Chicken Hakka Noodles

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

Jump to:

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

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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.

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

If you are a noodles fan, then here are some recipes that you must try

• Cheese Ramen Noodles
• Egg Schezwan Noodles
• Gochujang Noodles
• Kimchi Noodles
• Vegetarian Hakka Noodles
• Pad Thai Noodles
• Chili Garlic Noodles
• Hibachi Noodles
• Shrimp Chow Mein

Ingredients

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

For The Stir Fry

Fresh Ingredients – To make 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).

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

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 to mix 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

• chicken breast strips
• ¼ teaspoon salt
• ¼ teaspoon black pepper powder
• 1 teaspoon dark soy sauce
• 1 teaspoon white vinegar
• 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 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, 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 oil so that they don’t stick to each other.

Set them aside.

Stir Fry

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

Once the oil is hot and shimmery, add

• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 2 tablespoon of sliced scallion white
• 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
• 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
• 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.

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.

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.

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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Recipe Card