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Chicken Hakka Noodles

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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 in a blue bowl on a blue plate with 2 forks at the side

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.

Noodles in boiling water in pot

Heat oil in a wok or deep pot.

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

Ginger, Garlic and Chilli flakes in oil in a wok

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

Onions being stirred in wok with wooden spatula

Add Cumin and saute for 30 seconds.

Cumin added to golden onions in wok

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

Stir fry veg added to wok

Stir in Black Pepper and shredded Chicken.

Shredded chicken added to wok

Add the Soy Sauce and Vinegar.

Soy Sauce and Vinegar added to wok

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

Noodles added to wok

Noodles being stirred in wok

Optional - Add 1 tbsp Chilli Crisp Oil on top.

Chicken Hakka Noodles in a blue bowl on a blue plate with 2 forks at the side

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

Chicken Hakka Noodles in a blue bowl on a blue plate with 2 forks at the side
5 from 5 votes
Print

Chicken Hakka Noodles

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

Course Dinner, Lunch
Cuisine Indian, Indo Chinese
Keyword Chicken Noodles, Chinese Noodles, Hakka Noodles
Servings 4
Calories 783 kcal
Author Safira

Ingredients

Noodles

  • 400 g Noodles I used Egg Noodles
  • Sesame Oil

Stir Fry

  • 2 tbsp Vegetable Oil
  • 1 ½ inch Ginger grated/crushed
  • 3 cloves Garlic minced/crushed
  • 1 tsp Red Chilli Flakes
  • 2 large Onions Sliced finely
  • 1 tsp Cumin Powder
  • 400 g Mixed Stir Fry Vegetables Such as Carrots, Cabbage and Peppers
  • 1 tsp Black Pepper
  • 1 Rotisserie Chicken Shredded
  • 4 tbsp Dark Soy Sauce
  • 3 tbsp Rice Vinegar Or any other White vinegar
  • 1 tbsp Crisp Chilli Oil Optional

Instructions

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

  2. Heat oil in a wok or deep pot.

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

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

  5. Add Cumin and saute for 30 seconds.

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

  7. Stir in Black Pepper and shredded Chicken.

  8. Add the Soy Sauce and Vinegar.

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

  10. Optional - Add 1 tbsp Chilli Crisp Oil on top.

Recipe Notes

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.

Nutrition Facts
Chicken Hakka Noodles
Amount Per Serving
Calories 783 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 9g56%
Cholesterol 144mg48%
Sodium 1563mg68%
Potassium 579mg17%
Carbohydrates 91g30%
Fiber 7g29%
Sugar 10g11%
Protein 59g118%
Vitamin A 246IU5%
Vitamin C 43mg52%
Calcium 91mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. Muhammad Abuzar says

    5 stars
    nice yummy

    Reply

    • Safira says

      Thank you. Glad you liked it. 🙂

      Reply