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:

4
chicken thigh fillets
 
2
medium egg noodle nests (or GF noodles, e.g. rice or buckwheat)
 
1
large Pak Choi finely shredded
 
1
large carrot
 
5
spring onions
 
sesame oil(optional)
 
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Our 20 minute recipe

  • 1.

    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.

    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.

    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).

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Indochinese Hakka Noodles Reviews

BASED ON 9 reviews

Joanne - Jul 16, 2018

Very tasty. Hubby loved it. I found it just a bit too spicy.

Alison - Jul 16, 2018

Bit too hot for me!

nicky - Jul 03, 2018

Mildly spicy, healthy stir fry dish that's easy to prepare. Great for a midweek meal but good enough to share with friends too.

Paula - Jul 03, 2018

Excellent, authentic noodle dish which is easy to prepare and super-tasty.

Jen - Jul 03, 2018

Lots of flavour to this dish. Rather spicy so not for the faint hearted!

Stephen - Jul 03, 2018

When you can't decide to have Indian or Chinese takeaway, put take-away menus down and grab the Simply Cook Indochinese Hakka Noodles - they are much tastier and will save you money at the same time.

dorothy - Jul 03, 2018

Noodle heaven

Rhiannon - Jul 03, 2018

Tasty, spicy chicken noodles. Felt light and perfect for summer.

wendy - Jul 03, 2018

Yet another stupendous recipe from Simply Cook! Very quick and easy to make. In fact I rustled this dish up shortly before going off on night work, sat curled up in front of the tv and scoffed most of it! it was so morish, I couldn't put it down. Seemed a shame to leave the rest at home so that came to work with me. The flavours are lovely.. noodles with a kick.....I want more!

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