Spicy chicken hakka noodles
The Best Spicy Chicken Hakka Noodles with fiery chili, garlic, and savory sauces tossed with noodles and juicy chicken. A restaurant style dish that is easy, flavorful, and satisfying.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Indo-Chinese
Ingredients
300 g hakka noodles
150 g chicken breast, thinly sliced
2.5 tablespoons cooking oil (divided)
1.5 tablespoons toasted sesame oil
5 garlic cloves, finely chopped
1 inch ginger, finely chopped
2 green chilies, chopped
1 tablespoon cilantro stems, chopped
4 scallions, white and green parts separated
1 large carrot, julienned
1 green bell pepper, sliced
1 small onion, sliced
1 stalk celery, sliced
For the Sauce:
2 tablespoons dark soy sauce (or 3 tbsp light soy sauce)
2 tablespoons sriracha
2 tablespoons rice vinegar
1 tablespoon ketchup
1 teaspoon black pepper powder
1 teaspoon sugar
1 teaspoon salt (adjust to taste)
2 tablespoons chicken stock or water
Instructions
Cook the hakka noodles according to package instructions. Drain well, toss with a teaspoon of oil, and set aside.
Slice the chicken breast into thin strips for quick cooking.
Prepare all vegetables by cutting them into similar-sized strips for even cooking.
In a bowl, mix all sauce ingredients and set aside.
Heat a wok over high heat. Add 1.5 tablespoons oil and stir-fry the chicken with a pinch of salt for 3–5 minutes until cooked and slightly browned. Remove and set aside.
Add remaining oil and sesame oil to the wok. Add garlic, ginger, green chilies, and scallion whites. Stir-fry for about 1 minute until fragrant.
Add carrots, bell pepper, and celery. Stir-fry on high heat for 1–2 minutes, keeping vegetables slightly crisp.
Add onions, followed by cooked noodles and chicken.
Pour the prepared sauce over everything. Toss well using tongs or forks and stir-fry for 2–3 minutes until evenly coated.
Garnish with scallion greens and serve immediately.
Notes
Cook on high heat for authentic wok-style flavor.
Do not overcook vegetables; they should remain crunchy.
Adjust chili and sriracha for spice level.
Use separate cutting boards for chicken and vegetables to avoid cross-contamination.
Prep everything before cooking, as stir-frying is quick.
Find it online: http://elladishes.com/spicy-chicken-hakka-noodles/
