Meals · Indo-Chinese

Chicken Hakka Noodles

Thin strips of soy-marinated chicken and crunchy vegetables tossed with hakka noodles in a roaring wok, just like your favourite Chinese corner.

Prep 20 min · Cook 15 min · Total 35 min + 15 min marinade · Serves 3

Ingredients

Chicken

• 250 g Boneless chicken breast or thigh, in thin strips
• 1 tsp Soy sauce
• ½ tsp Black pepper powder
• 1 tsp Cornflour
• ¼ tsp Salt

Noodles

• 200 g Dried hakka noodles
• 1 tsp Salt
• 1 tsp Oil

Stir-fry

• 3 tbsp Oil
• 1 tbsp Garlic, finely chopped
• 1 tsp Ginger, finely chopped
• 2 Green chillies, slit
• 1 Onion, thinly sliced
• 1 cup Cabbage, finely shredded
• 1 Carrot, cut in thin strips
• 1 Green capsicum, cut in thin strips
• 4 Spring onions, chopped, greens kept separate
• 2 tbsp Soy sauce
• 1 tbsp Vinegar
• 1 tbsp Red chilli sauce
• 1 tsp Black pepper powder
• Salt, to taste

Method

1. Marinate the chicken. Toss the chicken strips with the soy sauce, pepper, cornflour and salt and leave for 15 minutes.
2. Boil the noodles. Boil the noodles in plenty of salted water until just tender. Drain, rinse under cold water, toss with 1 tsp oil and spread out to dry.
3. Sear the chicken. Heat 1 1/2 tbsp of the oil in a wok over high heat. Spread the chicken out and sear without stirring for a minute, then stir-fry until browned and cooked through. Lift out.
4. Stir-fry the veg. Add the rest of the oil. Stir-fry the garlic, ginger, green chillies and spring onion whites for 30 seconds, then the onion, cabbage, carrot and capsicum for 2 minutes on full heat.
5. Toss together. Add the noodles, chicken, soy sauce, vinegar, chilli sauce and pepper. Toss with tongs over high heat until evenly coloured, tasting for salt.
6. Serve. Toss through the spring onion greens and serve straight away, on its own or with chicken Manchurian gravy.

Tips

Cook in two batches if your wok is small. Crowding drops the heat, and the noodles steam and stick instead of getting that smoky street-stall flavour.