Chicken hakka noodles (Indo-Chinese) from The Flavor Equation: The Science of Great Cooking Explained: More Than 100 Essential Recipes (page 216) by Nik Sharma

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chilli-soy vinegar sauce; Indo-Sichuan sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • catmummery on December 11, 2023

    Like others didn't make the extra sauces but next time perhaps as can only enhance. Even without, this was super-delicious. I replaced green beans and carrots with asparagus and courgette as that's what i had. Also used left over rare roast beef instead of chicken - It was lovely. The pepper and anchur make all the difference. Loved it. and will repeat.

  • Stephenn31 on September 11, 2023

    Turned out really well and a great way to use up extra veggies in the fridge. The Indo-Sichuan sauce recommendation on the side was an excellent complement.

  • Delys77 on October 29, 2022

    Lovely little dish. I agree that it has a good balance of veggies, protein and starch. I didn't make the sauces but did add a bit of Maggi and sriracha when serving. Also grilled some chicken breasts that I put into a bit of a soy marinade. The combo of savoury, sour and spicy is really quite nice and I loved the cumin in this. Will repeat.

  • lizbot2000 on November 17, 2020

    This was really, really delicious. I didn't make the accompanying sauces, but I want to next time because I bet they make it even better. This is a great way to cram a ton of veggies into one meal without really noticing how veggie-heavy it is. I subbed bok choy (sliced white parts with the other veggies, green parts at the end) for the green beans, which I'm not a fan of in stir fries.

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