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Chicken Hakka Noodles

A quick and flavorful fusion dish of Indo-Chinese origin, Chicken Hakka Noodles combine high-heat stir-frying with bold sauce flavors for a restaurant-quality meal at home.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Fusion, Indo-Chinese
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Noodles and Chicken
  • 200 g hakka noodles (dried) Or substitute thin egg noodles for stir-frying.
  • 150 g boneless chicken (breast or thigh), thinly sliced Slice against the grain for tender texture.
  • 1 tablespoon neutral oil (sunflower, vegetable, or peanut oil) Not olive oil, which has too low a smoke point.
  • 1 teaspoon salt For the noodle cooking water, plus more to taste.
  • 1 teaspoon black pepper
For the Sauce
  • 1 tablespoon soy sauce Dark soy for richer color, or light soy for a saltier flavor.
  • 1 tablespoon vinegar White vinegar or rice vinegar.
  • 1 tablespoon chilli sauce Sriracha or Chinese chilli garlic sauce based on heat preference.
For the Aromatics and Vegetables
  • 2 cloves garlic, finely minced
  • 1 medium onion, thinly sliced
  • 1 medium bell pepper (red, yellow, or green), thinly sliced
  • 1 medium carrot, julienned

Method
 

Boil and Prepare the Noodles
  1. Bring a large pot of water to a rolling boil. Add 1 teaspoon of salt and the hakka noodles. Cook according to packet instructions, typically 4-6 minutes.
  2. Drain the cooked noodles and rinse with cold water for 30 seconds to stop the cooking process. Toss with a teaspoon of neutral oil to prevent sticking.
Prepare and Cook the Chicken
  1. Mix the soy sauce, vinegar, and chili sauce in a bowl.
  2. Heat a wok over high flame, add the tablespoon of oil, and when it shimmers, add the thinly sliced chicken in a single layer.
  3. Let the chicken sear for 60-90 seconds before stirring, then cook until no pink remains. Remove from the wok and set aside.
Stir-Fry the Aromatics and Vegetables
  1. Heat the wok again on high heat and add more oil if necessary. Add minced garlic, stir for 20 seconds until golden.
  2. Add sliced onion and stir for 90 seconds until slightly softened.
  3. Add julienned carrot and bell pepper, stir-frying for 2 minutes until tender-crisp.
Combine Noodles, Chicken, and Sauce
  1. Return chicken to the wok, add the oil-coated noodles, and pour the sauce over everything.
  2. Toss aggressively for 2-3 minutes until everything is evenly combined and hot. Adjust seasoning as needed.

Notes

Store leftovers in an airtight container for up to 3 days. Reheat in a hot wok with oil and water for best results.