Hakka Noodles
Hakka Noodles, a Desi twist on Chow Mein, stand as a popular Indo-Chinese dish. This simple recipe boasts a harmonious blend of flavors, ready in under 40 minutes, including vegetable preparation. Simply omit the chicken for a vegetarian option. Perfected through thorough testing!
Preparation time: 15 min
Cooking time: 20 min
Resting time: N/A
Total time: 35 min
Serves: 4
Ingredients:
- ½ cup of low-sodium vegetable stock
- 3 cloves of garlic, minced
- 170 grams (6 ounces) of uncooked chow mein stir-fry noodles or Ching’s Hakka Noodles
- 1 bell pepper (about 100 grams, green or red or a combination), cored, halved widthwise, and thinly sliced into strips about ¼ inch in size
- 3 green onions (about 30 grams), thinly sliced, reserving some green parts for garnish
- 1 carrot (about 60 grams), julienned
- 114 grams (4 ounces) of green cabbage (white cabbage), thinly sliced into 2-inch strips
- 210 grams of chicken breast or thighs, thinly sliced into small pieces about ½ inch in size
- ¼ inch piece of fresh ginger, minced
- ½ small red onion (about 60 grams), quartered and thinly sliced
- Lime wedges (optional) for serving
- 2 tablespoons + 1 teaspoon of neutral oil, such as grapeseed or avocado, divided
- ¼ teaspoon of sea salt
Hakka Noodles Sauce:
- 1 teaspoon cornstarch (or cornflour)
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 2 teaspoons chili garlic sauce
- 1½ – 2 teaspoons sugar, depending on the sweetness of your chili garlic sauce
- ½ teaspoon toasted sesame oil
- ½ – 1 teaspoon black pepper
- ½ teaspoon red chili flakes
- ⅛ teaspoon ground white pepper
- ¼ teaspoon sea salt, adjust to taste
Method:
- In a medium bowl, combine all the ingredients listed under ‘Hakka Noodles Sauce’ and whisk until well combined.
- Pour 2 tablespoons of the sauce over the chicken and toss to marinate. Set aside while you prepare the noodles.
- Cook the noodles according to the packet instructions (boil in 8-9 cups of water for 3 minutes, then drain and rinse with cold water). Use tongs to toss the noodles with 1 teaspoon of oil to prevent sticking.
- Heat the remaining 2 tablespoons of oil in a large nonstick wok or frying pan over high heat. Add the garlic and ginger and stir-fry for 10-15 seconds until golden and starting to brown. Add the chicken and stir-fry until it changes color from pink to pale, about 1-2 minutes. Stir in the vegetables (green onions, cabbage, carrot, onion, and bell peppers) and sprinkle with ¼ teaspoon of sea salt. Stir-fry for 5 minutes until the cabbage is wilted and the vegetables are tender.
- Add the cooked noodles, remaining sauce, and vegetable stock. Using tongs or wooden spoons, toss everything together until well combined and the sauce has dried up, about 2-3 minutes.
- Garnish with the green parts of the onion and serve immediately. Optionally, serve with lime wedges, chili garlic, or ketchup.
Notes:
To enhance the flavors, consider marinating the chicken in the sauce for a longer period before cooking. This allows the meat to absorb more of the delicious flavors, resulting in a more flavorful dish. Additionally, when stir-frying the vegetables, be sure not to overcook them to retain their crispness and nutrients. Enjoy experimenting with different garnishes such as lime wedges, chili garlic, or ketchup to customize the dish to your taste preferences!
Nutritional Info:
Calories: 403
Carbs: 55g
Protein 27g
Fat 8g
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