- 250 grams Egg Noodles
- 1/2 cup Onionchopped
- 2 tbsp Carrotchopped
- 4 tbsp Cabbagechopped
- 2 tsp Soy Sauce
- 1 tsp Red Chili Sauce
- Black Pepperas required
- 1 tbsp garlicchopped
- 1 tbsp Spring onionschopped
- 2 tbsp Capsicumchopped
- 100 gm Chickenshredded
- 2 tsp Green Chili Sauce
- 1 tsp Vinegar
- saltas required
- 1 handful of Spring Onion Leaves
A complete and satisfying supper in itself, Chicken Hakka Noodles has a punch of soya sauce, green chili, crisp sauce, which is made to pan sear on high fire with delicate chicken and cooked noodles!
Hakka Noodles is a Chinese style Noodle dish where boiled noodles are cooked with vegetables, meat, and Chinese sauces.
STRETCHING THE LOVE OF NOODLES
Chicken Hakka Noodles is a much-cherished Indo Chinese delicacy found through India’s length and expansiveness as road food or in cafés. This energetically hued and tasty course dish goes with most Indo-Chinese side backups. There are numerous variations to this formula as well.
Included here is a simple to do Chicken Hakka Noodles eatery style formula. A total feast without help from anyone else and a good staple on the Indo Chinese menu, the Chicken Hakka Noodles carbohydrate content comes to 700 calories meal, obviously appropriate for an end of the week lunch or supper.
The delightful dish is a group puller, adored by both youthful and old. Chicken Hakka Noodles at home can be a generous and straightforward feast to cook. The top fixings separated from the chicken frequently utilized are a tempting variety of vegetables like carrots, beans, capsicum, cabbage, bean fledglings, and spring onions finished off with fried eggs.
The basic flavorful sauce adds newness to the noodle dish. The food prepared in a wok on fire to hold the meat and vegetables’ crunchiness, served alongside some bean stew sauce, soy sauce, and vinegar with cut finely green chilies for some additional warmth, is a fantastic independent feast.
Check out our easiest chicken Hakka noodles recipe for all types of chefs to make on any weekend day.
Initially, there are two ways to flavor your chicken chunks. You can either marinate the pieces in salt and pepper or fry them separately in a little oil and use them in your dish. Or, you can boil your chicken, shred it with two forks and use them afterward in the final cooking. We prefer frying the chicken directly as it will give your dish a more intense and flavorful taste.
The next step is to boil your noodles. Fill up a water pot and add a pinch of salt for a little flavor. Let the water cook and add in the noodles. Make sure you give an excellent boil to your water, and don't use cold water for noodle boiling, or they will stay raw. Boil the noodles not too soft as they will be fully cooked while employed in the final cooking. Strain them when they are 80% cooked in water. Pour cold water on them when you strain.
Ready a wok with some oil for frying and preheat it for cooking. Add in the onions, green chilies, and white parts of spring onions and roast everything for 2 minutes. Next, add in the other remaining veggies like carrots, cabbage, and capsicum and cook them on standard heat until they become merged and soft. Ensure you don't overcook them, or your noodles will look dull and taste a little burnt while eating.
For the final step, add the sauces and boiled chicken into the cooked vegetables and merge well. When you see everything balanced with each other, add in the noodles.
Toss and mix the noodles in the wok along with all the vegetables. Make sure you don't break the noodles or leave any dry space where vegetables don't reach.
Take out in a fancy tray and garnish with spring. Serve with your favorite sauce.