Chicken and vegetable hakka noodles
Chicken Hakka noodles or chicken Hakka chow mien popularly known dish in indo-Chinese cuisine. This chicken Hakka noodles or chicken chow Mein noodles is very easy to make, only in vegetables cutting time is needed, otherwise it’s easy. Though it is chicken Hakka noodles I have added more of vegetables, as I love to have both chicken and vegetables, but you can add more chicken as per your taste. Now days, chopped Chinese vegetables are available in super markets, which saves more time in cutting. The main vegetables which we see often are carrot, beans, cabbage, capsicum and beansprouts. Now a days in restaurants, the indo Chinese menu card is so big for just Hakka noodles like egg Hakka noodles, chicken Hakka noodles, prawn Hakka noodles and also spicy schezwan Hakka noodles varieties, the list is quite big, but what I see is all the ingredients will be the same just 1 or 2 ingredients will be different.
Chicken Hakka noodles or chicken Hakka chow Mein has to be cooked on a wok or a wider kadai on high flame, as the vegetables will get cooked quickly and the flavour from the high flame cooking on wok and kadai is different. In chicken Hakka noodles I have prepared as per my taste spicy and with more vegetables. For non-spicy and for children you can view my vegetable Hakka noodles.
- Egg Noodles or Hakka noodles – 100 gms
- Oil – 2 tbsp
- White pepper powder – 1/4 tsp or more
- MSG or Ajinomoto (optional) – 1/4 tsp
- Chicken – 100 gms
- Oil – 3 tbsp
- Salt – as per taste
- White pepper – 1/2 tsp
- Light soya sauce – 1/2 tsp
- Garlic cloves (big, chopped) – 1 clove
- Oil – 1 tbsp
- Garlic (big, chopped) – 2 cloves
- Red chilli (long, medium hot) – 1
- Cabbage (shredded) – 1/2 cup or handful
- Carrots (thinly sliced or shredded) – 1/2 or 1/3 cup
- Yellow bell pepper – quarter
- Red bell pepper – quarter
- Cauliflower (sliced) – 3 florets
- Onion (medium) – 1/2
- Spring onion (small, chopped or sliced) – 2
- White pepper – 1/2 tsp
- MSg (Ajinomoto) – 1/2 tsp (optional)
- Sugar – 1/2 tsp
- Dark soya sauce – 2 tsp
- Rice vinegar – 2 tsp
- Salt – as per taste
- Spring onion (chopped) – 1
- Slice all the vegetables in one shape or you can chop finely.
- Slice the chicken pieces in to small, keep it aside.
- Boil the noodles in sufficient water or soak in hot water as per instruction, drain and add 1tsp oil, mix well in the noodles, so that they don’t stick to each other.
- Heat 2tbsp oil in a wok or kadai, add chicken pieces stir fry for 3min, now add garlic, pepper powder, soya sauce, salt if needed; stir fry for 2min or more till cooked but remains soft and juicy. Remove from the wok and keep aside.
- Heat oil in the same wok or kadai if needed, add onion, garlic, cabbage, carrot, cauliflower and stir-fry for 3 minutes.
- Add all the bell peppers or capsicum and spring onion and stir-fry for two minutes, stirring and tossing continuously. Keep all the vegetables crispy but cooked. Remove from the wok and keep it aside.
- In the same wok, add oil, when hot, add noodles and stir fry for 1min.
- Add pepper, salt, ajinomoto, and mix well and stir fry for 2 to 3min.
- Add all the chicken pieces and cooked vegetables in the noodles, mix well.
- Add salt, sugar, soya sauce, vinegar and pepper powder and cook on high heat for 2 to 3min or until the noodles are heated through, tossing continuously.
- Serve hot garnished with spring onion greens and with green chilli sauce.
- You can add ginger, black pepper powder or chilli flakes to make spicier.
- You can add any vegetables mushroom, bean sprouts, beans, baby corn and instead of chicken use prawns.
- Instead of frying the chicken, use boiled chicken pieces also.
- I have used one red chilli which is not spicy at all for the colour, you can add green chillies sliced when you add onion and the sauces like tomato ketchup and chilli garlic sauce, it makes more spicy and yummy noodles.
- To make it more easy and simple, no need to fry separate noodles and vegetables, just add with the chicken and stir fry the vegetables and then add the noodles and mix all directly and serve hot.
- You can take any noodles you like as there are variety of noodles like egg noodles, eggless noodles and other noodles, use little thick as I have used or in the restaurants you might have seen the shape and size of the noodles.
- I sometimes stir fry the noodles with ginger, garlic, chilli flakes for 2 to 3 min till slightly colour changes and mix with the vegetables. Refer my spicy vegetable chow Mein /hakka noodle with no soya sauce recipe.