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Chicken Hakka Noodles

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Time25 Min
DifficultyEasy
Serves2

Chicken Hakka Noodles is a much-loved Indo Chinese delicacy found through India's length and breadth as street food or in restaurants. This vibrantly coloured and flavoursome main course dish that goes with most the Indo Chinese side accompaniments, there are many variants to this recipe. Featured here is an easy to do Chicken Hakka Noodles restaurant style recipe. A complete meal by itself and ... a classic staple on the Indo Chinese menu, the Chicken Hakka Noodles calorie count comes to 700, ideally suited for a weekend lunch or dinner. The delicious dish is a crowd puller, loved by both young and old. Chicken Hakka Noodles at home can be an easy and hearty meal to cook. The main ingredients apart from the chicken often used are an enticing medley of vegetables like carrots, beans, capsicum, cabbage, bean sprouts, and spring onions topped with scrambled eggs. The simple savoury sauce adds freshness to the noodle dish. The food cooked in a wok on a hot flame to retain the meat and vegetables' crunchiness, served along with some chilli sauce, soy sauce, and vinegar with sliced finely green chillies for some extra heat is a satisfying stand-alone meal.

Nutrition Info. (per serving)

ProteinFatCarbsFibre700 Cal700 Cal700 Cal700 Cal
  • 41gProtein
  • 19gFat
  • 89gCarbs
  • 17gFibre

Ingredients

Dry Grocery

Refined Oil

Refined Oil

2 teaspoons

Salt

Salt

1 teaspoon

Dark Soy Sauce

Dark Soy Sauce

2 teaspoons

Synthetic/white Vinegar

Synthetic/white Vinegar

1 teaspoon

Whole Wheat Noodles

Whole Wheat Noodles

200 g

Poultry

Chicken Breasts

Chicken Breasts

150 g

Fruits & Vegetables

Capsicum Green-regular

Capsicum Green-regular

1 unit

Capsicum Yellow (regular)

Capsicum Yellow (regular)

0.5 unit

Capsicum Red-regular

Capsicum Red-regular

0.5 unit

Onion

Onion

1 unit

Ginger

Ginger

2 teaspoons

Spring Onion

Spring Onion

6 g

Carrot-regular

Carrot-regular

1 unit

Other

Pepper

Pepper

0.5 teaspoons

Garlic

Garlic

15 pieces

Water

Water

6 cups

Green Cabbage

Green Cabbage

60 g

Green Chillies

Green Chillies

1 unit

Raw Egg

Raw Egg

2 units

Directions

1Wash and cut the chicken into strips. Fine chop the ginger, garlic. Cut the onion into slices. Cut the carrot, cabbage, peppers into thin long strips. Cut the spring onion and green chilli into diamond shaped cuts
2Boil noodles in salt water. Once they are 3/4th done, drain it and add a little oil and spread it aside in a plate to cool down
3Heat the oil in a pan or wok. Add the whisked egg and let it cook for a min. Then scramble it. Transfer to a plate and set aside
4Heat the oil in a pan or wok on medium to high flame. Add garlic, ginger, stir-fry till fragrant. Add veggies (except carrot and cabbage) and cook. Add the chicken and stir-fry till chicken is tender
5Add the carrot, cabbage, green chilli and stir fry. Then add the cooked noodles and season with salt, crushed pepper and mix well
6Add the scrambled eggs and combine well without damaging the noodles
7Garnish with spring onions and serve hot

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We hope you had fun making it! Enjoy the meal.

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