Getting addictive to Chinese food, I guess, is a weakness for most of us! The yummy wontons, Szechwan rice, noodles, spicy soups etc invite a tempting feast on a relaxed weekend. Lucky for me, my family is a bunch of foodies, as a result of which you see the experimenting of my blog recipes on them. Since Chinese cuisine is another craving zone for all of us, I decided to make Hakka noodles for our Sunday meal. This recipe is made with chicken, as the meal for us had to be non-vegan.
The same can be avoided and it can be prepared as Vegan Hakka noodles.
Chicken Hakka Noodles
Time taken: 1.20 h
– 2 cups Flat Noodles (also called Hakka noodles); boiled and strained
– 2 tsp Garlic (chopped)
– ½ kg Chicken pieces(boiled)
– 3 dried Red chillies (optional)
– 1 small bunch Spring Onion
– 1 small Capsicum (sliced)
– 1 tbsp Soya sauce (optional)
– 1” ginger piece julienned
– 1 carrot sliced lengthwise into thin strips
– 1/2 tsp Vinegar
– 1 1/2 tbsp Oil
– A pinch of Ajinomoto (optional – I did not use it, so go ahead and add it if required)
– Salt to taste
- Cut the spring onions and keep aside.
- Grind red chillies (optional), ginger and garlic.
- Heat oil in a pan, add the chilly-ginger-garlic- paste and fry for a minute.
- Now add capsicum and carrot. Fry till it tenders.
- Put spring onion and continue frying for 2-3 minutes more.
- Then put in the soya sauce and chicken pieces and toss well.
- Now add boiled and strained noodles and salt (to taste) and mix well.
- Add vinegar and mix it well.
- Hakka Noodles is ready to serve.