 3 November 2026): F002 Carrot, orange (6 regions, 139 kJ, PDF p. 52); G017 Onion, big (6 regions, 201 kJ, PDF p. 54); D058 Onion, stalk (6 regions, 107 kJ, PDF p. 48); G011 Garlic, big clove (6 regions, 518 kJ, PDF p. 54). IFCT 2017 prints raw foods (its few cooked rows are boiled and omelette eggs and roasted vermicelli), has no noodle and no soy sauce row, and has no hakka noodles and no cooking oil row (PDF text searched on 3 Nov for noodle and soy sauce (0 matches each); the rows used are F002 orange carrot (PDF p. 52), G017 big onion (p. 54), D058 stalk onion (p. 48) and G011 garlic (p. 54)).
• USDA FoodData Central, SR Legacy 171410 (Oil, peanut, salad or cooking): Energy 884 kcal (3700 kJ), protein 0 g, total fat 100 g, carbohydrate by difference 0 g, fibre 0 g, total sugars 0 g, sodium 0 mg per 100 g; labels as printed: kcal Calculated, carbohydrate by difference no label shown, total sugars Assumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat); portions used: 1 tsp (4.5 g); 1 cup (216 g); 1 tbsp (13.5 g) (read 3 November 2026).
• USDA FoodData Central, SR Legacy 169731 (Noodles, egg, dry, enriched): Energy 384 kcal (1610 kJ), protein 14.2 g, total fat 4.44 g, carbohydrate by difference 71.3 g, fibre 3.3 g, total sugars 1.88 g, sodium 21 mg per 100 g; labels as printed: kcal Calculated, carbohydrate by difference Calculated, total sugars Analytical, fibre Analytical, kJ Calculated, water Analytical, protein Analytical, fat Analytical, sodium Analytical; portions used: 2 oz (57 g); 1 cup (38 g) (read 3 November 2026).
• USDA FoodData Central, SR Legacy 174277 (Soy sauce made from soy and wheat (shoyu)): Energy 53 kcal (222 kJ), protein 8.14 g, total fat 0.57 g, carbohydrate by difference 4.93 g, fibre 0.8 g, total sugars 0.4 g, sodium 5490 mg per 100 g; labels as printed: kcal Calculated, carbohydrate by difference Calculated, total sugars no label shown, kJ Calculated, water Analytical, protein Analytical, fat Analytical, sodium Analytical; portions used: 1 individual packet (8.9 g); 1 tbsp (16 g); 1 tsp (5.3 g); 1 cup (255 g) (read 3 November 2026).
• USDA FoodData Central, SR Legacy searches run on 3 November 2026 (control 'roll dinner' 11 results): hakka noodles 0 results, noodles 47 results, soy sauce 7 results.
• nyus.in, the NYUS landing page, read on 3 November 2026 for the app statements in the NYUS section and the CTA.

The ingredient weights, the scaling, the kJ to kcal conversions, the line values, the sums, the grids, the portion kcal, the rounding, the comparisons and every sentence starting "Our reading" are NYUS's own assumptions, arithmetic or opinion, not from USDA or IFCT. The totals add the rounded line values, so a total can differ from the unrounded sum by a rounding step. The IFCT values are the means printed in IFCT 2017 Table 1; the USDA values, data-type labels and Measures-list portions are exactly as shown on the USDA record page. The names in the first column are the tables' own names.

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