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!

📝 Ingredients

• 210 g chicken breast or thighs (thinly sliced into small ~1/2” pieces -See Note 1)
• 170 g chow mein stir-fry noodles (uncooked)
• 2 tbsp + 1 tsp neutral oil (such as grapeseed or avocado, divided)
• 3 garlic cloves (minced)
• 1/4 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)
• 1/2 small red onion (quartered & thinly sliced)
• 1/2 bell pepper (capsicum) ((green or red or a combo), cored, halved widthwise and cut into thin (~1/4 inch) strips)
• 1/4 tsp sea salt
• 1/2 cup low-sodium vegetable stock (See Note 3 for Doubling)
• lime wedges (optional - for serving)
• 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.)
• 1 1/2 - 2 tsp sugar (depending on how sweet your chili garlic is)
• 1/2 tsp toasted sesame oil
• 1/2-1 tsp black pepper (1/2 tsp is kid-friendly, 1 tsp is spicy)
• 1/2 tsp red chili flakes (reduce to 1/4 tsp for kids)
• 1/8 tsp ground white pepper
• 1/4 tsp sea salt (more to taste)

👨‍🍳 Instructions

1. 1Place all ingredients listed under ‘Hakka Noodles Sauce’ in a medium bowl and whisk to combine.
2. 2Pour 2 tbsp of sauce over the chicken and toss to marinate. Set aside while you prepare the noodles.
3. 3Prepare 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.
4. 4Heat 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.
5. 5Add 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.