A hardcore fan of Chinese Chicken Hakka Noodles knows the sudden noodles craving I am talking about. Thinking how to prepare it at home instead of splurging for the same at an eatery? Ah, my Hakka Noodle recipe is here to help you then! Here is how to make it.
An absolutely complete and satiating meal in itself, Chicken Hakka Noodles has a zing of soya sauce, green chilly, chilly sauce which is made to stir-fry on a high flame with tender chicken and cooked noodles!
Occasionally, I do surprise my family with Indo Chinese food and they relish it like bosses as well!
This time to please both the boys in one go, I made Chicken Noodles instead and it turned out to be quite something!
Now, of course with Kiddo having it, we made it with literally without chilli.
For us, we paired it a hot sauce to have a perfect spicy treat that we love!
About the recipe
Hakka Noodles is a Chinese style Noodle dish where cooked noodles are tossed with vegetables, meat, and Chinese sauces. You can read more about it here.
I have made a version of it with boiled and shredded chicken added to it and it tasted fabulous.
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 in the same size. It will be easy to cook them with the same texture and they will look good too.
Adjust the sauces according to your taste.
You can add more chillies if you like your noodles hot.
Serve these noodles along with a hot sauce.
You can boil the noodles in advance and add some oil to them and mix gently. This will keep them from sticking to each other.
How to boil the chicken?
Heat 3-4 cups of water in a pan.
When it comes to a boil, add boneless chicken pieces. Cover the pan and cook on medium heat until chicken is cooked through.
It will take 10-12 minutes for the chicken to cook properly.
Take out the chicken from the pan and let it cool. Reserve the broth and use it in soups or stews.
Once the chicken is cooled, shred it using a fork
Tools to make it
Not rocket science, trust me!
Start by heating sesame oil in a wok, and then gently add chopped garlic, add spring onions, celery, capsicum, carrot, cabbage, baby corn if you like and stir fry it well.
Later, add an egg in the same wok, let it scramble and then add soya sauce, add the chicken, other sauces and boiled noodles. Give it a nice toss.
Lastly, garnish Chicken Hakka Noodles with some chopped spring onion greens and piping hot & sizzling Noodles are all set to be relished!
While this noodle dish is surely a one toss sizzling meal, it tastes uber scrumptious when served with other Chinese dishes like Chinese Sweet and Sour Vegetables et al.
Also, serve it with a hot sauce and you are good to go.
Noodles Recipes that you may like
Step by Step Recipe
Heat sesame oil in a wok.
Once the oil is hot, add garlic and fry for a few seconds.
Add onion, green chillies, the white part of spring onion and celery and fry for a minute.
Add carrot, capsicum, and cabbage and fry for another minute.
Push the veggies on one side of the wok and add the eggs in the wok. Mix until they scramble.
Now mix everything up.
Add boiled chicken, soy sauce, vinegar, hot sauce, green chilli sauce, and boiled noodles and toss nicely.
Add salt to taste and black pepper powder and mix well.
Garnish with spring onion greens. Serve hot.
Chicken Hakka Noodles Recipe
- 150 g Egg Noodles
- 2 tbsp Sesame Oil
- 2 tsp Garlic (Minced)
- 1/2 cup Onion (Cut into cubes)
- 3-4 Green Chillies (Slit Into half)
- 1/4 cup White part of Spring Onion (Sliced)
- 2 tbsp Celery (Chopped)
- 1/4 cup Carrot (Julienned)
- 1/4 cup Capsicum (Cut into thin stripes)
- 2 Eggs (Whisked)
- 1 cup Boiled Chicken (Shredded)
- 1 tbsp Soy Sauce
- 1 tsp Vinegar
- 1 tsp Hot Sauce
- 1 tsp Green Chilli sauce
- Salt to taste
- 1/2 tsp Black pepper Powder
- 2 tbsp Spring Onion Greens (Chopped)
- Heat sesame oil in a wok.
- Once the oil is hot, add garlic and fry for a few seconds.
- Add onion, green chillies, white part of spring onion and celery and fry for a minute.
- Add carrot, capsicum and cabbage and fry for another minute.
- Push the veggies on one side of the wok and add the eggs in the wok.
- Mix until they scramble.
- Now mix everything up.
- Add boiled chicken, soy sauce, vinegar, hot sauce, green chilli sauce and boiled noodles and toss nicely.
- Add salt to taste and black pepper powder and mix well.
- Garnish with spring onion greens.
- Serve hot.