on Sep 09, 2022, Updated Oct 06, 2023 If you are a noodles fan, then here are some recipes that you must try: Cheese Ramen Noodles, Chicken Mei Fun, Gochujang Noodles, Kimchi Noodles, and Vegetarian Hakka Noodles.
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Juicy and flavorful chicken, crunchy veggies, umami sauces, and egg noodles, what’s not to love about this dish? Made using simple ingredients, it comes together in under 30 minutes. Baking soda is my trick to make the chicken super juicy and soft; do not skip it.
To Cook The Noodles
I used egg noodles to make this recipe, but you can also use Hakka noodles. You will also need salt and vegetable oil.
For The Stir Fry
Fresh Ingredients – To make the chicken Hakka noodles recipe, you will need garlic, fresh ginger, scallion whites (spring onion whites), scallion greens (spring onion greens), green cabbage, carrots, and green bell peppers (capsicum). This recipe can be made with other vegetables, such as broccoli, mushrooms, red and yellow bell peppers, snow peas, etc. Others – You will also need oil, dark soy sauce, white vinegar, hot sauce (red chili sauce), salt, and pepper. You will need a light wok to make these noodles. A tong works great when mixing the noodles. Cut the chicken into thin strips. Add the following ingredients to a mixing bowl.
chicken breast strips ¼ teaspoon salt ¼ teaspoon black pepper powder 1 teaspoon dark soy sauce 1 teaspoon white vinegar ¼ teaspoon baking soda
Toss well to coat the chicken pieces with the other ingredients. Set aside for 20 minutes. Heat 5 cups of water in a pan over high heat until it comes to a rolling boil. Add 2 teaspoon salt and 7 oz (200 g) egg noodles to the pan. Cook for 2-3 minutes, stirring a few times in between, until the noodles are just cooked (al dente). Do not overcook; otherwise, they will become mushy. Drain in a colander and rinse the noodles with cold water to stop the cooking. Toss the cooked noodles with 1 tablespoon of oil so they don’t stick together. Set them aside. Once the oil is hot and shimmery, add the following ingredients and saute for 4-5 seconds.
1 tablespoon minced garlic 1 tablespoon minced ginger 2 tablespoon of sliced scallion white 2 tablespoon chopped scallion greens
Add the following veggies and saute for 1 minute.
1 cup of finely shredded cabbage 1 cup of julienned carrots 1 cup of thinly sliced green bell peppers
2 teaspoon of dark soy sauce 1 teaspoon white vinegar 1 teaspoon hot sauce ½ teaspoon salt ¼ teaspoon black pepper powder
Add the cooked noodles to the wok and toss gently to coat with the sauce. Garnish with chopped spring onion greens and serve hot. Chop or shred the vegetables into the same size. They will cook evenly and look good, too. Adjust the sauces according to your taste. You can add more chilies if you like your noodles hot. You can boil the noodles in advance and toss them with some oil. This will keep them from sticking to each other. Gather the ingredients before starting to cook. You need to cook everything on high heat, and if the ingredients are ready and kept nearby, it will be easy to add them to the wok quickly. These noodles also taste great with Indo-Chinese dishes like Gobi Manchurian, Chilli Garlic Chicken, Chilli Chicken, or Veg Manchurian.
