Go Back

Chicken Hakka Noodles

Chicken Hakka Noodles is a popular Indian street food. Chinese hakka noodles is a quick stir fry of boiled noodles with chicken, lots of veggies and Chinese sauces. This hakka noodles makes a quick and healthy and wholesome mid week meal on its own. Make it an Indo-Chinese meal by serving this noodles with chilli chicken or any Chinese side of your choice.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Indian, Indo Chinese
Keyword: chicken hakka noodles, chinese hakka nodles, egg noodles, Hakka noodles, Indo-Chinese recipes
Servings: 4 people


  • Wok, pan, kadhai


  • 250 grams Hakka Noodles (1 package hakka noodles)
  • 150 grams Chicken (boneless breast/thighs) (Cut it into thin stripes)
  • 2 large Eggs (beaten with a pinch of oil)
  • 1 large Onion thinly sliced
  • 1 large Green Pepper or red pepper or mixed thinly sliced lengthwise, julienned
  • 1 large Carrot thinly sliced, julienned
  • 12-15 Green beans sliced, julienned
  • 3-4 large Garlic cloves minced (approx 2 tsp)
  • 1 inch Ginger minced (approx 1/2 tsp)
  • 2 Green chillies chopped
  • 2-3 stacks Spring onions thinly sliced
  • black pepper powder as per taste
  • salt as per taste
  • 2 tbsp Veg oil /Sunflower oil


  • 2-3 tbsp soya sauce
  • 1 tbsp white vinegar
  • 1 tbsp chilli sauce (optional)
  • 1 tsp toasted sesame seed oil


  • Heat water in a large pot with some salt and a few drops of oil. When it comes to a boil add the noodles and cook as per instructed in the package. drain and rinse noodles with cold water and keep it aside.
  • To prepare the egg Scramble : .Heat a tsp of oil in a wok or pan. Now add the beaten eggs to the pan/wok and cook start folding eggs until thickened and dry. Remove from the pan and keep it aside.
    Chicken Hakka noodles
  • Add the rest of the oil in the pan and heat the pan on high flame until smokey.
  • Toss in the minced ginger-garlic and sauté for a few seconds. (do not burn the garlic)
    Chicken Hakka Noodles
  • Now add the thinly sliced onions and stir fry for a minute.
  • Toss in the chicken pieces and saute.
    Chicken Hakka Noodles
  • Saute the chicken for 2 mins or until its no longer pink.
  • Now add the thinly julienned carrots and beans, chillies along with salt, pepper and stir fry for 3-4 minutes.
  • Toss in the peppers along with the sauces and sesame oil and stir fry on high flame until the veggies are soft and slightly browned from the edges. Toss constantly.
    Chicken Hakka Noodles
  • Add in the boiled noodles and toss nicely. Stir fry for 2-3 minutes until everything comes together.
    Chicken Hakka Noodles
  • Check the seasoning. Add more salt, pepper, soya sauce or vinegar if required.
  • Finally stir in the scrambled eggs and spring onions and mix well.
    Chicken Hakka Noodles
  • Serve it hot as it is or with chilli chicken or szechuan chicken for some Indo-Chinese meal.
    Chicken Hakka Noodles


I used green beans, mixed bell peppers, carrots, onions and spring onions.
You can also add thinly shredded cabbage to your noodles.
Everything is cooked fast on high heat so it best to keep all the ingredients ready before starting.
If you have tried this recipe, I would love to see your wonderful creation. simply click a picture and tag me @gastronomicbong or #gastronomicbong on Instagram.