Ani's Kitchen Stories

Let’s dive into this delicious, quick and easy Indo Chinese chicken noodles perfect for lunch/dinner. This Chicken Hakka Noodles is packed with goodness of veggies and loaded with chicken.

You may find lots of Hakka noodles recipes in the internet but here’s my version of making it extra umami flavour with the addition of Shaoxing wine. Hakka noodles is my child’s favourite and whenever he demands for it, I make sure to prepare it with some extra effort 🙂

A good quality sauce like the Kikkoman sauce, oyster sauce, vinegar, sesame oil makes huge difference in taste and quality of the dish.

Kikkoman sauce is naturally brewed from wheat, soybean, water & salt and takes several months resulting a unique, complex, full-bodied flavour to meat, fish, sauce or veggies due to its high levels of natural umami.

Shaoxing wine is another essential condiment in my pantry for cooking most of my Asian inspired recipes. It’s a Chinese cooking rice wine that adds delicious fragrance and umami flavour to the dishes.

For this recipe I’ve used Egg Hakka noodles from the local grocery store. You can use any hakka noodles whichever is available. Just make sure not to over boil it. It’s best to soak the hakka noodles in a hot water for 8-10 minutes until it’s soft but not soggy and then drain it thoroughly before applying little oil to it.

Ingredients:

▪️200 gms boneless chicken 

▪️200 gms egg hakka noodles 

▪️1 small red onion 

▪️2 sprigs of spring onion 

▪️4-5 cloves of garlic crushed and chopped 

▪️1/2 inch ginger crushed and chopped 

▪️1 chilli chopped 

▪️1/2 cup sliced cabbage 

▪️1/2 sliced red bell pepper 

▪️1/2 sliced yellow bell pepper 

▪️1 carrot julienne cut 

▪️1 tsp white pepper (crushed) 

▪️1 tsp black pepper (crushed) 

▪️1 tsp chilli flakes (optional) 

▪️1 tsp sugar 

▪️2 tbsp water 

▪️Salt to taste 

▪️3 tablespoons Vegetable oil for frying 

Sauce/Condiments

▪️3 tbsp soy sauce 

▪️1 tsp dark soy sauce 

▪️2 tbsp oyster sauce 

▪️1 tbsp shaoxing wine 

▪️1 tsp white vinegar 

▪️1 tbsp roasted sesame oil 

Method:

▪️Boil and cook the noodles as per instructions on the packet or soak it in hot water for 8-10 mins until the noodles turn soft but not soggy. Drain the excess water and add oil. Toss well and keep aside. 

▪️Cut the boneless chicken in small pieces. 

▪️Heat 1 tbsp of oil in the pan, add the chicken pieces , pinch of salt, shaoxing wine and 1 tbsp soy sauce.  Cook the chicken in medium to high heat for 3-4 minutes. Lower the flame, cover and cook for 6-7 minutes until chicken is tender. Remove the chicken on plate and keep aside. 

▪️In the same pan add the remaining oil. Sauté the sliced onion, chopped chilli, spring onion, ginger and garlic. Add the sliced veggies. Toss the veggies on high flame. Do not let it burn. Add in the seared chicken. 

▪️In a small bowl mix 2 tbsp soy sauce, oyster sauce, vinegar, sugar, sesame oil, crushed pepper and water. 

▪️Add the sauce mixture in the pan. Cook the veggies and chicken in the sauce mixture for 4-5 minutes in medium to high heat. 

▪️Now add the cooked noodles and quickly toss everything together. The sauce, veggies and noodles should be evenly coated. Season it with chopped green onions and crushed pepper. Taste and adjust as needed. Serve immediately. Enjoy with your favourite sauce or chilli oil on top.