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Chicken Hakka Noodles

A recipe that’s so simple, basic ingredients and wholesome Ladies and Gentleman here is Classic Indo Chinese Style Chicken Hakka Noodles Recipe. it’s impossible to seek out those souls who do not like Indo-Chinese Chicken Hakka noodles. Its very fashionable in Indian street food stalls also as every restaurants. Hakka Noodles are stir fried on high flames tossed with of many colorful veggies, chicken chunks and Chinese sauces.

Chicken Hakka Noodles Recipe
Chicken Hakka Noodles Recipe a stir fry Indo Chinese with lots of veggies, chicken and sauces.

This Indo Chinese recipe originally came from the Chinese people living in some parts of Kolkata and slowly with quite few variations it became a really popular recipe among many in our India.

Not only this recipe most folks like Chicken Hakka Noodles with some entremots like Gobi Manchurian, Chilly Paneer, Chilly Chicken etc. Its a Chinese dish made up of boiled noodles you’ll either make them reception otherwise you can purchase ready made up of market.

Hakka Noodles mostly are made up of wheat, rice or all purpose flour dough they’re rich in carbohydrate which can provides a good source of energy also because the tossed vegetables and chicken shreds into it gives good amount of protein in it too.

The tough part in today’s busy schedule is most folks face challenges in making new dishes everyday in order that our friends and family are often pleased. So do this recipe and needless to say you’ll win.

Chicken Hakka Noodles Recipe
Chicken Hakka Noodles Recipe a stir fry Indo Chinese with lots of veggies, chicken and sauces.

About Chicken Hakka Noodles

Hakka Cuisine originally came from the cooking sort of Hakka People. Hakka noodles may be a Chinese way of preparation during which boiled noodles are stir fried in high flame with vegetables, sauces and meats.

This noodles are parboiled into predicament and that we mix them with little oil and salt. Drain the surplus water and rinse it thoroughly with cold water because it helps to prevent the further cooking of noodles which has hot steam present between them.

You can feel the flavors of all vegetables individually. jogs my memory of my college days in Kolkata where I and my friend’s wont to enjoy them everyday in our canteen.

This dish are often savored by all as its very healthy and filling.

Making this scrumptious meal reception may be a win-win situation.

Chicken Hakka Noodles Recipe

How to fry the chicken ?

Here during this Chicken Hakka Noodles Recipe I even have directly fried the marinated chicken with some eggs, spices etc then fried on low flame. once I was cooking this Chicken chunks were big so once they were mostly done I shredded them within the pan only with the assistance of a spatula.

If you would like to boil then heat some water during a pan then add the chicken pieces. After it gets cooked mostly it’ll take 10 minutes hardly to urge boiled. Then remove and use the water as chicken stock to use it later in soups or stews. Then once the chicken gets cooled of completely shred it with the assistance of two forks.

What utensils to use ?

A wok will do excellent to cook this Indo Chinese Chicken Hakka Noodles Recipe and also a tong can assist you to combine those noodles with oil.

Important Suggestions To Keep In Mind

First of all don’t over cook your noodles only parboil them otherwise they’re going to become soggy while stir frying.

Cut vegetables as thin as possible in order that it’ll take less time to cook.

Cooking of noodles and vegetables should be wiped out high flame and continuous sauteing is vital .

Drain water and rinse with cold water after the noodles are par boiled then toss them with oil with the assistance of a tong in order that they’re going to not get sticky.

Add the sauces consistent with your taste.

Meat are often switched to paneer or tofu in order that our vegetarian friends can enjoy this recipe too.

Go ahead and use vegetable oil if its available in your kitchen to offer that authentic Chinese flavor at end.

Check out Chicken Hakka Noodles Video Recipe

Basic Serving Tips

While this is often an entire meal in itself it tastes wonderful with chilly fish, chilly chicken or paneer chilly.

Serve this divine Chicken Hakka Noodles with sauce .

Garnish them with fried chicken chunks and fried julienne of red and green capsicum.

Put some sriracha on the highest of noodles if you actually love spicy and hot.

Chicken Hakka Noodles Recipe

How To Make Chicken Hakka Noodles Step By Step With Photo

For Noodles :

1. Heat water in a pan and boil. Add salt and oil one tbsp. Mix well.

2. Add noodles and cook for 6 to 7 min on medium flame. 

3. Strain the noodles. Rinse with cold water. Add oil and mix with a spatula or spoon. Spread noodles on a plate. Keep aside.

For Chicken & egg :

4. Take 400 gms boneless chicken add salt, black pepper powder. Add Vinegar / Cooking wine. Vinegar / Cooking wine, egg, corn starch. Mix everything well.

 

5. Heat Oil for shallow frying in a pan. Add chicken pieces one by one. Fry on medium heat untill just cooked. Shred chicken with the help of spatula into smalls chunks. Take out and keep aside.

 

6. In the same pan add 2 eggs and scramble them and cook for 1 min and take out. Keep aside.

 

For chicken Hakka noodles 

7.Heat oil in a wok. Add onion sliced, garlic chopped. Saute on high flame. Add stilted green chilly and fry.

8. Add sliced carrots, cabbage, red capsicum, green capsicum. Saute on High flame for 3 to 4 minutes.

9. Add sugar and mix. Add the fried chicken & eggs. Mix well. Now add black pepper powder and salt to taste.

 

10. Mix everything well.

11. Add chilly oil, soy sauce, vinegar, salt to taste and add the boiled noodles.

 

 

 

 

 

12. Mix well. Add spring onion if its available. Serve hot with sauce of your choice.

Print
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Chicken Hakka Noodles Recipe

Chicken Hakka Noodles


  • Author: Sanchita Dey
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x

Description

Chicken Hakka Noodles Recipe a stir fry Indo Chinese with lots of veggies, chicken and sauces an complete meal in itself.


Ingredients

Scale

For Noodles

  • Salt
  • Water
  • Oil
  • 1 packet – Noodles
  • Cold water to rinse

For chicken fry and egg

  • 400 gms – Chicken boneless
  • Salt to taste
  • 1 tbsp – Black pepper powder
  • 1 tbsp – Vinegar / Cooking wine
  • 1 – Egg
  • 1 tbsp – Corn Starch
  • Oil for shallow frying
  • 2 – Eggs
  • Salt to taste
  • 1 tsp – Black pepper

For Chicken Hakka Noodles

  • 3 tbsp – Oil
  • 2 medium – Onion sliced
  • 1 tbsp – Garlic chopped
  • 3 – Green chilly stilted
  • 1/2 cup – Carrot grated
  • 1 cup – Cabbage sliced
  • 1 medium – Red capsicum sliced
  • 1 medium – Green capsicum sliced
  • 1 tbsp – Sugar
  • 1 tbsp– Black pepper powder
  • Salt to taste
  • 1 tbsp – Chilly oil
  • 1 tbsp – Soy sauce
  • 1 tbsp – Vinegar
  • Spring onion chopped for garnishing optional

Instructions

For Noodles

  1. Heat water in a pan and boil. Add salt and oil one tbsp. Mix.
  2. Add noodles and cook for 6 to 7 min on medium flame. Strain the noodles.
  3. Rinse with cold water. Add oil and mix with a spatula or spoon. Spread noodles on a plate. Keep aside.

For Chicken Fry & Eggs

  1. Take 400 Gms boneless chicken add salt, black pepper powder. Add Vinegar / Cooking wine. Vinegar / Cooking wine, egg, corn starch.
  2. Heat Oil for shallow frying in a pan. Add chicken pieces one by one. Fry on medium heat untill just cooked. Take out and keep aside.
  3. In the same pan add 2 eggs and scramble them and cook for 1 min and take out. Keep aside.

For Chicken Hakka Noodles Assembling

  1. Heat oil in a wok. Add onion sliced, garlic chopped. Saute on high flame. Add slitted green chilly and fry. Add sliced carrots, cabbage, red capsicum, green capsicum. Saute on High flame for 3 to 4 minutes.
  2. Add sugar and mix. Add the fried chicken & eggs. Mix well. Now add black pepper powder and salt to taste.
  3. Add chilly oil, soy sauce, vinegar and add the boiled noodles. Mix well. Add spring onion if its available.
  4. Serve hot and enjoy.

Notes

First of all don’t over cook your noodles only parboil them otherwise they will become soggy while stir frying.

Cut vegetables as thin as possible so that it will take less time to cook.

Cooking of noodles and vegetables should be done in high flame and continuous sauteing is important.

Drain water and rinse with cold water after the noodles are par boiled and then toss them with oil with the help of a tong so that they will not get sticky.

Add the sauces according to your taste.

Meat can be switched to paneer or tofu so that our vegetarian friends can enjoy this recipe too.

Go ahead and use sesame oil if its available in your kitchen to give  that authentic Chinese flavor at end.

  • Category: Main Course
  • Cuisine: Chinese

Nutrition

  • Serving Size: 1
  • Calories: 793
Do give this Chicken Hakka Noodles a try and let me know in your experience in comment section. Thank you!
 

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