Chicken Hakka noodles are indian street style noodles packed with bold & spicy flavors. These stir fried indo chinese noodles are made with egg noodles, chicken breast, fresh vegetables and a quick savory sauce. These are protein rich, quick & easy to make and get ready in under 30 minutes.
We are huge fans of indo chinese out here and this recipe is my go to for quick lunches or after school snack. Sometimes I pair it with vegetarian recipes like paneer in hot garlic sauce for a main meal. Either way, its totally lip smacking and perfect for a quick meal any time!
These chicken noodles happen to be a favorite with my 10 year old. She has totally taken to loving desi street style recipes. This chicken 65 is another of her favorite!
What Is Hakka Noodle?
Indo chinese cuisine flourished with Chinese travelers settling on the eastern coast of India and establishing food businesses. Slowly the cuisine took shape and locally available indian vegetables and spices became part of its culinary style.
Indo Chinese dishes combine indian spices along with chinese ingredients & cooking techniques (like high heat stir-frying).
In Indian subcontinent, hakka noodles is a popular indo chinese dish. Hakka noodles (thin flat noodles made from unleavened dough) are stir fried with a sauce, vegetables or protein (egg or chicken).
About Chicken Hakka Noodles
Chicken Hakka Noodles are made by tossing together noodles, chicken, vegetables, ginger & garlic and a spicy tangy sauce of soy sauce, vinegar, sriracha(hot sauce) etc.
My chicken hakka noodles recipe is savory. I do add a little sugar however you will not taste it, its more to balance out the saltiness of sauces.
Hakka noodles are drier than other saucy Chinese preparations. If you love saucy noodles, go for this manchurian noodles recipe.
Why You will love This Recipe
- If bold desi chinese is your thing, these noodles hit the spot!
- Comes together quickly in about 25-30 minutes or so.
- Easily made vegetarian! Skip the chicken. You can add tofu or paneer. I promise these so good because its all in the flavors of the sauce!
- Loaded with vegetables! You can add any kind of vegetables you prefer.
- Perfect to take to potluck and picnics. These noodles travel well and can be served at room temperature!
Jump to:
Ingredients
I am asked many times about how to make indo chinese with easily available ingredients that do not necessarily call for a visit to indian grocery stores. So I worked on the sauce for this recipe keeping it in mind.
It would be great if you visit a nearby indian store and pick specific indo chinese items, however if you cannot, you could purchase ingredients in many American or sian grocery store near you.
Notes
- Noodles - I happened to have Ching's egg hakka noodles in my pantry so I used those. You could use any kind of noodles you like cooking with. Fresh yakisoba noodles also work great in this recipe. You could also use egg noodles or thin spaghetti (yes it works!).
- Fresh Vegetables - Add any kind of vegetables you like. I used carrots, bell peppers and celery. If possible, don't skip celery.
- Chicken- Since these noodles are stir fried, I like to use thinly cut chicken breast that cooks quickly You could use boneless chicken thighs too if you wish.
- Hot Sauce- I use Sriracha. Any similar asian style hot sauce can be used. You could also use Ching's Red chili sauce.
- Soy Sauce - I use Chings's dark soy sauce. Substitute with all purpose soy sauce.
How To Make Chicken Hakka Noodles
Boil The Noodles
Start by boiling the noodles as per package instructions. Once cooked, drain the noodles fully and rub with a teaspoon of oil.
Cut the Chicken & Vegetables
Using a sharp knife, cut the chicken breast in thin strips. If the chicken breast is too thick, slice it into half and then cut strips else it will be thick and chunky.
Make sure that the vegetables are dry before you start chopping. As much as possible, cut the vegetables so that their thickness and size is similar.
Pro Tip :- Use different cutting board for cutting chicken and vegetables to avoid cross contamination. Also, if you are cutting chicken first, thoroughly wash hands before prepping the vegetables.
Mix the Stir Fry Sauce
In a bowl, mix the sauce as mentioned in the recipe card and keep ready.
Stir fry the Noodles
Make sure that everything is ready before you start stir frying.
Heat up oil on high in a wok (or a deep wide pot will do) and add the chicken strips. Sprinkle a little salt and stir fry for 3-5 minutes till chicken is cooked through. Transfer to a plate.
Add rest of the oil to the wok and once hot, add onion, garlic, ginger, chili, cilantro stems, spring onion white parts. Saute on high heat for a minute.
Next, add the vegetables. Dont add salt. Stir fry for 1-2 minutes till the vegetables look a little soft but not browned. They should retain their crunch and color.
Add the boiled noodles and cooked chicken. Pour over the sauce. Start tossing and stir fry everything for the next 2-3 minutes till noodles are coated in sauce. Sprinkle the scallion green parts and serve immediately.
My Tips
- Prep Everything Beforehand- Chinese cooking is all about preparing. Make sure that all ingredients are ready before you begin stir frying the noodles. If you pause and work on chopping the vegetables etc, in the mean time the contents of the wok could overcook!
- Boil the noodles about 30 minutes in advance. Rub with oil and let them stand. This way noodles dry out a bit and don't get soft and soggy during stir frying.
- Cut the vegetables in a similar way. The best way to cut the vegetables in indo chinese stir fry dishes is to cut them lengthwise. They look pleasing and are easier to eat with noodles. Chunky cut vegetables either remain raw or get too soft.
- Dont skip the celery. I think that the addition of celery makes the noodles taste very street style, don't omit (if possible).
- After mixing the sauce, taste and adjust to your taste.
- Season At the End- While stir frying, avoid adding salt to season until the very last moment . This way the vegetables remain crunchy.
- Sesame Oil- The taste and aroma of sesame oil is quite strong. However,if you love it, you can use just sesame oil for stir frying the entire dish.
- Use a Wok (if possible) - The thin walls of a wok help the noodles and veggies in sauce retain their crispness.
- Kid Friendly - If serving to kids, skip the green chilies and use very less or reduce the quantity of sriracha.
My Husband's Favorite Version of these Noodles - He loves noodles to be saucy and super spicy. So sometimes, I keep the entire recipe same except add only 150g of noodles. As per him the noodles have the right kick! You could try it too if you wish!
More Indo Chinese Recipes
Chicken Hakka Noodles
Equipment
- Wok
- Cutting Board
- Sharp Knife
Ingredients
- 300 g hakka Noodles I use Ching's Egg Hakka Noodles (note1)
- 150 g chicken breast ~1 large chicken breast
- 2.5 tablespoon cooking oil divided
- 1.5 tablespoons toasted sesame oil
- 5 garlic cloves finely chopped
- 1 inch ginger finely chopped
- 2 green chilli chopped, I use thai bird chilies. Substitute with Serrano pepper (adjust to taste)
- 1 tablespoon cilantro stems
- 4 scallions white & green parts chopped seperately
- 1 large (~200g) carrot
- 1 (~150g) green bell pepper use a mix of colored peppers if you wish
- 1 small (~90g) onion
- 1 stalk (~50 g) celery
For The Sauce
- 2 tablespoon dark soy sauce use 3 tablespoon if using light soy sauce
- 2 tablespoon sriracha
- 2 tablespoon rice vinegar
- 1 tablespoon ketchup
- 1 teaspoon black pepper powder
- 1 teaspoon sugar
- 1 teaspoon salt adjust to taste
- 2 tablespoon chicken stock or water
Instructions
- Boil the noodles as per package instructions. Once cooked, drain the noodles fully and rub with a teaspoon of oil. Let stand.
- While the water is coming to a boil and noodles cook thereafter, you can utilize this time to prepare the chicken and vegetables. Using a sharp knife, cut the chicken breast in thin strips. If the chicken breast is too thick, slice it into half and then cut else the strips will be thick and chunky.
- Make sure that the vegetables are not wet before you start chopping. As much as possible, cut the vegetables such that the thickness and size is similar. I usually cut them in long batons (see image above in blog post)Pro Tip :- Use different cutting board for cutting chicken and vegetables to avoid cross contamination. Also, if you are cutting chicken first, thoroughly wash hands before prepping vegetables.
- In a bowl, mix everything listed under "For the sauce". Taste and adjust as you like. At this point the sauce will be very strong tasting. Make sure that everything is ready before you start stir frying.
- Heat up a wok (or a deep wide pot will do) on high. Add 1.5 tablespoon of cooking oil and the chicken strips. Sprinkle a little salt and stir fry for 3-5 minutes till chicken is cooked through and you see few brown spots on the chicken. Transfer to a plate.
- Add rest of the cooking oil and sesame oil to the wok and chopped garlic, ginger, green chili, spring onion white parts. Saute on high heat for a minute.
- Next, add the vegetables (except the red onions). Dont add salt. Stir fry for 1-2 minutes till the vegetables look a little soft but not browned. They should retain their crunch and color.
- Add the onions, followed by boiled noodles and cooked chicken. Pour over the sauce that we mixed.
- Using tongs or two forks start tossing and stir fry everything for the next 2-3 minutes till noodles are coated in sauce.
- Sprinkle green scallions and serve immediately.
Notes
- Nutrition facts mentioned are an estimation only.
- Note 1 - Use yakisboba noodles or thin spaghetti if you cannot find hakka noodles.
- Prep Everything Beforehand- Chinese cooking is all about preparing. Make sure that all ingredients are ready before you begin stir frying the noodles. If you pause and work on chopping the vegetables etc, in the mean time the contents of the wok could overcook!
- Boil the noodles about 30 minutes in advance. Rub with oil and let them stand. This way noodles dry out a bit and don't get soft and soggy during stir frying.
- Cut the vegetables in a similar way. The best way to cut the vegetables in indo chinese stir fry dishes is to cut them lengthwise. They look pleasing and are easier to eat with noodles. Chunky cut vegetables either remain raw or get too soft.
- Dont skip the celery. I think that the addition of celery makes the noodles taste very street style, don't omit (if possible).
- After mixing the sauce, taste and adjust to your taste.
- Season At the End- While stir frying, avoid adding salt to season until the very last moment . This way the vegetables remain crunchy.
- Sesame Oil- The taste and aroma of sesame oil is quite strong. However,if you love it, you can use just sesame oil for stir frying the entire dish.
- Use a Wok (if possible) - The thin walls of a wok help the noodles and veggies in sauce retain their crispness.
- Kid Friendly - If serving to kids, skip the green chilies and use very less or reduce the quantity of sriracha.
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