Chicken Hakka Noodles



Chicken Sauce mix before adding the noodles







This delicious Chicken Hakka Noodle recipe is an Indo-Chinese inspired dish. It has traditional Indian spices like cumin, chilies, garlic and ginger that add the traditional hotness to the noodle dish along with plenty of dark soy sauce and scallions to bring in the Chinese flavor. All flavors work in harmony to give the authentic Asian taste to Hakka noodles.

Ingredients: For Hakka Noodles

400 gms  Egg Noodles
2 carrots, peeled and cut into matchsticks
1 bell pepper/capsicum, sliced
1/2 small green cabbage, shredded
3 cups French style cut beans
1 medium onion, sliced
1 bunch green onions/scallions, chopped
1 tablespoon red chili flakes
1 cup of shredded boiled chicken
1/4 cup Asian Sesame Oil
4 tablespoons dark soy sauce (Kikkoman)
2 tablespoons vinegar

Ingredients : For the Sauce:

 1 whole garlic, or about 10- 12 large cloves
 1.5 inch piece fresh ginger, grated
 1 tsp cumin powder
 2 tablespoons hot/chili sauce, 
 1/4 cup ketchup or tomato paste
 4-5 tablespoons white sesame seeds

Directions:

1. Cook Noodles in a large pot of boiling water until tender, 8 to 10 minutes. Drain, immediately sprinkle little oil to prevent sticking together, return to the pot and set aside.

2. Combine all ingredients of the “Sauce” in a food processor till it is almost like paste and keep aside.

3. Heat the sesame oil in a large wok. Add the chili flakes and after half a minute add the sliced onions. Cook at high heat till the onions are just about clear. Add the processed ingredients for the “sauce” and the salt.

4. Increase the heat to high,  add the bell pepper, carrots, and beans and cook for only a couple of minutes. The vegetables should retain their color and crunch. Add the chicken strips and cook for 7-8 mines. Switch off the heat.

5. Add the noodles to the wok and stir them in carefully till all the cooked ingredients in the pan and the noodles are very well combined. Add the shredded cabbage.

6.Switch on the heat and cook the noodles on very high heat while flipping them every frequently, so the sauce, chicken, veggies and the noodles are combined uniformly while making sure the noodles do not stick at the bottom of the wok; cook for about 3-4 minutes. Switch off the heat.
Combine the chopped green onions and serve immediately.





 







Comments

  1. Yummy noodles. One of my favorites

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  2. Oh my gosh this looks good. I'm not terribly experienced with dishes that have any sort of Indian-Asian influence, but this may have convinced me to get my feet wet!

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  3. I'm going to have to try that sauce. The ingredients sound like they'd be delicious mixed together!

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  4. Love this chicken dish. So colorful and just love all the combination of the spices. It's my kind of chicken and noodles.
    Thanks for sharing!

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  5. I love chicken and noodles, confort food for me!

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  6. Oh! You know what, I'm Hakka ( one of the Chinese clan) and previously this authentic Hakka noodle mostly handmade, their texture is very chewy. I like the dry hakka noodle just toss with soya sauce/oyster sauce, oil with mushroom,mince and veggie, Yum!

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  7. Looks like something Hubby might like, thanks!

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