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 for 2 servings:

  • 4 chicken thigh fillets
  • 2 medium egg noodle nests
  • 1 large Pak Choi finely shredded
  • 1 large carrot
  • 5 spring onions
  • sesame oil (optional)
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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!

    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 Top Reviews

Ellie - 12th July 2020

Very nice, filling meal

Ellie - 12th July 2020

Very nice, filling meal

Sarah - 9th July 2020

Quite a lot of prep and juggling a few things at once but we’ll worth it - delicious!

Lucy - 9th July 2020

Loved it and didn’t think I would!

Lucy - 9th July 2020

Loved it and didn’t think I would!

DAVID - 9th July 2020

A New favourite, great combination, fantastic

DAVID - 9th July 2020

A New favourite, great combination, fantastic

Anne - 9th July 2020

So easy to make and it tasted delicious. A combination of Indian and Chinese

Anne - 9th July 2020

So easy to make and it tasted delicious. A combination of Indian and Chinese

Selina - 8th July 2020

So easy and so quick!! Delicious, will be getting this one again!

Selina - 8th July 2020

So easy and so quick!! Delicious, will be getting this one again!

Shona - 8th July 2020

This was superb and so tasty

Jonathan - 7th July 2020

One of the best Simply Cook meals we’ve had. Absolutely loved it!!!!

Jonathan - 7th July 2020

One of the best Simply Cook meals we’ve had. Absolutely loved it!!!!

Amy - 7th July 2020

Very tasty. Grew on me as I ate more.

Leslie - 6th July 2020

Delicious ????

Leslie - 6th July 2020

Delicious ????

Mona - 5th July 2020

The heat level didn’t compare to other recipes which rated the same.

Richard - 3rd July 2020

Very nice and so easy

Richard - 3rd July 2020

Very nice and so easy

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