Chicken Hakka Noodles Recipe

The aroma and flavors of these street-style Chicken noodles are amazing. That is why it is one of the popular Chinese chicken noodles served at many Chinese restaurants and street stalls in India.

These stir-fried chicken Hakka noodles are way healthier than ordering takeouts. Similar stir-fried noodle recipes from Chinese cuisine that you might love are our Egg Hakka Noodles and Chicken Chow Mein.

About this recipe

In this recipe post, I am sharing Indo-Chinese Chicken Hakka Noodles. The noodles are tossed with chicken, crunchy vegetables, and sweet and savory sauces.

Hakka noodles are a Chinese-style noodle dish that came to India with Hakka people who settled down in Tangra, Kolkata. They started to make their dishes with local ingredients.

I love Indo-Chinese dishes. The cooking technique and the sauces to flavor these dishes are Chinese but the taste suits the Indian patrons. They have all the flavors like sweet, spicy, and tangy combined in one single dish.

You may also like these other popular Indo-Chinese recipes from this website

• Chilli Chicken Gravy
• Chicken Manchurian
• Chicken Chow Mein
• Gobi Manchurian
• Chicken Manchow Soup
• Dry Chilli Chicken

Why You Need This Recipe

• Easy step-by-step instructions with a recipe video.
• Quick & easy to make - You can make these Chinese chicken noodles within 30 minutes. All you need is some vegetables, sauces, and noodles.
• Balanced Meal - Chicken Hakka noodle is a complete and balanced meal. It has all the components like protein (chicken and eggs), fiber (vegetables), and carbohydrates (noodles).
• Easy to customize – see the ingredient list below for alternative ingredients. You can add or skip the ingredients as per your taste.
• Make ahead recipe - You can make it in advance and store it in an airtight container in the refrigerator. Stays good for 2 days.
• One-skillet recipe - Everything is made in a single skillet.
• Easy for Meal Preparation - Chop all the vegetables in advance. Store them in the refrigerator. Stays good for 5 days. You can also store cooked noodles in an airtight container in the refrigerator. Stays good for 5 days.

Ingredients and Substitutions

• Chicken - I have used boneless skinless chicken breasts. Substitute with boneless skinless chicken thighs.
• Eggs
• Hakka Noodles - For this recipe, I have used egg Hakka noodles to make it. You can substitute it with veg Hakka noodles, egg noodles, ramen noodles, or instant noodles.
• Vegetables - Bell pepper (or capsicum), cabbage, carrots, onions, and spring onion greens. You can use whatever vegetables you have. You can also add some boiled corn or steamed broccoli.
• Ginger & Garlic - Basics of any Indo-Chinese dish.
• Fresh green chilies - Green chillies give a spicy kick to the taste buds. If you are making this for kids or if you prefer less spicy then skip the addition of green chilies.
• Sauces - Dark soy sauce, tomato ketchup, red chili sauce, and rice vinegar. You can substitute dark soy sauce with regular or light soy sauce. Substitute rice vinegar with white cooking vinegar.
• Flavoring - Salt & black pepper.
• Oil - You can use any oil that has a high smoking point like sunflower oil or peanut oil. For authentic taste use sesame oil.

For the detailed list of ingredients & their measurements, please check out the recipe card below.

Step by step instructions with photos

Preparations

1. Thinly slice the chicken breasts, season with salt, ½ teaspoon pepper, and 1 teaspoon soy sauce. Keep it aside.
2. Cook noodles - Boil 6-7 cups of water in a large pot. Add salt and noodles. Cook as per the time instructed on the packet. Drain the noodles in a colander. Rinse it with cold water. Add 2 teaspoon of oil & toss it with the noodles. Set it aside.
3. Chop the vegetables & set them aside.
4. In a small bowl, beat 2 eggs by adding salt & pepper. Keep it aside.
5. Keep all the sauces and spices ready before you start cooking.

   

Making the Chicken Hakka Noodles Recipe

1. Heat 1 teaspoon of oil in a skillet over medium-high heat.
2. Add marinated chicken strips, stir, and cook for 3-4 minutes or until it is cooked. Remove it to a plate.
3. Pour the egg mixture into the skillet. Make scrambled eggs. Remove it to a plate.
4. In the same skillet, add 2 teaspoon oil, and increase the heat to high.
5. Add ginger, garlic, and green chilies. Stir-fry it for 30 seconds.
6. Add onions and cook it until translucent. It may take 1-2 minutes.
7. Add the cabbage, carrots & bell peppers. Stir-fry it for 3 minutes.
8. Next, add salt, black pepper powder, soy sauce, tomato sauce, and vinegar. Be careful while adding salt. All the sauces have salt in them.
9. Stir to combine everything well.
10. Add scrambled eggs, chicken, and boiled noodles. Toss it to combine with the sauce and the vegetables.
11. Taste and adjust the seasoning. Remove from heat.
12. Garnish with spring onion greens. Serve hot and enjoy.

    

Tips to make the Best Chicken Hakka Noodles

• To cook Hakka noodles - Cook them as per the instructions given on the package. Overcooked or mushy noodles can spoil the entire dish. It is always good to cook the noodles 1 minute less than the specified time. For example- If the instructions on the packet are to cook noodles for 8 minutes then cook them for 7 minutes and then drain off the excess water.
• Rinse it with cold water - Drain the noodles on a colander and then rinse it with cold water. It will immediately stop the cooking process. Then toss it with 2 teaspoon of oil. It will prevent the noodles from being sticky.
• Thinly slice the chicken breasts to reduce the cooking time.
• Thinly slice the vegetables - It helps the veggies to cook faster.
• Do not overcook the vegetables. They should be soft but retain a crunch in them.
• It is important to cook the Hakka noodles on high heat. This ensures that everything gets cooked evenly and the veggies retain the crunch in them.
• Adjust the spices and sauces as per your taste.

Frequently Asked Questions

Storage suggestions

1. Leftovers can be transferred to an airtight container. Keep it in the refrigerator. Stays good for 2 days.
2. To serve, sprinkle some water over it and warm it in the microwave.
3. Do not store it in the freezer. The veggies will become soggy once thawed.

Serving suggestions

• You can pair it up with Manchurian dishes like Gobi Manchurian or Chicken Manchurian.
• Or serve it with Chili chicken.

Variations that you can try

• Make Vegetable Hakka Noodles - Skip the addition of eggs and chicken to the recipe.
• You can make Egg Hakka Noodles - Skip the addition of chicken.

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Recipe Card