Chicken Hakka Noodles
A classic Indo-Chinese stir-fry featuring tender chicken strips, crisp vegetables, and springy noodles tossed in a savory and tangy sauce. This street-food favorite is quick, easy, and perfect for a weeknight dinner.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare Noodles, Chicken, and Sauce
- b.Bring a large pot of water to a rolling boil. Add 1 tsp of salt and the hakka noodles. Cook according to package directions until al dente (usually 3-4 minutes). Do not overcook.
- c.Drain the noodles immediately and rinse under cold running water to stop the cooking process. Toss with 1 tsp of vegetable oil to prevent sticking and set aside.
- d.In a medium bowl, combine the chicken strips with 1 tbsp soy sauce, 1 tbsp corn starch, and 1/4 tsp black pepper powder. Mix well and let it marinate for 10-15 minutes.
- e.In a small bowl, whisk together the remaining 2 tbsp soy sauce, red chili sauce, rice vinegar, sugar, 1/2 tsp salt, and 1/2 tsp white pepper powder. Set this sauce mixture aside.
- 2
Step 2
- a.Cook the Chicken
- b.Heat 1.5 tbsp of oil in a large wok or skillet over high heat until it shimmers.
- c.Carefully add the marinated chicken in a single layer. Stir-fry for 4-5 minutes, or until it's cooked through, golden brown, and has an internal temperature of 165°F (74°C).
- d.Remove the cooked chicken from the wok and set it aside on a plate.
- 3
Step 3
- a.Sauté Aromatics and Vegetables
- b.In the same wok, add the remaining 1.5 tbsp of oil. Once hot, add the minced garlic, ginger, and slit green chilies. Sauté for 30-45 seconds until fragrant, being careful not to burn the garlic.
- c.Add the sliced onions and stir-fry for 1-2 minutes until they turn translucent.
- d.Add the julienned carrots and capsicum. Continue to stir-fry on high heat for 2-3 minutes. The vegetables should be tender but still have a crisp bite.
- 4
Step 4
- a.Combine and Finish the Noodles
- b.Add the shredded cabbage to the wok and stir-fry for another minute until it just begins to wilt.
- c.Return the cooked chicken to the wok, followed by the boiled noodles.
- d.Pour the prepared sauce mixture over everything.
- e.Using two spatulas or tongs, toss everything together vigorously on high heat for 2-3 minutes, ensuring the noodles, chicken, and vegetables are evenly coated with the sauce and heated through.
- 5
Step 5
- a.Garnish and Serve
- b.Turn off the heat. Add the chopped spring onion greens and give it a final toss.
- c.Serve the Chicken Hakka Noodles immediately, piping hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best 'wok hei' (smoky flavor), ensure your wok is smoking hot before adding ingredients. High heat is crucial for a good stir-fry.
- 2Prep is key! Have all your vegetables chopped, chicken marinated, and sauce mixed before you start cooking. The stir-frying process is very fast.
- 3Don't overcrowd the pan. If you don't have a large wok, cook the chicken and vegetables in batches to ensure they stir-fry properly instead of steaming.
- 4To prevent soggy noodles, make sure they are well-drained and slightly undercooked (al dente) as they will cook further in the wok.
- 5Use a combination of tongs and a spatula to toss the noodles effectively, which helps in coating them with sauce without breaking them.
Adapt it for your goals.
Vegetarian
Replace the chicken with 200g of paneer, firm tofu, or a mix of mushrooms and broccoli. Sauté them just as you would the chicken.
SpicierSpicier
Add 1-2 teaspoons of Schezwan sauce along with the other sauces for an extra kick of heat and flavor.
With EggWith Egg
Push the vegetables to one side of the wok, add a lightly beaten egg, and scramble it. Then, mix it in with the rest of the ingredients before adding the noodles.
SeafoodSeafood
Substitute chicken with 250g of peeled and deveined shrimp. Marinate and cook them for 2-3 minutes until they turn pink and opaque.
Why this is on our healthy list.
Good Source of Lean Protein
The chicken breast provides high-quality lean protein, which is essential for muscle repair, growth, and maintaining a feeling of fullness.
Provides Sustained Energy
The carbohydrates from the noodles offer a quick and sustained source of energy, making this a satisfying meal to fuel your day.
Rich in Vitamins and Fiber
Loaded with vegetables like carrots, capsicum, and cabbage, this dish is a good source of dietary fiber, vitamins A and C, and various antioxidants that support overall health.
Frequently asked questions
One serving of this Chicken Hakka Noodles recipe (approximately 1.5 cups or 320g) contains around 450-550 calories, depending on the specific type of noodles and oil used.