Chicken Hakka Noodles

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 – Egg Schezwan Noodles, Gochujang Noodles, Kimchi Noodles, Vegetarian Hakka Noodles, and Pad Thai Noodles.

Jump to:

• About This Recipe
• Ingredients
• How To Make Chicken Hakka Noodles
• Pro Tips By Neha
• Serving Suggestions
• Storage Suggestions
• You Might Also Like
• Recipe Card

About This Recipe

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

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

You can easily double or triple the recipe if making it for a crowd.

Ingredients

To Marinate The Chicken

You will need 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 use Hakka noodles too. You will also need salt and vegetable oil.

For The Stir Fry

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

You can use other vegetables like broccoli, mushrooms, red and yellow bell peppers, snow peas, etc in this recipe.

Others – You will also need vegetable oil, dark soy sauce, white vinegar, hot sauce, salt, and pepper.

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

How To Make Chicken Hakka Noodles

Marinate The Chicken

Cut 300 g boneless chicken breasts into thin strips.

Add the chicken breast strips, ¼ teaspoon salt, ¼ teaspoon black pepper powder, 1 teaspoon dark soy sauce, 1 teaspoon white vinegar and ¼ teaspoon 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 teaspoon salt and 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, 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 2 tablespoon vegetable oil in a light wok over high heat.

Once the oil is hot and shimmery, add 1 tablespoon minced garlic, 1 tablespoon minced ginger and 2 tablespoon of sliced scallion white and 2 tablespoon chopped 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 1 cup of finely shredded cabbage, 1 cup of julienned carrots and 1 cup of thinly sliced green bell peppers and saute for 1 minute.

Now add 2 teaspoon of dark soy sauce, 1 teaspoon white vinegar, 1 teaspoon hot sauce, ½ teaspoon salt and ¼ teaspoon 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.

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 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.

Serving Suggestions

Chicken Hakka Noodles 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.

Storage Suggestions

These noodles taste the best when served right from the wok but if you have leftovers, you can store them in an airtight container for up to 4 days.

Reheat them in a wok or a microwave until hot again and serve.

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