Spicy Chicken Hakka Noodles – Indian Street Style in Under 30 Minutes

Bold, spicy, and full of umami, these Spicy Chicken Hakka Noodles bring the irresistible flavors of Indian street food straight to your kitchen. With tender chicken, crisp vegetables, and perfectly stir-fried noodles tossed in a bold Indo-Chinese sauce, this 30-minute meal is a weeknight winner.

Hakka noodles are a fusion favorite across India, influenced by Chinese cooking techniques but adapted with Indian spices and ingredients. Popular at roadside stalls and takeout spots, they’re fast, flavorful, and satisfying. Now you can recreate that same authentic, spicy kick at home!

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Why You’ll Love These Chicken Hakka Noodles

• Bold Indo-Chinese flavors: Soy, chili, vinegar, garlic, and spice

• Quick & easy: Ready in just 30 minutes

• Customizable: Use your favorite veggies or protein

• Better than takeout: Less oil, more flavor, and fresh ingredients

• One-pan meal: Minimal cleanup and maximum flavor

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Ingredients Overview

Let’s break down the core ingredients that make these noodles a street food staple:

Noodles

• Hakka noodles or thin wheat noodles work best

• Cook them until just al dente and rinse with cold water to stop cooking

• Avoid overcooking—firm noodles hold up better during stir-frying

Chicken

• Boneless chicken breast or thighs, thinly sliced for quick cooking

• Marinated briefly with salt, pepper, and a splash of soy sauce for flavor

Vegetables

• Cabbage – Adds texture and crunch

• Carrots – Slight sweetness to balance spice

• Bell peppers – Color and flavor variety

• Green onions – Both the white and green parts are used

• Optional: Add mushrooms, beansprouts, or snap peas

Aromatics & Sauce

• Garlic & ginger – Essential for depth and fragrance

• Soy sauce – Dark or light, adds umami

• Vinegar – Rice or white vinegar for tang

• Red chili sauce or paste – The source of spice

• Green chili – Optional, for serious heat

• Black pepper & salt – For final seasoning

• Optional splash of sesame oil for finishing

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How to Make Spicy Chicken Hakka Noodles – Step-by-Step

1. Prep the Ingredients

• Cook the noodles as per package instructions until just al dente. Drain, rinse in cold water, and toss with 1 tsp oil to prevent sticking.

• Slice the chicken into thin strips and marinate with a pinch of salt, pepper, and 1 tsp soy sauce. Set aside.

• Julienne or shred the vegetables and have everything ready—stir-fry moves fast!

2. Stir-Fry the Chicken

• Heat 1–2 tbsp oil in a wok or large skillet over high heat.

• Add chicken and sear until browned and cooked through (about 5–6 minutes).

• Remove and set aside.

3. Sauté the Aromatics

• In the same pan, add 1 tbsp more oil if needed.

• Add finely chopped garlic (4 cloves) and ginger (1-inch piece). Sauté for 30 seconds.

• Add the white part of green onions and 1 chopped green chili. Stir for 30 seconds.

4. Cook the Veggies

• Add carrots, bell peppers, and cabbage (about 2 cups total) and stir-fry on high heat for 2–3 minutes.

• Keep veggies crisp—don’t overcook.

5. Toss in Chicken and Noodles

• Add cooked chicken back to the pan

• Add the noodles and use tongs or chopsticks to combine everything

6. Add Sauce

Mix the following and pour over noodles:

• 1 tbsp soy sauce

• 1 tbsp chili sauce or sriracha

• 1 tbsp vinegar

• ½ tsp black pepper

• ½ tsp sugar (optional, to balance spice)

• Salt to taste

Stir-fry for another 2–3 minutes until everything is evenly coated.

7. Finish and Garnish

• Add chopped green onion tops

• Optional: drizzle of sesame oil or chili oil for extra heat

• Serve hot, straight from the wok

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Tips, Variations & Substitutions

Pro Tips

• Use high heat: This is key to that slightly charred, wok-tossed flavor

• Prep everything before cooking: The process is quick

• Toss, don’t stir: Use tongs or two spatulas to lift and toss the noodles gently

Variations

• Veg Hakka Noodles: Skip chicken and double the vegetables

• Egg Hakka Noodles: Add scrambled egg or a fried egg on top

• Prawn version: Use peeled shrimp instead of chicken

• Less spicy: Reduce chili sauce and omit green chilies for a kid-friendly version

Substitutions

• Noodles → Use soba noodles, ramen (discard packet), or rice noodles for gluten-free

• Soy sauce → Tamari for gluten-free option

• Vinegar → Rice vinegar, white vinegar, or apple cider vinegar

• Chili sauce → Sambal oelek, gochujang, or sriracha

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Serving Ideas & Occasions

These noodles are filling enough for a full meal, but also pair beautifully with other Indo-Chinese favorites.

Serve With:

• Chili Paneer or Gobi Manchurian

• Spring rolls or sesame tofu

• Fried egg or spicy pickled cucumbers

Great For:

• Weeknight dinners

• Meal prep (stores well for 3 days)

• Parties and potlucks—scale up and serve in a big tray

• Midnight cravings—easy to reheat and satisfy instantly

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Nutrition & Health Notes

Hakka noodles can be indulgent, but with fresh ingredients and lean protein, they can also be balanced and nutritious.

Approximate Nutrition (per serving, based on 4 servings):

• Calories: 420

• Protein: 28g

• Carbohydrates: 42g

• Fat: 15g

• Fiber: 3g

• Sugar: 4g

• Sodium: ~700mg (depends on sauce brands)

Health Tips:

• Use whole wheat or rice noodles for more fiber

• Add more veggies like mushrooms, bok choy, or broccoli

• Use low-sodium soy sauce to reduce salt

• Grill the chicken instead of pan-frying for a leaner version

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FAQs About Chicken Hakka Noodles

1. Can I make Hakka noodles without chicken?

Absolutely! Just add more vegetables or tofu for a vegetarian version. You can also try paneer or tempeh.

2. What’s the best noodle type for this dish?

Look for Hakka noodles or any thin, firm wheat noodle. Avoid soft egg noodles as they can get mushy.

3. Can I meal prep Chicken Hakka Noodles?

Yes. Cool completely before storing in an airtight container. Refrigerate up to 3 days. Reheat in a pan with a splash of water.

4. Is this the same as lo mein or chow mein?

Similar but spicier. Hakka noodles are an Indo-Chinese fusion dish and often include Indian flavors and sauces not found in traditional lo mein.

5. How do I make this dish extra spicy?

Add more red chili sauce, sliced green chilies, or a drizzle of chili oil at the end.

6. What veggies go best with Hakka noodles?

Cabbage, carrots, bell peppers, mushrooms, and spring onions are classics. You can also add baby corn or snow peas.

7. Can I freeze this dish?

Freezing is not recommended—it changes the noodle texture. Store in the fridge instead and enjoy within 3 days.

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