Hakka Noodles (Desi Chow Mein)

Top view of a bowl of Hakka Noodles with a pair of chopsticks.

Hakka Noodles (Desi Chow Mein)

Hakka Noodles, the Desi version of Chow Mein, are an Indo-Chinese staple. This easy recipe has a balanced yet bold flavor and is ready in less than 40 minutes (including veggie prep). Omit chicken to make it vegetarian. Tested to perfection!

Course Main Course

Cuisine Indo-Chinese

Diet Halal

Keyword desi chow mein, hakka noodles

Prep Time 25

Cook Time 15

Total Time 40

Servings servings

Calories 403

Author Izzah Cheema

Equipment

wok or wide-bottomed pan no lid required

Ingredients

210 g chicken breast or thighs thinly sliced into small ~½” pieces -See Note 1
170 g chow mein stir-fry noodles (uncooked) or Ching’s Hakka Noodles (available at Indo-Pak grocery stores) - See Note 2
2 tbsp + 1 tsp neutral oil such as grapeseed or avocado, divided
3 garlic cloves minced
¼ inch fresh ginger minced
3 green onions thinly sliced, reserve some green parts for garnish
4 oz green cabbage (white cabbage) thinly sliced into 2” strips
1 carrot julienned
½ small red onion quartered & thinly sliced
½ bell pepper (capsicum) (green or red or a combo), cored, halved widthwise and cut into thin (~¼ inch) strips
¼ tsp sea salt
½ cup low-sodium vegetable stock
lime wedges optional - for serving

Hakka Noodles Sauce

1 tsp cornstarch (or cornflour)
3 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp rice vinegar
2 tsp chili garlic sauce Lee Kum Kee, Huy Fong, or any Indian/Pakistani brands, etc.
1½ - 2 tsp sugar depending on how sweet your chili garlic is
½ tsp toasted sesame oil
½-1 tsp black pepper ½ tsp is kid-friendly, 1 tsp is spicy
½ tsp red chili flakes reduce to 1/4 tsp for kids
⅛ tsp ground white pepper
¼ tsp sea salt more to taste

US Customary - Metric

Instructions

Place all ingredients listed under ‘Hakka Noodles Sauce’ in a medium bowl and whisk to combine.
Pour 2 tbsp of sauce over the chicken and toss to marinate. Set aside while you prepare the noodles.
Prepare noodles according to packet instructions. (I boil mine in 8-9 cups of water for 3 minutes. Then drain and rinse with cold water.) Use a tong to toss with 1 tsp of the oil to prevent them from sticking.
Heat remaining 2 tbsp oil in a large nonstick wok or fry pan over high heat. Add garlic and ginger and stir-fry for 10-15 seconds, until golden and starting to brown. Add the chicken and stir-fry until the color changes from pink to pale, 1-2 minutes. Stir in the veggies (green onions, cabbage, carrot, onion, and bell peppers). Sprinkle in ¼ tsp sea salt. Stir-fry for 5 minutes, until the cabbage is wilted and the vegetables are tender.
Add the noodles, sauce, and vegetable stock. Using tongs or two wooden spoons, toss everything together until combined and the sauce has dried up, 2-3 minutes. Garnish with green parts of onion and serve immediately. I like to serve with lime wedges, chili garlic, or ketchup.

Video

Notes

Note 1: If using chicken breast, keep it extra tender by using the velveting method, which Nagi's recipe suggests, and I've always practiced in recipes like my Cashew Chicken. Here's what you do:

Place the chicken in a strainer or colander and sprinkle it with baking soda. Mix well and let this mixture rest for 15-20 minutes. Rinse the chicken thoroughly, ensuring it's completely free of any baking soda. Pat dry. Then proceed with marination.

Some people prefer more chicken, and you can go up to 1/2 lb (~227g) without it being too much. To skip the chicken and make a vegetarian version, omit the chicken and the small amount of salt.

Note 2: If you're not able to find chow mein noodles, hakka noodles, or lo mein noodles, any thin wheat noodles would do (even spaghetti!).

Recipe inspired by: RecipeTin Eats' Chicken Chow Mein

Nutrition