Chicken Hakka Noodles

Satisfy your cravings for bold and savory flavors with this irresistible Chicken Hakka Noodles recipe, a mouthwatering fusion of Indian-Chinese cuisine! Tender strips of chicken are stir-fried to perfection with crunchy vegetables like bell peppers, julienned carrots, and shredded cabbage, then tossed with perfectly cooked hakka noodles. A medley of soy sauce, oyster sauce, and red chili sauce infuses the dish with a rich, umami-packed flavor, while a hint of white pepper and freshly ground black pepper adds just the right kick. Ready in just 35 minutes, this quick and easy one-pan meal is perfect for busy weeknights or satisfying your street food cravings at home. Garnished with fresh spring onions, these flavorful noodles are sure to become a household favorite!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 250 grams boneless chicken breast
• 200 grams hakka noodles
• 2 tablespoons vegetable oil
• 1 teaspoon ginger, finely chopped
• 2 teaspoons garlic, finely chopped
• 1 medium green bell pepper, thinly sliced
• 1 medium carrot, julienned
• 1 cup cabbage, shredded
• 2 stalks spring onions, chopped
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon red chili sauce
• 0.5 teaspoon white pepper powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper, freshly ground

Directions

Step 1

Begin by slicing the boneless chicken breast into thin strips and set them aside.

Step 2

Boil 200 grams of hakka noodles according to the package instructions. Drain and rinse the noodles under cold water to remove excess starch. Toss them with a teaspoon of vegetable oil to prevent sticking and set aside.

Step 3

Heat 2 tablespoons of vegetable oil in a large wok or pan over medium-high heat.

Step 4

Add 1 teaspoon of finely chopped ginger and 2 teaspoons of finely chopped garlic, stir-fry for about 30 seconds until fragrant.

Step 5

Add the sliced chicken to the wok and stir-fry until the chicken is cooked through and no longer pink, about 3-4 minutes.

Step 6

Add the sliced green bell pepper, julienned carrot, and shredded cabbage to the pan. Stir-fry the vegetables with the chicken for another 3 minutes until they are slightly softened but still crisp.

Step 7

Add the boiled noodles into the wok and toss everything together.

Step 8

Pour in 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and 1 tablespoon of red chili sauce. Mix well until the noodles are evenly coated with the sauces.

Step 9

Sprinkle in 0.5 teaspoon of white pepper powder, 1 teaspoon of salt, and 0.5 teaspoon of freshly ground black pepper.

Step 10

Continue to toss the noodles over high heat for another 2 minutes, ensuring everything is thoroughly combined and heated through.

Step 11

Garnish with chopped spring onions and serve hot.

Nutrition Facts

Serving size	(859.8g)

Amount per serving	% Daily Value*
Calories	1021.1

Total Fat 46.0g	0%
Saturated Fat 8.0g	0%
Polyunsaturated Fat 18.1g
Cholesterol 215mg	0%
Sodium 5628.6mg	0%
Total Carbohydrate 79.1g	0%
Dietary Fiber 11.5g	0%
Total Sugars 14.5g
Protein 85.4g	0%

Vitamin D 0IU	0%
Calcium 220.8mg	0%
Iron 5.9mg	0%
Potassium 1775.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.6%

Protein: 31.9%

Carbs: 29.5%