Chicken Hakka Noodles makes for quick and easy delicious lunch/dinner. A popular Indo Chinese street food which packs a big flavour punch.

Chicken Hakka noodles

Theses noodles make for a quick, easy and delicious dinner/lunch. Hakka Noodles are a popular Indo Chinese street food that is popular all over India.

Noodles

I use either Egg noodles or Chings Noodles which I found in Yours Supermarket (Leicester). You can also use Ramen noodles.

How to cook Noodles

Cook the noodles until they are al dente. Always 2 minutes less then the recommended time on the pack. They will continue to cook when they are added back to the wok so under cooking them means they won't get soggy.

Vegetables in Chicken Hakka Noodles

Hakka Noodles usually have Onions, Cabbage, Peppers and Carrots in them.

You can add Spring Onions, Mushrooms, Corn, Broccoli and any other vegetables that you like.

On this occasion I brought a pack of stir fry vegetables which made life even easier!

Sauces used in Chicken Hakka Noodles

In this recipe I use Soy sauce, Rice Vinegar and a Chilli Oil.

Cookware

I like to use a wok for this recipe but any deep pot will do.

How to make this recipe

Detailed instructions at the bottom of the page

Boil noodles until al dente. Around 3 - 4 minutes. Drain then drizzle over oil.

Heat oil in a wok or deep pot.

Add ginger, garlic and red chilli flakes. Cook on medium low for a minutes.

Add sliced Onions and cook for 7 - 8 minutes till light golden brown.

Add Cumin and saute for 30 seconds.

Add stir fry Veg. Cook for 4 minutes on medium heat.

Stir in Black Pepper and shredded Chicken.

Add the Soy Sauce and Vinegar.

Add noodles to wok. Toss everything together. Taste and adjust as needed.

Optional - Add 1 tablespoon Chilli Crisp Oil on top.

Storage

Hakka Noodles keep well in an airtight container in the fridge for up to 3 days.

Notes & Tips

Rice Vinegar - You can use any White Vinegar in place of this.

Stir Fry Veg - Feel free to add your favourite veggies. I like Mushrooms, Peppers, Cabbage, Carrots and Green Beans.

Noodles - You can use Ramen or Egg noodles in this recipe.

Onions - You can add Spring Onions with the Onions at the beginning. Reduce the onion quantity if you do.

Sesame Seeds - These noodles are lovely served with a sprinkling of sesame seeds.

More Indo Chinese Recipes:

Hakka Noodles

Vegan/Vegetarian Healthy Manchow Soup – Indo Chinese

Chilli Paneer

****if you make this recipe, please rate/comment below. we love to hear from you and seeing your creations makes our day – *safira***