Gluten-Free Chicken Hakka Noodles
Elevate your weeknight dinners with this vibrant and flavorful Gluten-Free Chicken Hakka Noodles recipe! Perfect for those seeking a gluten-free twist on a classic Indo-Chinese dish, this stir-fried noodle medley combines tender chicken strips, crisp julienned veggies, and aromatic garlic and ginger for a bold, savory flavor. Tossed in a delectable blend of gluten-free soy sauce, oyster sauce, and rice vinegar, every bite is packed with umami goodness. Ready in just 40 minutes, this wholesome dish is ideal for busy schedules and caters effortlessly to dietary preferences without compromising taste. Serve it hot, garnished with fresh green onions and a touch of sesame oil for an irresistible finishing touch.
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Recipe Information
Ingredients
- 250 grams gluten-free noodles
- 300 grams chicken breast
- 1 medium carrot
- 1 medium bell pepper
- 100 grams cabbage
- 3 stalks green onions
- 1 inch ginger
- 3 cloves garlic
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon rice vinegar
- 0.5 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons sesame oil
- 2 tablespoons cooking oil
Instructions
Bring a large pot of water to a boil, add 1 teaspoon of salt, and cook the gluten-free noodles according to the package instructions. Once cooked, drain and toss them in 1 tablespoon of sesame oil to prevent sticking. Set aside.
Slice the chicken breast into thin strips and coat with 1 tablespoon of soy sauce and 1/2 teaspoon of black pepper. Allow to marinate briefly while you prepare the other ingredients.
Julienne the carrot and bell pepper, and thinly slice the cabbage. Finely chop the green onions, ginger, and garlic.
Heat 1 tablespoon of cooking oil in a large wok or pan over medium-high heat. Add the chicken strips and stir-fry for 4-5 minutes until fully cooked and lightly browned. Remove the chicken from the wok and set aside.
In the same wok, add the remaining 1 tablespoon of cooking oil. Add ginger and garlic, stir-fry for about 30 seconds until aromatic.
Add the carrot, bell pepper, and cabbage to the wok. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp.
Return the chicken to the wok along with the cooked noodles.
In a small bowl, mix together the remaining soy sauce, oyster sauce, and rice vinegar. Pour this mixture over the noodles and chicken.
Toss everything together in the wok until all ingredients are well combined and heated through, about 2-3 minutes.
Sprinkle with chopped green onions and a drizzle of the remaining sesame oil before serving. Adjust seasoning with additional salt or pepper if needed. Serve hot.
Nutrition Facts
Calories |
1523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.1 g | 90% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 14.2 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 5587 mg | 243% | |
| Total Carbohydrate | 125.0 g | 45% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 10.0 g | ||
| Protein | 101.2 g | 202% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1853 mg | 39% | |
*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.
