Chicken Hakka Noodles

4.74 from 26 votes

Make these Chinese takeout copycat Chicken Hakka Noodles at home using my easy recipe.

If you are a noodles fan, then here are some recipes that you must try: Cheese Ramen Noodles, Egg Schezwan Noodles, Korean Gochujang Noodles, Kimchi Noodles, and Vegetarian Hakka Noodles.

Chicken hakka noodles served in a bowl.
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About Chicken Hakka Noodles

Chicken Hakka Noodles is a delicious Chinese takeout-style noodle dish that can be easily replicated at home.

Juicy and flavorful chicken, crunchy veggies, umami sauces, and egg noodles, what’s not to love about this dish?

Made using simple ingredients, it comes together in under 30 minutes.

Ingredients

Chicken hakka noodles marination ingredients
Chicken Hakka noodles ingredients 1
Chicken hakka noodles ingredients 2

To Marinate The Chicken

You will need skinless, boneless chicken breasts (or thighs), salt, black pepper powder, dark soy sauce, white vinegar, and baking soda.

Baking soda is my trick to make the chicken super juicy and soft; do not skip it.

To Cook The Noodles

I used egg noodles to make this recipe, but you can also use Hakka noodles. You will also need salt and vegetable oil.

For The Stir Fry

Fresh Ingredients – To make the chicken Hakka noodles recipe, you will need garlic, fresh ginger, scallion whites (spring onion whites), scallion greens (spring onion greens), green cabbage, carrots, and green bell peppers (capsicum).

This recipe can be made with other vegetables, such as broccoli, mushrooms, red and yellow bell peppers, snow peas, etc.

Others – You will also need oil, dark soy sauce, white vinegar, hot sauce (red chili sauce), salt, and pepper.

You will need a light wok to make these noodles. A tong works great when mixing the noodles.

How To Make Chicken Hakka Noodles

Marinate The Chicken

Rinse 10 oz (300 g) skinless boneless chicken breasts and pat them dry using paper towels.

Cut the chicken into thin strips.

Add the following ingredients to a mixing bowl.

  • chicken breast strips
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper powder
  • 1 teaspoon dark soy sauce
  • 1 teaspoon white vinegar
  • ¼ teaspoon baking soda
Chicken, salt, pepper, soy sauce, vinegar and soda added to a bowl.

Toss well to coat the chicken pieces with the other ingredients.

Set aside for 20 minutes.

Marinated chicken.

Cook The Noodles

While the chicken is marinating, cook the noodles.

Heat 5 cups of water in a pan over high heat until it comes to a rolling boil.

Add 2 teaspoon salt and 7 oz (200 g) egg noodles to the pan.

Cook for 2-3 minutes, stirring a few times in between, until the noodles are just cooked (al dente). Do not overcook; otherwise, they will become mushy.

Drain in a colander and rinse the noodles with cold water to stop the cooking.

Toss the cooked noodles with 1 tablespoon of oil so they don’t stick together.

Set them aside.

Stir Fry

Heat 2 tablespoon oil in a light wok over high heat.

Oil heating in a wok.

Once the oil is hot and shimmery, add the following ingredients and saute for 4-5 seconds.

  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 2 tablespoon of sliced scallion white
  • 2 tablespoon chopped scallion greens
Garlic, ginger, scallion whites and scallion greens added to the wok.

Now add the marinated chicken strips to the wok and saute for 3-4 minutes until they are cooked & evenly browned.

Marinated chicken added to the wok.
Sauteed chicken.

Add the following veggies and saute for 1 minute.

  • 1 cup of finely shredded cabbage
  • 1 cup of julienned carrots
  • 1 cup of thinly sliced green bell peppers
Veggies added to the wok.

Now add the following ingredients and mix well.

  • 2 teaspoon of dark soy sauce
  • 1 teaspoon white vinegar
  • 1 teaspoon hot sauce
  • ½ teaspoon salt
  • ¼ teaspoon black pepper powder
Soy sauce, vinegar, hot sauce, salt and pepper added to the wok.

Add the cooked noodles to the wok and toss gently to coat with the sauce.

Noodles added to the wok.

Check for salt and pepper and add more if needed.

Garnish with chopped spring onion greens and serve hot.

Ready chicken hakka noodles.

Pro Tips By Neha

Boil the Noodles until they are just done; otherwise, they will turn mushy while stir-frying.

Chop or shred the vegetables into the same size. They will cook evenly and look good, too.

Adjust the sauces according to your taste.

You can add more chilies if you like your noodles hot.

You can boil the noodles in advance and toss them with some oil. This will keep them from sticking to each other.

Gather the ingredients before starting to cook. You need to cook everything on high heat, and if the ingredients are ready and kept nearby, it will be easy to add them to the wok quickly.

Serving Suggestions

Hakka Noodles with chicken taste great on their own but you can also serve them with Chinese dishes like Chinese Sweet and Sour Vegetables, Thai Basil Chicken, or Vegetables in Hot Garlic Sauce.

These noodles also taste great with Indo-Chinese dishes like Gobi Manchurian, Chilli Garlic Chicken, Chilli Chicken, or Veg Manchurian.

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Make these Chinese takeout copycat Chicken Hakka Noodles at home using my easy recipe.
4.74 from 26 votes

Chicken Hakka Noodles Recipe

Make these Chinese takeout copycat Chicken Hakka Noodles at home using my easy recipe.
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 4 people

Ingredients 

To Marinate The Chicken

  • 10 ounces skinless boneless chicken breasts (300 g)
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper powder
  • 1 teaspoon dark soy sauce
  • 1 teaspoon white vinegar
  • ¼ teaspoon baking soda

To Cook The Noodles

  • 7 ounces egg noodles (200 g)
  • 1 teaspoon salt
  • 2 teaspoons oil

For The Stir Fry

  • 2 tablespoons oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 2 tablespoons sliced scallion whites
  • 2 tablespoons sliced scallion greens (plus 2 tablespoon for garnishing)
  • 1 cup finely shredded green cabbage
  • 1 cup finely julienned carrots
  • 1 cup thinly sliced green bell pepper (capsicum)
  • 2 teaspoons dark soy sauce
  • 1 teaspoon white vinegar
  • 1 teaspoon hot sauce (or red chili sauce)
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper powder (or to taste)
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Instructions 

Marinate The Chicken

  • Rinse the chicken breasts and pat them dry using paper towels.
  • Cut chicken into thin strips.
  • Add the chicken breast stripes, salt, pepper powder, soy sauce, vinegar, and baking soda to a mixing bowl.
  • Toss well to coat the chicken pieces with the other ingredients.
  • Set aside for 20 minutes.

Cook The Noodles

  • While the chicken is marinating, cook the noodles.
  • Heat 5 cups of water in a pan over high heat until it comes to a rolling boil.
  • Add 2 teaspoons of salt and egg noodles to the pan.
  • Cook for 2-3 minutes, stirring a few times in between until the noodles are just cooked (al dente). Do not overcook otherwise, the noodles will become mushy.
  • Drain in a colander and rinse the noodles with cold water to stop the cooking.
  • Toss the cooked noodles with 1 tablespoon of vegetable oil so that they don’t stick to each other.
  • Set them aside.

Stir Fry

  • Heat oil in a light wok over high heat.
  • Once the oil is hot and shimmery, add garlic, ginger, and scallion white and scallion greens and saute for 4-5 seconds.
  • Now add the marinated chicken strips to the wok and saute for 3-4 minutes until they are cooked & evenly browned.
  • Add cabbage, carrots, and bell peppers and saute for 1 minute.
  • Now add soy sauce, vinegar, hot sauce, salt, and black pepper powder and mix well.
  • Add the cooked noodles to the wok and toss gently to coat with the sauce.
  • Check for salt and pepper and add more if needed.
  • Garnish with chopped spring onion greens and serve hot.

Video

YouTube video

Notes

Baking soda is my trick to make the chicken super juicy and soft, do not skip it.
I used egg noodles to make this recipe but you can use Hakka noodles too.
Boil the Noodles until they are just done otherwise they will turn mushy while stir-frying.
Chop or shred the vegetables into the same size. They will cook evenly and look good too.
Adjust the sauces according to your taste.
You can add more chillies if you like your noodles hot.
You can boil the noodles in advance and toss them with some oil. This will keep them from sticking to each other.
Gather the ingredients before starting to cook. You need to cook everything on high heat and if the ingredients are ready and kept nearby you, it will be easy to add them to the wok quickly.

Nutrition

Calories: 331kcal, Carbohydrates: 34g, Protein: 14g, Fat: 15g, Saturated Fat: 3g, Cholesterol: 134mg, Sodium: 445mg, Potassium: 268mg, Fiber: 3g, Sugar: 4g, Vitamin A: 1855IU, Vitamin C: 19.4mg, Calcium: 38mg, Iron: 1.5mg
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Recipe Rating




17 Comments

  1. 5 stars
    Recipe looks perfect. Gonna try for dinner tonight and have it with some chilli oil which I got from a restaurant yesterday. Thanks for the perfect measurement and easy recipe

  2. 5 stars
    Thank you for this wonderful recipe… I made it for my wife and a couple of friends and everyone loved it! I’m going to use the recipe again this weekend. (My wife is looking forward to it!)

  3. 5 stars
    Thank you! TERRIFIC recipe. Tried it for dinner tonight. Turned out really well. Noodles got just a wee bit overcooked 🙁

  4. 5 stars
    Aweeeeeeeeesssoooommmmeeeeee recipe Neha..Tried it and was successful in it..ThankYou for this tasty recipe..

    Regards
    SUMA