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

Elaine - 26th September 2020

Ace in one word

Sue - 23rd September 2020

Good dish but I find most noodle dishes taste the same

Sue - 23rd September 2020

Good dish but I find most noodle dishes taste the same

Catherine - 22nd September 2020

Really tasty, could add extra stir fry veg. Little bit of heat.. yum!

Catherine - 22nd September 2020

Really tasty, could add extra stir fry veg. Little bit of heat.. yum!

Ruth - 20th September 2020

Ruth - 20th September 2020

Jayne - 18th September 2020

Really tasty

Jayne - 18th September 2020

Really tasty

Rachel - 16th September 2020

Easy, tasty, added a chilli. Will order again

Rachel - 16th September 2020

Easy, tasty, added a chilli. Will order again

James - 15th September 2020

Delicious

James - 15th September 2020

Delicious

Simon - 14th September 2020

A big comforting bowl of flavour, very nice indeed. I added a green chilli for an extra kick.

Simon - 14th September 2020

A big comforting bowl of flavour, very nice indeed. I added a green chilli for an extra kick.

Kirsty - 14th September 2020

The Indian spice mix for the chicken is so good I would bulk buy little pots of it just so I could cook my chicken in it forever more. I’m not great at spicy things personally so I only used half of the other pots but the chicken, fried veg and noodles were actually delicious fairly plain!

Amanda - 12th September 2020

This was really nice, it was a mix between chinese and indian. I added too much of the spicy sauce the 2nd time I cooked it and it was a little hot for us. It was still yummy and we'll have it again. A great dish for any night but especially at the weekend.

Amanda - 12th September 2020

This was really nice, it was a mix between chinese and indian. I added too much of the spicy sauce the 2nd time I cooked it and it was a little hot for us. It was still yummy and we'll have it again. A great dish for any night but especially at the weekend.

Lynni - 12th September 2020

Absolutely yummy ????

Lynni - 12th September 2020

Absolutely yummy ????

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