These spicy noodles are so good, believe me. They are packed with flavor and the green chilies will make them super hot. So, watch your spice toleration level and adjust accordingly when cooking this recipe.
Ingredients:
- 1/2 pack raw hakka noodles (600gm pack - use half)
- 2 Tbsp vegetable oil
- 3-4 Thai green chilies, slit in half
- 1 Tbsp ginger julienne
- 1 Tbsp minced garlic
- 1 Tbsp dark soy sauce
- 1 Tbsp vinegar
- 1 tsp black pepper powder
- 1 tsp salt
- 1 lb/500 gm boneless chicken breast
- 2 cups green pepper/capsicum, sliced
- 2 cups cabbage, shredded
- 1 cup carrot julienne
- 2 cups onion, sliced
- 2 cups broccoli, chopped
Directions:
- Cook hakka noodles according to instructions on the pack. Drain and rinse in cold water. Fluff with fingers and set aside.
- In a large pan or wok on medium-high heat, add oil; When it begins to smoke, add ginger, green chilies and garlic, sauté until aromatic.
- Add chicken and cook until white. Pour soy sauce, vinegar, pepper and salt. Cook for 4-6 minutes until the sauce thickens.
- Add the thinly sliced vegetables and let cook until they are doused in sauce.
- Add cold noodles and combine well. Do the taste test and add in more salt and pepper as needed. serve hot with ketchup and soy sauce. Enjoy it hot!
Tip: Personally, I love the Chings brand hakka noodles. It cooks uniformly and tastes great. Use half a pack. Add a tsp of salt to the boiling water when cooking for added taste. A tsp of oil keep the noodles from clumping.
