Chicken Hakka Noodles

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. Easy to make and get ready in about 30 minutes.

We're big fans of indo chinese recipes (honestly, who isn’t?). This recipe has become a reliable go-to in our kitchen, especially for quick lunches or after-school snacks. While vegetable hakka noodles or paneer chowmein are always a hit on their own, this chicken version is heartier when we’re making a fuller meal.

My kids love desi noodles and these chicken noodles happen to be a favorite with my 10 year old. She has totally taken to loving desi street style recipes.

Why I love this recipe

• If bold desi chinese is your thing like me, 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 taste 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!

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 asian grocery store near you.

Notes

• Noodles - I use Ching's egg hakka noodles. 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

Preperation

1. Start by boiling the noodles as per package instructions. Once cooked, drain the noodles fully and rub with a teaspoon of oil.
2. In a bowl, mix the condiments as mentioned in the recipe card and keep ready.
3. 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.
4. 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.

Stir fry the Noodles 

5. 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.
6. 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.
7. Next, add the vegetables. Don't 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. 
8. 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 seasonings 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!