CHICKEN HAKKA NOODLES RESTAURANT STYLE | CHICKEN HAKKA NOODLES RECIPE 

Chicken Hakka Noodles Restaurant Style | Chicken Hakka Noodles Recipe | Chicken Noodles Recipe | Chicken Hakka Noodles | Chicken Fried Noodles Recipe | Chicken Chowmein | Hakka Noodles | Spice Eats Chicken Noodles
Ingredients for Chicken Hakka Noodles:
150 gms. chicken, boiled and shredded (Boiled in water with salt and pepper powder)
Noodles, 150 gms pack, sufficient for 2 persons
Garlic, chopped - 5-6 cloves (around 2 tsp)
White onion, thick sliced - 1 medium
Green Chillies, sliced - 3 numbers
Carrots, julienned- 1 cup
Shredded cabbage- 1 cup
Green Bell peppers/Capsicum, julienned- 1 cup
Spring onion/scallions, greens- 3 tbsp
Soy sauce- 2.5 tsp
White Vinegar- 2 tsp
Salt- 1/4 tsp or to taste
Pepper powder- 1/4 tsp
Refined Oil- 1.5 tbsp
Preparation-
Slice the white onion into thick slices.
Chop the garlic cloves, julienne/fine slice the carrots, capsicum (green bell peppers) and shred the cabbage.
Chop the green portion of spring onions/scallions for garnish later.
To boil the noodles, follow the instructions on the packet.
OR
For 150 gm noodles, heat 1.5 litres of water in a pan on high heat till it comes to a boil.
Add the noodles and stir it lightly for it to open up.
Boil it for 2-3 mins, should not be soft but “al dente”.
Drain it in a colander and wash it with cold water to stop the cooking.
Add 1 tsp of oil and mix it well to coat the boiled noodles so that they don’t stick.
Set it aside.
Process:
Heat 1.5 tbsp oil in a wok.
Add the chopped garlic and give a stir.
Now add the thick onion slices and stir fry on high heat for 30 secs
Add the sliced chillies, give a mix and sauté on high heat for another 30 secs.
Now add the julienned/sliced carrots and the shredded cabbage, mix and sauté for 1 min on high heat.
Add the boiled & shredded chicken pieces and give it a mix.
Now add the julienned capsicum/green pepper, mix and sauté for 1 min on high heat.
Add the boiled noodles and toss it with the chicken and veggies to combine everything.
Add the dark soy sauce and vinegar and toss to coat with the sauce.
Add salt, pepper powder and mix it well. Toss it on high heat for around 2 mins.
Lastly garnish with spring onion greens, give a mix & serve hot.
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