Spicy Chicken Hakka Noodles
Chicken Hakka noodles are indian street style noodles packed with bold & spicy flavors. These stir fried indo chinese noodles are made with chicken breast, fresh vegetables and a quick savory sauce. These are quick & easy to make and get ready in under 30 minutes.
Equipment
- Wok
- Cutting Board
- Sharp Knife
Ingredients
- 300 g hakka Noodles I use Ching's Egg Hakka Noodles (note1)
- 150 g chicken breast ~1 large chicken breast
- 2.5 tablespoon cooking oil divided
- 1.5 tablespoons toasted sesame oil
- 5 garlic cloves finely chopped
- 1 inch ginger finely chopped
- 2 green chilli chopped, I use thai bird chilies. Substitute with Serrano pepper (adjust to taste)
- 1 tablespoon cilantro stems
- 4 scallions white & green parts chopped seperately
- 1 large (~200g) carrot
- 1 (~150g) green bell pepper use a mix of colored peppers if you wish
- 1 small (~90g) onion
- 1 stalk (~50 g) celery
For The Sauce
- 2 tablespoon dark soy sauce use 3 tablespoon if using light soy sauce
- 2 tablespoon sriracha
- 2 tablespoon rice vinegar
- 1 tablespoon ketchup
- 1 teaspoon black pepper powder
- 1 teaspoon sugar
- 1 teaspoon salt adjust to taste
- 2 tablespoon chicken stock or water
Instructions
- Boil the noodles as per package instructions. Once cooked, drain the noodles fully and rub with a teaspoon of oil. Let stand.
- While the water is coming to a boil and noodles cook thereafter, you can utilize this time to prepare the chicken and vegetables. Using a sharp knife, cut the chicken breast in thin strips. If the chicken breast is too thick, slice it into half and then cut else the strips will be thick and chunky.
- Make sure that the vegetables are not wet before you start chopping. As much as possible, cut the vegetables such that the thickness and size is similar. I usually cut them in long batons (see image above in blog post)Pro Tip :- Use different cutting board for cutting chicken and vegetables to avoid cross contamination. Also, if you are cutting chicken first, thoroughly wash hands before prepping vegetables.
- In a bowl, mix everything listed under "For the sauce". Taste and adjust as you like. At this point the sauce will be very strong tasting. Make sure that everything is ready before you start stir frying.
- Heat up a wok (or a deep wide pot will do) on high. Add 1.5 tablespoon of cooking oil and the chicken strips. Sprinkle a little salt and stir fry for 3-5 minutes till chicken is cooked through and you see few brown spots on the chicken. Transfer to a plate.
- Add rest of the cooking oil and sesame oil to the wok and chopped garlic, ginger, green chili, spring onion white parts. Saute on high heat for a minute.
- Next, add the vegetables (except the red onions). Dont add salt. Stir fry for 1-2 minutes till the vegetables look a little soft but not browned. They should retain their crunch and color.
- Add the onions, followed by boiled noodles and cooked chicken. Pour over the sauce that we mixed.
- Using tongs or two forks start tossing and stir fry everything for the next 2-3 minutes till noodles are coated in sauce.
- Sprinkle green scallions and serve immediately.
Notes
- Nutrition facts mentioned are an estimation only.
- Note 1 - Use yakisboba noodles or thin spaghetti if you cannot find hakka noodles.
- Prep Everything Beforehand- Chinese cooking is all about preparing. Make sure that all ingredients are ready before you begin stir frying the noodles. If you pause and work on chopping the vegetables etc, in the mean time the contents of the wok could overcook!
- Boil the noodles about 30 minutes in advance. Rub with oil and let them stand. This way noodles dry out a bit and don't get soft and soggy during stir frying.
- Cut the vegetables in a similar way. The best way to cut the vegetables in indo chinese stir fry dishes is to cut them lengthwise. They look pleasing and are easier to eat with noodles. Chunky cut vegetables either remain raw or get too soft.
- Dont skip the celery. I think that the addition of celery makes the noodles taste very street style, don't omit (if possible).
- After mixing the sauce, taste and adjust to your taste.
- Season At the End- While stir frying, avoid adding salt to season until the very last moment . This way the vegetables remain crunchy.
- Sesame Oil- The taste and aroma of sesame oil is quite strong. However,if you love it, you can use just sesame oil for stir frying the entire dish.
- Use a Wok (if possible) - The thin walls of a wok help the noodles and veggies in sauce retain their crispness.
- Kid Friendly - If serving to kids, skip the green chilies and use very less or reduce the quantity of sriracha.
Nutrition
Calories: 488kcalCarbohydrates: 60gProtein: 20gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 87mgSodium: 1428mgPotassium: 426mgFiber: 4gSugar: 5gVitamin A: 261IUVitamin C: 12mgCalcium: 50mgIron: 2mg
Tried this recipe?Let us know how it was!