Crispy fried noodles smothered in a tangy, sweet, and savory chicken and vegetable sauce. This Indo-Chinese classic is a delightful mix of textures and flavors, often topped with a perfect fried egg.
Prep20 min
Cook25 min
Servings4
Serving size: 1 serving(1 portion of crispy noodles with 1.5 cups of sauce and 1 fried egg)
565cal
30gprotein
63gcarbs
22g
Ingredients
200 g Hakka Noodles (Or any thin egg noodles)
1 tsp Salt (For boiling noodles)
2 cup Vegetable Oil (For deep frying the noodles)
250 g Boneless Skinless Chicken (Cut into 1-inch pieces)
Crispy noodles and protein-packed chicken in a tangy sauce – fusion comfort food at its best!
This indo_chinese dish is perfect for breakfast or lunch or dinner. With 564.52 calories and 29.86g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 cup Cabbage (Shredded)
2 cup Chicken Stock (Or vegetable stock)
0.5 cup Tomato Ketchup
2 tbsp Light Soy Sauce
2 tbsp Red Chilli Sauce (e.g., Sriracha)
1 tbsp Rice Vinegar
1 tbsp Sugar
0.5 tsp Black Pepper Powder
2 tbsp Cornstarch
0.25 cup Water (For cornstarch slurry)
4 pcs Eggs (For topping)
2 tbsp Spring Onion Greens (Chopped, for garnish)
Instructions
1
Cook and Fry the Noodles
Bring a large pot of water to a rolling boil. Add 1 tsp of salt and the hakka noodles. Cook for 1-2 minutes less than the package instructions, until al dente.
Drain the noodles immediately and rinse under cold running water to stop the cooking process. Spread them on a large plate or tray and let them air dry for at least 15-20 minutes. They must be dry to become crispy.
Heat 2 cups of oil in a deep wok or kadai over medium-high heat. To test the oil, drop a single noodle; it should sizzle and float to the top instantly.
Carefully add the noodles to the hot oil in small, loose batches. Do not overcrowd the pan. Fry for 2-3 minutes, turning gently, until golden brown and crisp.
Using a slotted spoon, remove the fried noodles and place them on a plate lined with paper towels to drain excess oil. Set aside.
2
Stir-fry Chicken and Vegetables
Heat 2 tbsp of oil in a separate large wok or pan over high heat.
Add the minced ginger and garlic and sauté for 30 seconds until fragrant.
Add the chicken pieces and stir-fry for 3-4 minutes until they are cooked through and lightly browned.
Add the sliced onion and sauté for 1 minute until slightly translucent.
Toss in the julienned carrots, capsicum, and shredded cabbage. Stir-fry on high heat for 2-3 minutes. The vegetables should be tender-crisp, not soggy.
3
Prepare the Sauce
Reduce the heat to medium. Add the tomato ketchup, soy sauce, red chili sauce, rice vinegar, sugar, salt, and black pepper to the wok. Stir well to coat the chicken and vegetables.
Pour in the chicken stock and bring the mixture to a gentle boil.
In a small bowl, whisk the cornstarch with 1/4 cup of cold water until a smooth, lump-free slurry is formed.
While continuously stirring the sauce in the wok, slowly pour in the cornstarch slurry. The sauce will thicken and become glossy within a minute.
Simmer for another minute, then turn off the heat.
4
Assemble and Serve
While the sauce simmers, fry the eggs sunny-side up in a separate small pan.
To assemble, place a nest of crispy fried noodles on each serving plate.
Ladle a generous amount of the hot chicken and vegetable sauce over the noodles.
Carefully place a fried egg on top of each portion.
Garnish with freshly chopped spring onion greens and serve immediately to enjoy the textural contrast.
