Schezwan Chicken Hakka Noodles

1. 1
   prep · ~20 min

   Soak the chilies and marinate the chicken.

   1.Soak the dry red chili in hot water for 20 minutes until softened.

   2.Mix the chicken breast with 1 tsp soy sauce, black pepper, and cornstarch.

   3.Set the chicken aside for 15 minutes while you prepare the rest.

   TIPThin chicken strips cook fast and stay tender in the wok.
2. 2
   boil · ~8 min

   Boil the noodles until just done.

   1.Bring 2 l water to a boil in a large pot.

   2.Add 1 tbsp salt and the hakka noodles.

   3.Cook until just tender, following the package time.

   4.Drain the noodles and toss with 1 tsp oil so they do not stick.

   TIPDo not overcook the noodles; they will cook a little more during stir-frying.
3. 3
   mix · ~2 min

   Make the Schezwan paste.

   Drain the soaked chilies and grind them with half the garlic, half the ginger, and 3 tbsp water to a smooth paste.

4. 4
   saute · ~5 min

   Cook the Schezwan sauce.

   1.Heat 1 tbsp oil in a wok or wide pan over medium heat.

   2.Add the ground chili paste and cook for 2 minutes.

   3.Add the chopped tomato, red chili powder, sugar, 1 tsp vinegar, 1 tsp soy sauce, and 1 pinch salt.

   4.Cook until the tomato softens and the sauce turns thick and glossy.

   TIPKeep the heat medium so the chili paste fries well without burning.
5. 5
   saute · ~5 min

   Stir-fry the chicken.

   1.Heat the remaining 1 tbsp oil in the wok over high heat.

   2.Add the marinated chicken and spread it out in a single layer.

   3.Cook until the chicken is lightly browned and fully cooked through.

   4.Remove the chicken to a plate.

   TIPCook chicken to 74°C or 165°F at the thickest part.
6. 6
   saute · ~4 min

   Cook the vegetables.

   1.In the same wok, add the remaining garlic, ginger, onion, and spring onion whites.

   2.Stir-fry for 1 minute until fragrant.

   3.Add the carrot, cabbage, and bell pepper.

   4.Toss on high heat for 2 to 3 minutes so the vegetables stay crisp.
7. 7
   assemble · ~3 min

   Toss everything together.

   1.Return the cooked chicken to the wok.

   2.Add the boiled noodles, cooked Schezwan sauce, remaining 1 tsp soy sauce, and remaining 1 tsp vinegar.

   3.Toss well on high heat for 2 minutes until the noodles are evenly coated.

   TIPUse quick tossing motions over high heat for that classic hakka noodle finish.
8. 8
   garnish

   Finish with spring onion greens.

9. 9
   serve

   Serve the Schezwan Chicken Hakka Noodles hot.

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