Chicken Hakka Noodles
Take your taste buds on a culinary journey with Chicken Hakka Noodles, a vibrant Indo-Chinese recipe that's both quick to prepare and packed with bold flavors. Tender strips of stir-fried chicken, perfectly al dente hakka noodles, and a colorful medley of crisp vegetables come together in a sizzling wok, tossed with a tantalizing blend of soy sauce, oyster sauce, and fiery red chili sauce. Infused with the aromatic goodness of ginger and garlic, this dish delivers an irresistible balance of savory, spicy, and slightly smoky notes. Garnished with fresh spring onions, Chicken Hakka Noodles is a restaurant-style delight that's perfect for busy weeknights or a weekend treat. Serve it on its own or pair it with your favorite Asian-inspired side dishes for an unforgettable meal.
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Recipe Information
Ingredients
- 250 grams boneless chicken breast
- 200 grams hakka noodles
- 2 tablespoons vegetable oil
- 1 teaspoon ginger, finely chopped
- 2 teaspoons garlic, finely chopped
- 1 medium green bell pepper, thinly sliced
- 1 medium carrot, julienned
- 1 cup cabbage, shredded
- 2 stalks spring onions, chopped
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon red chili sauce
- 0.5 teaspoon white pepper powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
Instructions
Begin by slicing the boneless chicken breast into thin strips and set them aside.
Boil 200 grams of hakka noodles according to the package instructions. Drain and rinse the noodles under cold water to remove excess starch. Toss them with a teaspoon of vegetable oil to prevent sticking and set aside.
Heat 2 tablespoons of vegetable oil in a large wok or pan over medium-high heat.
Add 1 teaspoon of finely chopped ginger and 2 teaspoons of finely chopped garlic, stir-fry for about 30 seconds until fragrant.
Add the sliced chicken to the wok and stir-fry until the chicken is cooked through and no longer pink, about 3-4 minutes.
Add the sliced green bell pepper, julienned carrot, and shredded cabbage to the pan. Stir-fry the vegetables with the chicken for another 3 minutes until they are slightly softened but still crisp.
Add the boiled noodles into the wok and toss everything together.
Pour in 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and 1 tablespoon of red chili sauce. Mix well until the noodles are evenly coated with the sauces.
Sprinkle in 0.5 teaspoon of white pepper powder, 1 teaspoon of salt, and 0.5 teaspoon of freshly ground black pepper.
Continue to toss the noodles over high heat for another 2 minutes, ensuring everything is thoroughly combined and heated through.
Garnish with chopped spring onions and serve hot.
Nutrition Facts
Calories |
261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.6 g | 15% | |
| Saturated Fat | 2.1 g | 10% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 1317 mg | 57% | |
| Total Carbohydrate | 20.0 g | 7% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 3.1 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 426 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
