Description
Chicken Hakka Noodles Recipe a stir fry Indo Chinese with lots of veggies, chicken and sauces an complete meal in itself.
Ingredients
For Noodles
- Salt
- Water
- Oil
- 1 packet – Noodles
- Cold water to rinse
For chicken fry and egg
- 400 gms – Chicken boneless
- Salt to taste
- 1 tbsp – Black pepper powder
- 1 tbsp – Vinegar / Cooking wine
- 1 – Egg
- 1 tbsp – Corn Starch
- Oil for shallow frying
- 2 – Eggs
- Salt to taste
- 1 tsp – Black pepper
For Chicken Hakka Noodles
- 3 tbsp – Oil
- 2 medium – Onion sliced
- 1 tbsp – Garlic chopped
- 3 – Green chilly stilted
- 1/2 cup – Carrot grated
- 1 cup – Cabbage sliced
- 1 medium – Red capsicum sliced
- 1 medium – Green capsicum sliced
- 1 tbsp – Sugar
- 1 tbsp– Black pepper powder
- Salt to taste
- 1 tbsp – Chilly oil
- 1 tbsp – Soy sauce
- 1 tbsp – Vinegar
- Spring onion chopped for garnishing optional
Instructions
For Noodles
- Heat water in a pan and boil. Add salt and oil one tbsp. Mix.
- Add noodles and cook for 6 to 7 min on medium flame. Strain the noodles.
- Rinse with cold water. Add oil and mix with a spatula or spoon. Spread noodles on a plate. Keep aside.
For Chicken Fry & Eggs
- Take 400 Gms boneless chicken add salt, black pepper powder. Add Vinegar / Cooking wine. Vinegar / Cooking wine, egg, corn starch.
- Heat Oil for shallow frying in a pan. Add chicken pieces one by one. Fry on medium heat untill just cooked. Take out and keep aside.
- In the same pan add 2 eggs and scramble them and cook for 1 min and take out. Keep aside.
For Chicken Hakka Noodles Assembling
- Heat oil in a wok. Add onion sliced, garlic chopped. Saute on high flame. Add slitted green chilly and fry. Add sliced carrots, cabbage, red capsicum, green capsicum. Saute on High flame for 3 to 4 minutes.
- Add sugar and mix. Add the fried chicken & eggs. Mix well. Now add black pepper powder and salt to taste.
- Add chilly oil, soy sauce, vinegar and add the boiled noodles. Mix well. Add spring onion if its available.
- Serve hot and enjoy.
Notes
First of all don’t over cook your noodles only parboil them otherwise they will become soggy while stir frying.
Cut vegetables as thin as possible so that it will take less time to cook.
Cooking of noodles and vegetables should be done in high flame and continuous sauteing is important.
Drain water and rinse with cold water after the noodles are par boiled and then toss them with oil with the help of a tong so that they will not get sticky.
Add the sauces according to your taste.
Meat can be switched to paneer or tofu so that our vegetarian friends can enjoy this recipe too.
Go ahead and use sesame oil if its available in your kitchen to give that authentic Chinese flavor at end.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: 1
- Calories: 793