Chicken Hakka noodles recipe - A popular Indo-Chinese dish made with noodles tossed with stir-fried vegetables, chicken, and simple sauces. This chicken noodles recipe can be a quick dinner made within 30-minutes. You can serve it with Chili Chicken, Chicken Manchurian, or Gobi Manchurian.
Prep Time15 minutesmins
Cook Time10 minutesmins
Course: Main
Cuisine: Chinese, Indian, Indo-Chinese
Servings: 4people
Calories: 460kcal
Author: Preeti
Equipment
Deep bottom skillet or Wok
Ingredients
To cook noodles
200gramsegg noodles(egg Hakka noodles)
salt to taste
2teaspoonoil
For making scrambled eggs
2eggs
salt to taste
½teaspoonblack pepper powder
For making chicken Hakka noodles
1teaspoongingerfinely chopped
2teaspoongarlicfinely chopped
1green chilifinely chopped
1onionsliced
½red bell pepperjulienned, (red capsicum)
½yellow bell pepperjulienned, (yellow capsicum)
½green bell pepperjulienned, (green capsicum)
1cupcabbageshredded
1cupcarrotsjulienned
salt to taste
1teaspoonblack pepper powder
2tablespoontomato ketchup
½ teaspoonchilli sauce(add as per taste)
1tablespoondark soy sauce(substitute light or regular soy sauce)
1teaspoonvinegar
150 gboneless and skinless chicken breaststhinly sliced
Instructions
Preparations
Thinly slice the chicken breasts, season it with salt, ½ teaspoon pepper and 1 teaspoon soy sauce. Keep it aside.
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 to a colander. Rinse it with cold water. Add 2 teaspoon of oil & toss it with the noodles. Set it aside.
Chop the vegetables & set it aside.
Keep all the sauces and spices ready before you start cooking.
In a small bowl, beat 2 eggs by adding salt & pepper. Keep it aside.
Making the chicken Hakka noodles
Heat 1 teaspoon of oil in a skillet over medium high heat.
Add marinated chicken strips, stir fry and cook for 3-4 minutes or until it is cooked. Remove it to a plate.
Next, pour the egg mixture to the skillet. Make scrambled eggs. Remove it on a plate.
In the same skillet, add 2 teaspoon oil, increase the heat to high.
Add ginger, garlic and green chilies. Stir-fry it for 30 seconds.
Add onions and cook it until translucent. It may take 1-2 minutes.
Add the cabbage, carrots & bell peppers. Stir-fry it for 3 minutes.
Next, add salt, black pepper powder, soy sauce, tomato ketchup, red chilli sauce, and vinegar. Be careful while adding salt. All the sauces have salt in it. Stir to combine everything well.
Add scrambled eggs, chicken and boiled noodles back to the pan. Toss it to combine with the sauce and the vegetables.
Taste and adjust the seasoning. Remove from heat.
Garnish with spring onion greens. Serve hot and enjoy.
Video
Notes
To cook Hakka noodles - Cook it 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 keep the noodles separate.
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.