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