Hakka Noodles
Stir-fried noodles with crisp vegetables and tender chicken in a savory soy-ginger sauce. This chinese-inspired asian ready in about 35 minutes pairs egg noodles, boneless chicken breast, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz egg noodles
- 1/2 lb boneless chicken breast
- 2 tbsp vegetable oil
- 1/2 cup onion
- 2 cloves garlic
- 1 tbsp ginger
- 1/2 cup red bell pepper
- 1 cup mixed vegetables
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1/2 tsp white pepper
- 2 tbsp cornstarch
- 2 tbsp water
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Cook 8 oz egg noodles according to package directions until al dente. Drain and set aside.
- Step 2: In a small bowl, mix 2 tbsp cornstarch and 2 tbsp water to make a slurry. Set aside.
- Step 3: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat. Add 1/2 lb sliced chicken and stir-fry until golden and cooked through, about 4-5 minutes. Remove and set aside.
- Step 4: In the same wok, add 1/2 cup finely chopped onion and stir-fry for 2 minutes until softened. Add 2 cloves minced garlic and 1 tbsp grated ginger, stir-fry for 30 seconds until fragrant.
- Step 5: Add 1/2 cup sliced red bell pepper and 1 cup mixed vegetables, stir-fry for 3-4 minutes until vegetables are crisp-tender.
- Step 6: Add 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, and 1/2 tsp white pepper. Stir to combine.
- Step 7: Return the chicken to the wok, add the cornstarch slurry, and stir-fry for 1 minute until sauce thickens.
- Step 8: Add the cooked noodles and toss to coat evenly. Cook for 2 more minutes until heated through.
Frequently asked questions
How long does Hakka Noodles take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Hakka Noodles?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep egg noodles from drying out.
Can I substitute ingredients in Hakka Noodles?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Hakka Noodles for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Hakka Noodles?
Chinese asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Loved the authentic flavor. Made it for my husband and he couldn't stop eating!
- ★★★★★
These noodles were a hit at my family dinner! The sauce was perfectly balanced and the texture was just right.
- ★★★★☆
Great recipe, but the noodles were a bit too salty for my taste.
