Pan-Fry

Jerk-Spiced Chicken Hakka Noodles

by:
February 19, 2015
4.6
5 Ratings
Jerk-Spiced Chicken Hakka Noodles
Photo by James Ransom
  • Serves 4
Author Notes

Hakka noodles are very popular Chinese and Indian dishes. As a child growing up in Calcutta, India, I ate them all the time. For this variation, I added jerk-seasoned chicken (the recipe was given to me by my daughter's babysitter), which marries so well with the Indo-Chinese spiced Hakka noodles. It's full of fun and flavor. —Shalini Singh @ Shalini's Kitchen

What You'll Need
Ingredients
  • For the jerk chicken:
  • 6 scallions
  • 1 jalapeño
  • 1 teaspoon allspice
  • 1/2 tablespoon dried thyme
  • 1 tablespoon ground coriander
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon brown sugar
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1/4 cup distilled white vinegar
  • 1 tablespoon neutral oil
  • 1 pound chicken thighs, thinly sliced
  • For the jerk chicken Hakka noodles:
  • 3 tablespoons neutral oil, divided
  • 1/2 teaspoon ground black pepper
  • 1 1/2 cups shredded cabbage
  • 1/2 cup sliced carrots
  • 1 small onion, diced
  • 1 red pepper, thinly sliced
  • 8 scallions, chopped
  • 1 1/2 tablespoons dark soy sauce
  • 1 tablespoon distilled white vinegar
  • 2 tablespoons ketchup
  • 1 teaspoon Sriracha or other hot sauce
  • 1 teaspoon grated ginger
  • 1 teaspoon finely minced garlic
  • 10 ounces cooked Chinese noodles or egg noodles
  • 1 1/2 teaspoons salt, or as needed
Directions
  1. For the jerk chicken:
  2. In a small bowl, whisk together all of the ingredients except the chicken thighs until it forms a thick purée.
  3. Add the chicken pieces to the bowl and mix until the chicken is well-covered with marinade. Set aside.
  1. For the jerk chicken Hakka noodles:
  2. In a large wok over medium heat, add 2 tablespoons of the oil and the black pepper and cook for 30 seconds.
  3. Add the cabbage, carrots, onion, red pepper, and scallions and cook for about 10 minutes, or until the vegetables soften.
  4. Meanwhile, in a separate small bowl, mix together the soy sauce, vinegar, ketchup, Sriracha, ginger, and garlic. Set aside.
  5. Once the vegetables are cooked, remove them from the heat and transfer them to a medium bowl.
  6. Add the remaining tablespoon of oil into the wok and add the jerk spice chicken and pan-fry for about 8 to 10 minutes or until done.
  7. Add in the vegetables, vinegar-ketchup sauce, and noodles and stir to thoroughly coat.
  8. Check for salt and add as needed.
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19 Reviews

Rey C.
Rey C. August 28, 2019
I’ve been making this recipe for a couple years now, but at some point fell out of love. Today I tried some minor adaptations. I found some smoked black pepper this week, I used that thoroughout. I switched normal ol’ sriracha for a blend of Sriraja (garlicky, a little sweeter and more flavor) and yellow extra spicy sriracha that I found at the local giant Asian market. Finally, in the ketchup sauce, I used Chinese black vinegar instead of distilled white.

WOW - flavors jumped out. Give it a try
 
Nancy
Nancy May 26, 2017
Wow wow wow! This is my kind of food, so flavorful, not really spicy in my opinion, just amazing flavors and very colorful. So, the first part of the recipe marinade, I had to assume that you needed to maybe give the scallions and jalapeno a spin in the mini chop. Worked for me, closer to a paste described but still, not really. I used 20 oz chicken thighs, partially froze and sliced thin. Huh that part is a bit confusing I agree with others. All in all I love this and I'm gonna bask in all the great comments I will get for sure!!
 
Jaimie M.
Jaimie M. May 25, 2016
Finally got a chance to make this. I'm veggie so I made the marinade and coated 8 slabs of tofu cut from a block of extra firm with the mix. I then grilled the tofu using Serious Eats' suggestions. I sliced all the vegetables thinly like the cabbage and sautéed as directed. I held back the green part of the green onions until the last few minutes and added them with the marinade and sauce to finish. Served the tofu with the noodles/veggies and it was delicious. It was missing something - even as a veggie dish I expected it to pop more. I haven't put my finger on what it needs for my variation. I did reduce the cinnamon by half, but I don't think that would have helped. It's worth tweaking it and I'll give it another try. Thanks for posting.
 
rob W.
rob W. October 31, 2015
hi, can this recipe be made to save in recipe box?
 
rob W.
rob W. October 31, 2015
sorry........looking forward to making this dish, tx!
 
pidgeon92
pidgeon92 August 22, 2015
I made this a few days ago, and we just finished off the leftovers for lunch today. We both really loved it, and I will make it often. I bought chicken leg/thigh quarters, and by the time I was done separating the leg, and incompetently deboning/removing the back from the thighs all I had left was little chunks of thigh meat, which was perfect for this recipe.
 
Shalini S.
Shalini S. October 9, 2015
Thanks for the review and so happy that you enjoyed it.
 
george H.
george H. July 29, 2015
I was also fooled by "1 pound chicken thighs,thinly shredded". Cooked the chicken on the BBQ then shredded it the next day. Otherwise followed the recipe. The entire "marinade" went in the wok along with the chicken. It's a really good thing that my wife and I like hot food. Tempered the heat with some chutney. This is actually my kind of hot dish. The heat should not bother your mouth but your forehead should sweat. I may use a smaller Jalapeno next time(mine was over 4" long and meaty) but the only other change is it seems to need some cumin. Wife thinks sour cream on top.
 
Shalini S.
Shalini S. July 30, 2015
Thanks for the review. I sometimes eliminate the jalapeño or de-seed it to make it flavorful without excessive heat.
 
george H.
george H. July 30, 2015
Well it's growing on me. Fixed it for dinner and have had left overs for lunch twice. Seems to benefit from re-heating or I'm just more prepared for the spice. Will definitely prepare again.
 
Carrie B.
Carrie B. July 27, 2015
Could this be served at room temperature like a salad?
 
Shalini S.
Shalini S. July 30, 2015
Hi Carrie. I have never tried serving it at room temperature so am not sure how that would taste. Do let me know if you try it.
 
Brett S.
Brett S. July 27, 2015
I think this is a great recipe. The sauce for the Hakka noodles was excellent.
 
Shalini S.
Shalini S. July 30, 2015
Thank you Brett. I love the idea of grilling the chicken. Am going to try that next time.
 
Brett S.
Brett S. July 30, 2015
I made the jerk puree up the night before and let the chicken sit in it for almost 24 hrs by the time it was dinner. then I grilled the chicken. also I added the juice from about 1 lime too. I also used coconut oil with the veggies,
 
Carrie B.
Carrie B. July 26, 2015
How do you shred raw chicken?
 
Shalini S.
Shalini S. July 26, 2015
Good point. It should say thinly sliced rather than shredded.
 
Brett S.
Brett S. July 27, 2015
I grilled the chicken first to get a nice char on the chicken then I cut it up and added with the veggies and noodles.
 
Lia S.
Lia S. October 26, 2015
It does say "thinly sliced" not shredded - or perhaps you've updated?