Chicken Hakka Noodles Recipe

Introduction

Craving bold, spicy, and savory noodles that hit all the right notes? These Chicken Hakka Noodles bring the best of Indo-Chinese street food to your home kitchen. Tossed in high heat with soy, garlic, and chili sauces, and packed with crisp veggies and tender chicken, they deliver smoky flavor, saucy coating, and a satisfying bite in every forkful.

Why I Love This Recipe

Chicken Hakka Noodles are my ultimate comfort food when I want something fast, filling, and full of personality. This recipe is:

• Ready in under 30 minutes
• A perfect use of pantry staples and leftover chicken
• Customizable with any veggies you have on hand

Plus, it’s an absolute crowd-pleaser whether you’re making it for a weeknight dinner or a last-minute gathering.

Ingredients

• 200g noodles (Hakka or any stir-fry noodles)
• 200g boneless chicken, sliced
• 1 medium onion, sliced
• 1 small capsicum, julienned
• 1 small carrot, julienned
• 2 spring onion stalks, whites for cooking, greens for garnish
• 1 tbsp garlic, finely chopped
• 1 tsp ginger, finely chopped
• 1 green chili, slit (optional)
• 1 tbsp soy sauce
• 1 tbsp red chili sauce
• 1 tsp green chili sauce
• 1 tsp vinegar
• ½ tsp black pepper powder
• Salt, to taste
• 2 tbsp oil
• Sesame seeds & chopped coriander (optional for garnish)

Ingredient Notes & Swaps

• Noodles: Use chow mein, ramen, or even spaghetti in a pinch.
• Protein: Swap chicken with shrimp, tofu, or paneer for variations.
• Sauces: Adjust heat by dialing down the chili sauces or adding a dash of tomato ketchup for sweetness.

Step-by-Step Instructions

1. Boil the Noodles

Cook noodles as per package instructions. Drain and rinse under cold water to stop cooking. Toss with 1 tsp oil to prevent sticking.

2. Cook the Chicken

In a hot wok, heat 1 tbsp oil. Sauté the sliced chicken until browned and cooked through, about 4–5 minutes. Remove and set aside.

3. Sauté the Veggies

Add another tbsp oil to the wok. Sauté garlic, ginger, and green chili for a few seconds. Add onions, cook for a minute, then toss in carrots and capsicum. Stir-fry on high heat for 2–3 minutes—you want that veggie crunch!

4. Bring It Together

Return the cooked chicken to the wok. Add the boiled noodles. Pour in:

• Soy sauce
• Red chili sauce
• Green chili sauce
• Vinegar
• Black pepper and salt

Toss everything on high heat for 2–3 minutes until the noodles are evenly coated and lightly crisped at the edges.

5. Garnish & Serve

Turn off the heat. Sprinkle with spring onion greens, sesame seeds, and chopped coriander if using. Serve hot!

Tips for Success

• High heat = best flavor: Use a wok or heavy skillet and keep it sizzling for smoky notes.
• Pre-boil and prep: Cook noodles and chop veggies before you heat the wok—it moves fast!
• Don’t over-sauce: A little goes a long way; let the noodles shine.

Serving Suggestions & Pairings

Serve Chicken Hakka Noodles with:

• Beer Cheese Dip for a bold appetizer spread.
• A side of Sheet Pan Quesadillas if you’re feeding a group.
• Pair with Dorito Casserole for a spicy, cheesy fusion dinner.

Storage & Reheating

• Fridge: Store in an airtight container for up to 3 days.
• Reheat: Warm in a pan or microwave with a splash of water or soy sauce to loosen.
• Freezing not recommended: Texture and veggies degrade when frozen.

More Recipes You’ll Love

• Easy Turkey Wings if you want more saucy, handheld bites.
• Cajun Chicken Sausage Gumbo for another comfort dish with bold spice.

Final Thoughts

Whether you grew up on takeout or just love a good stir-fry, these Chicken Hakka Noodles bring restaurant-quality flavor to your kitchen in under half an hour. They’re spicy, saucy, slightly smoky, and endlessly slurpable. Serve them hot, and watch how fast the pan empties.

Tried the recipe? Drop a comment or tag @ChefManiac with your stir-fry masterpiece. We love seeing your noodles in action!