Chicken Hakka Noodles: Spicy Indo-Chinese Stir-Fried Noodles Recipe

If you are craving something that bursts with bold flavors and vibrant textures, this Chicken Hakka Noodles: Spicy Indo-Chinese Stir-Fried Noodles Recipe is going to be your new go-to. It’s a beautiful harmony of tender chicken strips, crunchy fresh vegetables, and slurp-worthy noodles all tossed in a tangy-spicy sauce that hits all the right notes. Perfect for busy weeknights or anytime you want serious flavor without fuss, these noodles come together quickly but deliver a thick hit of savory satisfaction that tastes like the best of Indian street food and Chinese home cooking rolled into one unforgettable dish.

Ingredients You’ll Need

While the ingredients might sound simple, each one plays a crucial role in building the perfect layers of taste, texture, and color in this Chicken Hakka Noodles dish. From aromatic garlic and toasty sesame oil to crunchy vegetables and spicy chilies, these ingredients make all the difference.

• 300 g hakka noodles: Opt for Ching’s Egg Hakka Noodles or yakisboba/thin spaghetti as a substitute for that perfect chewy bite.
• 150 g chicken breast: Sliced thin for quick, tender cooking and even flavor distribution.
• 2.5 tbsp cooking oil: Divided for stir-frying chicken and vegetables without overwhelming flavors.
• 1.5 tbsp toasted sesame oil: Adds a nutty aroma and authentic taste synonymous with Indo-Chinese dishes.
• 5 garlic cloves, finely chopped: Delivers that irresistible fragrant foundation.
• 1 inch ginger, finely chopped: Provides subtle warmth and freshness to complement the garlic.
• 2 green chilies, chopped: Thai bird chilies or Serrano peppers contribute that much-needed spicy kick.
• 1 tbsp cilantro stems: Adds a fresh herbal depth that brightens the dish.
• 4 scallions, whites and greens separated and chopped: Whites to sauté early and greens to garnish for crunch and color.
• 1 large carrot: Sliced into long batons to keep a crisp bite and vibrant orange hue.
• 1 green bell pepper: Use a mix of colored peppers if you like for added visual appeal and sweetness.
• 1 small onion: Adds mild sharpness and texture without overpowering.
• 1 celery stalk: Essential for that authentic street-style flavor and crunch.
• For the sauce: A blend of dark soy sauce, sriracha, rice vinegar, ketchup, black pepper, sugar, salt, and chicken stock brings together the tangy, spicy, and savory notes that hold it all together.

How to Make Chicken Hakka Noodles: Spicy Indo-Chinese Stir-Fried Noodles Recipe

Step 1: Boil and Prepare Noodles

Begin by boiling the hakka noodles according to the package instructions until just cooked through but still firm. Once done, drain well to avoid sogginess, then rub a teaspoon of oil onto them. This little trick helps prevent noodles from sticking and keeps their texture just right during stir-frying. Let them rest and dry out a bit while you prepare the other ingredients.

Step 2: Slice Chicken and Chop Vegetables

Using a sharp knife, cut the chicken breast into thin strips. If the breast is thick, slice it in half lengthwise first for even cooking. Make sure your vegetables are dry—wet veggies steam rather than stir-fry properly. Cut carrots, bell peppers, onions, and celery into similarly sized batons to ensure even cooking and a harmonious look. Keep the scissors handy to separate white and green parts of scallions. Pro tip: Use separate cutting boards for meat and produce to keep things safe and hygienic.

Step 3: Mix the Sauce

In a small bowl, combine dark soy sauce, sriracha, rice vinegar, ketchup, black pepper, sugar, salt, and chicken stock or water. Stir it up and take a quick taste. The sauce will be boldly flavored at this stage, which is perfect because it will mellow slightly when cooked with noodles and other ingredients.

Step 4: Cook the Chicken

Heat 1.5 tablespoons of cooking oil in a hot wok or deep pan over high heat. Add the chicken strips sprinkled lightly with salt and stir-fry for about 3 to 5 minutes, until the pieces are cooked through with some golden brown spots. Once cooked, transfer the chicken to a plate and set aside for later.

Step 5: Sauté Aromatics and Vegetables

In the same wok, add the remaining cooking oil and the toasted sesame oil. Toss in chopped garlic, ginger, green chilies, and white parts of the scallions. Stir-fry for a minute until aromatic. Next, add the carrots, bell peppers, celery, and cilantro stems without adding salt, cooking just 1 to 2 minutes so vegetables stay crisp and colorful. Finally, throw in the onions for a brief sauté to keep their crunch intact.

Step 6: Combine All Ingredients and Toss

Add the boiled noodles and cooked chicken back to the wok. Pour the prepared sauce evenly over the mixture. Using tongs or two forks, toss and stir-fry everything together vigorously for 2 to 3 minutes until every strand of noodle is coated with sauce and the dish is heated through. Sprinkle the chopped green scallion tops for that fresh pop and remove immediately from heat.

How to Serve Chicken Hakka Noodles: Spicy Indo-Chinese Stir-Fried Noodles Recipe

Garnishes

Fresh green scallions add a fresh crunch and color contrast, making your Chicken Hakka Noodles look as good as they taste. You can also add a few sprigs of cilantro or a squeeze of fresh lime juice on top to bring brightness and balance to the spicy dish.

Side Dishes

Pair these noodles with simple sides such as crunchy cucumber salad or lightly pickled vegetables to cut through the spice. A bowl of hot and sour soup or simple clear broth would also complement these spicy Indo-Chinese stir-fried noodles perfectly, creating a full and satisfying meal experience.

Creative Ways to Present

Serve your Chicken Hakka Noodles in big rustic bowls for a casual family dinner or go elegant by plating the noodles in a neat nest with garnishes placed artfully on top. If you want a fun twist, convert this classic dish into stuffed bell peppers or spring rolls, turning your Indo-Chinese noodles into exciting finger foods for parties or lunchbox treats!

Make Ahead and Storage

Storing Leftovers

Chicken Hakka Noodles can be stored in an airtight container in the refrigerator for up to 2 days. Because of the noodles’ texture, it’s best to enjoy leftovers quickly as they tend to soften upon standing, but reheating gently helps maintain a pleasant bite.

Freezing

While you can freeze leftover Chicken Hakka Noodles, it’s not ideal because the vegetables and noodles may lose their crispness after thawing. If you must freeze, place in a sealed container and consume within 1 month for best quality.

Reheating

To reheat, use a hot skillet or wok with a splash of oil to gently toss the noodles until warm. Avoid microwaving if possible to prevent sogginess. Reheating on the stove helps revive the texture and flavors for a delicious second round.

FAQs

Can I use other types of noodles for this recipe?

Absolutely! If you cannot find hakka noodles, yakisoba or even thin spaghetti works well. Just make sure to boil them properly and toss in oil so they don’t clump during stir-frying.

How spicy is the Chicken Hakka Noodles: Spicy Indo-Chinese Stir-Fried Noodles Recipe?

This recipe delivers a pleasant level of heat thanks to green chilies and sriracha. You can easily adjust the spice by reducing or omitting the chilies or using milder peppers, tailoring it to your taste preferences.

Can I make this recipe vegetarian?

Definitely! Simply skip the chicken and double up on vegetables like mushrooms, tofu, or paneer. The flavorful sauce ensures that the noodles will still be packed with delicious Indo-Chinese flair.

Why is sesame oil important in this dish?

Sesame oil provides a distinctive nutty aroma and flavor that is key to authentic Indo-Chinese dishes like Chicken Hakka Noodles. It elevates the dish with depth and a mouthwatering fragrance that cooking oils alone can’t replicate.

What’s the best way to prep the vegetables for this recipe?

Cutting the vegetables into long, uniform batons ensures they cook evenly and look attractive in your noodles. Keeping them slightly crunchy makes the dish texturally interesting, which is one of the signature traits of street-style Indo-Chinese fare.

Final Thoughts

This Chicken Hakka Noodles: Spicy Indo-Chinese Stir-Fried Noodles Recipe truly captures the essence of comfort food with a spicy, tangy twist that excites every bite. Give it a try the next time you want something fast, flavorful, and utterly satisfying—you’ll quickly see why this has become one of my beloved dishes to make and share with friends!

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