Chicken Hakka Noodles
A quick and tasty stir-fry of noodles and chicken, perfect for weeknight meals.
Ingredients
Noodles and chicken
- 200 g Hakka noodles
- 200 g chicken breast, sliced Thinly sliced for quicker cooking
Sauces and seasonings
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon vinegar
- Salt and pepper to taste Salt and pepper
Vegetables
- 1 bell pepper bell pepper, sliced
- 1 large carrot, julienned
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 2 tablespoons oil For sautéing
- 2 green onions green onions, chopped For garnish
Instructions
Cooking the Noodles
- Cook the Hakka noodles according to package instructions and set aside.
Stir-frying the Chicken and Vegetables
- In a pan, heat oil over medium heat and add minced garlic and ginger. Sauté for a minute.
- Add sliced chicken breast and cook until no longer pink. Season with salt and pepper.
- Add bell pepper and carrot; stir-fry for 2-3 minutes until vegetables are tender.
Combining Ingredients
- Add the cooked noodles to the pan, followed by soy sauce, oyster sauce, and vinegar.
- Toss everything together to combine well.
Serving
- Garnish with chopped green onions and serve hot.
Notes
Use high heat for a quick stir-fry and to keep veggies crisp. Cook noodles slightly less than package time; they finish in the pan.