Chicken Hakka Noodles

 

Chicken Hakka Noodles Recipe – Restaurant-Style, Easy & Super Flavorful

Craving a plate of hot, glossy, restaurant-style Chicken Hakka Noodles? This Indo-Chinese classic is one of the most loved street food dishes across India. Soft noodles tossed with juicy chicken strips, crunchy veggies, and aromatic sauces—everything comes together in under 30 minutes!

The best part? Making it at home gives you full control over freshness, spice level, and the balance of flavors—exactly like your favorite Chinese restaurant.

Whether you’re cooking for your family, packing a lunchbox, or preparing a weekend special meal, this Chicken Hakka Noodles recipe is a guaranteed hit. Let’s get started!

Ingredients

For the Chicken

• 200 g boneless chicken (thinly sliced)

• 1 tsp soy sauce

• 1 tsp vinegar

• ½ tsp black pepper

• ½ tsp salt

• 1 tsp oil

For the Noodles

• 200 g Hakka noodles

• Water for boiling

• 1 tsp oil

• ½ tsp salt

For Stir-Fry

• 1 medium onion (sliced)

• ½ cup carrot (julienned)

• ½ cup capsicum (sliced)

• ½ cup cabbage (shredded)

• 4–5 garlic cloves (finely chopped)

• 1 green chili (slit)

• 2 tbsp spring onions (chopped)

Sauces & Seasoning

• 1 tbsp soy sauce

• 1 tbsp green chili sauce

• 1 tbsp red chili sauce

• 1 tsp vinegar

• ½–1 tsp black pepper

• Salt to taste

• 1 tbsp oil (for high-heat stir-fry)

• Optional: ½ tsp sugar for balance

Step-by-Step Instructions

Step 1: Marinate the Chicken

1. In a bowl, add sliced chicken, soy sauce, vinegar, pepper, salt, and oil.

2. Mix well and let it rest for 10 minutes.
   This keeps the chicken juicy and flavorful.

Step 2: Boil the Noodles

1. Heat water in a pot and bring it to a rolling boil.

2. Add salt and 1 tsp oil.

3. Drop in the Hakka noodles and cook them 80%.

4. Drain immediately and rinse under cold water.

5. Add a few drops of oil and toss the noodles to prevent sticking.

Step 3: Cook the Chicken

1. Heat 1 tbsp oil in a wok or kadai on high flame.

2. Add marinated chicken and stir-fry for 3–4 minutes until fully cooked.

3. Remove and keep aside.

Step 4: Stir-Fry the Veggies

1. In the same wok, add a little more oil if needed.

2. Add chopped garlic and stir for 10 seconds.

3. Add onion and green chili; toss for a few seconds.

4. Add carrot, capsicum, and cabbage; cook on high flame for 2–3 minutes.

   • The veggies should stay crunchy for authentic Hakka flavor.

Step 5: Add the Sauces

1. Reduce the heat to medium.

2. Add soy sauce, chili sauces, vinegar, black pepper, and optional sugar.

3. Mix well until sauces coat the veggies.

Step 6: Combine Everything

1. Add the cooked chicken back into the wok.

2. Add the boiled noodles.

3. Toss everything on high flame using tongs.

4. Taste and adjust salt, pepper, or sauces.

Step 7: Garnish & Serve

Turn off the heat and sprinkle chopped spring onions.
Serve hot with chili oil, ketchup, or schezwan sauce.

Pro Tips for Perfect Hakka Noodles

• Use a wok for the best smoky flavor.

• Always cook on high flame for restaurant-style taste.

• Do not overcook noodles; they will turn mushy when stir-fried.

• Cut vegetables thinly so they cook fast and evenly.