Imported from Instagram

Restaurant-Style Chicken Hakka Noodles

Name: Restaurant-Style Chicken Hakka Noodles
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Cuisine: South Asian
Ingredients: 200 g Hakka noodles (dried); 200 g Chicken breast (cut into thin strips for velveting); 2 Eggs (for scrambling); 2 cup Mixed vegetables (cabbage, carrots, and capsicum; cut into thin julienne); 0.5 cup Spring onion greens (cut into long pieces for the wok and finely chopped for garnish); 2 Green chillies (slit for heat); 3 tbsp Cooking oil (divided for coating noodles, cooking chicken, and the wok); Seasoning (salt, pepper, and soy sauce as per taste)

Recipe by Your Food Lab @yourfoodlab · Instagram

Imported by K Kampani on SeeMeCook

A classic Indo-Chinese street food dish featuring springy noodles, tender velveted chicken, scrambled eggs, and crisp julienned vegetables tossed in a high-heat wok for that authentic smoky 'wok hay' flavor.

2 servings30 minSouth Asian

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Ingredients

200 g Hakka noodles (dried)
200 g Chicken breast (cut into thin strips for velveting)
2 Eggs (for scrambling)
2 cup Mixed vegetables (cabbage, carrots, and capsicum; cut into thin julienne)
0.5 cup Spring onion greens (cut into long pieces for the wok and finely chopped for garnish)
2 Green chillies (slit for heat)
3 tbsp Cooking oil (divided for coating noodles, cooking chicken, and the wok)
Seasoning (salt, pepper, and soy sauce as per taste)

Steps

1
Prep all vegetables by cutting them into thin julienne (matchsticks) to match the shape of the noodles. Cut spring onion greens into long pieces for cooking and finely chop a small portion for garnishing. Slit the green chillies.
2
Bring a pot of water to a rolling boil. Once boiling, add the noodles and let them sit until they just begin to lose their stiff shape.
3
Cover the pot and immediately switch off the gas. Let the noodles rehydrate in the hot water for 2-3 minutes until they have a slight bite (al dente) and remain springy.
4
Strain the noodles and toss them to release steam. Coat them with a little oil to prevent sticking.
5
Cut the chicken into very thin strips. Velvet the chicken (lightly coat with cornstarch/seasoning) and quickly cook it over high flame until tender and 'melt in the mouth'. Remove from the pan.
6
In the same pan or wok, scramble the eggs until just cooked and set aside.
7
Heat a wok on high flame until very hot. Add the julienned vegetables and toss quickly to maintain their crunch while picking up the smoky 'wok hay' flavor.
8
Add the rehydrated noodles, long spring onion greens, cooked chicken, scrambled eggs, and seasoning (salt, pepper, soy sauce) to the wok.
9
Toss everything together vigorously on high flame for a minute to ensure the smoky flavor permeates the dish. Garnish with chopped spring onion greens and serve hot.

Notes

The key to this recipe is 'rehydrating' the noodles rather than boiling them to ensure they don't become mushy. Velveting the chicken (a technique involving thin slicing and quick high-heat cooking) ensures it stays juicy.