Chicken Hakka Noodles
Chicken Hakka Noodles is an Indo-Chinese dish that is made by boiling noodles, chicken, egg scrambles, vegetables, and sauces.
Yield: 4 servings
Materials
- 300 gms Noodles
- 250 gms Chicken Strips
- 2 nos Eggs
- ½ cup Yellow Bell Pepper sliced
- ½ cup Red Bell Pepper sliced
- ¼ cup Beans chopped
- ½ cup Carrot julienne
- ⅔ cup Cabbage finely chopped
- ¼ cup Spring Onion finely chopped
- 1 no Onion, medium sliced
- ¼ cup Sesame Oil
- 2 tablespoon Soy Sauce
- 1 teaspoon Vinegar
- ½ teaspoon Sugar
- Salt to taste
Instructions
- Boil 10 to 12 cups of water in a big vessel and let the water bubble.
- Add little salt and oil to the water. Drop the noodles and allow to boil for only 2 to 3 minutes. The noodles are cooked Al Dente.
- After that, drain the noodles and wash under running water.
- Spread on a plate and toss in one teaspoon oil to prevent sticking.
- In a pan heat oil and break two eggs in the pan, add salt and mix it well. Avoid overcooking it. Once done, keep aside.
- Heat oil in a pan and add the chicken strips in to the pan. Add salt, cover and cook for few minutes. Add 1 teaspoon of soy sauce and mix well. Once chicken is cooked, set aside.
- Meanwhile, mix vinegar, remaining soy sauce, and sugar in a bowl and keep aside.
- Now heat remaining oil in the pan and add sliced onions. Sauté them.
- Next add chopped cabbage, carrot and beans. Add salt and sauté the vegetables under high heat.
- Add red and yellow bell peppers next, then cook them over high heat.
- Now add boiled noodles and toss.
- Add scrambled egg and cooked chicken strips and mix well.
- Finally add the vinegar-soy sauce mixture and toss. Adjust the salt at this time.
- After mixing all the ingredients add chopped spring onion and give a good mix. Later switch off the gas and chicken hakka noodles is ready to serve.