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
Noodles
How to cook Noodles
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 tbsp 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:
Vegan/Vegetarian Healthy Manchow Soup – Indo Chinese
**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
Chicken Hakka Noodles makes for quick and easy delicious lunch/dinner. A popular Indo Chinese street food which packs a big flavour punch.
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
-
Boil noodles until al dente. Around 3 - 4 minutes. Drain then drizzle over a little 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 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.
Muhammad Abuzar says
nice yummy
Safira says
Thank you. Glad you liked it. 🙂
Saira D'souza says
I made this twice!
Both times it came out excellent !!⚘❣⚘
I love this receipe!
Thank you so much!
I wish you well!!🙂
Safira says
Hi Saira,
I am so glad you enjoyed it. Thankyou so much for your feedback. Hope you have a lovely weekend.:)