Chicken and vegetable hakka noodles

Hakka noodles are an authentic Chinese dish made from wheat flour, soy sauce, and chicken or vegetable. They can be eaten as a main dish, or as a side dish.

Hakka noodles, one of the most popular dishes in Chinese cuisine, are stir fried noodles with a crisp coating and a delicious broth. With several variations across the country, each Hakka noodles dish is subtly different, but all of them share the following traits:

I don’t know about you, but I can’t wait for spring to be here. Sure, it’s freezing here in Chicago right now, but the weather will warm up soon enough. I’m looking forward to a few weeks of warmer weather, and that means one thing: more vegetables!

Indo-Chinese cuisine’s most well-known dish is chicken Hakka noodles, often known as chicken Hakka chow mien. This chicken Hakka noodle dish, also known as chicken chow mein, Mein noodles are simple to prepare; the only time spent chopping veggies is required; otherwise, it is simple. Despite the fact that it is chicken Hakka noodles, I have added extra veggies since I like both chicken and vegetables, but you may add more chicken to suit your preferences. Chopped Chinese veggies are now available in supermarkets, saving time in the kitchen. Carrots, beans, cabbage, capsicum, and beansprouts are the most common veggies we see. In restaurants these days, the Indo Chinese menu card for only Hakka noodles, such as egg Hakka noodles, chicken Hakka noodles, prawn Hakka noodles, and spicy schezwan Hakka noodles types, is very long, but what I notice is that all of the components are the same, with only one or two exceptions.

Chicken Hakka noodles or chicken Hakka chow Mein should be cooked over a high heat in a wok or a wider kadai, since the veggies will cook fast and the flavor from high flame cooking on a wok or kadai will be different. I made chicken Hakka noodles hot and with extra veggies to suit my tastes. My veggie Hakka noodles are non-spicy and suitable for youngsters.



    • 100 gms egg noodles or Hakka noodles
    • 2 tbsp. oil
    • 1/4 teaspoon or more white pepper powder
    • 1/4 teaspoon MSG or Ajinomoto (optional)


    • 100 gms chicken
    • 3 tbsp. oil
    • a pinch of salt (to taste)
    • 1/2 teaspoon white pepper
    • 1/2 teaspoon light soy sauce
    • 1 garlic clove (large and chopped)


    • 1 tbsp. oil
    • 2 garlic cloves (large, chopped)
    • 1 long, medium-hot red chilli
    • 1/2 cup (or handful) shredded cabbage
    • 1/2 or 1/3 cup carrots (thinly cut or shredded)
    • quartered yellow bell pepper
    • quartered red bell pepper
    • 3 florets cauliflower (sliced)
    • 1/2 onion (medium)
    • 2 tiny spring onions (chopped or sliced)
    • 1/2 teaspoon white pepper
    • 1/2 tsp MSg (Ajinomoto) (optional)
    • 1/2 teaspoon sugar
    • 2 tsp dark soy sauce
    • 2 tsp rice vinegar
    • a pinch of salt (to taste)


  • 1 spring onion, chopped


  • You may chop the veggies finely or slice them altogether in one form.
  • Cut the chicken into tiny pieces and set it aside.
  • Boil the noodles in plenty of water or soak them in boiling water according to the package directions, then drain and stir in 1 teaspoon of oil to keep the noodles from sticking together.
  • In a wok or kadai, heat 2 tbsp oil, then add the chicken pieces and stir fried for 3 minutes. Add the garlic, pepper powder, soy sauce, and salt to taste; stir fry for another 2 minutes or until the chicken is cooked but still tender and juicy. Remove the meat from the pan and set it aside.
  • In the same wok or kadai, heat the oil and stir-fry the onion, garlic, cabbage, carrots, and cauliflower for 3 minutes.
  • Stir in all of the bell peppers or capsicum and the spring onion for two minutes, constantly swirling and tossing. All of the veggies should be crunchy yet cooked. Remove the wok from the heat and set it aside.
  • Add oil to the same pan, and when it’s hot, add the noodles and stir cook for 1 minute.
  • Stir in the pepper, salt, and ajinomoto, and cook for 2 to 3 minutes.
  • In a large mixing bowl, combine all of the chicken pieces and cooked veggies.
  • Cook on high heat for 2 to 3 minutes, tossing constantly, until the noodles are cooked through, adding salt, sugar, soy sauce, vinegar, and pepper powder as needed.
  • Serve with green chili sauce and spring onion greens on the side.


  • To make it hotter, add ginger, black pepper powder, or chili flakes.
  • Any vegetables, such as mushrooms, bean sprouts, beans, and baby corn, may be used, and prawns can be used instead of chicken.
  • Use cooked chicken pieces instead of frying the chicken.
  • I used one non-hot red chilli for color, but you may add green chilies chopped when you add onion and sauces such tomato ketchup and chilli garlic sauce to make the noodles even more spicy and delicious.
  • To make it even easier and simpler, instead of frying separate noodles and veggies, combine everything together with the chicken and stir fried the vegetables before adding the noodles and serving hot.
  • You may use whatever kind of noodles you like, including egg noodles, eggless noodles, and other noodles; use a bit thicker than I did, or look at the form and size of the noodles in restaurants.
  • I sometimes stir fried the noodles with ginger, garlic, and chilli flakes for 2 to 3 minutes, until the color changes slightly, then combine with the veggies. Refer to my recipe for no-soya-sauce spicy vegetable chow Mein/hakka noodle.


This is a blog about hakka noodles. Hakka noodles are noodles with vegetables in the soup, like bok choy, carrot, celery, green onions, and bean sprouts. Hakka noodles are also called hakka or aro di di noodles. Hakka noodles are usually sold in glass jars. Hakka noodles are also called hakka or aro di di noodles. They are also sometimes called asian noodles. They are also called hakka noodles. Hakka noodles are also called hakka or aro di di noodles. These noodles are also called hakka noodles.. Read more about non veg noodles and let us know what you think.

Frequently Asked Questions

Is chicken Hakka Noodles healthy?

Yes, chicken Hakka Noodles are healthy.

What is the difference between veg noodles and Hakka noodles?

Hakka noodles are a type of Chinese noodle that is made with wheat flour. They are usually served in soup or stir-fried with vegetables, meat, and/or seafood.

What is the difference between noodles and Hakka noodles?

Noodles are a type of pasta, while Hakka noodles are a type of Chinese noodle.

Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.