Spicy chicken hakka noodles

Why you’ll love this recipe

I love how quick and satisfying this dish is, especially when I want something packed with flavor in under 30 minutes. The combination of garlic, ginger, soy sauce, and sriracha gives it a deep, spicy kick, while the vegetables keep it fresh and crunchy. I also like how customizable it is depending on what I have available.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 300 g hakka noodles
• 150 g chicken breast
• 2.5 tablespoon cooking oil
• 1.5 tablespoons toasted sesame oil
• 5 garlic cloves, finely chopped
• 1 inch ginger, finely chopped
• 2 green chilli, chopped
• 1 tablespoon cilantro stems
• 4 scallions, chopped (white and green parts separated)
• 1 large carrot
• 1 green bell pepper
• 1 small onion
• 1 stalk celery
• 2 tablespoon dark soy sauce
• 2 tablespoon sriracha
• 2 tablespoon rice vinegar
• 1 tablespoon ketchup
• 1 teaspoon black pepper powder
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 tablespoon chicken stock or water

Directions

1. I boil the noodles according to the package instructions, then drain them well and toss them with a little oil so they do not stick.
2. While the noodles cook, I slice the chicken breast into thin strips so it cooks quickly and evenly.
3. I prepare all the vegetables, cutting them into thin, similar-sized strips so they cook evenly and stay crisp.
4. In a bowl, I mix together soy sauce, sriracha, rice vinegar, ketchup, black pepper, sugar, salt, and chicken stock to create a strong, flavorful sauce.
5. I heat a wok on high and add part of the cooking oil. I stir-fry the chicken with a little salt for 3 to 5 minutes until cooked and slightly browned, then set it aside.
6. In the same wok, I add the remaining oil and sesame oil, followed by garlic, ginger, green chili, and the white parts of the scallions. I sauté everything briefly until fragrant.
7. I add the vegetables (except the onions at first) and stir-fry on high heat for 1 to 2 minutes, keeping them slightly crunchy.
8. I add the onions, cooked noodles, and chicken back into the wok, then pour in the prepared sauce.
9. I toss everything together using tongs, making sure the noodles are well coated, and stir-fry for another 2 to 3 minutes.
10. I finish by sprinkling the green parts of the scallions on top and serve immediately.

Servings and timing

I get about 4 servings from this recipe, making it great for a family meal or quick dinner. The total time is around 30 minutes, which includes preparation and cooking.

Variations

I like to switch up the protein by using shrimp or tofu instead of chicken. Sometimes I add cabbage, mushrooms, or bean sprouts for extra texture. When I want it less spicy, I reduce the sriracha and green chilies. I also enjoy adding a splash of chili oil for extra heat and depth.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, I use a pan on medium heat with a splash of water or stock to loosen the noodles and bring back their texture. I avoid overcooking during reheating so the noodles do not become mushy.

FAQs

Can i use a different type of noodles?

I can use spaghetti or ramen noodles if I do not have hakka noodles, and they still work well in this recipe.

How do i keep the noodles from sticking?

I toss the noodles with a little oil after boiling and avoid overcooking them to keep them separate.

Can i make this vegetarian?

I can skip the chicken and use tofu or just extra vegetables for a vegetarian version.

What makes this dish spicy?

The heat comes from the green chilies and sriracha, which I can adjust based on my preference.

Can i prepare this ahead of time?

I can prep all the ingredients in advance, but I prefer cooking it fresh so the vegetables stay crisp and the noodles taste their best.

Conclusion

I find these spicy chicken hakka noodles to be a perfect balance of heat, flavor, and texture. It is a quick and satisfying dish that brings a takeout-style experience into my kitchen, making it one of my favorite meals to prepare when I want something bold and comforting.

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