Description
Savor the delightful taste of Chicken Hakka Noodles, a quick and flavorful Indo-Chinese dish that combines tender chicken, colorful vegetables, and egg noodles tossed in savory sauces. This easy recipe is perfect for busy weeknights or casual gatherings, offering a satisfying meal that caters to all ages. In just 30 minutes, you can create a vibrant one-pan dish that promises to excite your taste buds and impress your guests. Whether you’re looking for a family-friendly dinner or meal prep option, Chicken Hakka Noodles deliver both flavor and convenience.
Ingredients
Scale
- 10 ounces egg noodles
- 1 pound boneless chicken breast, sliced thin
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1 large bell pepper, julienned
- 1 large carrot, julienned
- 1 cup cabbage, shredded
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 2 tablespoons vegetable oil
- 2 green onions, chopped
- ¼ teaspoon red chili flakes (optional)
Instructions
- Cook the egg noodles in boiling salted water until al dente; drain and rinse with cold water.
- Marinate sliced chicken with salt, soy sauce, and oyster sauce for about 15 minutes.
- Heat vegetable oil in a skillet over medium-high heat; sauté marinated chicken until fully cooked.
- Add garlic and ginger to the skillet, followed by the bell pepper, carrot, and cabbage; stir-fry until vegetables are tender yet crisp.
- Return chicken to the skillet, add cooked noodles, and mix everything thoroughly. Adjust seasoning with red chili flakes if desired.
- Serve hot garnished with chopped green onions.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Indo-Chinese
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 540
- Sugar: 6g
- Sodium: 860mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg