Chicken Hakka Noodles – Indian Street-Style Stir Fry
Chicken Hakka Noodles are a delicious Indo-Chinese stir fry with noodles, crisp vegetables, marinated chicken, and bold garlic-chili-soy flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 3-4 servings 1x
Ingredients
Scale
- 200g Hakka or egg noodles
- 250–300g boneless chicken, thinly sliced
- 1 tsp soy sauce (for chicken)
- Salt & pepper (for seasoning)
- 2 tbsp oil (plus 1 tsp for noodles)
- 3–4 garlic cloves, minced
- 1 small onion, sliced
- 1 carrot, julienned
- 1 cup cabbage, shredded
- ½ bell pepper, sliced
- 2 spring onions (white and green separated)
- 1½ tbsp soy sauce
- 1 tbsp chili sauce
- 1 tsp vinegar
- ½ tsp black pepper
- ¼ tsp white pepper (optional)
Instructions
- Boil noodles until al dente. Rinse and toss with oil.
- Marinate chicken in soy sauce, salt, and pepper. Stir-fry until cooked. Set aside.
- Sauté garlic and onion in oil. Add carrots, cabbage, bell pepper, and spring onion whites. Stir-fry 2–3 minutes.
- Add noodles, chicken, soy sauce, chili sauce, vinegar, and pepper. Toss to combine.
- Garnish with spring onion greens. Serve hot.
Notes
Use tofu for vegetarian version. Add scrambled egg or mushrooms for variation. Adjust chili sauce to taste.