Chicken Hakka Noodles
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A hardcore fan of Chinese Chicken Hakka Noodles knows the sudden noodles craving I am talking about. Thinking how to prepare it at home instead of splurging for the same at an eatery? An absolutely complete and satiating meal in itself, Chicken Hakka Noodles has a zing of soya sauce, green chilly, chilly sauce which is made to stir-fry on a high flame with tender chicken and cooked noodles! Occasionally, I do surprise my family with Chinese food.
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Ingredients
- 150 gm Egg Noodles
- 2 tablespoon Oil
- 1-1 teaspoon ginger and garlic Minced
- Onion Cut into cubes
- 3-4 Green Chillies Slit Into half
- 1/4 cup White part of Spring Onion Sliced
- 1/4 cup Carrot Julienned
- 1/4 cup Capsicum Cut into thin stripes
- 2 Eggs Whisked
- 1 cup Boiled Chicken Shredded
- 1 tablespoon Soy Sauce
- 1 teaspoon Vinegar
- 1 teaspoon green chili sauce
- Salt
- 1/2 teaspoon Black pepper Powder
- 2 tablespoon Spring Onion Greens Chopped
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Instructions
- Heat oil in a wok. Once the oil is hot, add ginger garlic and fry for a few seconds.
- Add onion, green chillies, white part of spring onion and fry for a minute.
- Add carrot, capsicum and cabbage and fry for another minute.
- Push the veggies on one side of the wok and add the eggs in the wok. mix until they scramble. Now mix everything up.
- Add boiled chicken, soy sauce, vinegar, green chilli sauce and boiled noodles and toss nicely.
- Add salt to taste and black pepper powder and mix well.
- Garnish with spring onion greens. Switch off the flame.
- Serve hot in serving bowl with schezwan sauce.
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