CHICKEN HAKKA NOODLES RESTAURANT STYLE | CHICKEN HAKKA NOODLES RECIPE

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu provides a plant-based protein option.

hakka noodles

🥗Healthier: whole wheat noodles

💰Cheaper: spaghetti

Whole wheat noodles are healthier, while spaghetti is more accessible.

Slice the white onion into thick slices.

Chop the garlic cloves, julienne the carrots, capsicum (green bell peppers), and shred the cabbage.

Chop the green portion of spring onions/scallions for garnish later.

To boil the noodles, heat 1.5 litres of water in a pan on high heat until it comes to a boil.

Add the noodles and stir lightly for them to open up.

Boil for 2-3 minutes until al dente, then drain in a colander and wash with cold water to stop cooking.

Add 1 tsp of oil to the noodles and mix well to coat them so they don’t stick; set aside.

Heat 1.5 tbsp oil in a wok.

Add the chopped garlic and stir.

Add the thick onion slices and stir-fry on high heat for 30 seconds.

Add the sliced chillies, stir, and sauté on high heat for another 30 seconds.

Add the julienned carrots and shredded cabbage, mix, and sauté for 1 minute on high heat.

Add the boiled and shredded chicken pieces and mix.

Add the julienned capsicum/green pepper, mix, and sauté for 1 minute on high heat.

Add the boiled noodles and toss with the chicken and veggies to combine everything.

Add the soy sauce and vinegar, tossing to coat with the sauce.

Add salt and pepper powder, mixing well. Toss on high heat for around 2 minutes.

Garnish with spring onion greens, mix, and serve hot.

Cooking Techniques

Equipment Needed

Spice Level: