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

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★★★★★

4.4 from 78 reviews

Chicken Hakka Noodles is an Indian street-style Indo-Chinese stir-fried noodle dish packed with bold and spicy flavors. Made with tender chicken breast, fresh crunchy vegetables, and a savory homemade sauce, this quick and easy recipe delivers a satisfying meal in under 30 minutes, perfect for a flavorful weeknight dinner.

Ingredients

Scale

Main Ingredients

  • 300 g Hakka noodles (Ching’s Egg Hakka Noodles preferred)
  • 150 g chicken breast (~1 large chicken breast)
  • 2.5 tablespoons cooking oil (divided)
  • 1.5 tablespoons toasted sesame oil
  • 5 garlic cloves, finely chopped
  • 1 inch ginger, finely chopped
  • 2 green chilies, chopped (Thai bird chilies or Serrano peppers, adjust to taste)
  • 1 tablespoon cilantro stems
  • 4 scallions, white and green parts chopped separately
  • 1 large carrot (~200g), cut lengthwise into batons
  • 1 green bell pepper (~150g), or mixed colored peppers, cut lengthwise
  • 1 small onion (~90g), sliced
  • 1 stalk celery (~50 g), cut lengthwise

For The Sauce

  • 2 tablespoons dark soy sauce (or 3 tablespoons light soy sauce)
  • 2 tablespoons sriracha
  • 2 tablespoons rice vinegar
  • 1 tablespoon ketchup
  • 1 teaspoon black pepper powder
  • 1 teaspoon sugar
  • 1 teaspoon salt (adjust to taste)
  • 2 tablespoons chicken stock or water

Instructions

  1. Cook Noodles: Boil the hakka noodles according to package instructions until just cooked. Drain thoroughly and toss with 1 teaspoon of oil to prevent sticking. Set aside to cool slightly.
  2. Prepare Chicken and Vegetables: Slice chicken breast thinly into strips. Cut all vegetables (carrot, bell pepper, onion, celery) into similar-sized long batons for uniform cooking. Chop garlic, ginger, green chilies, cilantro stems, and scallions separately. Use different cutting boards for chicken and vegetables to avoid cross-contamination. Wash hands thoroughly after handling raw chicken.
  3. Make the Sauce: In a bowl, whisk together dark soy sauce, sriracha, rice vinegar, ketchup, black pepper, sugar, salt, and chicken stock (or water). Taste and adjust seasoning as desired; the sauce should be strong-flavored.
  4. Cook Chicken: Heat 1.5 tablespoons of cooking oil in a wok or wide deep pan over high heat. Add chicken strips, sprinkle a pinch of salt, and stir-fry for 3-5 minutes until chicken is cooked and slightly browned. Remove chicken from wok and set aside.
  5. Sauté Aromatics: Add remaining cooking oil and the toasted sesame oil to the wok. Add chopped garlic, ginger, green chilies, and the white parts of scallions. Stir-fry on high heat for 1 minute to release aroma.
  6. Cook Vegetables: Add the carrot, bell pepper, and celery (except onions) to the wok. Stir-fry for 1-2 minutes until vegetables soften slightly but retain crunch and vibrant color. Avoid adding salt during this step to keep vegetables crisp.
  7. Combine Ingredients: Add sliced onions, followed by cooked noodles and chicken back into the wok. Pour the prepared sauce over everything.
  8. Toss and Stir-Fry: Using tongs or forks, toss and stir-fry the entire mixture for 2-3 minutes until the noodles are evenly coated with the sauce and heated through.
  9. Garnish and Serve: Sprinkle the chopped green parts of scallions on top and serve immediately while hot.

Notes

  • Nutrition facts are estimated and can vary depending on ingredients used.
  • Substitute yakisoba noodles or thin spaghetti if Hakka noodles are unavailable.
  • Prep all ingredients before stir-frying to avoid overcooking or burning.
  • Boil noodles about 30 minutes in advance, toss with oil, and rest to prevent sogginess during stir-fry.
  • Cut vegetables lengthwise for traditional Indo-Chinese appearance and better texture.
  • Do not omit celery as it adds authentic street-style flavor and crunch.
  • Taste and adjust the sauce seasoning before cooking.
  • Add salt only at the end of stir-frying to keep vegetables crunchy.
  • If sesame oil aroma is too strong, use it more sparingly or only for final flavoring.
  • Using a wok with thin walls helps retain crispness and vibrant color in stir fry dishes.
  • For kids, reduce or omit green chilies and decrease sriracha quantity.

Keywords: Chicken Hakka Noodles, Indo-Chinese Noodles, Stir Fry Noodles, Spicy Chicken Noodles, Indian Street Food, Quick Dinner, Hakka Noodles Recipe

Find it online: https://foodiecara.com/chicken-hakka-noodles-spicy-indo-chinese-stir-fried-noodles-recipe/