Chicken Hakka Noodles

Chicken Hakka Noodles are a quick and tasty stir-fry of noodles and chicken.

Chicken Hakka Noodles introduction

Chicken Hakka Noodles are a simple, filling meal you can make fast on weeknights.
If you like quick chicken dishes, also check this creamy chicken soup for another easy meal.

Chicken Hakka Noodles – Why make this recipe

Chicken Hakka Noodles cook quickly and use few ingredients.
They mix proteins and vegetables for a balanced plate that kids and adults enjoy.

Chicken Hakka Noodles – How to make Chicken Hakka Noodles

Follow the steps below to make this dish in one pan.
If you want a different flavor profile, try a curry version like basil chicken in coconut curry sauce for variety.

Chicken Hakka Noodles – Ingredients

• 200g Hakka noodles
• 200g chicken breast, sliced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon vinegar
• 1 bell pepper, sliced
• 1 carrot, julienned
• 2 green onions, chopped
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 2 tablespoons oil
• Salt and pepper to taste

Chicken Hakka Noodles – Directions

1. Cook the Hakka noodles according to package instructions and set aside.
2. In a pan, heat oil over medium heat and add minced garlic and ginger. Sauté for a minute.
3. Add sliced chicken breast and cook until no longer pink. Season with salt and pepper.
4. Add bell pepper and carrot; stir-fry for 2-3 minutes until vegetables are tender.
5. Add the cooked noodles to the pan, followed by soy sauce, oyster sauce, and vinegar. Toss everything together to combine well.
6. Garnish with chopped green onions and serve hot.

Chicken Hakka Noodles – How to serve Chicken Hakka Noodles

Serve hot on plates with chopped green onions on top.
You can add a squeeze of lemon or a dash of chili sauce for more kick.
For a full meal, serve with a fresh salad such as balsamic chicken cobb salad.

Chicken Hakka Noodles – How to store Chicken Hakka Noodles

Let the noodles cool to room temperature first.
Store in an airtight container in the fridge for up to 3 days.
To reheat, warm in a pan with a splash of oil or in the microwave until hot.

Chicken Hakka Noodles – Tips to make Chicken Hakka Noodles

• Use high heat for a quick stir-fry and to keep veggies crisp.
• Cook noodles slightly less than package time; they finish in the pan.
• Slice chicken thin for faster, even cooking.

Chicken Hakka Noodles – Variation

• Make it vegetarian: use tofu or paneer instead of chicken.
• Add more vegetables like cabbage or mushrooms for bulk.
• For extra heat, add chopped green chilies or chili oil.

Chicken Hakka Noodles – FAQs

Q: Can I use other noodles for Chicken Hakka Noodles?
A: Yes. Use any thin wheat or egg noodles if you do not have Hakka noodles.

Q: How long do Chicken Hakka Noodles keep in the fridge?
A: They stay good for up to 3 days in an airtight container.

Q: Where can I buy Hakka noodles or similar pantry items?
A: Buy it here.

Q: Can I freeze Chicken Hakka Noodles?
A: Freezing is possible but texture may change. Freeze in small portions and thaw in the fridge before reheating.

Chicken Hakka Noodles

A quick and tasty stir-fry of noodles and chicken, perfect for weeknight meals.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Dinner, Main Course

Cuisine Asian, Chinese

Servings 2 servings

Calories 450 kcal

Ingredients

  

Noodles and chicken

• 200 g Hakka noodles
• 200 g chicken breast, sliced Thinly sliced for quicker cooking

Sauces and seasonings

• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon vinegar
• Salt and pepper to taste Salt and pepper

Vegetables

• 1 bell pepper bell pepper, sliced
• 1 large carrot, julienned
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 2 tablespoons oil For sautéing
• 2 green onions green onions, chopped For garnish

Instructions

 

Cooking the Noodles

• Cook the Hakka noodles according to package instructions and set aside.

Stir-frying the Chicken and Vegetables

• In a pan, heat oil over medium heat and add minced garlic and ginger. Sauté for a minute.
• Add sliced chicken breast and cook until no longer pink. Season with salt and pepper.
• Add bell pepper and carrot; stir-fry for 2-3 minutes until vegetables are tender.

Combining Ingredients

• Add the cooked noodles to the pan, followed by soy sauce, oyster sauce, and vinegar.
• Toss everything together to combine well.

Serving

• Garnish with chopped green onions and serve hot.

Notes

Use high heat for a quick stir-fry and to keep veggies crisp. Cook noodles slightly less than package time; they finish in the pan.

Keyword Chicken Hakka Noodles, easy recipes, One Pan Meal, Quick Dinner, Stir-Fry