Chicken Hakka Noodles Recipe – Ginger Garlic & Chilli Flavors

Last Updated on 2 months by Neha Deshmukh

Chicken Hakka Noodles Recipe – Ginger Garlic & Chilli Flavors

Hey everyone! If you’re anything like me, a quick, flavorful, and satisfying meal is always welcome. And honestly, nothing hits the spot quite like a plate of steaming Chicken Hakka Noodles. I first made this when I was craving something comforting after a long day, and it’s been a family favorite ever since. It’s a little bit of effort, but trust me – the explosion of ginger, garlic, and chilli flavors is totally worth it! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Chicken Hakka Noodles recipe is a winner for so many reasons. It’s packed with flavor, relatively quick to make (around 30 minutes!), and customizable to your spice preference. Plus, the crispy noodles add such a delightful texture. It’s the perfect weeknight dinner or a fun meal to make with friends. Honestly, who doesn’t love noodles?!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 4 medium chicken breasts
• 2 tbsp all-purpose flour
• Salt and pepper to taste
• 2 medium carrots
• 4 spring onions
• 1 green bell pepper
• 1 tbsp freshly pounded ginger
• 1 tbsp freshly pounded garlic
• 4-5 green chillies
• 1 tsp red chilli powder
• 1 tsp freshly ground black pepper
• 1/3 cup fresh lemon juice
• 2 tbsp sugar
• 2 tbsp soy sauce
• 1 chicken stock cube
• 4 cups water
• 2 tbsp cornflour
• 200 gm dried egg hakka noodles
• Vegetable oil for deep frying
• 4-5 tbsp vegetable oil
• 1 semi-soft fried egg per serving

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Hakka Noodles: These are egg noodles, specifically. They have a slightly chewy texture that holds up beautifully to the sauce. You can find them at most Asian grocery stores.
• Chicken Stock Cube: I prefer using a good quality chicken stock cube for a richer flavor. Knorr is a reliable brand. You can also use 4 cups of prepared chicken stock if you have it!
• Soy Sauce Variations: Feel free to experiment with different types of soy sauce! Light soy sauce will give a more delicate flavor, while dark soy sauce adds color and a slightly sweeter taste.
• Regional Chilli Preferences: Green chillies vary so much in heat! Adjust the number based on your tolerance. My family loves a good kick, so I usually add 5-6. If you’re unsure, start with fewer and add more to taste.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Prep the Veggies: First, wash, peel, and cut the carrots, spring onions, and bell pepper into thick matchsticks. Set them aside – we’ll need them later.
2. Boil the Noodles: Bring a pot of salted water to a boil. Add the hakka noodles and cook for just 1 minute. Drain immediately, rinse with cold water to stop the cooking process, and set aside to cool. This prevents them from getting mushy.
3. Make the Sauce: In a separate bowl, whisk together the lemon juice, soy sauce, chicken stock cube, sugar, and 4 cups of water. Give it a good stir until the stock cube dissolves. Then, bring this mixture to a boil and set it aside.
4. Stir-Fry the Veggies: Heat 2 tbsp of vegetable oil in a wok or large frying pan over medium-high heat. Stir-fry the carrots for about 1 minute, then add the bell pepper and spring onions (reserving the green parts for garnish). Cook for another minute each. Finally, add the spring onion greens and a pinch of salt, then set the veggies aside.
5. Cook the Chicken: Dredge the chicken breasts in flour seasoned with salt and pepper. Heat a little oil in a pan and pan-fry the chicken for about 2 minutes per side, until browned. Once cooked, slice the chicken thinly.
6. Sauté & Simmer: In the same wok, heat another 2 tbsp of oil. Sauté the ginger, garlic, and green chillies for about 1 minute, until fragrant. Add the prepared sauce liquid and the sliced chicken. Simmer for 2-3 minutes, allowing the flavors to meld.
7. Thicken the Sauce: Combine the cornflour with a little water to make a slurry. Stir this into the sauce and cook until it thickens. Add the stir-fried vegetables and mix everything together.
8. Fry the Noodles: This is where the magic happens! Heat vegetable oil in a deep fryer or large pot to 180°C (350°F). Deep-fry the noodles in batches until golden and crispy. Drain them on paper towels to remove excess oil.
9. Assemble & Enjoy: Place the fried noodles on a plate, top with the chicken-vegetable sauce, and finish it off with a perfectly fried egg.

Expert Tips

• Don’t Overcook the Noodles: Seriously, 1 minute is all you need for the initial boil. We want them slightly undercooked because they’ll finish cooking when fried.
• Hot Wok = Crispy Noodles: Make sure your oil is hot enough before adding the noodles. This ensures they get nice and crispy.
• Prep Everything First: This recipe moves quickly once you start cooking. Having all your ingredients prepped and ready to go will make the process much smoother.

Variations

• Vegan Adaptation: Swap the chicken for firm tofu or your favorite plant-based protein. Use vegetable stock instead of chicken stock.
• Spice Level Adjustment: Reduce or increase the amount of green chillies and red chilli powder to suit your taste.
• Gluten-Free Noodle Options: Use gluten-free rice noodles instead of egg noodles.
• Festival/Celebration Adaptations: For special occasions, add some sliced mushrooms or baby corn to the stir-fry for extra texture and flavor. My grandma always added a sprinkle of sesame seeds for a festive touch!

Serving Suggestions

This dish is fantastic on its own, but here are a few ideas to complete the meal:

• A side of spicy pickled vegetables.
• A refreshing cucumber salad.
• A bowl of clear soup.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The noodles will lose some of their crispness, but they’ll still taste delicious! Reheat gently in a pan or microwave.

FAQs

What type of noodles are best for Hakka Noodles?

Egg noodles (specifically dried egg hakka noodles) are traditional and give the best texture. However, you can use rice noodles as a gluten-free alternative.

Can I make the sauce ahead of time?

Absolutely! You can prepare the sauce a day or two in advance and store it in the refrigerator. Just give it a good stir before using.

How do I achieve crispy noodles without a deep fryer?

While deep frying gives the best results, you can also pan-fry the noodles in a little oil until crispy. It will take a bit longer and require more attention.

What is the best way to slice the chicken for this recipe?

Thinly sliced chicken cooks quickly and absorbs the sauce beautifully. Aim for slices about 1/4 inch thick.

Can I use a different protein instead of chicken?

Definitely! Shrimp, beef, or pork all work well in this recipe. Adjust the cooking time accordingly.

Enjoy making this Chicken Hakka Noodles recipe! I hope it brings as much joy to your table as it does to mine. Happy cooking!