Chicken Hakka Noodles
A Chinese preparation of Hakka-style noodles tossed with vegetables and chicken, flavored with sauces and spices. It can be a perfect one-pot main course meal or a weeknight dinner.
Servings 3
Ingredients
- 300 grams boneless chicken finely chopped
- 300 grams Hakka noodles
- 1 medium carrot finely julienned
- 1 capsicum julienned
- 1 onion sliced
- 1 cup finely sliced cabbage
- 3 stems of spring onion chopped green & white portion
- 5 cloves of garlic grated or chopped
- 2 green chilies
- 2 tablespoon red chilli sauce
- 2 tablespoon soy sauce
- 1 tablespoon sugar
- 1 tablespoon black pepper crushed
- ½ teaspoon salt
- 6 tablespoon vegetable oil
Instructions
- Boil enough water in a large saucepan. Add noodles and cook for 3 minutes. Drain the noodles. Pour cold water over the strained noodles.
- Heat a large wok or non-stick saucepan. Add some oil and fry cooked noodles on high heat for 2 minutes. Remove and set aside.
- In the same wok heat 5 to 6 tablespoons of vegetable oil. Add crushed garlic, green chilies, and sliced onion.
- Then add chicken pieces, salt, and black pepper. Cook chicken for 5 to 7 minutes or till it is fully cooked.
- Now add carrot, capsicum, cabbage, and stir fry on high heat for 30 seconds. To this add red chili sauce, soy sauce, and sugar. Cook for a few seconds.
- Finally, add chopped green spring onion and fried noodles and toss well with vegetables cooking on high heat for 1 minute.
- Serve hot.
Video
Notes
1 cup = 250 ml