400gMixed Stir Fry VegetablesSuch as Carrots, Cabbage and Peppers
1tspBlack Pepper
1Rotisserie ChickenShredded
4tbspDark Soy Sauce
3tbspRice VinegarOr any other White vinegar
1tbspCrisp Chilli OilOptional
Instructions
Boil noodles until al dente. Around 3 - 4 minutes. Drain then drizzle over a little oil.
Heat oil in a wok or deep pot.
Add ginger, garlic and red chilli flakes. Cook on medium low for a minutes.
Add sliced Onions and cook for 7 - 8 minutes till light golden brown.
Add Cumin and saute for 30 seconds.
Add stir fry Veg. Cook for 4 minutes on medium heat.
Stir in Black Pepper and shredded Chicken.
Add the Soy Sauce and Vinegar.
Add noodles to wok. Toss everything together. Taste and adjust as needed.
Optional - Add 1 tbsp Chilli Crisp Oil on top.
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.