Chicken Hakka Noodles

Find some left-over chicken curry that you don’t want to throw away? Shred the chicken and use it in this Chinese-ish dish with Indian flavors.

Serves: 3

Chinese Noodles – 2 cups
Oil – 4 tbsp
Chopped Onions – 1 cup
Ginger-Garlic paste – 1 tsp
Carrot – 1 (grated)
Broccoli –  a handful
Capsicum –  1 (thinly sliced)
Spring Onion – 1 (chopped)
Shredded Chicken – 1 cup
Soy Sauce – 0.5 cup
Pepper – 1 tbsp

Step 1: Cook the noodles as per packet instructions. Once done, leave it to strain and make sure you pour some cold water over it to avoid further cooking.

Step 2: Add some oil in a wok, and let it heat up. Once its really hot, drop in the onions, and saute until translucent. Stir in the ginger-garlic paste.

Step 3: In a bowl, take a handful of washed broccoli and microwave for 30 seconds. This is a quick way to get the steamed effect. Add the broccoli, carrots & capsicum and cook until they soften.

Step 4: Now its time to add in the spring onions, the shredded chicken, cooked noodles and the soy sauce. You could sprinkle some pepper powder if you like it spicy. Mix well.

Grab a fork, and enjoy while hot.


  • You could add your own choice of veggies.
  • Add more chicken or more veggies. Its totally up to you.
  • Chinese noodles may also be substituted with spaghetti.

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