Fiery Schezwan sauce tossed with tender chicken, crisp vegetables, and springy Hakka noodles. A classic Indo-Chinese street food favorite that’s packed with bold flavors and comes together in under 30 minutes.
Prep15 min
Cook15 min
Servings4
Serving size: 1.5 cups
457cal
32gprotein
49gcarbs
14g
Ingredients
200 g Hakka Noodles (Dry weight)
8 cups Water (For boiling noodles)
1 tsp Salt (For boiling noodle water)
1 tsp Vegetable Oil (To prevent cooked noodles from sticking)
300 g Boneless Chicken Breast (Cut into 1-inch bite-sized pieces)
1 tbsp Cornflour (For marinating the chicken)
2 tbsp Soy Sauce (Divided: 1 tbsp for marinade, 1 tbsp for sauce)
0.5 tsp Black Pepper Powder (For marinating the chicken)
Aromatic, perfectly spiced Schezwan Chicken Hakka Noodles, an energy-giving comfort food that hits the spot!
This indo_chinese dish is perfect for lunch. With 456.91 calories and 32.35g of protein per serving, it's a healthy, low-fat, muscle-gain option for your meal plan.
fat
Sesame Oil
(Divided for cooking)
4 cloves Garlic (Finely chopped)
1 inch Ginger (Finely chopped)
2 pcs Green Chili (Slit lengthwise, adjust to taste)
1 medium Onion (Thinly sliced)
1 medium Capsicum (Thinly sliced (any color))
1 medium Carrot (Julienned)
1 cup Cabbage (Shredded)
3 tbsp Schezwan Sauce (Adjust to your spice preference)
1 tsp Rice Vinegar
0.5 tsp Sugar (Helps balance the flavors)
3 tbsp Spring Onion Greens (Chopped, for garnish)
Instructions
1
Prepare Noodles and Chicken
Bring 8 cups of water to a rolling boil in a large pot. Add 1 tsp of salt and the Hakka noodles. Cook for 3-4 minutes or until al dente, as per package instructions. Do not overcook.
Immediately drain the noodles in a colander and rinse thoroughly with cold running water to stop the cooking process.
Toss the cooled noodles with 1 tsp of vegetable oil to prevent them from sticking together. Set aside.
In a medium bowl, combine the chicken pieces with 1 tbsp cornflour, 1 tbsp soy sauce, and 0.5 tsp black pepper. Mix well to coat evenly and let it marinate for at least 10 minutes.
2
Cook Chicken and Sauté Aromatics
Heat a large wok or skillet over high heat until it's very hot. Add 1 tbsp of sesame oil.
Carefully add the marinated chicken to the wok in a single layer. Stir-fry for 4-5 minutes, until the chicken is cooked through and lightly browned on all sides.
Remove the cooked chicken from the wok and set it aside on a plate.
In the same wok, add the remaining 1 tbsp of sesame oil. Add the finely chopped garlic, ginger, and slit green chilies. Sauté for 30-45 seconds until they become fragrant, being careful not to burn the garlic.
3
Stir-fry the Vegetables
Add the sliced onions to the wok and stir-fry on high heat for 1 minute until they are translucent.
Add the julienned carrots and sliced capsicum. Continue to stir-fry for 2-3 minutes. The vegetables should be tender yet crisp.
Finally, add the shredded cabbage and toss everything for another minute. The cabbage should be slightly wilted but still have a crunch.
4
Combine and Finish
Return the cooked chicken to the wok with the vegetables. Add the cooked noodles.
In a small bowl, whisk together the Schezwan sauce, remaining 1 tbsp soy sauce, rice vinegar, sugar, and 0.5 tsp salt to create the sauce mixture.
Pour the sauce mixture over the noodles in the wok.
Using two spatulas or tongs, toss everything together quickly and gently for 2-3 minutes on high heat, ensuring the noodles, chicken, and vegetables are evenly coated with the sauce.
Turn off the heat, garnish with freshly chopped spring onion greens, and serve immediately while hot.
