Indo-Chinese Hakka Noodles

Indo-Chinese Hakka Noodles are a delightful fusion dish that brings together the vibrant flavors of Indian and Chinese cuisines. This quick and easy recipe showcases a medley of colorful vegetables and tender chicken, all coated in a savory sauce that strikes a perfect balance between umami and spice. Traditionally served as a street food favorite, Hakka Noodles have become a beloved staple across Indian households, often enjoyed during family gatherings and celebrations. In less than 40 minutes, you can create a satisfying meal that tantalizes the taste buds. This dish is versatile, allowing for vegetarian adaptations by omitting chicken and incorporating a variety of seasonal vegetables. Serve with a squeeze of lime for an extra zing, and enjoy the rich cultural tapestry woven into every bite.

Ingredients (Makes 4 servings)

Ingredients

210 g (7.4 oz) chicken breast or thighs, thinly sliced into small ~1.25 cm (½ inch) pieces
170 g (6 oz) chow mein stir-fry noodles, uncooked
3 green onions, thinly sliced (reserve some green parts for garnish)
113 g (4 oz) green cabbage, thinly sliced into 5 cm (2 inch) strips
1 carrot, julienned
½ small red onion, quartered & thinly sliced
½ bell pepper (green or red), cored, halved widthwise and cut into thin ~0.6 cm (¼ inch) strips
¼ tsp sea salt
120 ml (½ cup) low-sodium vegetable stock

Oil & Aromatics

2 tbsp + 1 tsp neutral oil (such as grapeseed or avocado), divided
3 garlic cloves, minced
¼ inch (0.6 cm) fresh ginger, minced

For Serving/Garnishing

lime wedges, optional

Hakka Noodles Sauce

1 tsp cornstarch (or cornflour)
3 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp rice vinegar
2 tsp chili garlic sauce
1½ - 2 tsp sugar
½ tsp toasted sesame oil
½-1 tsp black pepper
½ tsp red chili flakes
⅛ tsp ground white pepper
¼ tsp sea salt (more to taste)

Nutrition Information (per 100g)

Calories: 140
Fat: 4.5
Protein: 9.2
Carbohydrates: 16.8
Fiber: 2.1

Directions

Prepare the Sauce

1. In a medium bowl, combine all ingredients listed under ‘Hakka Noodles Sauce’ and whisk until well mixed.

Marinate the Chicken

2. Pour 2 tbsp of the prepared sauce over the chicken and toss to coat. Set aside to marinate while preparing the noodles.

Cook the Noodles

3. Cook the chow mein noodles according to package instructions, typically boiling in 2-2.5 liters (8-10 cups) of water for about 3 minutes. Drain and rinse under cold water. Toss with 1 tsp of oil to prevent sticking.

Stir-Fry the Aromatics & Chicken

4. Heat the remaining 2 tbsp of oil in a large nonstick wok or frying pan over high heat. Add garlic and ginger, stir-frying for 10-15 seconds until fragrant. Add the marinated chicken and stir-fry until cooked through, about 1-2 minutes.

Cook the Vegetables

5. Add the green onions, cabbage, carrot, onion, and bell peppers to the wok. Sprinkle with ¼ tsp of sea salt and stir-fry for 5 minutes until the vegetables are tender and the cabbage is wilted.

Combine Everything

6. Add the cooked noodles, the remaining sauce, and vegetable stock to the wok. Using tongs or two wooden spoons, toss everything together for 2-3 minutes until well combined and the sauce has thickened. Garnish with reserved green onion tops and serve immediately with lime wedges if desired.

Cookix's Secrets

Alternative Cooking Method

Instead of stir-frying, bake the marinated chicken at 200°C (400°F) for 15 minutes before adding to the noodles.

Bold Flavor Enhancements

Add a splash of hoisin sauce or a drizzle of honey for a touch of sweetness.

Cooking Tips

Use a high-heat oil like avocado or grapeseed for better stir-frying results.
Ensure the noodles are rinsed under cold water after boiling to prevent clumping.

Seasonal Tweaks

Swap bell peppers for zucchini or snap peas in summer, or add mushrooms for a hearty winter variation.

Serving Tips

For extra crunch, top with toasted sesame seeds or crushed peanuts before serving.

Vegetarian Option

Replace chicken with tofu or paneer for a vegetarian version.

Ask Cookix, your sous-chef