In India, the food of the Chinese Hakka settlers has been adapted to create tasty food within a hybrid cuisine that's neither Indian nor Chinese, but delicious! The country has been swept by an Indo-Chinese craze so much that its most popular dishes feature on menus worldwide, e.g. Chicken & Sweetcorn Soup and Chow Mein. Try our Hakka noodles with charred veg and spiced chicken for a unique take on a stir-fry.

Cook our delicious Indochinese Hakka Noodles in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Indochinese Hakka Noodles. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Indian Spice Marinade pot, a Indochinese Paste pot and a Hakka Sauce pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Indochinese Hakka Noodles in just 20 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Indian Spice Marinade
  • Indochinese Paste
  • Hakka Sauce

Your shopping list:

chicken thigh fillets
medium egg noodle nests
large Pak Choi finely shredded
large carrot
spring onions
sesame oil(optional)

Our 20 minute recipe

  • 1.

    Cook the chicken

    Heat the oven to 200C/fan 180/gas 6.

    Mix the chicken with the INDIAN SPICE MARINADE on an oiled baking sheet. Cook in the oven for 15-20 mins.

    Mix the INDOCHINESE PASTE with the HAKKA SAUCE along with 1 tbsp of water in a small glass. 

  • 2.

    Fry the veg

    Cook the noodles according to pack instructions, or until just tender.

    Heat a little oil in a non-stick wok over a medium-high heat, then fry the light green stalks of the pak choi with the carrots for 2 mins. Try to keep the heat as high as possible without burning the veg. (You want to get a little browning/charring and a nutty, almost smoky wok-fried flavour to the veg.) 

  • 3.

    Add the sauce

    Drain the noodles, toss them in 1-2 tsps of veg oil (or sesame oil) to stop them sticking, then add to the wok and stir-fry with the veg. (Tongs are helpful here).

    Turn the heat down, pour in your Indochinese sauce mixture and stir well.

    Add the remaining green leaves of the pak choi and most of the spring onions and mix well.

    Add the cooked chicken pieces from the tray to the wok and mix really well with the noodles. 

  • 4.


    Serve the noodles in bowls and sprinkle the rest of your spring onions over it. Drizzle a tiny amount of sesame oil over it (if you have it). 


Indochinese Hakka Noodles Reviews

BASED ON 2620 reviews

Sally - Apr 25, 2019

Tasted amazing the best stir-fry I have ever tasted!!! Can’t wait to order this one again!!

David - Apr 25, 2019

Spicy, but lovely!

Kipi - Apr 24, 2019

Fantastic flavour

Angela - Apr 23, 2019


Katie - Apr 23, 2019

So tasty and easy to follow

Steph - Apr 23, 2019

Again this is one of my 2 favourite dishes even if a bit more fidley to make.

Jack - Apr 21, 2019

Nice flavours & super easy to make.

Lesley - Apr 19, 2019


Anthony - Apr 17, 2019

The best meal we've tried so far. Added cooked chicken skins for an extra bit of crunch, seemed stupid to throw them away.

Alyson - Apr 17, 2019

It was really tasty but would have liked a slightly bigger portion and a little more sauce. Will cook again.

Agnes - Apr 16, 2019

Took longer than 20 minutes to cook including the preparation, yet it was a good portion for two and yummy ????

Kimberley - Apr 16, 2019

Enjoyed this, really tasty and a nice kick to it!

Debbie - Apr 16, 2019

Lovely and spicy.

Amanda - Apr 16, 2019

Very tasty dish

Lorraine - Apr 15, 2019


Lesley - Apr 14, 2019

A bit dry, very tasty, unsure if I would have again

Rebecca - Apr 13, 2019

Not much flavour

Renata - Apr 13, 2019

Loved it - ordered more already ! Scrummy

Alasdair - Apr 13, 2019

Good mixture of textures with a nice heat to it.

tracey - Apr 11, 2019

very tasty

David - Apr 11, 2019

Simple to cook but not the tastiest of meals.

Gemma - Apr 10, 2019

Easy and very tasty

Caroline - Apr 10, 2019

Really really good!!

Jemma - Apr 09, 2019

Husbands favourite to date!

Ruby - Apr 09, 2019

Tasted amazing. Really easy to cook, and one of the best recipes we’ve tried so far

Vicki - Apr 07, 2019

Luvly jubbly!

Lisa - Apr 06, 2019

Very spicy but we like it hot. Would buy this one again !

Elizabeth - Apr 05, 2019

Delicious and very tasty

David - Apr 04, 2019

Very tasty 10/10

Holly - Apr 04, 2019

Very tasty and easy to make

sara - Apr 03, 2019

Used rice and added broccoli tips and pepper to the stir fry. Delicious

Tatiana - Apr 03, 2019

My husband’s favorite so far! (2 boxes in)

faye - Apr 02, 2019

Love this recipe. We always use more chicken and veg and it does 3 portions easily. One of our favourites

Jane - Apr 02, 2019

Lovely & spicey! Very tasty.

Robert - Apr 02, 2019

Belicous, almost a 5!

Kirsty - Apr 02, 2019

Nice flavours

Jane - Apr 01, 2019

Really loved this tasty easy recipe

Plum - Apr 01, 2019

So quick and easy. Tasty too.

Barbara - Apr 01, 2019

All I can say is delicious

Francesca - Mar 31, 2019

Favouring on the chicken was amazing but the noodles were so plain. I didn't particularly like it.

Eluned - Mar 30, 2019

Tasty, family really enjoyed it

Rab - Mar 30, 2019

Really tasty. Did find it slightly spicy but hubby didn’t.

Suzanne - Mar 28, 2019

Yum! This was super easy and really tasty!!

Susan - Mar 27, 2019


Chris - Mar 25, 2019

Could have done with more sauce, a little dry.

Julie - Mar 25, 2019

Very tasty

Isobel - Mar 25, 2019

Delicious and so easy

Maddie - Mar 24, 2019

Needs more sauce

Isla - Mar 22, 2019

Made this with kale in place of pak choi and rice noodles (what we had in cupboard!). Lovely flavours, slight hot kick but not at all overpowering.

Claire - Mar 22, 2019

Delicious and super quick to make


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