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.
Yield / Serves
150gm Egg Noodles
2 tbsp cooking Oil
1-1 tsp 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 tbsp Soy Sauce
1 tsp Vinegar
1 teaspoon green chili sauce
Salt to taste
1/2 tsp Black pepper Powder
2 tbsp Spring Onion Greens Chopped
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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