Pan Fried Chicken Noodles

Instructions

1. 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. 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. 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. 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. 5

   Garnish and Serve

   • Transfer the noodles to a serving platter.
   • Garnish with the remaining spring onion greens and serve immediately while hot.