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Jerk Spiced Chicken Hakka Noodles

If you haven't already heard, Indian Chinese food is extremely popular in India. It is said to have been developed by a small Chinese community that live in Kolkata, India (which is where I am from) over a century ago. Pretty cool!! In fact, I remember drooling over the Chilli Chicken, Gobhi Manchurian and Hakka Noodles among other dishes.

The Hakka noodles are basically stir fried vegetables that are mixed into the noodles along with a special sauce. And it is so, so delicious.

Well, I decided to take it a step further and add some Jerk seasoning. I love anything Jerk and thought it would be interesting combination. And oh boy, it sure was a marriage made in Heaven.

The ingredient list is long and can seem daunting, but don't let that scare you. It is a super easy dish and well worth it.

Serves 4

For the Jerk Chicken:

6 Scallions, roughly chopped

1 Jalapeño Pepper, deseeded and roughly chopped

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 oil

1 pound chicken thighs thinly shredded

  1. Blend all the spices, vinegar and oil until it forms a thick puree. Transfer to a bowl.

  2. Add the chicken pieces to the bowl and mix until all the chicken is well covered with the jerk spice. Set aside.

For the Jerk Chicken Hakka Noodles

3 tablespoons oil

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 black soy sauce

1 tablespoon white vinegar

2 tablespoons ketchup

1 teaspoon sriracha or other hot sauce

1 teaspoon finely minced garlic

1 teaspoon grated ginger

10ounces cooked Chinese noodles or Egg noodles

1 1/2teaspoons salt

  1. Heat 2 tablespoons of oil and black pepper in a large wok on medium heat for 30 seconds.

  2. Add the cabbage, carrot, onion, red pepper, scallions and cook for about 10 minutes on medium heat or until the vegetables soften.

  3. Meanwhile in a separate small bowl mix together the soy sauce, vinegar, ketchup, hot sauce, ginger and garlic. Set aside.

  4. Once the vegetables are cooked, remove them and put them in a separate bowl.

  5. Add another tablespoon of oil into the wok and add the jerk spice and chicken and cook the chicken for about 8 to 10 minutes or until done.

  6. Add back the vegetables, the vinegar-ketchup sauce and the noodles into the wok and mix them all together.

  7. Check for salt and add as needed.

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