June 02, 2026

Chicken Hakka Noodles Recipe

Chicken Hakka Noodles Recipe (Street-Style & High-Protein)

Chicken hakka noodles are one of India's favourite Indo-Chinese dishes, found at street carts and restaurants across the country. This chicken hakka noodles recipe brings that same smoky, garlicky flavour to your kitchen in just 20 minutes.

It's a protein-packed meal that works for lunchboxes, after-school snacks, or a quick weeknight dinner. Made with WickedGud's maida-free Classic Hakka Noodles, this dish is a healthier twist on the takeout version, without losing the taste kids love.

Ready in one pan and easy enough for beginners, this chicken hakka noodles recipe is bound to become a family favourite.

Why You'll Love This Chicken Hakka Noodles

  • Ready in 20 minutes, perfect for busy weeknights
  • High in protein from chicken and lentil-oat noodles, keeps kids full longer
  • Tastes better than takeout, without the deep-fried oiliness
  • One-pan recipe, less cleanup for you

Ingredients for Chicken Hakka Noodles

  • WickedGud Classic Hakka Noodles – 1 pack (200g, serving cup size 60g)
  • Boneless chicken (breast pieces) – 200g, cut into thin strips
  • Garlic – 4 to 5 cloves, finely chopped
  • Ginger – 1 inch piece, finely chopped
  • Cabbage – 1 cup, shredded
  • Capsicum – 1, sliced thin
  • Carrot – 1, julienned
  • Soy sauce – 2 tbsp
  • Vinegar – 1 tsp
  • Black pepper – ½ tsp, freshly crushed
  • Oil – 2 tbsp (for stir-frying)
  • Salt – to taste

Quantities serve 2. Adjust based on appetite.

How to Make Chicken Hakka Noodles (Step-by-Step)

Step 1: Boil the noodles

  • Boil WickedGud Classic Hakka Noodles in salted water as per the pack instructions.
  • Drain and rinse under cold water so they don't stick together.
  • Toss with a few drops of oil and set aside.

 

Step 2: Stir-fry the chicken with garlic

  • Heat oil in a wok or large pan on high flame.
  • Add chopped garlic and ginger, sauté for 30 seconds.
  • Add chicken strips and cook until golden and fully cooked through.

 

Step 3: Add the vegetables

  1. Add cabbage, capsicum, and carrot to the same pan.
  2. Stir-fry for 2 to 3 minutes on high flame so the vegetables stay crunchy.

 

Step 4: Toss noodles with sauces

  • Add soy sauce, vinegar, and crushed pepper to the pan.
  • Mix well so the sauces coat the chicken and vegetables evenly.

 

Step 5: Mix everything on high flame

  • Add the boiled noodles to the pan.
  • Toss everything together on high flame for 1 to 2 minutes.
  • Serve hot, garnished with spring onions if you like.

Pro Tips for Perfect Chicken Hakka Noodles

  • Cook on high flame, this gives that smoky street-style flavour
  • Don't overcook the noodles, they should stay firm, not mushy
  • Marinate chicken in soy sauce and pepper for 15 minutes for extra flavour
  • Chop everything before you start, since this dish comes together fast

 

For kids: skip the chili sauce and go light on pepper. The noodles still taste great with just soy sauce and garlic, no spice needed.

Variations You Can Try

  • Spicy Schezwan chicken hakka noodles – add 1 tbsp Schezwan sauce while tossing
  • Garlic chicken noodles – double the garlic, skip the spicy sauces for a milder bite
  • Low-oil healthy version – use just 1 tsp oil and lightly steam the vegetables before adding them
Written by WickedGüd .

FREQUENTLY ASKED QUESTIONS

Can I skip vegetables?

Yes, a simpler version with just eggs, noodles, and sauces works fine. Adding onion and capsicum just gives better texture and nutrition.

How to make it spicy?

Increase the chili sauce, or add a few drops of red chili oil while tossing the noodles at the end.

Which oil is best?

Any neutral cooking oil works for stir-frying. WickedGud's hakka noodles themselves contain no oil, so the oil you use here is entirely your call based on taste or health preference.