A classic Indo-Chinese street food favorite! Stir-fried noodles tossed with tender chicken, crisp vegetables, and a savory sauce. This quick and easy recipe brings the taste of your favorite takeaway right to your kitchen.
Prep20 min
Cook15 min
Servings4
Serving size: 1 serving
563cal
33gprotein
66gcarbs
18g
Ingredients
300 g Hakka Noodles (Or any other medium-thick egg noodles)
350 g Boneless Chicken (Cut into 1-inch bite-sized pieces)
1 tbsp Cornstarch (For marinating the chicken)
3 tbsp Vegetable Oil (Divided for cooking)
6 cloves Garlic (Finely minced)
1 inch Ginger (Finely minced)
2 pcs Green Chili (Slit lengthwise, adjust to taste)
Protein-packed chicken chowmein, perfectly spiced for a quick and satisfying lunch!
This indo_chinese dish is perfect for lunch. With 562.73 calories and 33.17g of protein per serving, it's a healthy, low-sodium option for your meal plan.
fat
(Medium, julienned)
1 pcs Capsicum (Medium, julienned (any color))
1.5 cups Cabbage (Finely shredded)
0.25 cup Spring Onion (Chopped, greens and whites separated)
3 tbsp Light Soy Sauce (Use low-sodium if preferred)
1 tbsp Red Chili Sauce (Such as Sriracha or a similar chili-garlic sauce)
1 tbsp White Vinegar (Rice vinegar also works well)
0.75 tsp Black Pepper Powder (Freshly ground is best)
1 tsp Salt (For boiling noodles)
Instructions
1
Prepare Noodles and Chicken
Bring a large pot of water to a rolling boil. Add 1 tsp salt and the hakka noodles. Cook for 3-4 minutes or until al dente, as per package directions. Do not overcook.
Drain the noodles immediately and rinse under cold water to stop the cooking process. Toss with 1 tsp of oil to prevent sticking and set aside.
In a bowl, combine the chicken pieces with 1 tbsp cornstarch, 1/4 tsp black pepper, and a pinch of salt. Mix well to coat the chicken evenly. This process, called velveting, keeps the chicken tender.
2
Mix the Sauce
In a small bowl, whisk together the light soy sauce, red chili sauce, and white vinegar. Set this sauce mixture aside for later.
3
Stir-fry Aromatics and Chicken
Heat 2 tbsp of oil in a large wok or skillet over high heat until it's shimmering.
Add the minced garlic, ginger, and slit green chilies. Stir-fry for about 30 seconds until fragrant.
Add the marinated chicken to the wok. Spread it in a single layer and cook for 2-3 minutes per side, until golden brown and cooked through. Remove the chicken from the wok and set it aside.
4
Stir-fry Vegetables
In the same wok, add the remaining 1 tbsp of oil if needed. Add the sliced onions and the white parts of the spring onions. Stir-fry for 1 minute on high heat.
Add the julienned carrots and capsicum. Continue to stir-fry for 2 minutes. The vegetables should be tender but still crisp.
Add the shredded cabbage and stir-fry for another minute until it just begins to wilt.
5
Combine and Finish
Return the cooked chicken to the wok with the vegetables.
Add the cooked noodles, the prepared sauce mixture, 0.5 tsp salt, and the remaining 0.5 tsp black pepper powder.
Using two spatulas or tongs, toss everything together vigorously on high heat for 2-3 minutes, ensuring the noodles are heated through and everything is well-coated in the sauce.
Turn off the heat and stir in the green parts of the spring onions.
6
Serve
Serve the Chicken Chowmein immediately, garnished with extra spring onion greens if desired.
