Hakka Noodles & Chili Chicken

Indo-Chinese Takeout at home

Before I traveled to India, I had no idea what Indo-Chinese food even was. But that changed after hours of flying because I landed in Kerala, made it to my Airbnb, and ordered some takeout. On the menu? Hakka noodles and chili chicken. That first bite after a long travel day was like biting into heavennn! I ended up ordering this combo multiple times during my trip, and I haven’t stopped thinking about it since. So here we are! Recreating the takeout vibes at home two years later. This particular Indo-Chinese meal combo is a little sweets, a little spicy, and comes together in about 45 minutes if you move efficiently.

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Time Breakdown:

• Prep time: 20 minutes

• Cook time: 25 minutes

• Total time: ~45 minutes

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Ingredients

Hakka Noodles:

• 12 oz Hakka noodles (or chow mein noodles)

• 2 tbsp oil

• 1/4 red onion, sliced

• 3 cloves garlic, minced

• 1 tbsp ginger, minced

• 2–3 green chillies, sliced

• 1 large carrot, sliced

• 1 cup cabbage, sliced

• 1/2 red bell pepper, sliced

• 2 tbsp ketchup

• 2 tbsp soy sauce

• 1 tbsp white vinegar

• 1 tsp black pepper

• Garnish: sliced green onion

Chili Chicken Marinade:

• 2 lbs boneless, skinless chicken thighs, chopped

• 1 tbsp Kashmiri chili powder (can substitute for paprika mixed with cayenne for spice)

• 1 tbsp garlic paste

• 1 tbsp ginger paste

• 1 tbsp vinegar

• 1/2 tsp salt

• 1 tsp black pepper

• 1/4 cup cornstarch

• 1/4 cup flour

• 1/4 cup water

• For frying: 3 cups oil

Chili Chicken Stir-Fy Sauce:

• 2 tbsp hot sauce

• 2 tbsp ketchup

• 2 tbsp soy sauce

• 1 tbsp sugar or honey

Chili Chicken Stir-Fry Base:

• 3 tbsp oil

• 3 green chilies, sliced

• 5 cloves garlic, finely sliced

• 1” piece of ginger, thinly sliced

• 1/2 red onion, thinly sliced

Equipment Used:
I used a carbon steel wok for both the chili chicken and Hakka noodles. It holds heat beautifully and makes quick stir-fries so much easier. A good wok is key to getting that slightly smoky flavor and even cooking.