The aroma of Spicy Chicken Hakka Noodles sizzling in the wok fills the kitchen, igniting anticipation for a delightful meal. This vibrant dish combines tender chicken, crisp vegetables, and perfectly cooked noodles tossed in a bold sauce. It takes about 30 minutes to prepare and cook, making it an ideal choice for a quick weeknight dinner that never compromises on flavor.
This recipe is perfect for busy families, friends gathering for a meal, or anyone craving a fulfilling, spicy stir-fry. It can also be made ahead of time, as leftover noodles can be stored and reheated without losing their texture.
Why You’ll Love This Recipe
- The combination of fresh vegetables adds both crunch and color.
- Spicy and savory flavors create a satisfying, hearty dish.
- Quick cooking time makes it ideal for busy weeknights.
- Versatile ingredients allow for easy customization based on preference.
What You’ll Need
Gather these fresh ingredients to create a delicious meal.
For the Noodles
- 300 g hakka noodles (I use Ching’s Egg Hakka Noodles)
For the Chicken
- 150 g chicken breast, cut into thin strips
For the Sauce
- 2 tablespoon dark soy sauce (or 3 tablespoon light soy sauce)
- 2 tablespoon sriracha
- 2 tablespoon rice vinegar
- 1 tablespoon ketchup
- 1 teaspoon black pepper powder
- 1 teaspoon sugar
- 1 teaspoon salt (adjust to taste)
- 2 tablespoon chicken stock (or water)
For the Stir-Fry
- 2.5 tablespoon cooking oil (divided)
- 1.5 tablespoons toasted sesame oil
- 5 garlic cloves, finely chopped
- 1 inch ginger, finely chopped
- 2 green chilies, chopped (I use Thai bird chilies)
- 1 tablespoon cilantro stems, chopped
- 4 scallions, white and green parts chopped separately
- 1 large carrot (~200 g), cut into long batons
- 1 green bell pepper (~150 g), cut into long batons
- 1 small onion (~90 g), sliced
- 1 stalk celery (~50 g), cut into long batons
Note: Ketchup can be swapped with chili sauce for more heat.
Substitutions & Swaps
- Chicken breast with tofu for a vegetarian option
- Dark soy sauce with regular soy for a lighter flavor
- Green bell pepper with mixed colored peppers for sweetness
- Sriracha can be adjusted based on spice preference
How to Make It
Get ready to enjoy a delicious stir-fry!
1. Boil Noodles
Boil the noodles as per package instructions. Once cooked, drain and rub with 1 tsp of oil, then let stand.
2. Prep Ingredients
Slice the chicken breast into thin strips. Prepare vegetables by cutting them uniformly in size for even cooking.
3. Mix Sauce
In a bowl, mix all the ingredients listed under "For the sauce." Taste and adjust the seasoning as necessary.
4. Cook Chicken
Heat a wok on high and add 1.5 tablespoon of cooking oil. Add the chicken strips, sprinkle salt, and stir fry for 3-5 minutes until cooked through.
5. Add Aromatics
Add the remaining cooking oil and sesame oil to the wok along with garlic, ginger, green chilies, and the white parts of the scallions. Sauté on high heat for about a minute.
6. Stir-Fry Vegetables
Add the vegetables (except onions) into the wok. Stir fry for 1-2 minutes until they start to soften without losing their crunch.
7. Combine Ingredients
Add the onions, boiled noodles, and cooked chicken to the wok. Pour the prepared sauce over everything.
8. Toss & Finish
Using tongs or two forks, toss and stir fry the mixture for 2-3 minutes until noodles are evenly coated with the sauce.
9. Garnish & Serve
Sprinkle with green scallions and serve immediately.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, noodles don’t freeze well.
Reheat: Microwave for 1-2 minutes or until hot.
Tips for Best Results
- Ensure that vegetables are dry before cutting for crispness.
- Cook on high heat to give the dish a vibrant flavor.
- Adjust spiciness by varying the amount of green chilies.
- Toss ingredients quickly to maintain the noodle’s texture.
Serving Suggestions
- Perfect with a side of spring rolls.
- Ideal for a casual dinner with friends.
- Great as a meal prep option for a busy week.
