Quick, flavorful, and packed with tender chicken and crisp veggies, these pan-fried noodles are the perfect weeknight meal. A street-style Indo-Chinese classic you can make at home in under 35 minutes.
This indo_chinese dish is perfect for breakfast. With 425.44 calories and 23.7g of protein per serving, it's a healthy, low-fat option for your meal plan.
fat
1 pcs Carrot (medium, julienned)
1 cup Cabbage (shredded)
2.5 tbsp Light Soy Sauce (divided)
1 tbsp Red Chilli Sauce (e.g., Sriracha or Indo-Chinese style)
1 tsp White Vinegar
1 tsp Black Pepper Powder (divided)
0.75 tsp Salt (adjust to taste)
0.25 cup Spring Onion Greens (chopped, for garnish)
Instructions
1
Marinate Chicken & Cook Noodles
In a bowl, combine the chicken pieces with 1 tbsp soy sauce, 0.5 tsp black pepper powder, and 1 tsp cornstarch. Mix well and set aside to marinate for 10-15 minutes.
Meanwhile, bring a large pot of water with 1 tsp salt to a rolling boil. Add the hakka noodles and cook according to package instructions until al dente (usually 3-4 minutes).
Drain the noodles immediately and rinse under cold running water to stop the cooking process. Toss with 1 tsp of oil to prevent sticking and set aside.
2
Stir-fry Aromatics & Chicken
Heat 2 tbsp of oil in a large wok or skillet over high heat until it's shimmering.
Add the minced ginger, garlic, and slit green chillies. Sauté for 30 seconds until fragrant.
Add the marinated chicken pieces and stir-fry for 4-5 minutes until they are cooked through, opaque, and lightly browned. Remove the chicken from the wok and set aside.
3
Sauté the Vegetables
In the same wok, add the remaining 1 tbsp of oil if needed. Keep the heat high.
Add the sliced onions and sauté for 1 minute until they start to soften.
Add the julienned carrots and capsicum. Stir-fry for 2 minutes.
Finally, add the shredded cabbage and stir-fry for another minute. The vegetables should remain tender-crisp.
4
Combine and Finish
Return the cooked chicken to the wok with the vegetables.
Add the boiled noodles. Drizzle the remaining 1.5 tbsp soy sauce, red chilli sauce, and vinegar over the noodles.
Sprinkle with the remaining 0.5 tsp black pepper powder and 0.75 tsp salt.
Using two spatulas or tongs, toss everything together quickly and gently for 1-2 minutes on high heat, ensuring everything is well-combined and heated through.
Stir in half of the chopped spring onion greens.
5
Garnish and Serve
Transfer the noodles to a serving platter.
Garnish with the remaining spring onion greens and serve immediately while hot.