Chicken Hakka Noodles are a popular Indo-Chinese dish featuring tender chicken, Hakka noodles, and crisp vegetables stir-fried over high heat with savory sauces and aromatic seasonings. Inspired by the Hakka Chinese community and adapted to Indian tastes, this flavorful noodle dish is loved for its smoky "wok hei" aroma, vibrant vegetables, and perfectly seasoned chicken. Quick to prepare and packed with bold flavors, Chicken Hakka Noodles make an ideal weeknight dinner, lunch, or party favorite. Serve them on their own or pair them with chili chicken, Manchurian, or spring rolls for a complete Indo-Chinese meal.
Hakka noodles – 14 oz (400 g) ,, Boneless chicken breast – 12 oz (340 g), thinly sliced ,, Vegetable oil – 3 tbsp ,, Garlic – 5 cloves, minced
Fresh ginger – 1 tbsp, julienned ,, Onion – 1 medium, thinly sliced ,, Carrot – 1 medium, julienned
Green cabbage – 2 cups, shredded ,, Green bell pepper – 1, thinly sliced
Red bell pepper – 1, thinly sliced ,, Spring onions – 4 stalks, chopped
Sauce : Light soy sauce – 2 tbsp ,, Dark soy sauce – 1 tbsp ,, Oyster sauce – 1 tbsp ,, Rice vinegar – 1 tbsp
Sauce : Sesame oil – 1 tsp ,, White pepper – ½ tsp ,, Salt – ½ tsp (or to taste)
Garnish : Spring onion greens, chopped ,, Sesame seeds (optional)
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