Chicken Noodles
Ingredients
Yields: 2-3 servings
Prep time: 20 minutes
Cook time: 20 minutes
Ingredients:
For the Noodles:
200g Hakka noodles (or any plain noodles)
1 teaspoon salt
1 teaspoon oil
Ingredients
2 eggs
Pinch of salt
Pinch of black pepper
1 tablespoon butter
1 tablespoon oil
For the Chicken and Vegetables:
150g boneless chicken, cut into small pieces
1 tablespoon oil
1 medium onion, thinly sliced
2-3 cloves garlic, minced
1 medium carrot, julienned
1/2 medium capsicum (bell pepper), thinly sliced
1/4 small cabbage, shredded
2-3 spring onions (scallions), white and green parts separated and thinly sliced
For the Sauce:
1 tablespoon red chili sauce (adjust to your spice preference)
1 tablespoon green chili sauce (optional, adjust to your spice preference)
2 tablespoons soy sauce1
Preparation
Cook the Noodles: Bring a pot of water to a boil. Add the salt and oil. Add the Hakka noodles and cook according to package instructions until just done (al dente). Drain the noodles immediately and rinse them under cold water to stop the cooking process and prevent sticking. Set aside.
Scramble the Eggs: Heat the butter and oil in a wok or a large pan over medium-high heat. Crack the eggs into the pan, season with salt and pepper, and scramble them until cooked but still slightly soft. Remove the scrambled eggs from the pan and set aside.
Cook the Chicken: Add the remaining 1 tablespoon of oil to the same wok or pan. Add the chicken pieces and cook until they are browned and cooked through.
Sauté the Aromatics and Vegetables: Add the sliced onion and minced garlic to the pan with the cooked chicken. Sauté for a minute until the onions are slightly softened. Add the julienned carrots and sliced capsicum. Stir-fry for 2-3 minutes until the vegetables are slightly tender-crisp. Add the shredded cabbage and the white parts of the spring onions. Stir-fry for another minute.
Prepare the Sauce: In a small bowl, mix together the red chili sauce, green chili sauce (if using), and soy sauce.
Combine Everything: Pour the sauce mixture over the vegetables and chicken in the pan. Stir well to coat everything evenly. Add the cooked noodles to the pan. Toss gently but thoroughly to combine the noodles with the sauce, chicken, and vegetables.
Add the Eggs and Spring Onions: Add the scrambled eggs back into the pan. Toss gently to incorporate them into the noodles. Finally, sprinkle the green parts of the spring onions over the top.
Serve: Serve the restaurant-style chicken noodles hot.
For details watch video
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