Chicken Hakka Noodles

Instructions

1. 1

   Prepare Noodles, Chicken, and Sauce

   • Bring a large pot of water to a rolling boil. Add 1 tsp of salt and the hakka noodles. Cook according to package directions until al dente (usually 3-4 minutes). Do not overcook.
   • Drain the noodles immediately and rinse under cold running water to stop the cooking process. Toss with 1 tsp of vegetable oil to prevent sticking and set aside.
   • In a medium bowl, combine the chicken strips with 1 tbsp soy sauce, 1 tbsp corn starch, and 1/4 tsp black pepper powder. Mix well and let it marinate for 10-15 minutes.
   • In a small bowl, whisk together the remaining 2 tbsp soy sauce, red chili sauce, rice vinegar, sugar, 1/2 tsp salt, and 1/2 tsp white pepper powder. Set this sauce mixture aside.
2. 2

   Cook the Chicken

   • Heat 1.5 tbsp of oil in a large wok or skillet over high heat until it shimmers.
   • Carefully add the marinated chicken in a single layer. Stir-fry for 4-5 minutes, or until it's cooked through, golden brown, and has an internal temperature of 165°F (74°C).
   • Remove the cooked chicken from the wok and set it aside on a plate.
3. 3

   Sauté Aromatics and Vegetables

   • In the same wok, add the remaining 1.5 tbsp of oil. Once hot, add the minced garlic, ginger, and slit green chilies. Sauté for 30-45 seconds until fragrant, being careful not to burn the garlic.
   • Add the sliced onions and stir-fry for 1-2 minutes until they turn translucent.
   • Add the julienned carrots and capsicum. Continue to stir-fry on high heat for 2-3 minutes. The vegetables should be tender but still have a crisp bite.
4. 4

   Combine and Finish the Noodles

   • Add the shredded cabbage to the wok and stir-fry for another minute until it just begins to wilt.
   • Return the cooked chicken to the wok, followed by the boiled noodles.
   • Pour the prepared sauce mixture over everything.
   • Using two spatulas or tongs, toss everything together vigorously on high heat for 2-3 minutes, ensuring the noodles, chicken, and vegetables are evenly coated with the sauce and heated through.
5. 5

   Garnish and Serve

   • Turn off the heat. Add the chopped spring onion greens and give it a final toss.
   • Serve the Chicken Hakka Noodles immediately, piping hot.