Tasty Chicken Hakka Noodles: Master 2 Methods at Home

Chicken Hakka Noodles Recipe is the best and classic local Hawaii dish, that is very popular and brings back so many happy childhood and potluck memories in our minds. It’s a simmered chicken, vegetable, and noodle dish that’s commonly seasoned with a combination of chicken broth, soy sauce, mirin, and sesame oil.

Chicken Hakka Noodles is considered Hawaii’s version of Japanese sukiyaki! It’s a great mix of the good things: chicken, mushrooms, carrots, bamboo shoots, and noodles, simmered in a simple savory broth. Oceanrecipes has the two best and flexible recipes for you.

Moreover, the main vegetables in this Chicken Noodles Recipe are ginger, garlic, onions, carrots, mushrooms, and best-canned bamboo shoots. It’s a fact that people love making this Chicken Hakka because it tastes super malicious and it’s one of those use what you’ve got in your fridge amazing recipes. Leave out the ingredients that you don’t have, and add any ingredients that you do have in your fridge. Simmer it all on your stove and then simply eat with rice.

Ingredients of Chicken Hakka Noodles Recipe:

• One pound boneless, skinless chicken thighs, cut into bite-sized pieces
• One 2-inch piece ginger, julienned
• Five garlic cloves, minced
• Three cups chicken broth
• Half cup soy sauce
• ⅓ cup of mirin
• One tablespoon sesame oil
• One onion, sliced
• One carrot, julienned
• Eight dried shiitake mushrooms, soaked in a cup of hot water for one hour to rehydrate
• 1 8-ounce can bamboo shoots
• Five ounces cellophane noodles
• Three stalks of green onions, cut into 1-inch pieces
• One bunch watercress, cut in half

Method #1:

Step #1

Firstly take a large saucepan, brown the chicken over medium-high heat for almost three minutes. Add the ginger and garlic to it and saute for two more minutes.

Step #2

After that, add the chicken broth, soy sauce, mirin, and sesame oil to your pan. Bring it to a boil.

Step #3

Now add the onion, carrots, shiitake mushrooms, and the bamboo shoots in it. Mix and turn the heat to low, put the lid of your pan on it, and let simmer for almost five minutes.

Step #4

In this step, you have to remove the lid and then add the cellophane noodles. Cook it for eight minutes more over medium heat until your noodles are cooked through and most of the liquid is absorbed in it. Your final dish must be “saucy” but not soupy.

Step #5

Furthermore, add the green onions and watercress stems to it. Stir and cook it for one minute. Turn off the heat and add the watercress leaves to it. Mix and serve it to your family. Eat plain or spooned over a large size bowl of rice.

Ingredients:

• One and a half pounds skinless, boneless chicken breast meat
• ¾ cup of white sugar
• ¾ cup of soy sauce
• ¾ cup mirin is Japanese sweet wine
• Two tablespoons vegetable oil
• One tablespoon grated fresh ginger
• Three carrots, julienned
• Two onions, thinly sliced
• One can shredded bamboo, drained
• Half pound fresh mushrooms, sliced
• One cup trimmed and coarsely chopped watercress
• One package of rice noodles, soaked and cut into 2-inch pieces

Method #2: 

Step #1

Cut the chicken meat into bite-size pieces. In a medium-size bowl combine this sugar, soy sauce, and mirin wine. Mix it very well, and set it aside.

Step #2

In the second step, take a skillet or wok, heat oil over medium-high heat. Squeeze the juice from your grated ginger into the wok, and then add grated ginger, and stir fry until it becomes fully brown.

However, discard all your ginger fibers. Increase the heat to high, and stir constantly in chicken. Season it with soy sauce mixture, and cook it for two more minutes.

Step #3

Lastly one at a time adds all the carrots, onions, bamboo shoots, mushrooms, and watercress. You have to stir after each addition. Add rice noodles; cook, stirring, for about three to four more minutes, or until done. Your Chicken Hakka Noodles Recipe is ready to serve.