Chicken Hakka Noodles
Lunch • India
How to Make Chicken Hakka Noodles (Traditional & Healthy Version)
Chicken Hakka Noodles is a beloved dish from the Indo-Chinese cuisine, which uniquely blends Indian spices and Chinese stir-fry techniques. Popular across India, especially in cities like Kolkata and Mumbai, Chicken Hakka Noodles is a staple in family get-togethers, birthday parties, and festive occasions such as Holi and New Year gatherings. The dish features tender pieces of chicken tossed with atta-based noodles, vibrant vegetables, and savoury sauces, all stir-fried on a hot kadhai or wok. The taste is a harmonious mix of umami, mild heat, and the crunch of fresh veggies, making it a favorite among people of all ages. What makes Chicken Hakka Noodles stand out is its adaptability and quick preparation, making it a perfect lunch option for busy weekdays. Its roots in the Chinese community of Kolkata have evolved to incorporate Indian flavors like green chilies, garlic, and soy sauce, reflecting India’s love for bold, aromatic spices. This version is designed to be health-conscious, using less oil, lean chicken, and plenty of fiber-rich vegetables, so you can enjoy all the authentic taste without the guilt. Whether you’re celebrating a festival or just craving something special, Chicken Hakka Noodles brings restaurant-style flavor right to your home kitchen.
Ingredients(for 1 bowl (approx. 200g) per serving)
- 150g Whole wheat atta noodles (Use atta-based noodles for extra fiber)
- 100g Boneless chicken breast (Cut into thin strips)
- 1/2 cup Carrot (Julienned (gajar))
- 1/2 cup Cabbage (Shredded (patta gobhi))
- 1/4 cup Capsicum (Thinly sliced (shimla mirch))
- 1/4 cup Spring onion (Chopped, including greens)
- 4 cloves Garlic (Finely chopped (lahsun))
- 1 Green chili (Slit (hari mirch)) - optional
- 2 tbsp Low sodium soy sauce
- 1 tsp Vinegar (Rice vinegar or synthetic)
- 1/2 tsp Black pepper powder (Kali mirch)
- to taste Salt (Namak)
- 1 tbsp Refined oil or sesame oil (Use cold-pressed for health)
Instructions
- 1
Boil atta noodles in sufficient water with a pinch of salt until al dente. Drain and rinse with cold water to stop cooking. Toss with a few drops of oil to prevent sticking.
8 minutes
Do not overcook noodles; they should remain firm.
- 2
Heat half the oil in a kadhai or wok on high flame. Add garlic and green chili, sauté until fragrant.
2 minutes
Keep flame high for a smoky, restaurant-style flavor.
- 3
Add chicken strips and stir-fry until just cooked and tender. Remove and keep aside.
3 minutes
Thin strips of chicken cook quickly and stay juicy.
- 4
In the same kadhai, add remaining oil. Add all vegetables (carrot, cabbage, capsicum, spring onion white parts) and stir-fry on high heat until slightly crisp.
4 minutes
Don't overcook veggies; retain some crunch for texture.
Why This Dish is Healthy
This healthy Chicken Hakka Noodles recipe uses whole wheat atta noodles instead of refined maida, boosting fiber and keeping you fuller for longer. Lean chicken breast provides high-quality protein with minimal fat, while the abundance of fresh vegetables adds vitamins and minerals without extra calories. Cooking with less oil and reduced-sodium soy sauce keeps the dish light and heart-friendly, perfect for those watching their weight or managing lifestyle diseases.
Chicken Hakka Noodles provides a balanced mix of lean protein, complex carbohydrates, and dietary fiber from chicken, whole wheat noodles, and fresh vegetables. The use of less oil and minimal sauces reduces saturated fat and sodium, making it a heart-smart option. Vegetables like carrot, cabbage, and capsicum are rich in vitamins A, C, and antioxidants, supporting immunity and eye health. Chicken adds essential amino acids for muscle maintenance. This meal is filling yet light, making it ideal for calorie-conscious eaters.
Pro Tips
- 💡Tip 1: Prep all ingredients before you start cooking for quick, seamless stir-frying.
- 💡Tip 2: Use a heavy-bottomed kadhai or wok for even heat distribution.
- 💡Tip 3: Add a dash of lemon juice for extra zing before serving.
Storage & Serving
Store leftover Chicken Hakka Noodles in an airtight dabba in the refrigerator for up to 2 days. Reheat in a kadhai or microwave before serving. Avoid freezing as noodles may lose texture.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 430.0 kcal |
