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Chilli Chicken Hakka Noodles

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Time30 Min
DifficultyIntermediate
Serves1

A hard-core Chinese food lover will truly understand the sudden pang of noodle cravings! With the current lockdown scenario, it’s not always possible to head out to the restaurant to crave these noodle pangs! Do not fret, we have come up with a healthy and delicious chilli chicken Hakka noodles recipe that you are simply gonna love! Who says you can’t cook restaurant-style chilli chicken Hakka noo ... dles at home? Follow this detailed guideline given in the chilli chicken Hakka noodles video to prepare the authentic Indianized chilli chicken Hakka noodles at home! For this recipe, you’ll need whole wheat noodles, boneless chicken, veggies, and sauces. The authenticity of Chinese cuisine is a unique combination of lots of sauces, a touch of smokiness, a variety of veggies all cooked to perfection! While there are some veggies which are a must for Chinese cuisine like cabbage, capsicum, spring onions, you can experiment by adding a little more of your choice. Try adding mushrooms, baby corns, or sweet corns if you like the taste. The biggest benefit of a chilli chicken Hakka noodles is that it’s a big hit among kids! Won’t you agree? There would hardly be a kid who doesn’t enjoy this spicy and tangy chicken noodle recipe! Chilli chicken Hakka noodles are very popular in all Indian restaurants. In fact, these days you’ll even find local street vendors serving mouth-watering chilli chicken Hakka noodles. You must give this recipe a try! Interesting facts and tips - A complete and satiating meal in itself a generous portion serving of chilli chicken Hakka noodles comes with 515 calories. While we all know that this particular recipe is not very common amongst calorie conscious people, but even very strict diet followers need to satiate their cravings for high-calorie food once in a while!

Nutrition Info. (per serving)

ProteinFatCarbsFibre515 Cal515 Cal515 Cal515 Cal
  • 33gProtein
  • 10gFat
  • 68gCarbs
  • 8gFibre

Ingredients

Dry Grocery

Whole Wheat Noodles

Whole Wheat Noodles

0.25 cups

Salt

Salt

1.5 teaspoons

Refined Oil

Refined Oil

1.75 teaspoons

Aromat Powder

Aromat Powder

1 teaspoon

Veg Oyster Sauce

Veg Oyster Sauce

1 teaspoon

Dark Soy Sauce

Dark Soy Sauce

0.25 teaspoons

Fruits & Vegetables

Ginger

Ginger

3 small pieces

Capsicum Green-regular

Capsicum Green-regular

0.33 unit

Capsicum Yellow (regular)

Capsicum Yellow (regular)

0.33 unit

Capsicum Red-regular

Capsicum Red-regular

0.33 unit

Sweet Potato

Sweet Potato

1 small piece

Onion

Onion

0.25 cups

Basil

Basil

3 leafs

Carrot-regular

Carrot-regular

0.25 unit

Spring Onion

Spring Onion

3 units

Poultry

Chicken Breasts

Chicken Breasts

1 unit

Other

Water

Water

1.5 glasses

Garlic

Garlic

4 pieces

Red Chillies

Red Chillies

0.5 unit

Red Chilli Paste

Red Chilli Paste

1 teaspoon

Raw Egg

Raw Egg

3 units

Green Cabbage

Green Cabbage

1 leaf

Directions
1
Heat Water, add Salt and bring to boil. Add Noodles and boil till soft.
2
Drain the Water and allow to dry.
3
Spread on a tray. Add Oil and toss well so that the noodles does not get stick together.
4
Heat Oil in a pan. Add chopped Ginger, Garlic and saute.
5
Add diced Red Capsicum, Green Capsicum, Yellow Capsicum, Aromat Powder, Salt and saute.
6
Take out in a bowl and keep aside.
7
Boil Sweet Potato in salted water.
8
Peel off the skin and allow to cool. Cut into rough dices and put in a blender.
9
Blend till a smooth paste is obtained. Take out in a bowl and keep aside for later use.
10
Heat Oil in a pan. Add Onion, fresh Red Chilli, Ginger, Garlic and saute.
11
Add Red Chilli Paste, Basil chopped, Oyster Sauce, Aromat Powder, Sweet Potato Paste , sauteed Capsicum, Salt and bring to boil.
12
Add Water and continue to cook to a sauce consistency.
13
Take out the sauce in a bowl and keep aside.
14
In a bowl, break 3 Eggs. Discard 2 Egg Yolks. Season with Salt and beat till fluffy.
15
Heat Oil in a pan. Pour the beaten eggs and make omelette and cook both sides.
16
Allow to cool and once cooled, cut the omelette into 5 mm strips.
17
Heat Oil in a pan. Add Ginger, Garlic, sliced Onion and saute.
18
Add shredded Red Capsicum, Green Capsicum, Yellow Capsicum, Cabbage, Carrot, julienne Chicken Breast and saute till vegetables are tender.
19
Add boiled Noodles, Aromat Powder, Salt, Dark Soy Sauce and stir fry till fragrant.
20
Add Omelette juliennes and toss well.
21
Take out noodles in a bowl and garnish with Spring Onions.
22
Serve hot with Chilli Basil Sauce.
Interesting facts and tips -
A complete and satiating meal in itself a generous portion serving of chilli chicken Hakka noodles comes with 515 calories. While we all know that this particular recipe is not very common amongst calorie conscious people, but even very strict diet followers need to satiate their cravings for high-calorie food once in a while! Well, we would like to share some interesting tips and facts about this interesting dish: • The Indo-Chinese cuisine was introduced in India through the Tangra, Kolkata’s Chinatown. The recipes featured in Tangra and Tiretta bazaar of Kolkata were mostly Hakka and Cantonese like triple Schezwan rice, fried rice, Hakka noodles, chilli chicken, chimney soup, Josephine noodles, etc! • The world-famous chicken Manchurian was invented by Nelson Wang, a renowned restaurateur of China Garden fame. • The noodles should be boiled till they are al-Dante, be careful that you don’t overcook or undercook the noodles and follow the instructions thoroughly. • The veggies should be shredded or chopped in the same size and texture, that makes it easy to cook them! • If you want the recipe to be hotter and spicier then increase the green chillies. • Always serve the noodles along with a hot sauce. Try this simple Chilli Chicken Hakka Noodles and bring the Chinese cuisine to your table!

Success!

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

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