Chicken Hakka Noodles

Chicken Hakka Noodles is a popular Indo-Chinese Recipe in Restaurants. It is also a perfect menu for kids school lunch box. If you already have boiled noodles and chopped veggies, then you can prepare this dish within few minutes. Because of it’s a nice aroma, your kids will definitely like this dish. So try it out and share your comments!

Chicken Hakka Noodles

Furthermore, I would like to give some suggestions for cooking perfect chicken Hakka noodles. Firstly, cut all veggies as thin as possible because it will take less time to cook. Secondly, cook noodles with enough water, until al dente. Don’t overcook. If you overcook it, then it will turn very soggy. Drain the water and rinse under cold water to remove excess starch. Then apply one teaspoon oil over the noodles. It also helps to keep them non-sticky.

Secondly, saute all the veggies over high heat until half cooked but still crunchy. Thirdly, try to use good soya sauce and vinegar. because Hakka noodles are usually flavored with only soya sauce and vinegar. In this recipe, I have also used some chili sauce. But you can also use chili garlic sauce or green chili sauce. The color of the Hakka noodles depends on the sauces only.

Finally, cut the boneless chicken breasts into thin strips so that it will take less time to cook. You can also add some scrambled eggs to this recipe instead of chicken.

Serve Chicken Hakka Noodles along with Gobi Manchurian.

Chicken Hakka Noodles 2018-01-09 04:12:47

Serves 2    Chicken Hakka Noodles is a popular Indo-Chinese Recipe in Restaurants. It is also a  perfect menu for kids school lunch box. If you already have boiled noodles and chopped veggies, you can prepare this dish within few minutes. You can also add some scrambled eggs. Because of it's nice aroma, your kids will definitely like this dish.                              Print        Prep Time   00:10        Cook Time   00:10        Total Time   00:20

Prep Time   00:10        Cook Time   00:10        Total Time   00:20                      Ingredients

1. 1 pack (150 g) Hakka noodles
2. 150g boneless chicken breast
3. 3 tbsp olive oil
4. 3 garlic pods
5. 1 inch fresh ginger
6. 2 tbsp spring onion whites
7. 1 medium-sized carrot
8. 1/4 cup thinly sliced cabbage
9. 1/2 cup green and red capsicum
10. 1 tbsp soy sauce
11. 2 tsp red chili sauce
12. 1 tsp vinegar
13. white pepper powder to taste
14. salt to taste
15. 1 tbsp spring onion greens for garnishing          Instructions
16. Chop garlic and spring onion whites finely. Clean and cut the chicken into thin strips. Make sure to chop all the veggies and ginger as thin as possible as they will take less time to cook.
17. Cook noodles as per instructions given in the pack or boil noodles in plenty of water until firm or 3/4 cooked. Don't overcook. Drain the water and pour cold water over the noodles, drain that cold water immediately and toss the noodles with 1 tsp of oil and keep it aside.
18. Heat up oil in the pan and saute chopped garlic, ginger and white onions for few seconds or until they turn into light golden brown.
19. Place the chicken strips and saute for 3 mins or until browned.
20. Add the carrots, cabbage, red and green capsicums, one by one (stir continuously) and cook for a  couple of minutes or until they are cooked but still crunchy over high heat.
21. Then add soy sauce, chili sauce, and vinegar, mix everything well.
22. Toss in the boiled noodles and sprinkle some salt, and white pepper and toss well for few seconds or until the noodles are well coated with sauce. Use a fork to mix so that the noodles do not break. Finally, garnish it with spring onion greens.         By Santhi Therese    The Indian Claypot https://theindianclaypot.com/

Chicken Hakka Noodles

Serves 1
Prep Time: 00:10
Cook Time: 00:10
Total Time: 00:20

Ingredients

• 1 pack (150 g) Hakka noodles
• 150g Boneless chicken breast
• 3 tbsp Olive oil
• 3 Garlic pods
• 1 inch Fresh ginger
• 2 tbsp Spring onion whites
• 1 medium-sized Carrot
• 1/4 cup thinly sliced Cabbage
• 1/2 cup Green and red capsicum
• 1 tbsp Soy sauce
• 2 tsp Red chili sauce
• 1 tsp Vinegar
• to taste White pepper powder
• to taste Salt
• 1 tbsp for garnishing Spring onion greens

Instructions

• Chop garlic and spring onion whites finely. Clean and cut the chicken into thin strips. Make sure to chop all the veggies and ginger as thin as possible as they will take less time to cook.
• Cook noodles as per instructions given in the pack or boil noodles in plenty of water until firm or 3/4 cooked. Don't overcook. Drain the water and pour cold water over the noodles, drain that cold water immediately and toss the noodles with 1 tsp of oil and keep it aside.
• Heat up oil in the pan and saute chopped garlic, ginger and white onions for few seconds or until they turn into light golden brown.
• Place the chicken strips and saute for 3 mins or until browned.
• Add the carrots, cabbage, red and green capsicums, one by one (stir continuously) and cook for a couple of minutes or until they are cooked but still crunchy over high heat.
• Then add soy sauce, chili sauce, and vinegar, mix everything well.
• Toss in the boiled noodles and sprinkle some salt, and white pepper and toss well for few seconds or until the noodles are well coated with sauce. Use a fork to mix so that the noodles do not break. Finally, garnish it with spring onion greens.

By Santhi Therese
The Indian Claypot