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Chicken Hakka Noodles

Chicken Hakka Noodles is an Indo-Chinese dish that is made by boiling noodles, chicken, egg scrambles, vegetables, and sauces.
Prep Time10 mins
Active Time30 mins
Course: Main Course
Cuisine: Indo-Chinese
Keyword: Chicken Recipes, Noodles Recipes
Yield: 4 servings
Author: Amrita


  • 300 gms Noodles
  • 250 gms Chicken Strips
  • 2 nos Eggs
  • ½ cup Yellow Bell Pepper sliced
  • ½ cup Red Bell Pepper sliced
  • ¼ cup Beans chopped
  • ½ cup Carrot julienne
  • cup Cabbage finely chopped
  • ¼ cup Spring Onion finely chopped
  • 1 no Onion, medium sliced
  • ¼ cup Sesame Oil
  • 2 tablespoon Soy Sauce
  • 1 teaspoon Vinegar
  • ½ teaspoon Sugar
  • Salt to taste


  • Boil 10 to 12 cups of water in a big vessel and let the water bubble.
  • Add little salt and oil to the water. Drop the noodles and allow to boil for only 2 to 3 minutes. The noodles are cooked Al Dente.
  • After that, drain the noodles and wash under running water.
  • Spread on a plate and toss in one teaspoon oil to prevent sticking.
  • In a pan heat oil and break two eggs in the pan, add salt and mix it well. Avoid overcooking it. Once done, keep aside.
  • Heat oil in a pan and add the chicken strips in to the pan. Add salt, cover and cook for few minutes. Add 1 teaspoon of soy sauce and mix well. Once chicken is cooked, set aside.
  • Meanwhile, mix vinegar, remaining soy sauce, and sugar in a bowl and keep aside.
  • Now heat remaining oil in the pan and add sliced onions. Sauté them.
  • Next add chopped cabbage, carrot and beans. Add salt and sauté the vegetables under high heat.
  • Add red and yellow bell peppers next, then cook them over high heat.
  • Now add boiled noodles and toss.
  • Add scrambled egg and cooked chicken strips and mix well.
  • Finally add the vinegar-soy sauce mixture and toss. Adjust the salt at this time.
  • After mixing all the ingredients add chopped spring onion and give a good mix. Later switch off the gas and chicken hakka noodles is ready to serve.