Chicken Hakka Noodles


Chicken Hakka Noodles
Hakka Noodles in our desi chinese style, is possibly the most popular noodle preparartion ever! In this quick and easy to make recipe, you can make hakka noodles exactly the same as it's served in our Desi Chinese restaurants. Let us have a look at its recipe.

Ingredients (4 Servings) :

  • Raw Hakka Noodles - 250 g
  • Chicken Breast - 1 
  • Garlic - 7-8 cloves
  • Ginger - 3 inch piece
  • Soy Sauce - 2-3 tbsp
  • Red Chilli Sauce - 2-3 tbsp
  • Tomato Ketchup - 2-3 tbsp
  • White Vinegar - 4-5 tbsp
  • Black/White Pepper - 1 tsp
  • Kashmiri Red Chillies - 2-3
  • Green Chillies - 2-3
  • Carrots - 1-2
  • Cabbage - 100-150 g
  • Green Capsicum - 1-2
  • Spring Onions - 3
  • Salt to taste
  • Oil for frying - 4-5 tbsp
Method :
  • Fill a big utensil upto 3/4th level with water and boil it.
  • Add 1 tsp salt to it. 
  • Put the raw hakka noodles into the boiling water and cook it on high flame for 4-5 minutes, till they are 90% cooked.
  • Now, empty the noodles in a colander, run them under tap water, add 2 tbsp oil to it, mix well and set aside.
  • Heat oil in a Kadhai and add finely chopped ginger and garlic to it. Saute it for a minute and add crushed Kashmiri chillies and finely chopped green chillies to it and saute them for a minute.
  • Add fine strips of chicken breast to it and let them fry for 10-15 minutes.
  • Now, add fine strips of carrots to it and fry them for around 10 minutes.
  • Add fine strips of capsicum and cabbage to it, let it cook for 5 minutes. Add half the amount of finely chopped spring onions to it and let it cook for a minute.
  • Now, take a small bowl and add soy sauce, red chilli sauce, tomato ketchup, white vinegar and black/white pepper powder to it. Mix them thoroughly and add it to the fried vegetables. Let it cook for around a minute in the sauces and add the noodles and salt (as required) to it. (Salt needs to be added carefully as the sauces already contain salt)
  • Toss the noodles thoroughly, let them cook for 5-10 minutes and finally garnish them with the remaining finely chopped spring onion greens. 


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