Schezwan Chicken Hakka Noodles

Name: Schezwan Chicken Hakka Noodles
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: indo_chinese
Ingredients: 250 g hakka noodles; 2 l water (for boiling noodles); 1 tbsp salt (for noodle water); 1 tsp oil (for tossing boiled noodles); 300 g chicken breast (boneless, cut into thin strips); 1 tsp soy sauce (for marinating chicken); 1 pinch black pepper (for marinating chicken); 1 tbsp cornstarch (for marinating chicken); 8 pcs garlic (cloves, finely chopped); 1 inch ginger (finely chopped); 6 pcs dry red chili (soaked in hot water for 20 minutes); 2 tsp vinegar (divided); 1 pcs tomato (small, finely chopped); 1 pinch red chili powder; 0.5 tsp sugar; 1 pcs onion (medium, thinly sliced); 1 pcs carrot (small, julienned); 1 cup cabbage (shredded); 1 pcs bell pepper (small, thinly sliced); 3 pcs spring onion (greens and whites separated, chopped)

RATING

4.6/5(187)

TASTE SCORE

9/10

Smoky wok-tossed noodles with tender chicken, crisp vegetables, and a fiery homemade Schezwan sauce. This Indo-Chinese favorite is bold, satisfying, and perfect for a weeknight dinner that feels like takeout at home.

PREP

25m

COOK

20m

SERVES

1 CUP

438 cal

SERVINGS

METHOD · 9 STEPS

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.
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.
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.
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.
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.
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.
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.
garnish
Finish with spring onion greens.
serve
Serve the Schezwan Chicken Hakka Noodles hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Boil the hakka noodles only to just tender; they should still have a slight bite before the final wok toss.
2
After draining, spread the noodles briefly or toss thoroughly with oil so they do not clump in the wok.
3
Slice the chicken breast thinly and evenly so it cooks fast without turning dry on high heat.
4
Cook the Schezwan paste until the raw chili smell fades and the oil looks lightly separated for a deeper flavor.
5
Stir-fry the vegetables on high heat only for a few minutes so the cabbage and bell pepper stay crisp, not watery.
6
Add the sauce and noodles only after the chicken and vegetables are ready; this keeps the noodles from getting soggy.
7
If making ahead, prepare the Schezwan sauce a day early and refrigerate it; the flavor becomes rounder by the next day.