Soy-Free Chicken Hakka Noodles
Savor the delicious fusion of Asian flavors with this Soy-Free Chicken Hakka Noodles recipe—a perfect twist on the classic Indo-Chinese favorite! Packed with tender strips of chicken, colorful stir-fried veggies like red bell pepper, carrot, and cabbage, and tossed in a savory, umami-rich sauce made with fish sauce, oyster sauce, and rice vinegar, this dish skips soy without compromising on flavor. The silky Hakka noodles are generously coated with the luscious sauce, thickened by a simple cornstarch slurry, ensuring every bite is irresistibly flavorful. Ready in just 40 minutes, this quick and easy recipe is perfect for a weeknight dinner or an impressive addition to your next Asian-inspired feast. Serve these steaming hot noodles and watch them disappear!
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Recipe Information
Ingredients
- 250 grams Boneless chicken breast
- 200 grams Hakka noodles
- 2 tablespoons Vegetable oil
- 1 inch piece, minced Ginger
- 3 cloves, minced Garlic
- 1 medium, julienned Red bell pepper
- 1 medium, julienned Carrot
- 100 grams, shredded Cabbage
- 2 stalks, chopped Green onions
- 1 tablespoon Fish sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Rice vinegar
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Salt
- 2 tablespoons Chicken broth
- 1 teaspoon Cornstarch
- 2 teaspoons Water
Instructions
Begin by slicing the chicken breast into thin strips. Set aside.
Cook the Hakka noodles according to the package instructions, drain, rinse under cold water, and set aside.
In a large wok or frying pan, heat 1 tablespoon of vegetable oil over medium-high heat. Add the ginger and garlic, and sauté for about 30 seconds until fragrant.
Add the sliced chicken to the wok, sauté for 5-7 minutes until the chicken is cooked through and lightly browned. Remove the chicken from the wok and set aside.
In the same wok, add the remaining 1 tablespoon of vegetable oil. Add the julienned red bell pepper, carrot, and shredded cabbage. Stir-fry the vegetables for about 3-4 minutes until they are tender-crisp.
Return the cooked chicken to the wok, mixing it with the vegetables.
In a small bowl, mix the fish sauce, oyster sauce, rice vinegar, black pepper, and salt. Pour this mixture into the wok and stir to combine.
In another small bowl, mix the chicken broth, cornstarch, and water to create a slurry. Pour it into the wok and stir until the sauce slightly thickens.
Add the cooked Hakka noodles to the wok. Gently toss everything together until the noodles are well coated with the sauce and heated through.
Sprinkle the chopped green onions on top and give one last toss before serving.
Serve hot, and enjoy your soy-free Chicken Hakka Noodles!
Nutrition Facts
Calories |
1028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 18.1 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 4428 mg | 193% | |
| Total Carbohydrate | 80.3 g | 29% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 15.1 g | ||
| Protein | 83.9 g | 168% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 198 mg | 15% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1738 mg | 37% | |
*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.
