Chicken Hakka Noodles: A Flavorful and Speedy Stir-Fry Delight!
By Jason Griffith
Craving the vibrant, savory taste of your favorite takeout but want to whip it up fresh at home? These Chicken Hakka Noodles are your answer! This classic Indo-Chinese dish combines tender chicken, crisp vegetables, and springy noodles, all tossed in a fiery, savory sauce. It’s a quick, flavorful, and incredibly satisfying stir-fry that’s perfect for a busy weeknight dinner or a fun weekend meal.
Why I Love This Recipe
I’m a huge fan of dishes that deliver big on flavor and come together in a flash, and these Chicken Hakka Noodles are a prime example. What I absolutely adore is the incredible balance of savory soy, spicy chili, and tangy vinegar that coats every strand of noodle and piece of chicken. The crisp-tender vegetables add fantastic texture, while the fresh ginger and garlic infuse the entire dish with a wonderful aroma. It feels incredibly authentic and satisfying, yet it’s surprisingly straightforward to prepare. Plus, it’s a great way to get a complete, delicious meal on the table faster than delivery!
Ingredients:
- Noodles – 200g (Hakka noodles or any stir-fry noodles like lo mein or chow mein)
- Chicken (boneless, sliced into thin strips or bite-sized pieces) – 200g (about ½ lb)
- Onion (sliced) – 1 medium
- Capsicum (bell pepper, julienned) – 1 small (any color)
- Carrot (julienned) – 1 small
- Spring onions – 2 stalks (whites and light green parts for cooking, dark green parts for garnish)
- Garlic (finely chopped) – 1 tbsp
- Ginger (finely chopped) – 1 tsp
- Green chilies (optional) – 1, slit lengthwise (remove seeds for less heat)
- Soy sauce – 1 tbsp (low-sodium preferred)
- Red chili sauce – 1 tbsp (such as Sriracha or chili garlic sauce)
- Green chili sauce – 1 tsp (optional, adds more heat and flavor)
- Vinegar – 1 tsp (rice vinegar or white vinegar)
- Black pepper powder – ½ tsp
- Salt – to taste
- Oil – 2 tbsp (vegetable, canola, or sesame oil for stir-frying)
- Sesame seeds & chopped coriander (fresh cilantro, optional for garnish)
Swaps and Notes
- Noodles: Hakka noodles are ideal, but any good quality stir-fry noodle will work. Cook them al dente, as they’ll finish cooking in the wok.
- Chicken: Boneless, skinless chicken breast or thighs are great. You can also use other proteins like shrimp, tofu, or paneer.
- Vegetables: Capsicum (bell pepper) and carrot are classic. Feel free to add other stir-fry friendly vegetables like cabbage (shredded), snow peas, broccoli florets, or bean sprouts.
- Chilies: Green chilies add fresh heat. Adjust to your spice preference or omit. Red chili sauce can be Sriracha, chili garlic sauce, or any favorite. Green chili sauce adds more depth and heat.
- Soy Sauce: Use low-sodium soy sauce to control saltiness. Tamari is a gluten-free alternative.
- Vinegar: Rice vinegar offers a milder tang, but white vinegar works in a pinch.
- Oil for Stir-frying: A high smoke point oil like vegetable or canola oil is good. A touch of toasted sesame oil at the very end adds a lovely nutty aroma.
- Garnish: Spring onion greens, sesame seeds, and fresh coriander (cilantro) are key garnishes for authentic flavor and visual appeal.
Method:
1. Boil Noodles: Bring a large pot of generously salted water to a rolling boil. Add the 200g Hakka or stir-fry noodlesand cook according to package instructions until al dente (cooked but still slightly firm to the bite). This is usually 2-4 minutes for fresh noodles or 5-7 minutes for dried. Drain the noodles well in a colander. Rinse them immediately with cold water to stop the cooking process and prevent them from sticking. Toss the rinsed noodles with 1 teaspoon of oil to keep them from clumping together. Set aside.
2. Cook Chicken: Heat 1 tablespoon of oil in a large wok or a very large skillet over high heat. Once the oil is shimmering and hot, add the sliced chicken. Sauté on high heat, stirring constantly, until the chicken is cooked through and lightly browned, about 3-5 minutes. Remove the cooked chicken from the wok and keep it aside.
3. Sauté Veggies: Add another 1 tablespoon of oil to the same wok (no need to clean it). Add the finely chopped garlic, finely chopped ginger, and the slit green chili (if using). Sauté briefly for about 30 seconds until fragrant. Add the sliced onions and the white/light green parts of the spring onions. Cook for about 1 minute, stirring constantly. Next, toss in the julienned carrots and julienned capsicum (bell pepper). Stir-fry on high heat for 2–3 minutes. You want the vegetables to be crisp-tender, retaining their crunch and vibrant color.
4. Combine Everything: Add the cooked chicken back into the wok with the sautéed vegetables. Add the boiled and tossed noodles to the wok. Pour in the 1 tablespoon soy sauce, 1 tablespoon red chili sauce, 1 teaspoon green chili sauce (if using), 1 teaspoon vinegar, ½ teaspoon black pepper powder, and salt to taste. Using tongs or two large spatulas, quickly toss everything on high flame until all the ingredients are well combined, and the noodles are evenly coated with the savory, spicy sauce. Continue stir-frying for 1-2 minutes to heat everything through and allow the flavors to meld.
5. Garnish & Serve: Turn off the heat. Sprinkle the remaining spring onion greens, sesame seeds, and chopped coriander (fresh cilantro) generously over the noodles (if using). Serve hot with ketchup or Schezwan chutney on the side, if desired, for an extra burst of flavor and a classic Indo-Chinese experience.
Tips for Success
- Hot Wok, High Heat: Stir-frying requires high heat for quick cooking and crispy-tender vegetables.
- Prep All Ingredients: Have all your ingredients chopped, sliced, and measured before you start cooking. This dish comes together very quickly!
- Don’t Overcook Noodles: Cook noodles al dente as they will finish cooking in the hot wok. Overcooked noodles will become mushy.
- Avoid Overcrowding: Cook chicken and vegetables in batches if your wok isn’t large enough. Overcrowding leads to steaming, not stir-frying.
- Rinse Noodles: Rinsing noodles with cold water after draining stops the cooking process and removes excess starch, preventing them from sticking.
- Taste and Adjust: Always taste the final dish and adjust salt, pepper, or chili sauces to your preference.
Serving Suggestions and Pairings
Chicken Hakka Noodles is a complete and satisfying meal on its own, perfect for lunch or dinner.
- Side of Sauce: Serve with extra ketchup, Schezwan chutney, or chili oil for dipping.
- Appetizers: Pair with spring rolls, wontons, or crispy chili potatoes.
- Soup: A light clear soup or hot and sour soup would complement it well.
- Beverages: Iced tea, a light lager, or a simple sparkling water.
- For other easy and flavorful chicken-based meals, check out these Chefmaniac.com favorites:
- A Light, Tangy Chicken Salad I Actually Crave (and There’s No Mayo in Sight)
- Easy Cheesy Chicken Sliders with Marinara Garlic Butter
- This Mexican Chicken and Rice Casserole Is My Favorite One-Pan Dinner That’s Always a Hit
- Coconut Curry Chicken Burgers with Spicy Mayo
- Lemon Ginger Chicken with Mango Pineapple Salsa
Storage and Leftover Tips
Chicken Hakka Noodles are best enjoyed fresh, but leftovers can be stored.
- Refrigeration: Store any leftover Chicken Hakka Noodles in an airtight container in the refrigerator for up to 2-3 days. The noodles may soften slightly, and the flavors will continue to meld.
- Reheating: Reheat gently in a microwave (adding a tiny splash of water or broth to prevent dryness) or in a skillet over medium heat, stirring frequently, until warmed through. The noodles may lose some of their original texture but will still be delicious.
- Freezing: Freezing is generally not recommended for noodle stir-fries, as the noodles can become mushy and the vegetables can lose their crispness upon thawing and reheating.
Final Thoughts
This Chicken Hakka Noodles recipe is a fantastic way to bring the vibrant, savory, and spicy flavors of Indo-Chinese cuisine to your home. It’s quick to prepare, incredibly satisfying, and perfect for a flavorful weeknight meal. Get ready to enjoy a delicious stir-fry that’s sure to become a new favorite!
What are your go-to stir-fry dishes, or do you have a secret ingredient that makes your Asian-inspired meals extra special? Share your ideas and tips in the comments below, and don’t forget to follow Chefmaniac for more exciting and delicious recipes!
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