Chicken Hakka Noodles
Chicken Hakka Noodles makes for quick and easy delicious lunch/dinner. A popular Indo Chinese street food which packs a big flavour punch.
Ingredients
Noodles
- 400 g Noodles I used Egg Noodles
- Sesame Oil
Stir Fry
- 2 tbsp Vegetable Oil
- 1 ½ inch Ginger grated/crushed
- 3 cloves Garlic minced/crushed
- 1 tsp Red Chilli Flakes
- 2 large Onions Sliced finely
- 1 tsp Cumin Powder
- 400 g Mixed Stir Fry Vegetables Such as Carrots, Cabbage and Peppers
- 1 tsp Black Pepper
- 1 Rotisserie Chicken Shredded
- 4 tbsp Dark Soy Sauce
- 3 tbsp Rice Vinegar Or any other White vinegar
- 1 tbsp Crisp Chilli Oil Optional
Instructions
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Boil noodles until al dente. Around 3 - 4 minutes. Drain then drizzle over a little oil.
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Heat oil in a wok or deep pot.
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Add ginger, garlic and red chilli flakes. Cook on medium low for a minutes.
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Add sliced Onions and cook for 7 - 8 minutes till light golden brown.
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Add Cumin and saute for 30 seconds.
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Add stir fry Veg. Cook for 4 minutes on medium heat.
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Stir in Black Pepper and shredded Chicken.
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Add the Soy Sauce and Vinegar.
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Add noodles to wok. Toss everything together. Taste and adjust as needed.
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Optional - Add 1 tbsp Chilli Crisp Oil on top.
Recipe Notes
Storage
Hakka Noodles keep well in an airtight container in the fridge for up to 3 days.
Notes & Tips
Rice Vinegar - You can use any White Vinegar in place of this.
Stir Fry Veg - Feel free to add your favourite veggies. I like Mushrooms, Peppers, Cabbage, Carrots and Green Beans.
Noodles - You can use Ramen or Egg noodles in this recipe.
Onions - You can add Spring Onions with the Onions at the beginning. Reduce the onion quantity if you do.
Sesame Seeds - These noodles are lovely served with a sprinkling of sesame seeds.