If desi indian noodles & pasta dishes are your favorite, do check out these recipes of masala macaroni, manchurian noodles & keema pasta. We are huge fans of indo chinese out here and this recipe is my go to for quick lunches or after school snack. Sometimes I pair it with vegetarian recipes like paneer in hot garlic sauce for a main meal. Either way, its totally lip smacking and perfect for a quick meal any time! These chicken noodles happen to be a favorite with my 10 year old. She has totally taken to loving desi street style recipes. This chicken 65 is another of her favorite!
What Is Hakka Noodle?
Indo chinese cuisine flourished with Chinese travelers settling on the eastern coast of India and establishing food businesses. Slowly the cuisine took shape and locally available indian vegetables and spices became part of its culinary style. Indo Chinese dishes combine indian spices along with chinese ingredients & cooking techniques (like high heat stir-frying). In Indian subcontinent, hakka noodles is a popular indo chinese dish. Hakka noodles (thin flat noodles made from unleavened dough) are stir fried with a sauce, vegetables or protein (egg or chicken).
About Chicken Hakka Noodles
Chicken Hakka Noodles are made by tossing together noodles, chicken, vegetables, ginger & garlic and a spicy tangy sauce of soy sauce, vinegar, sriracha(hot sauce) etc. My chicken hakka noodles recipe is savory. I do add a little sugar however you will not taste it, its more to balance out the saltiness of sauces. Hakka noodles are drier than other saucy Chinese preparations. If you love saucy noodles, go for this manchurian noodles recipe.
Why You will love This Recipe
If bold desi chinese is your thing, these noodles hit the spot! Comes together quickly in about 25-30 minutes or so. Easily made vegetarian! Skip the chicken. You can add tofu or paneer. I promise these taste so good because its all in the flavors of the sauce! Loaded with vegetables! You can add any kind of vegetables you prefer. Perfect to take to potluck and picnics. These noodles travel well and can be served at room temperature!
Ingredients
I am asked many times about how to make indo chinese with easily available ingredients that do not necessarily call for a visit to indian grocery stores. So I worked on the sauce for this recipe keeping it in mind. It would be great if you visit a nearby indian store and pick specific indo chinese items, however if you cannot, you could purchase ingredients in many American or asian grocery store near you. Notes
Noodles - I happened to have Ching’s egg hakka noodles in my pantry so I used those. You could use any kind of noodles you like cooking with. Fresh yakisoba noodles also work great in this recipe. You could also use egg noodles or thin spaghetti (yes it works!). Fresh Vegetables - Add any kind of vegetables you like. I used carrots, bell peppers and celery. If possible, don’t skip celery. Chicken- Since these noodles are stir fried, I like to use thinly cut chicken breast that cooks quickly You could use boneless chicken thighs too if you wish. Hot Sauce- I use Sriracha. Any similar asian style hot sauce can be used. You could also use Ching’s Red chili sauce. Soy Sauce - I use Chings’s dark soy sauce. Substitute with all purpose soy sauce.
How To Make Chicken Hakka Noodles
Boil The Noodles Start by boiling the noodles as per package instructions. Once cooked, drain the noodles fully and rub with a teaspoon of oil. Cut the Chicken & Vegetables Using a sharp knife, cut the chicken breast in thin strips. If the chicken breast is too thick, slice it into half and then cut strips else it will be thick and chunky. Make sure that the vegetables are dry before you start chopping. As much as possible, cut the vegetables so that their thickness and size is similar. Pro Tip :- Use different cutting board for cutting chicken and vegetables to avoid cross contamination. Also, if you are cutting chicken first, thoroughly wash hands before prepping the vegetables. Mix the Stir Fry Sauce In a bowl, mix the sauce as mentioned in the recipe card and keep ready. Stir fry the Noodles Make sure that everything is ready before you start stir frying. Heat up oil on high in a wok (or a deep wide pot will do) and add the chicken strips. Sprinkle a little salt and stir fry for 3-5 minutes till chicken is cooked through. Transfer to a plate. Add rest of the oil to the wok and once hot, add onion, garlic, ginger, chili, cilantro stems, spring onion white parts. Saute on high heat for a minute. Next, add the vegetables. Dont add salt. Stir fry for 1-2 minutes till the vegetables look a little soft but not browned. They should retain their crunch and color. Add the boiled noodles and cooked chicken. Pour over the sauce. Start tossing and stir fry everything for the next 2-3 minutes till noodles are coated in sauce. Sprinkle the scallion green parts and serve immediately.
My Tips
Prep Everything Beforehand- Chinese cooking is all about preparing. Make sure that all ingredients are ready before you begin stir frying the noodles. If you pause and work on chopping the vegetables etc, in the mean time the contents of the wok could overcook! Boil the noodles about 30 minutes in advance. Rub with oil and let them stand. This way noodles dry out a bit and don’t get soft and soggy during stir frying. Cut the vegetables in a similar way. The best way to cut the vegetables in indo chinese stir fry dishes is to cut them lengthwise. They look pleasing and are easier to eat with noodles. Chunky cut vegetables either remain raw or get too soft. Dont skip the celery. I think that the addition of celery makes the noodles taste very street style, don’t omit (if possible). After mixing the sauce, taste and adjust to your taste. Season At the End- While stir frying, avoid adding salt to season until the very last moment . This way the vegetables remain crunchy. Sesame Oil- The taste and aroma of sesame oil is quite strong. However,if you love it, you can use just sesame oil for stir frying the entire dish. Use a Wok (if possible) - The thin walls of a wok help the noodles and veggies in sauce retain their crispness. Kid Friendly - If serving to kids, skip the green chilies and use very less or reduce the quantity of sriracha.
My Husband’s Favorite Version of these Noodles - He loves noodles to be saucy and super spicy. So sometimes, I keep the entire recipe same except add only 150g of noodles. As per him the noodles have the right kick! You could try it too if you wish!
