Perfect Restaurant-Style Chicken Hakka Noodles (Ready in 30 Minutes!)

A Culinary Journey to Flavor Town: Mastering Chicken Hakka Noodles at Home.

Craving an explosion of savory, spicy, and satisfying flavors? Look no further than Chicken Hakka Noodles! This Indo-Chinese dish offers a delightful fusion of textures and tastes, making it a weeknight dinner hero or a crowd-pleasing centerpiece for any gathering.

The beauty of Chicken Hakka Noodles lies in its simplicity. Thinly sliced chicken gets stir-fried with a vibrant mix of vegetables, all tossed in a symphony of savory sauces. The star of the show, however, is the Hakka noodles – a unique type of flat wheat noodle with a satisfying chewiness. While you can substitute them with ramen noodles in a pinch, Hakka noodles offer a more authentic texture and enhance the overall experience.

This guide will take you on a step-by-step journey to mastering Chicken Hakka Noodles in your kitchen. We’ll explore the key ingredients, delve into the cooking process, and offer tips to personalize this dish to your taste preferences.

Deconstructing the Flavors: A Look at the Ingredients

The Chicken

Boneless, skinless chicken breast is the most common choice for Chicken Hakka Noodles. Slicing it thinly ensures quick and even cooking during the stir-frying process.

The Marinade

A simple symphony of soy sauce, cornstarch, and black pepper is enough to imbue the chicken with savory depth. The cornstarch helps tenderize the chicken and creates a slight coating that aids in browning during stir-frying.

The Vegetables

The beauty of Chicken Hakka Noodles lies in its versatility when it comes to vegetables. Breaking down some of the most commonly used options:

  • Bell Pepper: Adds a vibrant sweetness and a delightful crunch.
  • Carrot: Offers a touch of natural sweetness and a pleasant textural contrast.
  • Onion: Provides a foundation of savory flavor.
  • Cabbage: Adds a satisfying crunch and a touch of freshness.
  • Scallions: The white parts offer a subtle oniony flavor, while the green parts add a vibrant pop of color and freshness.

Feel free to experiment with other vegetables like broccoli, baby corn, or mushrooms to customize your dish.

The Sauce

The magic truly happens with the sauce. A combination of soy sauce, oyster sauce, rice vinegar, and a touch of sriracha creates a base that is both savory and slightly sweet, with a pleasant hint of tang and heat.

Ingredients:

  • For the Chicken:

    • 1 boneless, skinless chicken breast (about ½ lb), thinly sliced
    • 1 tbsp soy sauce
    • ½ tsp cornstarch
    • ¼ tsp black pepper
  • For the Noodles & Vegetables:

    • 8 oz Hakka noodles (or ramen noodles)
    • 1 tbsp vegetable oil
    • 2 cloves garlic, minced
    • 1 small onion, thinly sliced
    • 1 green bell pepper, thinly sliced
    • 1 carrot, julienned
    • ½ cup shredded cabbage
    • Thinly sliced 2 scallions (make sure to separate white and green parts)
    • 1 tbsp soy sauce
    • 1 tbsp oyster sauce
    • 1 tsp rice vinegar
    • ½ tsp sriracha (optional)
    • Salt to taste

Instructions:

Marinate the Chicken:

In a bowl, combine chicken slices, soy sauce, cornstarch, and black pepper. Mix well to coat and let it marinate for 10 minutes.

Cooking the Noodles:

Boil water in a large pot. Add noodles and cook according to package instructions (usually 3-4 minutes). Use a colander to drain the noodles and rinse with cold water to avoid sticking. Toss with 1 tsp of oil to prevent them from drying out. Set aside.

Stir-fry the Vegetables:

Heat the remaining oil in a wok or large pan over high heat. Add garlic and white parts of scallions and cook for 30 seconds, until fragrant.

Add Chicken and Vegetables:

Add the marinated chicken and cook for 2-3 minutes, or until chicken is browned and cooked through. Push the chicken to the side of the pan. Add onion, bell pepper, and carrot and stir-fry for another 2 minutes, until slightly softened. Add cabbage and stir-fry for another minute.

Combine and Season:

Pour in the soy sauce, oyster sauce, and rice vinegar. Toss everything together to combine. Add the cooked noodles and scallion greens. Season with salt to taste.

Serve:

Serve your Chicken Hakka Noodles hot and enjoy!

Tips:

  • Feel free to adjust the vegetables to your preference. Other options include broccoli, baby corn, or mushrooms.
  • For a spicier version, add more sriracha or chopped red chili pepper.
  • You can substitute chicken with other proteins like shrimp, tofu, or vegetables for a vegetarian option.

Please check out more authentic non-veg recipes here.

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