Chicken Hakka Noodles

Chicken Hakka Noodles is easy to cook, with fewer ingredients and restaurant-like flavor. You can use any kind of noodles from store brought regular noodles, whole wheat noodles or even fresh homemade noodles. My choice of ingredients for a basic chicken hakka noodle are some easy-to-find veggie and some leftover chicken (best if it's tandoori or even bbq chicken).

The noodles in this recipe must always be boiled until just done. The vegetables in the Chicken noodles gives an added color and flavor, making the plain noodles look bright and tasty indeed. Add any veggies for your choice. You can either julienne the veggies or chop them to cubes, but be sure to cut all of same size for them to cook the same crunch.

Servings: 4 Prep Time: 15 mins Cook Time: 30 mins Total Time: 45 mins

Ingredients:

For Marinade

1 packed Plain noodle packet

2 tbsp Garlic and Ginger (freshly grinded)

250 gm Chicken (Or left-over chicken)

1 Medium Cabbage

3 Large Carrots

2 Medium Capsicum

3 Large Onion

2 large Green Chili (Optional)

3 tsp Black Pepper

2 tbsp Soy sauce

1 tbsp Hot & sour Sauce

Salt to taste

Garnish:

Coriander

Spring Onion

Lemon

Let's get cooking

1. Heat water in a pan, add noodles and cook as per the instructions on the veg hakka noodles packet. Do not overcook.

2. Remove the hot water and pass the noodles through cold water for a couple of times. Remove the excess water and toss 1 tbsp. oil ,keep the noodles aside. Sieve and transfer them to a plate.

3. Heat oil in a wok. Add ginger and garlic, chilly. Fry the onions on a medium high heat for 2-3 minutes. Later, add remaining veggies and chicken to it and cook for 5 mins.

4. Now, add the noodles followed by sauces. Mix well. Cook for 2-3 minutes and toss them well, use a kitchen tong to mix the noodles if required.

5. Add dark soya sauce and hot & sour sauce and mix well. Sprinkle freshly cut spring onion and sesame seed

Serve it with a slice of lime or a hot sauce dip. Recipe Tags: