High Protein Chicken Hakka Noodles
Perfect for a fulfilling weeknight dinner or post-workout meal, High Protein Chicken Hakka Noodles is a delicious fusion dish packed with flavor and nutrition. Tender strips of marinated chicken breast, stir-fried vegetables, and fluffy scrambled eggs make this recipe a protein-rich powerhouse. With aromatic garlic, ginger, and an umami blend of soy and oyster sauces, every bite is a burst of savory goodness. The chewy Hakka noodles tie the dish together, while sesame oil adds a subtle nutty aroma. Ready in just 45 minutes, this dish is easy to prepare and ideal for meal prep. Garnished with fresh spring onions, it’s not only visually enticing but also incredibly satisfying. Whether you’re craving takeout-style noodles or looking for a balanced, high-protein meal, this recipe is sure to impress!
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Recipe Information
Ingredients
- 500 grams Boneless chicken breast
- 250 grams Hakka noodles
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 2 tablespoons Sesame oil
- 2 tablespoons Vegetable oil
- 4 cloves Garlic
- 1 inch Ginger
- 1 medium Green bell pepper
- 1 medium Carrot
- 1 medium Red onion
- 2 stalks Spring onions
- 2 large Eggs
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Begin by marinating the chicken. Cut the boneless chicken breast into thin strips. In a bowl, combine the chicken strips with 1 tablespoon of soy sauce and 1 tablespoon of oyster sauce. Mix well and let it marinate for about 15 minutes.
Cook the Hakka noodles according to the package instructions. Once cooked, drain them and rinse with cold water to stop the cooking process. Drizzle a teaspoon of sesame oil over the noodles to prevent them from sticking, and set them aside.
While the chicken is marinating, finely chop the garlic and ginger. Slice the green bell pepper, carrot, and red onion into thin strips. Chop the spring onions and set them aside separately for garnish.
In a large pan or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the marinated chicken strips and stir-fry until they are fully cooked and slightly browned. Remove the chicken from the pan and set aside.
In the same pan, add the chopped garlic and ginger and stir-fry for about 30 seconds until fragrant. Add the sliced red onion, green bell pepper, and carrot. Stir-fry the vegetables for about 3 minutes until they are slightly tender but still crisp.
Push the vegetables to one side of the pan and crack the eggs into the cleared space. Scramble the eggs until they are fully cooked, then mix them with the vegetables.
Add the cooked noodles to the pan along with the remaining soy sauce, oyster sauce, and sesame oil. Season with salt and black pepper. Toss everything together to combine well.
Return the cooked chicken to the pan and toss everything together until thoroughly mixed and heated through.
Garnish the noodles with chopped spring onions before serving. Enjoy your high protein chicken Hakka noodles hot!
Nutrition Facts
Calories |
1903 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.0 g | 122% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 31.2 g | ||
| Cholesterol | 802 mg | 267% | |
| Sodium | 6368 mg | 277% | |
| Total Carbohydrate | 103.3 g | 38% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 18.5 g | ||
| Protein | 172.5 g | 345% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 312 mg | 24% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2831 mg | 60% | |
*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.
