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Chicken Hakka Noodles in a bowl with a fork

Chicken Hakka Noodles

Chicken Hakka Noodles are so good! Egg noodles, shredded chicken, and vegetables come together in this Indo-Chinese stir fry for a tasty brunch or dinner. 
Course Brunch/Dinner
Cuisine Indo-Chinese
Keyword chicken hakka noodles
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Calories 377kcal


  • 1 big pot for boiling the noodles
  • 1 medium sized frypan for frying the chicken
  • 1 large wok for cooking the hakka noodles


  • 2 boneless skinless chicken breasts small-medium sized
  • 12 oz egg noodles
  • 3 tablespoon cooking oil
  • 1 cup onions sliced
  • 3 cloves garlic chopped fine
  • 2 bell peppers any color
  • 1 bunch spring onions chopped
  • 2 tablespoon soy sauce or tamari
  • 1 tbsp white vinegar
  • 1 ½ tablespoon chilli garlic sauce
  • 1 tablespoon sesame oil
  • ½ teaspoon sea salt add less or more as per taste, for adding to the wok in which the noodles are assembled finally.
  • ½ tsp black pepper freshly cracked


Cook the chicken

  • Cut the chicken breasts into small bite-sized pieces.
  • Sprinkle with a little salt and pepper and fry the chicken in a 1 tablespoon oil in a frypan for 3-4 minutes. The chicken should be cooked through but still tender.
  • Once cool, shred the chicken further if you want or leave as is. Cover and keep aside.

Cook the egg noodles

  • Pour 8-10 cups of water in a large pot and bring it to a boil. Add a generous amount of salt (about 2 tsp) and a few drops of cooking oil. 
  • Add the noodles and separate them with a large spoon so they don't stick together. Let them cook in the boiling water for 8-10 minutes, stirring frequently until al dente (90% cooked). To check this, take a few noodles out and press them between your fingers. They should still be firm and retain their shape.
  • Drain the noodles in a colander and rinse with cold tap water to stop further cooking. Keep aside.

Bring it all together

  • In a large wok, heat the remaining 2 tablespoon cooking oil on high and add the onions and garlic. Toss the veggies in the wok for a minute. Now, add the bell peppers and spring onions and toss again for a minute. Reserve a few spring onions for garnishing later.
  • Add the chicken and the drippings from the pan in which you cooked it and toss.
  • Add the soy sauce, vinegar, chilli garlic sauce, sesame oil, salt, pepper.
  • Follow immediately with the noodles and stir to mix with the sauce. Cook for about 2 minutes on high heat.
  • Garnish with the reserved spring onions and serve hot.


  1. Cook the vegetables in the wok on high heat for a short time. They should be tender but still crunchy.
  2. Go easy on the salt as soy sauce is quite salty. Taste the noodles before serving and add more salt if needed.
  3. If you already have some cooked shredded chicken, you canc use it in this recipe.
  4. You can add more vegetables to the noodles if you wish to. Some options are sliced mushrooms, sugar snap peas, julienned carrots, green beans, and shredded cabbage. 
  5. You can also add eggs when you're sautéing the vegetables. Push the veggies to one side, scramble two eggs in the wok, and mix with the veggies.


Calories: 377kcal | Carbohydrates: 48g | Protein: 18g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 797mg | Potassium: 432mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1330IU | Vitamin C: 54mg | Calcium: 38mg | Iron: 2mg