Ramadan day 27 - Chicken Psn noodles, air fried spring roll and samosay with Dahi warday for Iftar
Ramadan day 27 - Chicken Psn noodles, air fried spring roll and samosay with Dahi warday for Iftar is a medium Indian Chinese recipe that serves 3. 460 calories per serving. Recipe by Sham Glam Official on YouTube.
Prep: 20 min | Cook: 15 min | Total: 45 min
Cost: $8.70 total, $2.90 per serving
Ingredients
- 200 g Chicken Breast (skinless, boneless, cut into thin strips)
- 200 g Hakka Noodles (dry wheat noodles, break into pieces before cooking)
- 2 Tbsp Soy Sauce (light soy sauce preferred)
- 1 Tbsp Chili Garlic Sauce (adjust to heat preference)
- 3 cloves Garlic (minced)
- 1 tsp Ginger (fresh, grated)
- 2 stalks Green Onions (white and green parts sliced)
- 1/2 Bell Pepper (red or green, thinly sliced)
- 1/2 Carrot (julienned)
- 2 Tbsp Vegetable Oil (high smoke‑point oil such as canola or sunflower)
- 1 tsp Sesame Oil (for finishing aroma)
- to taste Salt
- to taste Black Pepper (freshly ground)
Instructions
Prepare All Ingredients
Slice the chicken breast into thin strips, mince the garlic, grate the ginger, slice the green onions, julienne the bell pepper and carrot. Break the dry noodles into manageable pieces and set aside.
Time: PT10M
Boil the Noodles
Bring a large pot of water to a rolling boil, add a pinch of salt, and cook the noodles for 2‑3 minutes less than the package instructions until al‑dente. Drain and rinse under cold water to stop cooking, then drizzle a teaspoon of oil to prevent sticking.
Time: PT8M
Temperature: 100°C
Stir‑Fry the Chicken
Heat 2 Tbsp vegetable oil in the wok over high heat. Add the chicken strips and stir‑fry for 3‑4 minutes until they turn white and are just cooked through. Remove and set aside.
Time: PT5M
Temperature: high heat
Sauté Aromatics and Vegetables
In the same wok, add a little more oil if needed. Toss in the minced garlic, grated ginger, and white parts of the green onions; stir‑fry for 30 seconds. Add the bell pepper and carrot strips; stir‑fry for another 2 minutes until just tender.
Time: PT3M
Temperature: high heat
Combine Chicken, Noodles, and Sauce
Return the chicken to the wok, add the drained noodles, 2 Tbsp soy sauce, 1 Tbsp chili garlic sauce, and a splash of water (about 2 Tbsp) to create a light coating. Toss everything together on high heat for 2‑3 minutes, ensuring the sauce evenly coats the noodles.
Time: PT4M
Temperature: high heat
Finish with Sesame Oil and Green Onions
Drizzle 1 tsp sesame oil over the noodles, add the green parts of the onions, give a quick toss, and remove from heat.
Time: PT2M
Plate and Serve
Transfer the hot Chicken Hakka Noodles to a serving platter, garnish with extra sliced green onions if desired, and serve immediately.
Time: PT1M
Nutrition Facts
- Calories
- 460
- Protein
- 28 g
- Carbohydrates
- 58 g
- Fat
- 12 g
- Fiber
- 4 g
Dietary info: Contains meat, Contains gluten
Allergens: Soy, Wheat (gluten), Sesame
Ingredient Substitutions
- Instead of Chicken Breast: Tofu, Paneer
- Instead of Hakka Noodles: Egg noodles, Rice noodles (gluten‑free)
- Instead of Soy Sauce: Tamari, Coconut aminos
- Instead of Chili Garlic Sauce: Sriracha, Red pepper flakes + garlic paste
- Instead of Garlic: Garlic paste
- Instead of Ginger: Ginger paste
- Instead of Green Onions: Chives
- Instead of Bell Pepper: Carrot, Zucchini
- Instead of Carrot: Bell pepper
- Instead of Vegetable Oil: Peanut oil, Sunflower oil
- Instead of Sesame Oil: None (optional)
Equipment Needed
- Wok or Large Skillet
- Large Pot
- Mixing Bowl
- Chef's Knife
- Cutting Board
- Measuring Spoons
- Spatula or Wooden Spoon
Critical Steps — Do Not Skip
- Cooking noodles al dente (Step 2)
- High‑heat stir‑fry to seal chicken juices (Step 3)
- Ensuring sauce evenly coats noodles without making them soggy (Step 5)
Chef Tips from the Video
- Use a wok for true “wok‑hei” – the smoky flavor from high‑heat searing.
- Add a few drops of rice vinegar at the end for brightness.
- For extra crunch, toss in toasted peanuts or cashews just before serving.
Troubleshooting
Noodles turn mushy.
Boil noodles for 2‑3 minutes less than package directions and rinse under cold water immediately.
Chicken becomes dry.
Stir‑fry chicken only until just cooked (about 3‑4 minutes) and remove from heat; it will finish cooking with the sauce.
Sauce is too salty.
Add a splash of water or a pinch of sugar to balance; reduce soy sauce next time.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended; noodles become mushy after thawing.
Room temperature: Can sit out for up to 2 hours; discard after that.
Make-Ahead Tips
- Prepare the sauce (soy sauce + chili garlic sauce) in a small bowl and refrigerate; it lasts 5 days.
- Pre‑slice vegetables and store them in a sealed container with a damp paper towel.
Frequently Asked Questions
What is the cultural significance and history of Chicken Hakka Noodles in Indian Chinese cuisine?
Chicken Hakka Noodles are a staple of Indian‑Chinese fusion, originating from the Hakka community of Chinese immigrants who adapted their noodle dishes to Indian tastes using bold spices, soy sauce, and locally available vegetables.
How did Chicken Hakka Noodles become popular during Ramadan and Eid celebrations in South Asian households?
During Ramadan, families often break fast with quick, flavorful dishes. Chicken Hakka Noodles provide a satisfying blend of protein and carbs, making them a favorite for Iftar and festive Eid meals where time‑saving, crowd‑pleasing foods are prized.
What regional variations of Hakka Noodles exist within Indian Chinese cuisine?
In North India, the noodles are often spicier with added green chilies, while in South India they may include curry leaves and mustard seeds. Some regions substitute chicken with paneer or shrimp, reflecting local preferences.
What traditional side dishes are served alongside Chicken Hakka Noodles in Indian Chinese meals?
Typical accompaniments include vegetable spring rolls, samosas, and a simple cucumber‑onion salad tossed with lemon juice and chaat masala, balancing the rich noodle flavors.
On what occasions is Chicken Hakka Noodles traditionally served in Indian households?
Besides daily meals, it is commonly prepared for family gatherings, birthday parties, and festive celebrations like Eid, Diwali, and wedding receptions where a quick, crowd‑pleasing main is needed.
What makes Chicken Hakka Noodles unique compared to other Indian Chinese noodle dishes?
The dish stands out for its high‑heat stir‑fry technique that creates a slight char (wok‑hei), the balance of soy‑based umami with Indian spices, and the use of thin chicken strips that stay juicy within the noodle matrix.
How has Chicken Hakka Noodles evolved over time in Indian Chinese cuisine?
Originally a simple soy‑sauce noodle, modern versions incorporate chili garlic sauce, sesame oil, and a wider variety of vegetables, reflecting evolving taste buds and the influence of global food trends.
What are the most common mistakes to avoid when making Chicken Hakka Noodles at home?
Common errors include overcooking the noodles, using low heat which prevents wok‑hei, and cooking the chicken too long, which makes it dry. Follow the high‑heat, quick‑cook method for best results.
How do I know when Chicken Hakka Noodles are done cooking?
The noodles should be glossy, slightly firm to the bite (al‑dente), and evenly coated with sauce. The chicken should be opaque and no longer pink, and the vegetables should retain a crisp‑tender bite.
What does the YouTube channel Sham Glam Official specialize in?
Sham Glam Official focuses on lifestyle vlogs, fashion hauls, and occasional home‑cooking tutorials that blend cultural traditions with affordable, everyday meals for South Asian audiences.
How does the YouTube channel Sham Glam Official's approach to Indian Chinese cooking differ from other cooking channels?
Sham Glam Official emphasizes personal storytelling, budget‑friendly ingredient sourcing, and quick‑prep techniques, often sharing dishes that fit into busy family schedules rather than elaborate restaurant‑style recreations.
Last updated: September 6, 2026
