Desi Chow Mein, also known as Chicken Hakka Noodles, is the version of chow mein I grew up loving. Juicy pan-seared chicken, crisp vegetables, and noodles tossed in a bold, homemade sauce that's spicy, street-style, and deeply familiar. It's a desi take on classic Chinese chow mein.
In Pakistan, this was the kind of Chinese food we all craved. After moving to Germany, I learned to recreate that exact flavor at home so I could enjoy it whenever the craving hit.
For me, this Indo-Chinese chicken chow mein is the ultimate pick-me-up. I could honestly devour a whole pan on my own.
Love noodles? Try my Kung Pao Noodles, Mongolian Beef Noodles, or these quick Garlic Chili Oil Noodles next.
Table of Content
Key Ingredients
- Noodles - Dried mie noodles or Chinese egg noodles work best for this recipe.
- Sauce - A combination of regular soy sauce, oyster sauce, chili garlic sauce, sriracha, white vinegar, and a touch of brown sugar creates that signature spicy, savory balance. Dark soy sauce is optional but gives the noodles a deeper color.
Desi chili sauces like Knorr, Mitchell's, or Shezan, work better here, otherwise feel free to use Asian chili garlic sauce. - Toasted Sesame Oil - Use toasted sesame oil, not plain sesame oil. It has a nutty aroma that adds depth at the end.
- Vegetables - Bell peppers, carrots, cabbage, red onion, spring onions, and green chilies give the noodles crunch and freshness. Feel free to swap in vegetables like bean sprouts, broccoli , mushrooms, bok choy, or snow peas depending on what you have.
Step by Step with Photos
Here's how to make this restaurant style Chicken Chow Mein recipe with a simple visual guide.
- Cook the noodles. Boil the noodles according to package instructions until just tender. Drain, toss with toasted sesame oil and set aside.
- Marinate the chicken. Mix the chicken with salt, white pepper, soy sauce, and cornflour. Set aside.
- Prepare the sauce. Combine all the Chow Mein sauce ingredients in a bowl and mix well.
- Stir-fry the vegetables. Heat oil in a wok or large pan. Stir-fry the scallion whites, bell pepper, and carrots for 2-3 minutes. Add the red onion, cabbage, and green chilies, toss briefly, then remove from the pan.
- Cook the chicken. In the same pan, cook the chicken on high heat until done. Add the garlic and sauté briefly until fragrant.
- Add in the noodles. Let them sit undisturbed for 20-30 seconds, then toss to combine.
- Combine everything. Return the vegetables to the pan. Pour in the sauce and toss well until evenly coated.
- Finish. Add the spring onion greens, turn off the heat, and serve hot.
Helpful Tips
- Have everything cut and prepped before you start cooking. Stir-frying happens fast, and stopping midway will mess with the flavors and textures.
- Toss your boiled noodles in a little toasted sesame oil right away. It adds a rich, toasty flavor and keeps them from sticking together.
- This is a high heat stir fry from start to finish. Keep the flame high throughout and resist the urge to lower it, that's what gives Hakka noodles their signature charred, restaurant-style flavor.
- Don't overcook the vegetables. Two to three minutes on high heat is all they need, you want them cooked but still crisp.
- Save some of your noodle boiling water. It comes in handy at the end if the noodles feel dry or you want a slightly saucier finish.
What To Serve With Hakka Noodles
This spicy Chicken Chow Mein is honestly a meal on its own, but if you want to build it out into a fuller spread, here are some great options:
- Salt and Pepper Wings, Sticky Asian Wings or Dynamite Shrimp pair beautifully alongside these noodles.
- Fusion 19B Soup, Hot and Sour Soup or Noodle Spring Rolls, are great starters that sets the mood for the whole meal.
- Chicken Manchurian is the classic Indo-Chinese pairing, the sweet and savory gravy balances the spicy noodles perfectly.
- Garlic Fried Rice is a great move if you are putting together a full menu for guests.
More Restaurant Style Chinese Recipes
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📖 Recipe
Desi Chow Mein (Chicken Hakka Noodles)
A bold and satisfying chicken stir fry noodles dish of pan-fried chicken, crisp vegetables, and noodles tossed in a spicy, savory sauce. Quick to make and impossible to resist, this desi take on classic chow mein brings the street-style Hakka flavor straight to your kitchen.
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Servings:
Ingredients
Noodles
- 7 oz (200 g) egg noodles
- 1 tablespoon toasted sesame oil for tossing after boiling
Chicken
- 8 ½ oz (240 g) boneless chicken thinly sliced
- ½ teaspoon salt
- ¾ teaspoon white pepper
- 1 teaspoon all-purpose soy sauce
- 1½ teaspoons cornstarch (cornflour)
- 1-2 garlic cloves minced
- 4-5 tablespoons neutral oil divided
Stir Fry
- 3 scallions (spring onions) whites and greens separated
- 1 small (100 g) bell pepper 100g bell pepper, sliced
- 2 medium (120 g) carrots sliced
- 1 cup (55 g) cabbage sliced
- 1 small (70 g) red onion sliced
- 1-2 green chilies sliced
- salt & black pepper
Chow Mein Sauce
- 2 tablespoons all-purpose soy sauce
- 1 teaspoon dark soy sauce optional for color
- 1 tablespoon white vinegar
- 1 tablespoon sriracha or chili sauce
- 1 tablespoon oyster sauce
- 1 tablespoon chili garlic sauce
- ½ teaspoon chicken stock powder or crushed chicken stock cube
- ½ teaspoon ground black pepper
- ½ teaspoon crushed red pepper
- ½ teaspoon brown sugar
- 1 teaspoon toasted sesame oil
Instructions
- Cook the noodles according to package instructions until just tender. Do not overcook. Drain, rinse under cold water, and drain well. Toss with 1 tablespoon toasted sesame oil and set aside. Reserve ¼ cup noodle water.
- In a bowl, combine the chicken with salt, white pepper, soy sauce, and cornflour. Mix well and set aside while you prepare the vegetables.
- In a small bowl, whisk together all the Chow Mein Sauce ingredients. Set aside.
- Heat 2 tablespoons oil in a large wok or pan over medium-high heat. Add the scallion whites, bell pepper, and carrots. Sprinkle a pinch of salt and black pepper. Stir-fry for 3-4 minutes until slightly tender but still crisp.
- Add the red onion, cabbage, and green chilies. Toss for another minute. Remove the vegetables from the pan and set aside.
- Add another 2-3 tablespoons oil to the same pan and heat until hot. Add the marinated chicken in a single layer and let it sear undisturbed for 40-50 seconds before tossing. Cook on high heat until lightly browned and cooked through.
- Add the minced garlic and sauté for about 10 seconds until fragrant.
- Add the cooked noodles to the pan. Let them sit for 20-30 seconds to lightly roast, then toss well.
- Return the vegetables to the pan and toss to combine.
- Pour in the prepared sauce and toss quickly on high heat until the noodles are evenly coated. Add a splash of reserved noodle water if needed to loosen and create gloss.
- Turn off the heat and mix in the scallion greens. Serve hot.
Video
Notes
- Storage - Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat with a small splash of water to refresh the sauce.
- Make Ahead - You can slice the vegetables and marinate the chicken up to a day in advance. Keep everything refrigerated and stir-fry just before serving for the best texture.
- Vegetarian - To make this vegetarian, skip the chicken and double up on vegetables like mushrooms, broccoli, or bean sprouts. You can also add pan-fried tofu for protein. The sauce and technique stay exactly the same, and it works just as well as a vegetable Hakka noodles recipe.
Nutrition
Serving: 1serving | Calories: 486kcal | Carbohydrates: 49g | Protein: 22g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 80mg | Sodium: 1588mg | Potassium: 621mg | Fiber: 5g | Sugar: 7g | Vitamin A: 5912IU | Vitamin C: 40mg | Calcium: 61mg | Iron: 2mg
Did you make this recipe?Please leave a star rating and a review in the comments. You can also tag @chilitochoc on Instagram. I love hearing your feedback!
This recipe was originally published on Feb 14, 2020, and has been updated with new photos and clearer instructions on Feb 27, 2026.
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Maria says
I tried this recipe tonight and for the first time ever my chowmein came out perfect! Love it !
Tina says
Made this today ... turned out great. Everyone loved it. Only substitution was Hoisin sauce in place of Oyster sauce. (can't use anything fish). Spice level was perfect ... All said & done it was yummy.
Garnished with cilantro (necessary ingredient in our home) ... LOL
Nanajee Travels says
This blog wonderfully showcases the bold and vibrant flavors of Desi Chow Mein! The combination of pan-fried chicken, crunchy vegetables, and noodles, all tossed in a spicy homemade sauce, takes this dish to the next level. I love how it puts a flavorful twist on the classic Chinese recipe, perfectly catering to Pakistani tastebuds with just the right amount of heat. It’s a delicious and hearty meal that brings together the best of both cuisines—definitely a recipe to try for those who love a little extra spice!
Fay says
I'm desi and this was good, but very spicy when I chose option to get measurement of ingredients for 8 servings. Funny thing is I put 800g noodles (not the recommended 400g) and it was still very spicy. I'll reduce the specific spicy ingredients next time.
Qashang says
This recipe is mildly spicy at best. Maybe you put something additionally. Please do give this recipe another shot! Thank you for your feedback. 🙂
Curious says
Hi. What do you do with the extra water that the noodles boiled in? Also when do I add the veggies back in?
Qashang says
Add the water and veggies in the end before the spring onion. The starchy water will prevent the chow mein from being dry.
Sabiha says
Which brand of oyester sauce would you recommend for this?
Qashang says
You can use any. Mine is by Chi Wan.
Craven Moorehead says
You had me at desi
Qashang says
Haha hope you give it a shot!
2pots2cook says
35 minutes for this beauty ? I'm in ! Love it !
Roshni says
Hi, which brand noodles did you use? Regular Spagetti or Egg noodles?
Qashang says
I use Chinese quick cooking noodles but feel free to use egg noodles.
Beenish says
Hi... Tried this recipe today as I was having people over and was a little worried but it turned out soooo good ma Sha Allah... Like the sauce , the measurements everything was spot on.. everyone loved it...
Will try more of your recipes.. thank you
Ikhra mirza says
I just love your recipe... Can't wait to try more ❤️
Priya says
And this one is our all time favorite recipe 🙂
Somayya says
Alhumdulillah I have made this recipe many times and my family simply loves it. We love the spiciness and also that it is not dry.
alishba saud says
GOOD RECIEPE IT WAS DIVINE WITHOUT BROWNSUGAR
Uzma says
I tried this yesterday and whoa it’s so flavorful and spicy! This has been added to my recipe book! Thankyou for such an amazing dish
Chili to Choc says
Yaay I am glad you liked it!
aisha says
great recipe! thanks for sharing
Chili to Choc says
Thank YOU for trying!
Eshrat fatima says
Time and again tried your recipe for chow mei noodles and it was a hit. Thank you for the amazing recipes you create. So far I have tried 5 of your recipes and I can tell that my food can’t go wrong using ur recipes in sha Allah. Lots of love ❤️
Chili to Choc says
Thank you Eshrat! That makes my day.
Sarah says
That looks very yummy! I will add this to my post diet recipes. Plus beautiful pictures as usual. ❤️
chilitochoc says
Thank you so much!
Chilitochoclover says
Awesooome! Easy to make and superspicy! Love your recipes!