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, Gochujang Noodles, Kimchi Noodles, Vegetarian Hakka Noodles, and Pad Thai Noodles.

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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.
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 vegetable 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 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
- 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, 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
- 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

Chicken Hakka Noodles Recipe
Ingredients
To Marinate The Chicken
- 10 ounce 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 ounce egg noodles (200 g)
- 1 teaspoon salt
- 2 teaspoons vegetable oil
For The Stir Fry
- 2 tablespoons vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 2 tablespoons sliced scallion whites
- 2 tblespoons 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)
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.
Silpa
Chicken Hakka noodles looking too delicious and colorful. Nice recipe. Thank you for sharing.
Neha Mathur
Thank you s much for appreciating it 🙂
Anjali gita
I tried this.. it came out well !!!
It was yummmm!!
Neha Mathur
Thnx a lot for trying 🙂
Mary Suma
Aweeeeeeeeesssoooommmmeeeeee recipe Neha..Tried it and was successful in it..ThankYou for this tasty recipe..
Regards
SUMA
Neha Mathur
Happy to hear 🙂
Pratibha Shenoy
It’s really amazing 👌
Neha Mathur
Thanks
Sonia Dias
Please suggest the exact time to boil the noodles.
Neha Mathur
It depends on noodles to noodles. Read the package directions.
Rashida
All these receipes are so yummy and simple to make Thankyou.
Rama
Thank you! TERRIFIC recipe. Tried it for dinner tonight. Turned out really well. Noodles got just a wee bit overcooked 🙁
Edward Yu
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!)
Hamida vasanwala
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