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Chicken Hakka Noodles

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Adjust Servings:
1 cup chicken boiled and shredded
150 g noodles
4 cups water
1/4 cup cabbage thinly sliced lengthwise
1/4 cup spring onions finely chopped
1/4 cup beans finely chopped
1/4 cup carrots sliced into thin strips
1 medium onion thinly sliced lengthwise
1/2 red bell pepper thinly sliced
1 tsp garlic finely chopped
1 tsp vinegar
1 tbsp soya sauce
1 tsp green chili sauce
1/8 tsp ground black pepper
2 tbsp olive or sesame oil
1 tsp salt

Nutritional information

50.07 g
30.28 g
73.14 g
2871 mg
93 mg

Chicken Hakka Noodles

  • Non Veg
  • 30 mins
  • Serves 4
  • Easy


How to make Chicken Hakka Noodles

  • Boil water in a pan and add noodles to it. Cook the noodles al dente, that is, until cooked but firm.
  • Transfer the noodles to a strainer. Heat oil in a flat-bottomed large pan or a wok.
  • Add garlic and onions to the pan and fry for a minute on a medium flame.
  • Add red pepper, cabbage, beans, and carrots to the pan.
  • Saute for 30 seconds on a high flame. Add shredded chicken to the pan and stir for a minute.
  • Toss spring onions, soya sauce, green chili sauce, and vinegar into the pan. Mix well.
  • Add the boiled noodles, salt, and black pepper to the pan and toss to mix well. Serve hot.

Packing this for your lunch or your kid's lunch? Mack sure you pack them in an insulated lunch kit or in your kid's lunch box


The word ‘Noodles’ is derived from the German word ‘nudel’. In China, noodles originated about 4000 years ago. The first noodles were prepared with millet grass grain. Noodles are a symbol of longevity and are prepared on birthdays and on the eve of the Chinese New Year.

Did you know that in China, forks and knives are considered unsuitable at the dining table as they are regarded as weapons?

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